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My LER
My LER
  1. Programs
  3. Responsible Alcohol Service

Responsible Alcohol Service

American Hotel and Lodging Educational Institute (AHLEI)

Micro-CredentialCIP: 12.0504

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

Teaches responsible alcohol service and compliance with local laws.

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

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Locations

Where this program is offered

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 35-2013.00

Skills

Service OrientationSpeakingCritical ThinkingActive ListeningManagement of Personnel ResourcesMonitoringCoordinationSocial PerceptivenessTime ManagementReading ComprehensionComplex Problem SolvingJudgment and Decision MakingInstructing

Knowledge

Customer and Personal ServiceFood ProductionAdministration and ManagementProduction and ProcessingEnglish LanguagePersonnel and Human ResourcesSales and Marketing

Abilities

Problem SensitivityOral ExpressionDeductive ReasoningOral ComprehensionWritten ComprehensionNear VisionSpeech ClaritySpeech RecognitionFluency of IdeasInformation OrderingWritten ExpressionInductive ReasoningManual DexterityFinger DexteritySelective Attention

Tasks

  • Peel, wash, trim, and cook vegetables and meats, and bake breads and pastries.
  • Cool, package, label, and freeze foods for later consumption and provide instructions for reheating.
  • Plan menus according to employers' needs and diet restrictions.
  • Resolve customer complaints regarding food service.
  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Count money and make bank deposits.
  • Establish standards for personnel performance and customer service.
  • Keep records required by government agencies regarding sanitation or food subsidies.

Technology

Data base user interface and query softwareInventory management softwareAccounting softwareElectronic mail softwarePoint of sale POS softwareTime accounting softwareAnalytical or scientific softwareInternet browser softwareHuman resources softwareFinancial analysis softwareObject or component oriented development software

Tools

Bakers' knivesBasting brushesBench scrapersBoning knivesBread knivesButchers' glovesCarving forksColandersComputer laser printersConvection ovensCorkscrewsCountertop microwavesCutting boardsDeep-fat thermometersDigital kitchen timersBarcode scannersCard readersCash registersCredit card processing machinesDesktop computersLinear imaging scannersLong range charged coupled device CCD barcode scannersNotebook computersPoint of sale POS printersPoint of sale POS terminalsPoint of service scannersPoint of service workstationsRestaurant guest and server paging systemsApple corersBlast chillers

Work Values

IndependenceAchievementRelationshipsWorking ConditionsRecognitionSupport
Career Pathways

Occupations this program prepares you for

  • Cooks, Private Household35-2013.00
  • First-Line Supervisors of Food Preparation and Serving Workers35-1012.00
  • Chefs and Head Cooks35-1011.00
  • Food Service Managers11-9051.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: emerging (Level 1)(based on Micro-Credential)

  • Vegetable and meat preparation — peel, wash, trim, and portion raw ingredients under direct supervision in a private household kitchen.
  • Basic cooking techniques — follow employer-provided recipes to prepare simple meals with guidance from a supervising household manager.
  • Bread and pastry basics — assist with baking tasks such as measuring, mixing, and monitoring oven temperature under close direction.
  • Food storage procedures — cool, package, and label prepared foods for freezer storage according to household protocols with supervisor oversight.
  • Kitchen sanitation — stock, organize, and clean cooking utensils and work surfaces following established hygiene standards in a residential kitchen.
  • Menu awareness — review employer-provided menus and identify ingredients needed for daily meal preparation under direction.
  • Grocery list support — compile basic shopping lists from approved recipes and replenish staple pantry items when instructed by the employer.
  • Dietary restriction recognition — identify common dietary restrictions such as allergies or preferences and flag concerns to the employer before cooking.
  • Record-keeping basics — record daily meal costs and ingredient usage in a provided template or logbook with supervisor review.
  • Employer communication — listen attentively to and confirm household food preferences and meal timing instructions before beginning preparation.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported