TERMS & CONDITIONS

Volume 43 January 1, 2024

Minnesota School of Bartending, Inc.
Mark A. Lange, President
Michael R. Lange, Vice-President
Mary M. Lange, Sec. Treasurer

1. School Holidays – Memorial Day, Independence Day, Labor Day, Thanksgiving Day, Christmas Eve, Christmas Day, New Years Eve and New Years Day.
2. This school is open Monday through Thursday 10am-9pm, Friday 10am-5pm, and Saturday 10am-3pm. A student may enroll and start the course at anytime during school hours. A student has 60 days to complete the program from the day they begin our course and have their first session. Normally, our program takes around 25 to 35 hours to complete. However, a student may take less or more time to complete the course. Each student is given individual attention, therefore they work at their own speed, based on ability to learn.
3. A student may enroll and start the course on any day during lesson hours.
4. There is no school policy and regulations relative to leave, absences, make-up work, tardiness and interruptions for unsatisfactory attendance. Each student works at their own speed and wherever they leave off in their lessons one day is where they start the next time they attend training.
5. School facilities are set-up as on-the-job training so all students are given oral, demonstrative tests. It is the judgement of the instructors to evaluate each student and grade them as either passing or failing. Each student is given extra time to work on subjects they do not know well, until the instructor gives them a passing or failing grade.
6. The word “student” shall be construed to mean the student himself or herself, if he or she is a party to the contract, or his or her parent or guardian or another person, if the parent, guardian or other person is the party to the contract on behalf of the student.
7. Tuition: $599.00 Registration Fee: $50.00 Total Cost: $649.00
8. No credits given for previous education or training.
9. If a student has any complaints regarding the school, they should see Mark A. Lange, President, or Michael R. Lange, Vice President.
10. A student is warned if they disrupt the work of other students and could be dismissed if it continues.
11. This school is licensed by the Minnesota Office of Higher Education, 1450 Energy Park Drive, Suite 350, St. Paul, Minnesota 55108-5227.
    “Minnesota School of Bartending Inc. is licensed as a private career school with the Minnesota Office of Higher Education pursuant to Minnesota Statutes, sections 136A.821 to 136A.832. Licensure is not an endorsement of the institution. Credits earned at the institution may not transfer to all other institutions.”
12. Minnesota School of Bartending, Inc., will provide written notice of acceptance or rejection to each prospective student. Date of acceptance is the date on the written receipt the student receives from the school when he or she enrolls in the course and pays their tuition fees. If a prospective student is rejected, all money paid will be refunded.
13. REFUND POLICY: If your application is rejected, you will receive a full refund of all tuition, fees, and other charges. To receive a full refund of tuition, fees, and other charges, you must withdraw from your program before your scheduled start day of the program. You will receive written notice acknowledging your withdraw request within 10 business days after receipt of the notice and you will receive a refund of any tuition, fees, and other charges within 30 business days of receipt of your withdrawal. Any mailed notice is effective as of the date of the postmark if sent by mail or the day it has been hand-delivered to the school. Notice to withdraw may also be given by email, verbally to a school official (not just an instructor), or with a voicemail to a school official.
    *This refund policy is not linked to compliance with the school’s regulations or rules of conduct, and any promissory instrument shall not be negotiated prior to completion of 50% of the course.
14. The school has thirty complete training stations. Each station is stainless steel with compartments for ice, bottle racks, cutting board, drawer for utensils, and one sink. Also included with each working station are shaker and strainer, stir spoon, mixing glass, glassware for all drinks, ice tongs, ice scoop, complete set of all liquor bottles (filled with colored water), document stand with drink recipe lessons for making all drinks, blender for mixing all cocktails and fresh fruit for the decorations of all drinks.
15. Placement Service: The Minnesota School of Bartending, Inc., offers a placement service to its graduates. This means a graduate may ask for assistance in placement after graduating. The percentage of graduates employed in a related occupation from January 1, 2023 until December 31, 2023 was 61%.

SCHOOL PROGRAM

Objective: To learn the skill of bartending and prepare for entering the workforce, as a bartender.

COURSE OUTLINE

1. Bartending Fundamentals: Students will learn the fundamentals on how to pour using jiggers, with emphasis on proper form and technique.
2. Popular Drinks, Mixers and Glassware: Students will learn how to make over 50 unique drinks throughout the course of 14 lessons.
3. Alcohol Brand/Type Recognition: Students will familiarize themselves with popular alcohol brands and their corresponding types. (Liqueurs, Whiskeys, Scotches, Brandies, Tequilas, Vodka, Rums)
4. Beer/Wine Recognition: Students will familiarize themselves with categories of wine (White, Red, Rosé/Blush, Sparkling) and beer (Lagers, Ales, IPAs, Stouts, Ciders, Seltzers, NA Beers).
5. Free-Pouring: Students will learn to free-pour without the use of jiggers.
6. Cumulative Review: Students will make the drinks from previous lessons, while incorporating the finer brand name liquors, bar abbreviations, and free-pouring.
7. Efficiency Training: Students will work on increasing efficiency by making multiple drinks at the same time, while following a specific order or operations.
8. Final Test: Students will demonstrate their knowledge by making a random assortment of drinks at the instructors discretion. Emphasis is placed on knowledge of the drink recipes, pouring technique/accuracy, and efficiency. Students will also be tested on a random assortment of liquor brands, beers, and wines and their corresponding
   categories.

Minnesota School
of Bartending. Inc.
2426 University Avenue
St. Paul, Minnesota 55114
(612) 333-6692
(651) 645-1252
info@mnschoolofbartending.com