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Prud’homme Beer Certification® Beer Sommelier PowerPoint Presentation
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Prud’homme Beer Certification® Beer Sommelier

Prud’homme Beer Certification® Beer Sommelier

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Prud’homme Beer Certification® Beer Sommelier

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  1. Prud’homme Beer Certification®Beer Sommelier

  2. Effective Facilitation Skills

  3. Requirements • Facilitation is a multi-faceted approach to education • It requires many different skills • It requires the ability to read an audience

  4. Facilitation vs. Training Facilitators • Initiate and take part in effective dialogue • Help groups improve the way they identify and solve problems • Help groups to make decisions and deal with conflict

  5. Facilitation vs. Training Trainers • Provide new information, techniques and skills • Help to increase knowledge • Clarify attitudes and beliefs • Improve existing skills

  6. Facilitation vs. Training Facilitators • Need effective listening skills • Need to keep the group on track • Ask the right questions to probe creativity and insight • Involve all participants

  7. Facilitation vs. Training Trainers • Need measurable, obtainable objectives for each session • Need to listen well • Give constructive feedback • Prepare the training environment

  8. Facilitation vs. Presentation Facilitation • People centred • Goals and objectives are flexible • Question focused • Focused on needs of participant • Requires on-going feedback

  9. Facilitation vs. Presentation Presentation • Centred on subject • Goals and objectives are firmly established • Statement focused • Agenda centred • Presenter is primary focus • Lecture format

  10. Facilitation vs. Training Facilitation is used when: • Giving out information • Collecting data & ideas • Discussing tough issues • Reflecting on important issues and events

  11. Facilitation vs. Training Training is used when: • Knowledge about content or process needs to be transferred from expert to learner

  12. Adult Learning Principles • Adults are autonomous and self directed • Must be actively involved in the learning process • WIIFM • Important to provide framework • Responsibility is in the hands of the learner

  13. Adult Learning Principles • Adults have a foundation of life experiences and knowledge • Work related activities • Family responsibilities • Previous education • Important to relate theories and concepts to actual experiences

  14. Adult Learning Principles • Adults are goal oriented • Requires clearly defined objectives • Adults are relevancy-oriented • There needs to be a reason for the learning • Must be applicable somehow • How does this help me in my career? • Adults need to be shown respect

  15. Learning Styles - Diverger Give them opportunity to watch Involve them in the decision making process Allow them time to examine all sides of an issue Take emotional factors (people) into consideration • Prefer to observe from different points of view rather than act • Brainstorming • Need an emotional buy-in

  16. Learning Styles - Assimilator • Need opportunities to watch and think • Need to know ‘WHY’ • Appreciate relevant reading materials • Want to see facts, statistics and data to support • Can take wide ranging information and condense it into logical form • Idea and concept based

  17. Learning Styles - Converger Need hands-on learning experience Take care not to criticize their methodology Show examples of expected outcomes Involve them in the analysis of their performance Help them see options • Are inquisitive • Enjoy discovering practical uses for ideas and theories • Solving technical problems is fun • Not great with social issues

  18. Learning Styles - Accommodator Need hands-on learning opportunities Challenge them with aggressive objectives and new ideas Keep them active Encourage creative thinking Provide guidelines and procedures Learn through experience and by doing Enjoy developing plans to complete complex tasks Often rely on ‘gut’ feelings Prefer to ask other for input

  19. Preparing for facilitation

  20. Little Things Mean Everything • It’s best not to take things for granted • Measure twice, cut once • Good to be a little nervous

  21. Preparation • Prepare a list of items necessary for your seminar • projector, flipcharts, markers, paper etc. • Ensure they are available at least 2 weeks prior to the seminar • Decide on room layout and ensure venue is properly notified well in advance

  22. Preparation • Know your presentation • (read and rehearse prior to seminar) • Know your audience • Think about little things that you can customize to • Create an introduction / agenda • plan for breaks - frequent breaks maintain interest and stimulate brain activity

  23. Preparation - (day of) • Arrive early (at least 1 hour prior) • Ensure coffee / tea and other amenities are available • Make sure room is set up to your expectations • Make sure A/V equipment is working

  24. Introduction • Try to greet each participant • introduce yourself and find out their name • Remembering is another thing - • Start on time (important if you expect to finish on time) • Review agenda and course outline • Housekeeping (washrooms etc.) Keep it interesting and interactive

  25. Objectives Participants need to know why they are there • Ask for their objectives or what they would like to obtain from the program. • Provide your objectives for the group • this is your opportunity to motivate the participant

  26. Types of Participants • Learners - want to be there because they already see intrinsic value • Vacationer - will drift in and out. You should show benefits to them and engage them to participate • Prisoner - they have better things to do and don’t want to be there. You must explain the benefits and engage them

  27. Tips for Success • Use icebreakers to ease tension • Use different colours of markers to highlight different points on flipcharts • Use anecdotes - people tend to relate to real life situations better than theory • Look at it from their point of view (WIIFM) • What’s in it for me? • Have Fun

  28. Information Transfer • Question & Answer • Lecturette • Discussion • Anecdotes • Hands on • Feedback • Reading • Review

  29. Information Transfer PowerPoint presentations Flipcharts White boards Handouts Samples TV / VCR

  30. More tips... • Don’t read slides - talk about them • slides should contain a few bullets and you should expand the information • Give recognition and encouragement • Be enthusiastic • Show interest in individuals (involve them)

  31. More tips... • Use a variety of delivery methods • discussion, hands on, lecture, video etc • Use visuals to maintain interest • Test for Understanding of principles • ask a series of questions

  32. More tips... • Change your tone when talking • Change your position from time to time • Be aware of your position with relation to others (respect their space)

  33. Tastings / Beer Dinners • Edu-tainment • Content is serious? • We don’t need to take ourselves seriously • Opening is crucial • Welcome • Background • Agenda

  34. Tastings / Dinners • History • Relevance to beer styles • Anecdotes • Personal experiences • Lead not dictate

  35. Beer Dinner Assignment

  36. Beer & Food Assignment • Design and develop a 4 course beer dinner • This may become a 6 course tapas style • Use a variety of resources • Internet (research) • Beer Bistro menu (beer and food) • Michelle Usprecht

  37. Report • A formal, written presentation must be submitted (word) • Title page • Table of contents • Introduction • Menu and beer pairings • Rationale

  38. Presentation • A PowerPoint presentation must also be made to the class • Presentations should include a handout to the group

  39. Grading • The entire presentation is valued at 15% of your final grade • 10% is the written portion • 5% is the verbal portion

  40. Presentation • Introduction 20% • Food 30% • Beer 30% • Rationale 20%

  41. Beer Dinner Guidebook step by stepguidelines on designing& delivering a QualityBeer Experience

  42. Planning a Beer Dinner First Steps • Establish date & time. • Establish the number of attendees. • Determine how the dinner will be promoted. • Establish roles and responsibilities • Createa checklist. • Two to three hours is sufficient for a beer dinner • Example: Beer Dinner on March 12th, 2006 from 7p.m. – 10p.m. • Make an appointment to meet with the person in charge/chef.

  43. Planning a Beer Dinner Things to consider • Do you need theme? • (country, style of beer, historical era, brewer) • Quite often, this is already chosen by the supplier • Who designs the menu? • Most often, leave this to the chef • Ask for them to create the menu and then you can pick the beer • Choose 4-5 beers that will meet your needs • 1 per course and an introductory beer • Do you need to bring glassware? • This is a sampling event – glassware should be no more than 8 ounces

  44. Planning a Beer Dinner A few weeks before Call or meet with the Chef/ Manager • Ask about the recipes, the ingredients etc • This is important for you to understand which concepts you will be using (cut, complement or contrast) • Ask the chef if he/she will be able to come out and explain the dishes as the courses are served, describing how the particular beer was used. Bring to the meeting: • Bottles of each Beer to be used for the chef - so he/she can experiment with recipes and enjoy! • Tasting notes on the Beers.

  45. Planning a Beer Dinner The Checklist should include: • Glassware • Tasting notes • Menus • Ingredients • other Also… • Make sure you have a microphone and sound system if you need one • A group above 30 will require a mic • Prepare Speaker’s Notes for the Dinner • Research the history and tasting notes of each beer • Think about your client and whether you can use any of their messages

  46. Planning a Beer Dinner The Day of the Dinner • Contact the mgr./chef to make sure all is prepared and ready to go! • Arrive at least one hour ahead of time to confirm the expectations for the evening • for example what time the courses will come out and in what order • Be sure glassware (and coasters) are ready, and take care of any last-minute details • Make sure microphones are working if you require them. • Review your Speaker’s Notes for the dinner • Check to see if someone will introduce you

  47. Hosting The Dinner • Beer Dinners are entertaining, changing and expanding what beer is all about. • When the guests are settled in their seats and each guest has been served a welcome beer (try to start with a lighter beer), welcome the guests and introduce yourself (or be introduced) and explain what how the evening will unfold. • Remember that Beer Dinners are social in nature. Let people know that this evening is about enjoying good food, good company and great beer.

  48. Hosting The Dinner Addressing the audience • Note: Throughout the evening when there is an opportunity to relay your own experiences, do so. It will make the event come alive. • Open with some general information on beer and your passion for beer • Ensure you are open for questions from the audience

  49. The Dinner • As the beer comes to the table (before the food is served), stand up and introduce the beer (history, glassware and tasting notes) and explain why it has been matched with that particular food. • Be sure to explain that tasting is a purely personal experience. • Keep it to 3-5 minutes per course so that you can sit down and enjoy the food and beer with your guests. • You may want to walk around the room so that everyone can share the experience. Remember, this is about your guests’ enjoyment!

  50. Ending The Dinner Thank you! As you and your beer dinner guests are finishing their meals, include the following in your closing: • Ask the guests how they enjoyed their evening • Thank the chef and the staff • Compliment the good service and quality of the beer and food • Thank the guests for their enthusiasm • Acknowledge other important persons in attendance • Make sure people have a safe ride home. • Let them know where they can purchase the beers at retail so they can organize a beer dinner at home for their friends/family, and say goodnight!