Undergraduate Student Organization Competency Plan Template
For use when registering events with alcohol

Background and Outcome

In Spring 2005, the University’s Alcohol Policy was revised and the following clause was added:

Each recognized organization that intends to host registered events with alcohol (both on-campus and at third party vendors), must design and implement an individualized plan to demonstrate competency in managing risk related to alcohol consumption .  Such a plan would identify the methods through which the organization will:

• control service of alcohol
• promote moderate alcohol consumption
• respond to alcohol-related medical concerns 

Each organization must specifically identify appropriate strategies for creating an environment in which alcohol use is secondary to the event itself and which emphasizes food and activities not related to alcohol so as to minimize the risk associated with its presence. 

A competency plan must be submitted to the Director of the Office of Alcohol & Other Drug Program Initiatives and the appropriate umbrella organization for approval prior to the registration of the first event of each semester .

Example of a Competency Plan

We, ( Name of Organization), acknowledge our collective concerns about the potential for the abusive use of alcohol during our social events. We understand that it is within our power to create an environment in which alcohol can be a component of a party without being the sole reason for coming together. We recognize that we can foster an environment in which alcohol use is secondary to the other purposes for gathering. We acknowledge that we can influence some measure of control over how our guests consume alcohol at our parties. For these reasons, we will use the following strategies to minimize risk during our events with alcohol:

( Name of Organization) pledges to consistently implement the following risk management strategies during events with alcohol:

(EXAMPLES)

1. At on-campus events, we will limit alcohol provided to beer and wine only and prohibit the consumption of hard liquor at all our events
2. At 3 rd-party vendor events, we will eliminate high-risk drink specials (i.e., $1.00 shots, penny pitchers, etc.)
3. We will limit the amount of alcohol available for each guest to what would amount to no more than 1 drink per hour and no more than four drinks for the entire event
4. For all events, we will provide easily accessible and plentiful, appetizing food and attractive non-alcoholic beverages for guests
5. For on-campus events, we will hire trained staff to check IDs at the door and handle security
6. We will train older (more experienced) members of the organization to serve as competent sober hosts during registered on-campus parties
7. We will prevent drinking games (i.e., beer pong, Beirut, etc.) and high risk drinking practices (chugging, shot-gunning, keg stands, etc.) at any party
8. We will ensure that at least 2 members of the organization have completed the fall DART training on identifying patterns of alcohol abuse
9. We will ensure that our members are trained to recognize the signs of dangerous alcohol intoxication and are knowledgeable and willing to call for appropriate medical assistance without delay or debate
10. We will participate in an annual TIPS (Training Intervention ProcedureS) session
11. We will prohibit obviously intoxicated individuals from entering our parties
12. We will not agree to any ‘bar minimums’ at clubs, restaurants, or bars

THESE ARE EXAMPLES ONLY AND SHOULD NOT SERVE AS AN AUTOMATIC COMPETENCY PLAN. EACH ORGANIZATION’S COMPETENCY PLAN SHOULD BE UNIQUE, SHOULD FIT THE NEEDS AND SOCIAL CULTURE OF THE ORGANIZATION, AND SHOULD BE APPROPRIATE FOR THE SPECIFIC SOCIAL VENUES IN WHICH MOST OF THE ORGANIZATION’S PARTIES ARE HELD.

As you create your competency plan, give thought to the following:

On Campus Parties:

1. What areas of the house are guests allowed to access because necessary facilities (i.e., bathrooms) are located there and how will you mitigate that risk?
2. How will you prevent guests from accessing areas within the establishment that are off-limits?
3. How will you ensure that the bartenders are adequately trained and supported?
4. How will you ensure that the door security are adequately trained and supported?
5. How will the sober members work collaboratively with the alcohol monitors?
6. Are there any areas within the house that can become overly crowded and difficult to evacuate if there is an emergency (i.e., a basement with a narrow staircase)? How will this be addressed?
7. How will the membership handle situations in which the intoxication level of a guest is causing a problem?

Parties at Clubs/Bars/Restaurants:

1. Has an 18-to-enter, 21-to-drink arrangement been agreed upon with the establishment?
2. Is the food accessible and available from the very beginning of the event?
3. Are bartenders willing to serve non-alcoholic drinks just as readily as alcoholic beverages?
4. Is there sufficient security?
5. How will the sober members work collaboratively with the establishment management and staff?
6. How will the membership handle situations in which the intoxication level of a guest is causing a problem?

As you formulate the competency plan, a general question to ask your organization is -

What problems have we had in the past with regard to our parties and how would we do things differently if we had a second chance?

Remember - A competency plan must be submitted to the Director of the Office of Alcohol & Other Drug Program Initiatives and the appropriate umbrella organization (i.e., IFC, PanHellenic, BIG-C, OFSA, OSL) for approval prior to the registration of the first event of each semester.