Course Overview

Package 01

  • INTRODUCTION
  • THE BAR AND BAR TERMS
  • THE IMPORTANCE OF ICE
  • GARNISHES AND DECORATIONS
  • POURING STANDARDS
  • WORK ETHICS
  • BAR EQUIPMENT
  • MIXERS
  • NON ALCHOLIZED BASIC MATERIAL
  • GLASSWARE

Package 02

  • SPIRITS, LIQUORS, APERITIFS, DIGESTIFS, WINES, BEERS AND CHAMPAGNES
  • EIGHT MAIN SPIRITS
    1. Whisky
    2. Gins
    3. Vodka
    4. Rum

Package 03

  • EIGHT MAIN SPIRITS
    1. Tequila
    2. Brandy
    3. Armagnac
    4. Cognac
  • PRODUCTION OF SPIRITS
  • CONDITIONS TO KEEP A BOTTLED PRODUCT INTACT

Package 04

  • LIQUORS, APERITIFS, DIGESTIFS AND OTHERS
  • APERITIFS
  • QUINQUINAS
  • DIGESTIF
  • MISTELLES
  • FORTIFIED WINES
  • WINES, BEERS and CHAMPAGNE

Package 05

  • MIXING, SERVICE AND SAVOURING COCKTAILS
  • COCKTAIL PREPARATION TECHNIQUES AND ABBREVIATIONS
  • COCKTAIL PREPARATION
    1. Gin Based
    2. Rye
    3. Scotch
    4. Brandy/Cognac
    5. Rum

Package 06

  • COCKTAIL PREPARATION
    1. Vodka
    2. East Coast, Tropical and Exotic
    3. White Wine
    4. Wine and Champagne
    5. Tequila
    6. Egg Based
    7. Night Caps and Desert Cocktails
    8. Coffee Based and Café Flambés

Package 07

  • BASIC COCKTAIL RECIPE
    1. Alexander
    2. Collins
    3. Eggnog
    4. Fizz
    5. Flip
    6. Frappé
    7. Frozen
    8. Grogg
    9. Highball
    10. Mist

Package 08

BASIC COCKTAIL RECIPE
  • On The Rocks
  • Rickey
  • Gimlet
  • Old Fashioned
  • Cocktail/Digestif
CLASSIC DRINK RECIPES
  • Stirred
  • Direct
  • Shaken
  • Mixed/Blended
  • Layered

Package 09

  • SHOOTERS
    1. Preparation Techniques
    2. Direct Shooters
    3. Layered Shooters
    4. Chill Shooters

Package 10

PRO BARTENDING
  • Introduction
  • Employment
  • Do not drive
  • Your Responsibilities
  • Behave like a pro
Final Exam