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Sample

Advance Bartending Course (1 year)

1. Introduction about Bartender & Bar history, Bar operation.
2. Different types of Glassware & Equipment’s, Classification of Beverage.
3. What is a Hangover, Modern Methods of Mixing cocktails.
4. Spirits of the World – Whisky, Gin, Tequila, Brandy, Wine, Vodka, Rum, Liqueurs, Aperitifs & Bitters, beer
5. Introduction, History, Production, Types, Styles, Brands with country & Cocktails- tasting.
6. Brewery, Distillery & Winery visit. (visiting cost is applicable)
7. Menu Engineering, Forecasting, planning & costing.
8. Licensing & FLR, Selling techniques of product, Styles & Presentation
9. Alcohol & what is Fermentation & Distillation process.
10. Biology
11. Modern Molecular Mixology, homemade liqueur, Bitters & Syrups.
12. Culinary mixes/Floral mixes/Tiki mixes, Liqueurs with liquor testing.
13. Menu designing & recipes costing, The Big Six wine tasting.
14. Cocktail history & evolution of bartending.
15. World-class mixology presentation (innovative styles of cocktail presentation).
16. Beverage cost controls, tea, coffee brewing & cigar.
17. Personality development, communication fundamentals for interviews.
18. Bar designing & planning, project reports writing & presentation.
19. MIS (Management Information System) software for F&B.
20. FLR (License rules, regulations & hotel-related laws).
21. Principles of management & marketing for hospitality.
22. Total quality management & entrepreneurship development.
23. Customer relationship management & 3-bottle fire flair.
24. 1-month course of food and beverage management.
Sample

Basic Bartending Course (3 Months)

1. Bar introduction
2. Equipment and glassware and preparing method
3. Opening and closing duties of bartender
4. About cocktails and mocktails
5. Tea and coffee with production method
6. About spirits: Whisky, Gin, Tequila, Brandy, Wine, Vodka, Rum
7. Cocktails practical
8. Inventory (L1, L4, L5, L24)
9. Flair bartending
Sample

Professional Bartending Program (6 Months)

1. About bartender and duties, types of bar
2. Setting up & breaking down bar
3. About glassware and equipment, bar layout
4. About beverage (alcoholic and non-alcoholic)
5. About tea & coffee, how to make tea and coffee
6. About spirits: Whisky, Gin, Tequila, Brandy, Wine, Vodka, and Rum
7. Production method of spirit with service method
8. Cocktails (classic, innovative, molecular)
9. Wine and beer tasting
10. Advance mixology
11. Basic service sequence
12. Inventory (L1, L4, L5, L24)
13. Flair (work flair, fire flair, exhibition flair)

Advance Bartending Course (1 year)

1. Introduction about Bartender & Bar history, Bar operation.
2. Different types of Glassware & Equipment’s, Classification of Beverage.
3. What is alof Hangover, Modern Methods of Mixing cocktails.
4. Spirits of the Worlds – Whisky, Gin, Tequila, Brandy, Wine, Vodka, Rum, Liqueurs, Aperitifs & Bitter, beer,
5. Introduction, History, Production, Types, Styles, Brands with country & Cocktails- tasting.
6. Brewery, Distillery & Winery visit. ( visiting cost is applicable )
7. Menu Engineering, Forecasting, planning & coasting.
8. Licensing & FLR, Selling techniques of product, Styles & Presentation
9. Cohol & what is Fermentation & Distillation process.
10. Biology
11. Modern Molecular Mixology, homemade liqueur, Bitters & Syrups.
12. Culinary mixes/Floral mixes/Tiki mixes, Liqueurs with liquor testing.
13. Menu designing & recipes costing, The Big Six wine tasting.
14. Cocktail history & evaluation of bartending.
15. World-class mixology presentation (innovative styles of cocktail presentation).
16. Beverage cost controls, tea, coffee brewing & cigar.
17. Personality development, communication fundamentals while facing interviews.
18. Bar designing & planning, project reports writing & presentation.
19. MIS (Management Information System) software for F&B.
20. FLR (License rules, regulations & hotel-related laws).
21. Principles of management & marketing for hospitality.
22 Total quality management & entrepreneurship development.
23 Customer relationship management & 3-bottle fire flair.
24. 1-month course of food and beverage management.

Professional Bartending Program (6 Months)

1. About bartender and duties, types of bar
2. Setting up & breaking down bar
3. About glassware and equipment, bar layout
4. About beverage (alcoholic and non-alcoholic)
5. About tea & coffee, how to make tea and coffee
6. About spirits: Whisky, Gin, Tequila, Brandy, Wine, Vodka, and Rum
7. Production method of spirit with service method
8. Cocktails (classic, innovative, molecular)
9. Wine and beer tasting
10. Advance mixology
11. Basic service sequence
12. Inventory (L1, L4, L5, L24)
13. Flair (work flair, fire flair, exhibition flair)

Basic Bartending Course (3 Months)

1. Bar introduction
2. Equipment and glassware and preparing method
3. Opening and closing duties of bartender
4. About cocktails and mocktails
5. Tea and coffee with production method
6. About spirits: Whisky, Gin, Tequila, Brandy, Wine, Vodka, Rum
7. Cocktails practical
8. Inventory (L1, L4, L5, L24)
9. Flair bartending