1. Introduction about Bartender & Bar history, Bar operation.

2. Different types of Glassware & Equipment’s, Classification of Beverage.

3. What is alcohol & what is Fermentation & Distillation process.

4. Biology of Hangover, Modern Methods of Mixing cocktails.

5. Spirits of the Worlds – Whisky, Gin, Tequila, Brandy, Wine, Vodka, Rum, Liqueurs, Aperitifs & Bitter, beer,

6. Introduction, History, Production, Types, Styles, Brands with country & Cocktails- tasting.

7. Brewery, Distillery & Winery visit. ( visiting cost is applicable )

8. Menu Engineering, Forecasting, planning & coasting.

9. Licensing & FLR, Selling techniques of product, Styles & Presentation

10. Modern Molecular Mix-logy, homemade liqueur, Bitters & Syrups.

11. Culinary mixes/Floral mixes/Tiki mixes, Liqueurs with liquor Testing

12. Menu designing & recipes costing, The Big Six wine testing

13. Cocktail history & Evaluation of bartending

14. World class mix logy presentation (innovation styles of cocktail presentation)

15. Beverage cost controls, Tea, coffee brewing & cigar

16. Personality development communication fundamentals while facing interviews

17. Bar designing & planning, Project reports writing & presentation

18. MIS( management information system )Software for F&B

19. FLR (License rules ,regulation &Hotel related laws

20. Principles of managements &marketing for hospitality

21. Total quality management & entrepreneurship development

22. Customer relationship management & 3 bottle fire flair

23. 1 Months course of food and beverage management