| Cocktails and Dreams
- .The .school .of .bartending .concurs
.that .our .bartending .course
comprises .of .all .the .components involved in the bartending world,
with each topic we will be .giving .you
.an .insight .and .in .depth .knowledge .of .the .trade. .The significance of our syllabus .can .be .assessed .accurately
only by experiencing it. Our experience and contact with .current .industry .professionals
.enables .us to determine
what employers want you to know. We believe that There is no
future in any job. The future lies in the person who holds the
.job & .our .course .is .designed . to .groom .the .real .person in you by giving you ample skills,
confidence and knowledge in an extremely professional and friendly
environment. |
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| We offer varied bartending class schedules
to accommodate you! |
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Five months professional bartending
course. This course will be conducted three days |
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in a week and three hours in a day. |
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Three months professional bartending course.
This course will be conducted five |
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days in a week and three hours in a day. |
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Three .months .flair .bartending .course.
.This course will be conducted two days
in a |
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week and three hours in a day. |
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One month advanced Flair Bartending Course. This
course will be conducted five |
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days in a week and three hours in a day. |
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One .month .comprehensive .Bar
.Operations.course . .for .working .professionals. |
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This course will be conducted three days in a
week and three hours in a day. |
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15 days advanced course on Mixology. This course
will be conducted 5 days in a week |
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and three hours in a day. |
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| Weekend courses are designed especially
for the Hospitality management students. |
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| Professional Bartending Course Outline
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| Introduction to the Bar and the Bartending
World- Bar, Bartender and Bartending. |
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The .Bar Attendant, Bartenders,
Customers, Guidelines for Bartenders, Bartender as |
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Sales person, Rules of the House, Hygiene &
Health |
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The Bar and Bar Equipment |
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Bars Types and Design, Bar Equipment Major
and Bar utensils, Consumable |
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supplies, Glassware Different Types, Washing,
Storing & Handling, Chilling. |
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Bar Setup and Layout: |
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Organizing bar for maximum flexibility
and minimum movement, |
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Linear workflow, Standard layout and
much more... |
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Beverages of the World |
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Beverages: Definitions, Classification of Alcoholic
and Non Alcoholic beverages |
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Beer Definition: Manufacturing, Types, Composition,
Service, Storage and Brands |
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Spirits: Whisky, Rum, Brandy, Vodka, Gin - Definitions,
Types, Manufacturing process, |
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Brands, Perfect Serve, Suggested mixes and classic
cocktails. |
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Other Spirits: Tequila, Absinthe, Mescal,
Grappa, Ouzo, Aquavit and all the others. |
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Liqueurs: Manufacturing process, Types,
Brands, Use in cocktails (flavour profiles) |
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Wines: Definitions, Production process,
Classifications, Wine Producing Countries, |
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Wine Laws, Labeling, Service and Brands. |
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Cocktails: Definitions, Classification,
Recipes, Trends and Experimenting. |
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Styles of cocktails- Shots, Rocks,
Mist, Frozen, Daisy, Ricky, Fizz, Flip, Smashes, |
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Swizzle any many more. |
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Current Trends Fruit & Herb Infusions,
Low Cal Concoctions and such others. |
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Mixology Basics |
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Bar Operations & Bar duties Opening
of bar, Care of work Station, Closing of Bar, |
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Handling Money / Cash Cash Register,
disputes about money, Credit cards, Stock |
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Control Purpose of Stock control,
Stock level, Stock control in the Bar. |
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Cellar Management - The cellar, Cellar
products, Refrigeration - Storage temperatures, |
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Safety and maintenance, cooling systems,
Gas, Kegs handling and storing |
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Tobacco - Cigars, Cigarettes, Brands
and Strength , Cigar Service, Cigar Etiquettes |
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Bar Ethics - Responsible service of
Alcohol |
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Menu Designing Fundamentals Classic,
Thematic, Banquet Menus, Concept Menus |
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and lots more. |
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Personality Development & Grooming
Standards |
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Group discussions, Debates, Dos &
Donts
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Flair Bartending & Bar Tricks |
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Basic Moves: Can, Bottle, Glassware,
Ice, Garnishes, Straws, Stirrers etc. |
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Performance moves, Combination moves |
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Pouring Styles, Flair Techniques |
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Fire Flair |
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Serving with style |
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| Detailed Training with individual
equipment: |
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| 1. Grips:- |
| Forehand grip |
| Backhand Grip |
| Behind head grip |
| Pour |
| Cut/ Cut off |
| Bottle positioning |
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| 2. Glass Flair:- |
| Grips |
| Catches |
| Rolls |
| Stalls |
| Bounces |
| Swings |
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| 3. Ice Moves:- |
| Ice fills |
| Ice scoop flips |
| Throw ice |
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| 4. Can flair |
| Lob |
| Tap |
| Catches |
| Roll |
| Elbow lock |
| Snatches |
| Stalls |
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| 5. Bottles |
| Flips |
| Catches |
| Shadows |
| Bounces |
| Stalls |
| Crown cap opening styles |
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| 6. Working Flair |
| Bottle can combinations |
| Bottle glass flair |
| Performance and show Flair |
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| Practical Training In our
School as well as Off Premise. |
| Guest Lecturers & Others
Activities (Like visiting Breweries, Wineries and Bars) |
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| Application Form |
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| Call us today and start
training for a new career tomorrow! |
