BarWizard is our most popular bartending course, with more than 12000 bartenders from around the globe graduating since 2001. The course involves an intense 8-week of bartender training for both the beginner and developing bartender, building on bartending and practical cocktail skills to become a competent professional cocktail bartender.
INTRODUCTION
- Role of a Bartender
- Bar Basics- Techniques, Equipment, Garnish, Glassware & Ice
- Soft Skills- Customer Service Excellence, Communication, Complaint Handling, Teamwork
- Product Knowledge
- Cocktails
- Bar Operations
- Inventory & Stock Management
- Cash & POS Management
- 24 Cocktails
- 12 Spirits Appreciation
- Responsible Service of Alcohol (RSA)
- (Barback JD, Bartender JD, Checklist)
MODULE ONE (THE CUSTOMER)
- Reading your clientele
- Customer Service
- The Customer Expectations- identifying, meeting & exceeding these expectations
- Handling Complaints
- 10 Commandments of Complaint Handling
MODULE TWO (THE PRODUCTS)
Product Knowledge Part 1
- What is Alcohol, Making Alcohol, Amounts of Alcohol in different drinks, Alcoholic chart
- Distillation- Pot & Patent, History, Process, Parts, Utility
- Non Alcoholic Beverages, Tea & Coffee – how to research and make your own presentation
- Beers, Styles Of Ale, Brewing Beer, Tasting, Ciders & Perry, Sake
- Wine, Styles Of Wine, Grapes variety, Wine Glasses, Wine Serving Temperatures, Opening and Serving Wine, Food & Wine Pairing
- Champagne, Asti, Cava, Ports & Sherry- regions, styles, types, grapes, production processes, vintage
Product Knowledge Part 2
- Spirits, Spirit Production, The Tasting Wheel, Factors affecting the flavor of spirits
- Systematic Approach to Tasting Spirits
- Grain Distillates- Vodka, Gin, Whisk(e)y
- Vodka, Schnapps, Aquavit, Vodka Cocktails
- Gin, Sloe, Plymouth, Botanicals, Gin cocktails
- Whisky- Styles, Types, Regions, Scotch- blended and malts, Irish Whisky, Canadian, American and Japanese
- Plant Distillates, Rum, Rum Styles, Cachaça, Tequila And Mezcal, Tequila Styles, Mezcal Production
- Fruit Distillates, Brandy, Cognac, Aromatized Wines
- Bitters, and Liqueurs- Process of distillation
- Health, Safety and legal issues, Responsible Service of Alcohol
MODULE THREE (THE BAR ENVIRONMENT)
- Station Structure
- Glassware & Styles
- Tools of the Trade
- Bar Preparation/Keep- Checklist for opening, running & closing duties
MODULE FOUR (THE MECHANICS OF BARTENDING)
- Ice- Temperature, role, use, precautions and new age styles
- Pouring – Free pouring, measured jiggers
- Garnish Preparation- citrus and tree fruits, soft, berry and tropical fruits, botanicals, herbs, spices and nuts, confectionary and vegetables
- Miscellaneous fancy garnishing
- Lemonand lime juice and juicing
- Homemade syrups and purees
- How to make bitters
MODULE FIVE (COCKTAILS AND MIXOLOGY)
- Cocktail History
- The Structure of the Cocktail
- Cocktail Categories Explained
- Cocktail Methodology & Techniques- Build, Stir, Shake, Strain, Muddle, Blend, Layering & Flambé
- The Sensory Experience
- Making 24 Classic and Contemporary Cocktails- Bloody Mary, Pina Colada, Collins, Sours, Mules, Daiquiris, Margarita, Mai Tai, Martini, Cosmopolitan, Mojito, Manhattan, Old Fashioned, Long Island Iced Tea, and 10 flavoured modern age cocktails
- Tasting notes of cocktails
- Systematic approach to tasting- 2 gins, 3 rums, 2 tequila, 4 whiskies
MODULE SIX (BAR MANAGEMENT & CONTROLS)
- Store Management, Inventory and Control Systems
- Cashiering, Tab holding
- Responsible service of alcohol, Alcohol and its effects
- How to make your resume
- How to get your dream job
- Place a deposit of minimum INR 5000.00 to reserve your place.
- Your remaining course balance will be required 2 days prior to you taking the course.
- N.B. Bookings made within 2 days of the course start date must be paid in full.
- (All directions and information are available on the website or by calling +91 9811554466 between 10am-5pm Mon-Fri)
- Certificates and Results are aimed to reach you within 4 weeks of completing the course. For international students allow for an additional 2-4 weeks.