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Bartender Training Program

Bartender Training Program

Short-Term-Training
·
2 months
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Students are also trained in basic bartending skills. You will learn how to set up a bar for service, take drink orders and then prepare and serve alcoholic and non-alcoholic drinks, including Cocktails.

Certificate programs in bartending impart knowledge and skills required for employment in the hospitality industry as a bartender. It gives training in the preparation of  alcoholic drinks. This program is designed to accommodate those who want to enter the hospitality industry as well as professionals already working in it.

Students gain factual knowledge and learn a range of practical skills, including how to stock a bar, different types of alcoholic beverages, common recipes, how to build a customer base, how to manage unruly customers and laws regulating alcohol. They also learn the principles of sound bar management. The principles of bartending are reinforced by hands-on experience.

Mission and Vision:

The mission and vision is to provide students with a comprehensive education so that they can provide outstanding bartending services.

PROGRAM-STUDENT LEARNING OUTCOMES: 

This curriculum is designed to provide students with the basic skills and knowledge they need to succeed as a bar tender. The primary focus of the program is on bar tending skills development with additional coursework in basic business management. This program gives instant experience and allows to work in all types of environments including bars, pubs, clubs and restaurants.  Upon successful completion of the certificate program in bartending with a concentration, the student will be able to:  

  • Describe the essentials of the bar. 
  • Communicate effectively with customers and staff.  
  • Prepare and implement promotional programs for a bar.  
  • Maintain a high standard of sanitation and safe food handling practices.  
  • Prepare and serve a wide assortment of mixed beverages.  
  • Develop knowledge of wines to advice customers regarding wine choices.
  • Compare various types of beer and make recommendations. 
  • Discuss bar equipment and design.  

Curricular Structure

Curricular Structure of Bar-Tending Training:

1.Bar set up and equipment 

  • Introduction to bar tending 
  • Principles of bar management 
  • Setting up the bar
  • Setting work station for the working day 
  • Use and maintain of tools of bartending 

2. Computer cash register training 

  • Proper use of cash register and techniques 
  • Credit card processing 
  • Age verification 

3. Liquid tools 

  • Mixers
  • Alcoholic beverages 

4. Toys and trinkets 

  • Utensils 
  • Glassware 
  • Garnishes and garbage 
  • Fruit cutting 
  • Common recipes  

5. Mixology  

  • Principles of mixology 
  • Measuring 
  • Highballs 
  • Stirred cocktails 
  • Shaken cocktails 
  • Frozen drinks 
  • Shots 

 6. The world of beer

  • A brief history of beer 
  • Brewing beer 
  • Beer vocabulary 
  • Beer brands
  • Storing and serving suggestions 

7. The world of wine  

  • Types of wine  
  • Selecting and handling the proper glass 
  • Wine tasting 
  • Restaurant survival 
  • Storing wine 

8. Innovations with beer, wine and champagne 

  • Beer drinks 
  • Wine drinks 
  • Champagne drinks 
  • Coolers 

9. Product tasting 

  • Rums, tequilas and whiskies 
  • Cocktail bitters, vodkas and gins 
  • Production methods 
  • Geographical origins 

10. Customer service 

  • Fundamental concepts of delivering and monitoring excellent service 
  • Service recovery and essential employee service training techniques 

11. Sanitation and safety  

  • Food premises regulations 
  • Cause and preventions of food –borne illness 
  • Temperature control  
  • Cleaning and sanitizing  
  • Management responsibilities 

12. Flair bar tending  

  • Introduction  
  • Basic rules for flairing 
  • Need for practicing flair bartending 
  • Flair bartending moves  

13. Liqueurs 

  • Introduction and scope 
  • Fruit and fruit flavored liqueurs 
  • Flower, herb, spice and bitter liqueurs 
  • Cocoa, coffee and tea liqueurs 
  • Nut and emulsion liqueurs 
  • Production and use of essences and concentrates  

14. Liquor 

  • History and facts 
  • Different types and origins 
  • Basics of liquor 
  • Liquor brand and spirits 

15. Cocktail and Mock tail 

  • History 
  • Basic concepts  
  • Difference between cocktail and mock tail 
  • Preparation 
  • Cocktail recipes  
  • Mock tail recipes