Advanced Professional Course

Duration

• 5 Months 3 Days a Week
• 3 Months 6 Days a Week

Days

• M-W-F or T-T-S
• M-T-W-T-F-S

Course Content

• Basics of bartending
• Detailed theory on spirits
• Wines & Beers of the world
• Special certification courses for wines (level 1 & 2)
• Classic cocktails of all spirits
• Work flair, fire flair, exhibition flair
• Alcohol inventory & FLR
• Molecular mixology
• Shooters
• Menu planning/menu engineering
• Advanced techniques: syrups, cordials, bitters, cocktail foam, airs and bubbles, smoked cocktails, clarified cocktails, clarified milk-punch, carbonated drinks & pre-batched cocktails, saline solution, brine solution.
• Infusions: hot infusion/cold infusion, maceration
• Craft garnishes: uses of dry ice, edible flowers, cocktails picks, flaming lime shell, decorative ice cubes, fruits & vegetables, carved citrus peels, frosting, flavoured sugar, flavoured salts, spun sugars, flavoured ice
• Home-made bitters, tinctures, syrups, shrubs and their uses in cocktails
• Sustainable bartending: sustainable cocktails with zero waste, Oleo Sacchurum, dehydration, fermentation, making banana wine, tepache, cordials, home-made fermented beverages
• How to make clear ice

Time

• 11:00 AM to 02:00 PM
• 3:00 PM to 06:00 PM

Advanced Professional Course

Duration

• 5 Months 3 Days a Week
• 3 Months 6 Days a Week

Days

• M-W-F or T-T-S
• M-T-W-T-F-S

Course Content

• Basics of bartending
• Detailed theory on spirits
• Wines & Beers of the world
• Special certification courses for wines (level 1 & 2)
• Classic cocktails of all spirits
• Work flair, fire flair, exhibition flair
• Alcohol inventory & FLR
• Molecular mixology
• Shooters
• Menu planning/menu engineering
• Advanced techniques: syrups, cordials, bitters, cocktail foam, airs and bubbles, smoked cocktails, clarified cocktails, clarified milk-punch, carbonated drinks & pre-batched cocktails, saline solution, brine solution.
• Infusions: hot infusion/cold infusion, maceration
• Craft garnishes: uses of dry ice, edible flowers, cocktails picks, flaming lime shell, decorative ice cubes, fruits & vegetables, carved citrus peels, frosting, flavoured sugar, flavoured salts, spun sugars, flavoured ice
• Home-made bitters, tinctures, syrups, shrubs and their uses in cocktails
• Sustainable bartending: sustainable cocktails with zero waste, Oleo Sacchurum, dehydration, fermentation, making banana wine, tepache, cordials, home-made fermented beverages
• How to make clear ice

Time

• 11:00 AM to 02:00 PM
• 3:00 PM to 06:00 PM