Hotel Management Batches Duration 2 Months 3 Days a Week Days M-W-F or T-T-S Course Content Basics of bartendingDetailed theory on spiritsClassic cocktails of all spiritsWork flair, fire flair, exhibition flairAlcohol inventory & FLRMolecular mixologyShootersMenu planning/menu engineeringAdvanced techniques: syrups, cordials, bitters, cocktail foam, airs and bubbles, smoked cocktails, clarified cocktails, clarified milk-punch, carbonated drinks & pre-batched cocktails, saline solution, brine solutionInfusions: hot infusion/cold infusion, macerationCraft garnishesHome-made bitters, tinctures, syrupsSustainable bartending: sustainable cocktails with zero waste, Oleo Sacchurum, dehydration, fermentation, making banana wine, tepache, cordials, home-made fermented beveragesHow to make clear ice Time 06:00 PM to 08:00 PM Hotel Management Batches Duration 2 Months 3 Days a Week Days M-W-F or T-T-S Course Content Basics of bartendingDetailed theory on spiritsClassic cocktails of all spiritsWork flair, fire flair, exhibition flairAlcohol inventory & FLRMolecular mixologyShootersMenu planning/menu engineeringAdvanced techniques: syrups, cordials, bitters, cocktail foam, airs and bubbles, smoked cocktails, clarified cocktails, clarified milk-punch, carbonated drinks & pre-batched cocktails, saline solution, brine solutionInfusions: hot infusion/cold infusion, macerationCraft garnishesHome-made bitters, tinctures, syrupsSustainable bartending: sustainable cocktails with zero waste, Oleo Sacchurum, dehydration, fermentation, making banana wine, tepache, cordials, home-made fermented beveragesHow to make clear ice Time 06:00 PM to 08:00 PM
