Bartending is an Art. It is viewed on many different ways by the people out of the industry.If there was no sense to expand and create all today known dimensions of that came into bartending such as Molecular mixology or Flair for instance, the profession wouldn’t come to such growth in popularity, professionalism and expertise on a variety of of fields in Hospitality industry. Working as a bartender on various places with different concepts, owning a bar, running bars and clubs, founding a bartender school and bartender association, taking place in competitions and organizing many of those as well as events I went trough most of the dimensions of art of Bartending. Yet, there are more to discover and live in.Collecting experience working in different environments for different companies I have created my own views of our trade. Summing up all above I have created a script back in 2008 that continues to evolve to this day. Script helps my students to comprehend all of the dimensions of bartending and follow up the positive job. The course is a 14-21 days of theory and practice depending on clients schedule, and contains of:
1. BARTENDING FILOSOPHY. HISTORY OF BARTENDING.
2. EQUIPMENT, TOOLS AND STANDARDS.
3. GLASSWARE.
4. BAR STOCK.
5. GARNISH, CLASSIC AND CONTEMPORARY.
6. TEHNIQUES OF MIXING DRINKS.
7. PREPARATION OF ESSENTIALS. PUREES, PREMIXES.
8. SPIRITS & LIQUEURS.
9. WHISKY. WHISKEY.
10. VODKA
11. GENEVER. GIN.
12. RUM. RHUM. RON.
13. TEQUILA.
14. BRANDY.
15. LIQUEURS. CORDIALS.
16. NON-ALC BEVERAGES.
17. COFFEE. ESPRESSO.
18. TEA. HISTORY&SERVING TRADITIONS.
19. COCKTAIL MIXOLOGY. CATEGORIES OF MIXED DRINKS.
20. STANDARDS. MEASURING. SERVING.
21. HYGIENE. SAFETY AND HACCAP.
22. WINE. FORTIFIED. ENOLOGY. SOMMELIER.
23. BEER. MALTED BEVERAGES. CYDER.
24. TERMINOLOGY.
25. CONCLUSION. CONTEMPORARY BAR CULTURE.
26. TESTS.
27. PRACTICE.
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