The seminar will include theory, practice and tasting.
Duration: 30 hours
The material for the theories is mentioned in detail below.
Units
1. Bartender
1.1 A first introduction to the profession
1.2 Bartenders & Sales
1.3 Customer categories
1.4 Customer service
1.5 Sales Techniques
1.6 Responsible consumption
2. Bar
2.1 Bartender Tools / Utility
2.2 Types of glasses
2.3 Bar Area
2.4 Post of Bartender
2.5 Bar Organization (Opening / Closing a Post)
2.6 Orders (Organization and grouping)
2.6 Terminology
2.7 Basic rules of health and safety
3. The products of the bar
3.1 Alcohol (Definition-History)
3.1 Categories
3.2 Fermentation
3.3 Wine
3.4 Beer
3.5 Distillation
3.5.1 Whiskey
3.5.2 Vodka
3.5.3 Jeans
3.5.4 Tequila
3.5.5 Rum
3.5.5 Brandy
3.5.6. Other spirits
3.5.7. Liqueur
4. Cocktails
4.1 Definition and history
4.2 Categories
4.3 Techniques
4.4 Garnishes & Presentation
4.5 Ice
4.3 Classic Cocktails
4.4 Recipes
4.5 Pricing
5 The bar as a business
5.1 Core Ethics of the company
5.2 The team as a development factor
5.3 The role of Meeting
5.4 Labor relations
