Bartender programme

1. 1. Bar work standards3 sessions

   • The profession from every angle: what it means to be a bartender
   • Prestige, prospects, the bar as a lifestyle

2. 2. Core theory and practice3 sessions

   • From a cup of coffee to the best cocktail of the 21st century
   • From tamper to shaker, from punch to toddy

3. 3. Alcoholic and non-alcoholic drink categories7 sessions

   • Old and new trends; what to recommend and when
   • The bottles no bar can do without
   • Tequila, whisky, rum, liqueurs, cognac and brandy, wine (short course)

4. 4. Complex cocktail menus2 sessions

   • How a beginner can handle the hardest menu
   • How to get the bar manager to notice and train you

5. 5. What is a cocktail? What is taste?4 sessions

6. 6. From bar-back to professional bartender in 365 days2 sessions

   • Why you want it, prospects and challenges
   • Why bartending is a top-10 profession of the 21st century
7. Exam

The course may be extended based on exam results

1. 1. Working with spirits4 sessions

   • Types, ways to drink and serving rules
   • Global brands and hidden gems: what to work with

2. 2. Mixology8 sessions

   • Cocktail methods — a full breakdown
   • Pairing alcoholic and non-alcoholic ingredients
   • How to get to signature drinks — and why it all starts with 19th–20th century classics
   • Classification by volume and purpose, choosing glassware

3. 3. Sales basics4 sessions

   • An offer that can't be refused
   • Recommending wine or cocktails and pairing them with food
   • Hospitality and service

4. 4. Taste and garnish2 sessions

   • Types of taste and the fifth taste
   • Choosing a garnish, and what food pairing is

5. 5. From bartender to bar manager in 180 days2 sessions

6. Exam

1. 1. The senior bartender and bar manager role4 sessions

   • Types of bars, duties, performance review and KPIs

2. 2. Running the bar4 sessions

   • Equipment and bar layout — for 20,000, not 200,000
   • Accounting and costing sheets
   • Hygiene, storage rules, paperwork

3. 3. Menus: creation, management, sales10 sessions

   • Idea, concept, drink groups, wine list
   • Glassware and tools, seasonal and 'extreme' menus
   • Quality control after launch

4. 4. The team1 sessions

   • Hiring and onboarding: knowing in 3 days if someone fits
   • Motivation, daily work, preventing theft
   • Team-made signature drinks on a minimal budget

5. 5. Working with owners5 sessions

6. 6. Working with suppliers4 sessions

   • Negotiation, better terms, rare bottles
   • Studying the market through real bars
7. Exam