Bartender & Barista Training

Module 1: Before you start – tools and set up

1.1 Bartending tools
1.2 Setting up
1.3 Essential bar supplies

Module 2: Setting the stage for stylish bartending

2.1 Storing and serving
2.2 Hygiene and safety
2.3 Garnishes and mixers
2.4 Style and presentation tips

Module 3: Mixology and pouring

3.1 Mixology - Shaking, Mixing, Layering, Blending, Stirring, Straining, Dry Shaking, Muddling, Throwing & Building and Jigger technique
3.2 Pouring techniques and free pouring

Module 4: Responsibility and flair

4.1 Cash register
4.2 Customer service
4.3 Responsible serving of alcohol
4.4 Flair bartending

Module 5: Know your drinks – liquors, liqueurs, whiskeys, brandies

5.1 Liquors
5.2 Liqueurs
5.3 Whiskey – history and how it’s made
5.4 Types of whiskey
5.5 Brandy, Cognac, Armagnac

Module 6: Know your drinks – vodkas, tequilas, wines, beers & more

6.1 Vodka, Gin, Rum
6.2 Tequila and Mescal
6.3 Wine, port, sherry and vermouth
6.4 Beer – keg and cellar management

Module 7: Know your drinks – creams, sours, martinis & more

7.1 Aperitifs
7.2 Two liquor drinks
7.3 Cream drinks
7.4 Sour drinks
7.5 Martinis/Manhattans

Module 8: Know your drinks – hot, exotic, highball, & more.

8.1 Highball and juice
8.2 Exotic drinks
8.3 Hot-drinks
8.4 Shooter drinks
8.5 Cocktail recipes

Module 9: Origin and cultivation of coffee

9.1 A look at the coffee bean and its journey to our cups.
9.2 Coffee varietals, cultivars and hybrids.
9.3 How coffee is harvested and processed.
9.4 Roasting techniques
9.5 What happens to taste and quality through processing

Module 10: Preparing to brew

10.1 Introduction to brewing methods
10.2 Tasting tips
10.3 How to prepare your coffee machine
10.4 Setting your grinder
10.5 How temperature and humidity affect coffee grinding
10.6 Filling the handle and tamping the grinds

Module 11: Grinding and espresso

11.1 A close look at the grinder
11.2 Cleaning your coffee machine
11.3 Storing coffee and why it matters
11.4 Single bean or blended?
11.5 Espresso trends and shots
11.6 Espresso brew ratios

Module 12: Cream it up

12.1 Does your crema measure up?
12.2 The science of milk and how it changes coffee
12.3 Steaming, frothing and giving texture to milk
12.4 Choosing your jug and pouring freely
12.5 Being creative with latte
12.6 Coffee menu – Americano, Macchiato, Cappuccino, Mocha etc.