Barwizard - Bartender Programme (Professional)

Course Information

Reference BW
Duration 2 months
Course Days            Mon, Tue, Wed, Thurs, Fri
Course Times            10.00 am – 3.00 pm
Course Type Trade
Suitable for Fresher, Under Graduate, Graduate, Professional. Those who want to or currently work in the hospitality industry and wish to take their experience, product and cocktail knowledge to an advanced level.
Course Weight 30% Theory/70% Practical
Examinations Theoretical Exam, Practical Exam and Free-Pouring Accuracy Test
Certification: BarWizard and Free-Pouring certified by IBOM
BBAI Membership certificate
Course Cost:
INR 53,750 (INR 45,550 + 18% GST)
Upcoming Batches:
  • 13th January 2018
  • BBAI Membership worth INR 2832.00 is FREE with this course
  • Certificates and Results are aimed to reach you within 4 weeks of completing the course.
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BarWizard is our most popular bartending course, with more than 12000 bartenders from around the globe graduating since 2001. The course involves an intense 8-week of bartender training for both the beginner and developing bartender, building on bartending and practical cocktail skills to become a competent professional cocktail bartender.

INTRODUCTION

  • Course and Examinations Explained
  • What is Bartending?
  • The History of Bartending
  • The Professional Bartender
  • Job Description
  • Orientation to bar
  • The Greatest Customer you'll ever win

MODULE ONE (THE CUSTOMER)

  • Reading your clientele
  • Customer Service
  • The Customer Expectations- identifying, meeting & exceeding these expectations
  • Handling Complaints
  • 10 Commandments of Complaint Handling

MODULE TWO (THE PRODUCTS)

Product Knowledge Part 1

  • What is Alcohol, Making Alcohol, Amounts of Alcohol in different drinks, Alcoholic chart
  • Distillation- Pot & Patent, History, Process, Parts, Utility
  • Non Alcoholic Beverages, Tea & Coffee – how to research and make your own presentation
  • Beers, Styles Of Ale, Brewing Beer, Tasting, Ciders & Perry, Sake
  • Wine, Styles Of Wine, Grapes variety, Wine Glasses, Wine Serving Temperatures, Opening   and Serving Wine, Food & Wine Pairing
  • Champagne, Asti, Cava, Ports & Sherry- regions, styles, types, grapes, production processes, vintage

Product Knowledge Part 2

  • Spirits, Spirit Production, The Tasting Wheel, Factors affecting the flavor of spirits
  • Systematic Approach to Tasting Spirits
  •   Grain Distillates- Vodka, Gin, Whisk(e)y
  • Vodka, Schnapps, Aquavit, Vodka Cocktails
  • Gin, Sloe, Plymouth, Botanicals, Gin cocktails
  • Whisky- Styles, Types, Regions, Scotch- blended and malts, Irish Whisky, Canadian, American and Japanese
  • Plant Distillates, Rum, Rum Styles, Cachaça, Tequila And Mezcal, Tequila Styles, Mezcal Production
  • Fruit Distillates, Brandy, Cognac, Aromatized Wines
  • Bitters, and Liqueurs- Process of distillation
  • Health, Safety and legal issues, Responsible Service of Alcohol

MODULE THREE (THE BAR ENVIRONMENT)

  • Station Structure
  • Glassware & Styles
  • Tools of the Trade
  • Bar Preparation/Keep- Checklist for opening, running & closing duties

MODULE FOUR (THE MECHANICS OF BARTENDING)

  • Ice- Temperature, role, use, precautions and new age styles
  • Pouring – Free pouring, measured jiggers
  • Garnish Preparation- citrus and tree fruits, soft, berry and tropical fruits, botanicals, herbs, spices and nuts, confectionary and vegetables
  • Miscellaneous fancy garnishing
  • Lemonand lime juice and juicing
  • Homemade syrups and purees
  • How to make bitters

MODULE FIVE (COCKTAILS AND MIXOLOGY)

  • Cocktail History
  • The Structure of the Cocktail
  • Cocktail Categories Explained
  • Cocktail Methodology & Techniques- Build, Stir, Shake, Strain, Muddle, Blend, Layering & Flambé
  • The Sensory Experience
  • Making 24 Classic and Contemporary Cocktails- Bloody Mary, Pina Colada, Collins,    Sours, Mules, Daiquiris, Margarita, Mai Tai, Martini, Cosmopolitan, Mojito, Manhattan, Old Fashioned, Long Island Iced Tea, and 10 flavoured modern age cocktails
  • Tasting notes of cocktails
  • Systematic approach to tasting- 2 gins, 3 rums, 2 tequila, 4 whiskies

MODULE SIX (BAR MANAGEMENT & CONTROLS)

  • Store Management, Inventory and Control Systems
  • Cashiering, Tab holding
  • Responsible service of alcohol, Alcohol and its effects
  • How to make your resume
  • How to get your dream job
  • Place a deposit of minimum INR 5000.00 to reserve your place.
  • Your remaining course balance will be required 2 days prior to you taking the course.
  • N.B. Bookings made within 2 days of the course start date must be paid in full.
  • (All directions and information are available on the website or by calling +91 9811554466 between 10am-5pm Mon-Fri)
  • Certificates and Results are aimed to reach you within 4 weeks of completing the course. For international students allow for an additional 2-4 weeks.

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