BarWizard is our most popular bartending course, with more than 12000 bartenders from around the globe graduating since 2001. The course involves an intense 6-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

• Role of a Bartender
• Bar Basics – Techniques, Equipment, Garnish, Glassware & Ice
• Soft Skills – Customer Service Excellence, Communication, Complaint Handling, Teamwork
• Spirit Education
• Cocktails
• Bar Operations
• Inventory & Stock Management
• Cash & POS Management
• Preparation of 24 Cocktails
• 11 Spirits Appreciation
• Responsible Service of Alcohol (RSA)
• Barback JD, Bartender JD, Checklist

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
• Lemon and 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 – 3 gins, 3 rums, 1 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