Course Content / Syllabus
Part I – Mocktails & Basic Bartending
- Bartender Manual
- Introduction to Mocktails
- History of Mocktails
- Types of Mocktails
- Mocktail Ingredients and Knowledge
- Bar Equipment and Setup
- Bar Hygiene and Safety
- Fundamental Bartending Techniques
-
Classic Mocktail Recipes
-
Garnishing and Presentation
-
Customer Service and Sales
- Costing and Menu Planning
- Practical Assessment
Part II – Bartending & Beverage Knowledge
- Introduction to Bartending
- Bar Equipment and Glassware
- Classification of Beverages
- Fermentation and Distillation
- History of Cocktails
- Liqueurs
Part III – Spirits & Cocktails
- Production of Whiskey & Whiskey-Based Cocktails
- Production of Vodka & Vodka-Based Cocktails
- Production of Rum & Rum-Based Cocktails
- Production of Gin & Gin-Based Cocktails
- Production of Brandy & Brandy-Based Cocktails
- Production of Tequila & Tequila-Based Cocktails
Part IV – Beer & Mixology
- Beer & Beer-Based Cocktails
- Bitters
