Syllabus

Wine Appreciation
Price $199

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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.