WHICH SUBJECTS WILL BE COVERED WITHIN THE PROGRAM?

19. November 2019.

The program will cover subjects corresponding to the needs of employers from the hospitality sector and tourism, which follow the latest global trends.

The educational program will cover the following:

  • the role and responsibility of waiters and bartenders
  • bar management (operations, team management/employees/hiring/relations, experiences and guest satisfaction, trends/innovation, proactivity/delegating/multitasking, standardization, planning/objectives, profit control, monitoring)
  • rules of behavior and serving guests in bars and restaurants
  • the proper use of bar equipment, ice, fruit and glasses
  • gaining knowledge on fermentation and distillation
  • the history, classification, production and tasting of spirits (vodka, gin, akvavit, genever, rum, cachaça, whiskey, tequila, mezcal, cognac, armagnac, calvados, pisco, grappa)
  • the history, classification, production and tasting of liqueurs, beer, wine, coffee and coffee beverages
  • the history, classification, production and tasting of mixed drinks (tonics, ginger beer/ale, soda, etc.)
  • preparing personal syrups, liqueurs and shrub
  • the proper use of all bar techniques
  • learning recipes for 88 classic cocktails or modern classics.