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.