• History of Soft Drinks – Varieties, Classification and Production Methods • The Journey of the Bartender – From the Past to the Present • Bartender vs Mixologist: What’s the Di erence? • Introduction to Professional Tools • Set up and Operational Workflow • Introduction to Ingredients • Method of Cocktail Zero Preparation (Shaking, Building Up, Layering, Straining, Stirring, Smashing, Blending) • Carbonated vs Still Beverages • Bitter vs Sweet vs Sour vs Salt • The Importance of Presentation in Cocktails • Equipment – Handling, Hygiene, Cleaning and Maintenance Additional Topics Requested for Pilot • Why the Types and Shapes of Ice are Important • Glassware - Types and Specific Uses (Highball, Martini, Margarita, Hurricane, Champagne Flute, Tumbler) • Garnishes - Creating bespoke garnishes - Seasonality and local fruits and vegetables for making bespoke mocktails - Sustainable ingredients/garnishes or eco-friendly packaging/straws/stirrers • Importance of “Sensory experience” • Non-Dry Focus areas for pilot - Spirit Element - Basics of - Vodka, Gin, Whiskey, Rum and Tequila - Cocktails - Mojito, Margarita, Daiquiris, Whiskey Sour, Gin & Tonic and Vodka Martini Course Plan / Content Customized Pilot - Mixology & Bartending Training
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