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Basic Bartending Course

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COURSE DETAILS
Sr. No Module Session Objectives Methodology Tools Duration
1 Introduction the F&B Service and Bar Introduction to F&B Service State some basic facts about the F&B Service Industry Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
 15 minutes
Sections of F&B Service Explain the different sections in an F&B service unit Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
15 minutes
Types of Establishments List the types of establishments. Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
15 minutes
Roles & Responsibility - Bartender State the roles and responsibilities of the different job roles. Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
15 minutes
2 Hygiene Standards & Grooming Hygiene Follow hygiene. Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
 15 minutes
Grooming
  • Discuss the importance and need to be well-groomed
  • Discover how to groom yourself for service
 Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
 15 minutes
Safety at Workplace Discuss workplace safety. Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
 15 minutes
3 Bar Tools and Equipment and Terminology Glassware - Types, Cleaning & Maintenance Identify the different types of glassware. Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
 15 minutes
Bar Equipment - Types Identify the types of bar equipment. Trainer-led Discussion
  • Trainer’s Guide
 15 minutes
Terminologies & Jargons List terminologies and jargons used under this job role Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
 15 minutes
LIQUOR
Sr. No Module Session Objectives Methodology Tools Duration
4 FERMANATATION & DISTILATION ALCOHOL MAKING PROCESSE Identify the process of making alcohol Trainer-led Discussion
  • Participant Handbook
  • Multimedia
 1 hour
5 BEER Beer – Production, Types, Brands & Cocktails
  • Identify the types of beer and related brands.
  • Explain how beer is produced.
  • Introduction to the Beer Cocktails
 Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
1 hour
Beer -Serve (Practical) Demonstrate how to serve beer. Hands-on Practice
  • Participant Handbook
15 minutes
WHISKY Whisky - Production, Types, Brands & Serve
  • Identify the types of whisky and related brands.
  • Explain how whisky is produced.
 Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
1 hour
Whisky – Cocktail & Serve (Practical)
  • Demonstrate how to serve whisky.
  • Introduction to whisky cocktail
 Hands-on Practice
  • Participant Handbook
  • Multimedia
 1 hour
RUM Rum - Production, Types, Brands & Serve
  • Identify the types of rum and related brands.
  • Explain how rum is produced.
 Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
30 minutes
Rum - Production, Types, Brands & Serve (Practical)
  • Demonstrate how to serve rum.
 Hands-on Practice
  • Participant Handbook
 1 hour
VODAKA Vodka - Production, Types, Brands & Serve
  • Identify the types of vodka and related brands.
  • Explain how vodka is produced.
 Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
30 minutes
Vodka - Production, Types, Brands & Serve (Practical)
  • Demonstrate how to serve Vodka.
 Hands-on Practice
  • Participant Handbook
  • Multimedia
 1 hour
TEQUILA Tequila - Production, Types, Brands & Serve
  • Identify the types of Tequila and related brands.
  • Explain how Tequila is produced.
 Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
30 minutes
Tequila - Production, Types, Brands & Serve (Practical)
  • Demonstrate how to serve Tequila.
 Hands-on Practice
  • Participant Handbook
  • Multimedia
 1 hour
GIN Gin - Production, Types, Brands & Serve
  • Identify the types of Gin and related brands.
  • Explain how Gin is produced.
 Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
30 minutes
Gin - Production, Types, Brands & Serve (Practical)
  • Demonstrate how to serve Gin.
 Hands-on Practice
  • Participant Handbook
  • Multimedia
 1 hour
COGNAC & BRANDY Cognac and Brandy - Definition Brand & Serve
  • Explain how cognac and Brandy is produced and served.
Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
30 minutes
Cognac and Brandy - Production, Types, Brand & Serve (Practical)
  • Demonstrate how to serve cognac and brandy.
 Hands-on Practice
  • Participant Handbook
  • Multimedia
 30 minutes
6 WINE Introduction to Wine
  • Explain the types of wine across different geographical locations.
Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
30 minutes
Varieties of Grapes & Produces
  • Describe the different varieties of grapes and produces.
 Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
30 minutes
Wine Production Red, White, Rose & Lable Reading
  • Identify the wine brands.
  • Explain how wine is produced.
  • Explain how to read the wine
 Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
1 hour
Wine - Brand & Serve (Practical)
  • Demonstrate how to serve wine.
 Hands-on Practice
  • Participant Handbook
30 minutes
CHAMPAGNE Introduction to Champagne - Production, Types, Brands
  • Identify the champagne brands
  • Explain how champagne is produced.
 Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
30 minutes
Champagne - Serve & Cocktail (Practical)
  • Demonstrate how to serve champagne
 Hands-on Practice
  • Participant Handbook
  • Multimedia
 30 minutes
AROMATISED & FORTIFIED WINE Aromatised - Types, Brand & Serve
  • Explain how aromatised wine is produced.
 Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
30 minutes
Fortified - Types, Brand
  • Explain how fortified wine is produced and served.
 Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
1 hour
7 LIQUEUR & APERITIF Liquour – Introduction & Brands
  • Explain the Different types of Liquor and some famous brands
 Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
1 hour
METHOD & COCKTAIL MAKING
Sr. No Module Session Objectives Methodology Tools Duration
8 METHODS OF MAKING COCKTAILS Pouring (Practical) Demonstrate how pour drinks. Hands-on Practice
  • Participant Handbook
  • Multimedia
 30 minutes
Shake ( Practical ) Demonstrate Different Styles of Shaking Hands- on Practice
  • Participant Handbook
  • Multimedia
 30 minutes
Stiring Demonstrate how to stir the drinks Hands- on Practice
  • Participant Handbook
  • Multimedia
 30 minutes
Muddle Demonstrate how to muddle the drinks Hands- on Practice
  • Participant Handbook
  • Multimedia
 30 minutes
9 GARNISH Fruit Cutting & Garnishes (Practical)
  • Demonstrate fruit cutting methods
  • Demonstrate how to garnish drinks.
 Hands- on Practice
  • Participant Handbook
  • Multimedia
 45 minutes
10 MOCKTAIL Mocktails World (Practical)
  • Demonstrate the procedure to make mocktails.
 Hands- on Practice
  • Participant Handbook
  • Multimedia
 2 hours
11 COCKTAILS Practical of Classic Cocktails – All Spirits
  • Evaluation of hands-on skill
 Hands- on Practice - 2 hours
Practice 25 Classic, Contemporary Cocktails
  • Demonstrate how to make classic, contemporary cocktails
 Hands- on Practice
  • Participant Handbook
 4 hours
SETUPS , ETIQUETS AND COMMUNICATION
Sr. No Module Session Objectives Methodology Tools Duration
12 INVENTORY AND BAR SETUPS Opening and Closing of Bar Explain procedure for opening and closing a bar. Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
 1 hour
Bar Setup Discuss bar setup. Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
 1 hour
13 HOSPITALITY COMMUNICATION &ETIQUETS Bar Ethics & Alcohol Awareness Discuss Bar Ethics and alcohol awareness Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
1 hour
Communication with Superiors and Colleagues Discuss the various methods to communicate with colleagues and superiors. Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
1 hour
Guest Characteristic Discuss the characteristics of various guests. Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
30 minutes
Guest Characteristic (Practical) Demonstrate how to deal with various guests Role-Play 30 minutes
Etiquette and Hospitable Conduct Discuss etiquette to be observed with guests. Trainer-led Discussion
  • Trainer’s Guide
  • Participant Handbook
30 minutes
Etiquette and Hospitable Conduct (Practical) Demonstrate how to display etiquette and hospitable conduct. Role-Play 30 minutes
Communicate with Customer (Practical) Demonstrate how to communicate with customers Hands-on Practice 30 minutes
Welcoming and Seating a Guest Demonstrate procedure for welcoming and seating a guest. Role-Play
  • Participant Handbook
  • Multimedia
 30 minutes
Take the Drinks Order Demonstrate how to take drinks order. Role-Play
  • Participant Handbook
  • Multimedia
 30 minutes
Upselling and Suggestive Selling Demonstrate upselling and suggestive selling techniques. Role-Play
  • Participant Handbook
  • Multimedia
 30 minutes
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