Training in English

The training programme consists of practical (80%) and theoretical (20%) activities.

1. history of mixology, precursors of world mixology, classical mixology, mixology in Poland.

2. the silhouette of a bartender, characteristics of a bartender's work in different types of catering establishments.

3. presentation of bartending equipment and types of bar glassware; bar measures.

4 History of alcoholic beverages; technology of alcoholic beverages, processes involved in the production of spirits: alcoholic fermentation, batch and continuous distillation, rectification, maturation. Characteristics, classifications and well-known brands of different types of spirits: pure vodka, quality spirits, gin, brandy, cognac, liqueurs, bitters, whisky, rum, cachaça, tequila, mezcal, absinthe, sparkling wine, vermouths.

5. principles of professional tasting and evaluation of spirits.

6. Theory of taste; aroma versus flavour; texture of cocktails; importance of balance using sour cocktails as an example.

7. ice and its importance in cocktails.

8. Characteristics of the different methods of cocktail preparation: building, shaking, stiring, throwing; which method to choose for each ingredient, what are the differences between them; comparison of shaken and stirred cocktail (checking temperature, volume, differences in texture and taste).

9 Classic cocktails and modern classic cocktails - during the training course, participants will learn the basis of classic cocktails and so-called "modern classics" such as. "modern classics" such as: Whisky Sour, Tom Collins, Gin Basil Smash, Whisky Smash, Aperol Spritz, Hugo, French 75, Porn Star Martini, Old Cuban, Moscow Mule, Dark 'n Stormy, Sex on the Beach, Cosmopolitan, White Russian, Orgasm, Cuba Libre, Daiquiri, Hemingway Daiquiri, Mai-Tai, Margarita, Tommy's Margarita, Side Car, Paloma, Tequila Sunrise, Long Island Ice Tea, Bloody Mary, B-52, Clover Club, Mojito, Caipirinha, Caipiroska, Old Fashioned, Manhattan, Martini, Americano, Negroni and variations on these cocktails.

10. Preparing layered shots using different methods.

11. serving flaming sambuca liqueur.

12. serving absinthe.

13. Sparkling wine based cocktails, aperitif cocktails.

14. Principles and techniques of cocktail garnishing.

15. Smoked cocktails, prepared with a smoking gun.

16. Ergonomics of working behind the bar, how to work quickly and efficiently, preparation of the bar station.

17. The specifics of looking for a job in catering - how to find a rewarding job in good establishments:

- what to look out for when preparing your CV;

- job interviews;

- probationary day.

18. bartender work etiquette, the essence and importance of hospitality.

19. Serving the guest at the bar and in the hall; psychology of selling; ways to increase the value of the bill.

20. discussion of the most important trends in world mixology: alcohol infusions, home-made products, seasonality and locality, the "no waste" principle, ice balls, sparkling cocktails, Flavour Blaster, VOM, molecular mixology, liquid nitrogen, dry ice.

The training programme is the exclusive property of the Polish Bartender School.