PROFESSIONAL BARTENDING & MIXOLOGY

Description

A strong bar programme requires skilled staff who can deliver consistent techniques, provide excellent guest service, and understand the basics of bar profitability. This practical programme covers professional bartending fundamentals, spirits and ingredients, cocktail techniques, flavour balance, presentation, guest handling, costing, and inventory. Participants will gain hands-on experience and the confidence to work efficiently behind the bar.

What You'll Learn

Execute core bartending techniques — shaking, stirring, straining, muddling, layering — to a consistent professional standard.
Apply modern techniques such as clarification, fat-washing, and infusion to build creative, original recipes.
Build and taste-balance classic cocktails, mocktails, and lower-ABV drinks using sound flavour principles.
Set up and run an efficient, safe bar station from mise en place through service.
Apply strong garnishing, presentation, and glassware technique to lift guest experience.
Deliver confident, professional bar service, including upselling and complaint handling.

Requirements

Physical Appearance

Who this course is for

Aspiring and junior bartenders building foundational skills
Bartenders and bar-back staff moving into a lead or trainer role
F&B supervisors and outlet managers overseeing a bar programme
Business owners and GMs evaluating beverage service and profitability

Course Content Overview

MODULE 1: FOUNDATIONS OF BARTENDING & BAR BASICS

The history and evolution of cocktails and the bartending profession
The bartender's role: skills & responsibilities and guest-facing standards
Essential bar tools and their proper use
Bar hygiene & safety and responsible-service fundamentals

MODULE 2: BAR SETUP, WORKFLOW & MISE EN PLACE

Bar station organisation and layout for speed and safety
Building and stocking an efficient mise en place
Best practices for smooth operations during peak service
Hands-on: set up and break down a working bar station against the clock

MODULE 3: SPIRITS, WINES, BEERS & MIXERS

Guided tasting: vodka | gin | rum | tequila | mezcal | whiskey | brandy and liqueurs — styles & production basics and flavour profiles
Overview of wine styles & characteristics and basic tasting fundamentals
Overview of beer and brew styles
Mixers | syrups | bitters and house-made infusions

MODULE 4: CORE BARTENDING TECHNIQUES

Shaking (hard & soft and dry shake) | stirring | building | muddling and layering
Straining methods: Hawthorne & julep and fine/double straining
Jigger accuracy and free-pour technique
Hands-on: technique drills at individual stations with instructor correction

MODULE 5: CLASSIC COCKTAILS & FLAVOUR BALANCE

Key cocktail families: sours • highballs • old-fashioneds • stirred classics and tiki-style drinks
The principles of a balanced cocktail: sweet • sour • bitter • strength and dilution
Understanding dilution & temperature and texture in a finished drink
Hands-on: build a set of classic cocktails from spec to finished tasted drink

MODULE 6: MODERN & CREATIVE MIXOLOGY TECHNIQUES

Introduction to fat-washing & clarification and rapid infusion
Carbonation & smoking and aromatics as creative tools
Building an original recipe from a flavour concept
Hands-on: each participant develops and tests one creative technique

MODULE 7: MOCKTAILS, LOW-ABV & SEASONAL MENU IDEAS

Building well-balanced mocktails and lighter - lower-ABV drinks using the same core technique and balance principles
Adapting a signature recipe for seasonal ingredients or a themed menu
Where mocktails and lower-ABV options fit on a standard drink’s menu

MODULE 8: GARNISHING, PRESENTATION & GLASSWARE

The art of garnishing: fresh fruit • herbs • edible flowers
Ice styles and their impact on drink quality and presentation
Glassware selection and finishing techniques (rimming • flaming • layering)
Styling a drink for a strong and guest-ready presentation

MODULE 9: BAR SERVICE & GUEST INTERACTION

Full-service sequence: greeting • order-taking • delivery • check-back
Upselling and suggestive-selling techniques that feel natural and not pushy
Handling guest requests & complaints and difficult situations with confidence
Role-play: service and recovery scenarios at the bar

MODULE 10: COSTING, INVENTORY & BAR PROFITABILITY

Costing a cocktail and setting menu pricing for target margins
Stock control & par levels and reducing pour-cost wastage
Reading basic bar sales and profitability reports

MODULE 11: MIXOLOGY SHOWCASE

Each participant designs & names and presents an original signature cocktail
Live judging on technique • balance • creativity • presentation
Facilitated feedback from GM / F&B Director and certificates of completion awarded to all participants