Advance Bartending Course
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Introduction of bar & beverage industry
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Flair Bartending Course
Flair Bartending Course
Working flair, Exhibition flair
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Wine Course
Wine course
How is wine produced?
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Hospitality Financial Management
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food and beverage management
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Your Bartending Training begins, where else, behind the bar! You will learn the skills it takes to be a successful bartender.

Syllabus For Bartending course

A-Advance bartending course - duration-4 month (3days in a week)

  • Introduction –how it all began
  • Introduction of bar and beverage industry
  • Beverage classification
  • Bar setup And Equipment
  • Bar Sanitation, Personal Hygiene
  • Bar Etiquettes And Bar Acrobatic
  • Fruit Cutting And Garnishes
  • Mixology
  • Profit Pouring And Speed Technique
  • Different liqueurs And Their Histories
  • Basic Of Spirits, Beer And Wines
  • Brands Of The World
  • Basic Understanding Of Wine And Difference Between Then
  • Wine Sales And Services
  • Bar inventory and control system
  • Customer Services
  • Personality Development And Effective Communication Skill
  • Bar hygiene ,safety and sanitation
Test (Theory and Practicles)

B-Flair bartending course- syllabus duration -3 month (3 days)

The topic we cover with practice
  • Working flair
  • Exhibition flair
  • Fire flair

C-Wine course- duration 3 month (2days in a week)

  • How is wine produced?
  • Factors Affecting Wine
  • Varieties of Grapes
  • Different Style of Wines
  • Label and Geographical Information
  • Key Wine Producing Countries
  • How to Taste Wine?
  • Wine and Health
  • Visit to Vineyards
  • Practically tasting of different wines
  • Wine and Food Pairing

D-Hospitality financial management
Duration – (6 month) – 2days in a week

  • Introduction of food and beverage management
  • Classification of food and beverage outlets
  • Understanding various sector of food and beverage outlets
  • Understanding commercial sector and subsidized sector
  • Understanding basic policies-
    • (financial)(marketing)(catering)
    • (Organizing ,purchasing, receiving storing and issuing)
  • Planning
  • Budgeting-for food and beverage operations
  • Pricing –market
  • Cost and market orientation
  • Controlling in terms of production-food and beverage
  • Controlling(food and beverage)
  • Sales promotion of food and beverage facilities
  • Food and beverage service method
  • Food and beverage production
  • Food menus and beverage list
  • Food and beverage management in hotel and quality restaurant
  • Food and beverage management in function catering
  • Food and beverage management in industrial catering
  • Food and beverage management in welfare catering
  • Food and beverage management in fast food and popular catering
  • Cash controlling
  • Revenue control-control system –
  • Licensing
  • Store room and cellar management
  • Inventory management
  • Profit and loss