Target audience
Studies go into more sophisticated topics, chemistry, special cocktail recipes, Molecular Drinking Art, Dry Ice Techniques, Presentation and Serving of Cocktail and preparation for Bartending Contests.
Brief Program of Bartender Level 3
INTRODUCTION
Evolution & Progress in the Bar industry
ICE
Importance of ice
Creating Clean Ice
Ice Shaping
Dry Ice, Drink and Cocktail Applications
MODERN INGREDIENT PREPARATION TECHNIQUES
Sous vide
Vacuum
Thermomix
High Pressure Infused
Fat Wash
Dehydration
USE OF MOLECULAR TECHNIQUES IN DRINKS AND COCKTAILS
Gelling
Spherization
Air
Espuma
Sponges
Participation in contests
Study of Competition Regulations & Products
Creating a Recipe
Creating a Presentation
