Target audience
Bartending studies are divided into 3 levels.
- Bartender level 1
- Bartender level 2
- Bartender level 3
Target Audience
Bartender level 1 & level 2 studies are aimed at new in the Bar industry, Bartender Professionals, Bar Owners, Bar Manager who want to enrich their knowledge with the new trends in the Bar industry.
Brief Program of Bartender Level 1
INTRODUCTION
The History of the Bar
The Professional Bartender
Job description
CUSTOMER
Clientele Study
Customer Service
Client Route
Complaints management
Rules of Complaint Management
PRODUCTS
Beers
Beer types
Servings
Wine and sparkling wines
Wine types
Wine glasses
Serving Temperatures
Open and serve
Spirits
Production of Spirits
Tasting Table
Tasting
Cereals spirits
Vodka
Gin
Whiskey
Vegetable Spirits
Rum
Tequila
Mescal
Fruit spirits
Brandy
Cognac
Metaxa
Biters
Liqueur
Flavored and enhanced wines
The Bartender as a salesman
Sales Techniques
THE BAR AREA
The Structure of the Bar
The glasses
Bar / Bartender Tools
Garnishes Preparation
Preparing Bar
Opening Procedure
Preparation of materials
Post-closing
METHODS OF PREPARATION OF DRINKS
Drinking Processes
Methods of Cocktail Preparation
COCKTAIL
History of cocktails
The structure of cocktails
Cocktail categories
Classic cocktails
About the chef
Dimitris Dimitriadis, an experienced chef, has been cooperated with Michelin awarded restaurants ( Cibus, Hytra, Nabucco) and with the well-known Danish “Noma”. As a Mediterranean cuisine lover, the last two years is the chef of Artisanal in Kiffisia. He has been awarded with the “Toques d’ or” five times and he has presented his own recipe at the TV Show “Master Chef”. Also, this summer he undertake the cuisine of Artisanal Restaurant in Mykonos.
