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Diploma In Bar And Beverage Management Institute In Bangalore

India’s first Government Affiliated institute which uses LMS for teaching bartenders.

FLAIR BARTENDING

  • Personalized flair trainer (15 Hours) with Flair kit.
  • Basic Flair bartender- shaker & bottle Moves (stall, rolls, bumps, Flips, grips)
  • Free Accurate 30-60-90 ml Pouring.
  • Pouring style (slide, up-down right, left, front pouring , cuts & much more)
  • Work flair, fire flair, Exhibition flair with sequence.
  • 3 Flair sequence with filled bottle / 4 bottle flair sequence.
  • 3 bottle flair, 2 shaker 1 bottle moves.
  • Flair with ice, glassware, tissues, other equipment’s bar tricks and Magic.

MIXOLOGY BARTENDING

4+2+6= 12 Months Syllabus

4 Month Syllabus

  • Introduction about Bartender, Bar History, Types of Bar
  • Bar operation. · Different types of Glassware & Equipment’s.
  • Classification of Beverage, Duty and Responsibility of bartender.
  • Attitudes of bartenders, Biology of Hangover.
  • Spirits of the World – Whisky, Gin, Tequila & mescal, Brandy, Wine, Vodka, Rum, Liqueurs, Aperitifs & Bitter, Beer, Sake, Absinth, Aquavits, schnapps,Tea and coffee, Cider and Perry (Introduction, History, Production, Types, Styles, Brands with country & Cocktails- tasting).
  • What is alcohol & what is Fermentation & Distillation process.
  • Modern Methods of Mixing cocktails, Styles & Presentation.
  • Store room requisition, Daily inventory, Selling techniques of product.
  • Learn more than 60+classic & Innovative (Unlimited) cocktails.(T&C Apply)
  • Practical’s just don’t see but make it yourself with actual ingredients (T&C Apply)
  • Shooter and slammers & Mocktails.
  • Brewery, Distillery & Winery visit. ( visiting cost is applicable )

+2 Month Syllabus

  • History of Molecular Mixology / Jello shots and recipe, Faqs of Jello shot.
  • History and Common Techniques of Gelification.
  • History, Techniques and cocktail of Spherification & Reverse Spherification.
  • Faqs of Spherification & Reverse Spherification.
  • Techniques and Cocktail of Whipping Siphon.
  • Protection, Techniques and Cocktail of Liquid Nitrogen and Dry ice.
  • Xanthan gum History Making Proses, Techniques
  • Agar-Agar History Making Proses, Techniques
  • Chemical Ingredients Information – Sodium Alginate, Calcium Chloride, Calcium Lactate Gluconate, Sodium Citrate.
  • Gelification Cocktails – Spaghetti, plastic paper, orange jello shot, Layered shot, Margarita Jello Shots, Strawberry Daiquiri Jello Shots
  • Caviar Cocktails–Orange caviar,Dry ice Mojito caviar cocktail,Between the seets, Aviator, Bloody Mary, Bluelagon, Cubalibre, Highball, Cosmopolitian.
  • Emulsification Cocktails–Emulsified Campari and Orange Cocktail, Emulsified with Cosmopolitian. Emulsified with dirty martini, Emulsified with strawberry Daiquiri,Emulsified with Madras .
  • Whipping Siphon Cocktails–Vanilla whipping, Strawberry whipping, Rose whipping, Chocolate whipping.
  • Liquid Nitrogen Cocktails–Frozen margarita, Frozen Pinacolada, Frozen cosmopolitian Frozen cubalibre, Frozenice, Cheese boll, Biscuits/Chips (Waffers),Cotton Candy
  • Home Made Wine-Pineapple, Apple, Grapes, and Plum.
  • Fruits Infused (Shots)-Red Grapes, Green Apple, Water Melon, Strawberry,
  • Shots-Rainbow, Atom bomb shots, Dept shot, Slammers, Fleming tower, Fire shots
  • How Bitters are Made-Aromatic Bitters, Orange Bitters, Lavender Bitter, Apple Bitter
  • Syrups-Strawberry, Orange, Coconut, Coffee, Chocolate, Water melon
  • Jell-O Shots–Strawberry, Black currant, Green apple, Orange
  • Smoke Cocktail–Smoked Fruit, Smoked Herbs, Smoky Spirits, Smoky Garnish
  • Air Bubble Cocktails-(All Flavors)
  • Fermentation & Distillation Live Demo
  • Culinary mixes / Floral mixes / Tiki mixes.
  • Home Made Liqueurs (with liquor Testing)-Irish cream, Orange liqueurs, Coffee liqueurs, Midori, Grenadian, Amaretto, Peach

+6 Month Syllabus

  1. The History of Wine- The Big Six wine testing
  2. Brands & Cocktail History- Gin, Rum, Vodka, Tequila, Whisky, Brandy, Beer,
  3. Innovative cocktails- (Practical’s, Styles & Presentation)
    (World class Mixology Computation Winner 10)
  4. Bar Manager Duties
    • Personality development communication fundamentals while facing interviews
    • Principles of managements & marketing for hospitality
    • MIS( management information system )Software for F&B
  5. Foreign Liquor Register (FLR)
    • Introduction to Bar License,
    • Bar Business Models, Types of Liquor License.
    • Licenses Requires to Start a Restaurant
    • Distributors contacts, Daily inventory, Store Room Requisition
    • Brand Name Register (Form FLR- 1A/2A/3A)
    • F.L.R-3 Register, Form F.L.R-4, Form F.L.R-6 (Permit Holder’s book)
  1. Bar Design, Menu Design & costing –
    • Cocktails & Mock tails Menu & costing
    • Beverage cost controls, Tea, coffee brewing & cigar,
    • Liquor Cost Control Techniques, Forecasting, planning & coasting,
    • Bar planning, Project reports writing & presentation
    • Bar layout Design Gust Capacity
  2. Beverage service & Gust handling
    • BOT KOT & Bill Punching, Staff Training & Marketing
    • Beverage service, Guest handling
  3. Bartender speed Training
    • Pouring (style teqinic,Types), Cocktail
    • Inventory, Bar tricks & Magic Tricks
    • We will Provide Job Placements for Life time ( T&C Apply)
    • Can practice at any of our academies nationwide for lifetime (T&C Apply)

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