Professional Bartender School – Teorija


Teoretsko ogledalo našeg najpopularnijeg programa je veoma ozbiljno i sadržajno gradivo. Ako ste se odlučili ići profesionalnim putem, bitno je da znate da je ovo prvo trnje na koje ćete naći. Za neke to, naprotiv, predstavlja pravu poslasticu. U svakom slučaju, praktični dio bez hedonističkog pristupa materiji i stvarnih saznanja su kao bezglutenske makarone sa tofu sirom. Slijedi teoretski dio edukacije na programu Škola Mixologije:

1.         BARTENDING PHILOSOPHY. HISTORY OF BARTENDING. The eras of Cocktail Mixology. Craft Cocktails. Subcultures.
2.        EQUIPMENT, TOOLS AND STANDARDS.
3.        GLASSWARE.
4.        BAR STOCK.
5.        GARNISH, CLASSIC AND CONTEMPORARY.
6.        TEHNIQUES OF MIXING DRINKS.
7.        PREPARATION OF ESSENTIALS. PUREES, PREMIXES.
8.        SPIRITS & LIQUEURS.
9.        WHISKY. WHISKEY. Scotch, Irish, American, Canadian, Japanese, Intl;
10.      VODKA. History, Tradition, Varieties, Mixology;
11.      GENEVER. GIN. Craft Gin Culture;
12.      SUGAR CANE DISTILLATES Rum, Ron, Rhum. Cachaça;
13.      Agave distillates. Mezcal, Tequila;
14.      BRANDY. Cognac, Armagnac, Fruit Brandies, Rakija, Metaxa, Grappa;
15.      LIQUEURS. CORDIALS.
16.      NON-ALC BEVERAGES.
17.      COFFEE. ESPRESSO.
18.      TEA. HISTORY&SERVING TRADITIONS.
19.      COCKTAIL MIXOLOGY. CATEGORIES OF MIXED DRINKS.
20.      STANDARDS. MEASURING. SERVING.
21.      HYGIENE. SAFETY AND HACCAP.
22.      WINE. FORTIFIED. ENOLOGY. SOMMELIER.
23.      BEER BREWING CULTURE. CIDER.
24.      TERMINOLOGY.
25.      CONCLUSION. CONTEMPORARY BAR CULTURE.
26.      TESTS.
27.      PRACTICE.