Understanding the role of the bartender; customer service; the customer journey; observation, anticipation and communication
The ingredients, their qualities, flavour and health benefits including their history and origin.
THE BAR ENVIRONMENT
Equipment and glassware recognition; station management; drink presentation; pro-fessional garnish procedures and ingredient preparation
Professional drink making theory and procedures; pouring and measurement; build, stir, shake, pass, layer, muddle & blend
Classic & international non-alcoholic cocktails; iced tea, iced coffee, lemonade, fruit, herb and spice-based cocktails; recipe, procedure, presentation & service