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Diploma In Bar & Beverage, F&B Service Management Course

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

Diploma In Bar & Beverage, F&B Service Management Course In Pune

Duration: – 18 Months
Timing:- 4 Hours in day
Professional Bartending Course In Pune

Absolutely, a Diploma in Bar and Food and Beverage Service is an excellent option for individuals aspiring to build a career in the hospitality and hotel industries, particularly in roles related to food and beverage management and service. The course focuses on providing comprehensive training in various aspects of food and beverage service within the hospitality industry. Students learn essential skills and knowledge required to manage and operate the food and beverage departments of hotels, restaurants, bars, cafes, and other establishments. Overall, a Diploma in Bar and Food and Beverage Service provides students with the skills, knowledge, and practical experience needed to excel in various roles within the hospitality and hotel industries. It opens up exciting career opportunities in a dynamic and rewarding field.Top of Form

MIXOLOGY BARTENDING

  • 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.
  • What is alcohol & what is Fermentation & Distillation process.
  • Modern Methods of Mixing cocktails, Styles & Presentation.
  • 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).
  • Store room requisition, Daily inventory, Selling techniques of product.
  • Learn more than 80+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 )

FLAIR BARTENDING

  • Personalized flair trainer (8 Hours) with Flair kit.
  • Basic of Flair bartender- shaker Moves- bottle Moves (stall, rolls, bumps, Flips, grips).
  • Free Accurate 30-60-90 ml Pouring.
  • Pouring style- (slide pouring, up-down right, left, front pouring , cuts & much more).
  • Work flair sequence.
  • Fire flair sequence.
  • Exhibition flair sequence.
  • 3 Flair sequence with filled bottle.
  • 3 bottle flair, 2 shaker 1 bottle moves.
  • Flair with ice, glassware, tissues, other equipment’s
  • Bar tricks and Magic tricks.
  • 3 bottle fire flair.
  • 4 bottle flair sequence.

Foreign Liquor Register (F.L.R.)

How to get Bar licence?

  • Introduction to Bar License
  • Bar Business Models
  • Types of Liquor License
  • Licenses Requires to Start a Restaurant
  • Distributors contact (Liquors Distributors)

How to fill F.L.R-3 Excise Report?

  • Daily inventory & Store Room Requisition
  • Brand Name Register (Form FLR- 1A/2A/3A)
  • F.L.R-3 Register
  • Form F.L.R-4 (Monthly Statement Book )
  • Form F.L.R-6 (Permit Holder’s book)

Advance Molecular Mixology

  • 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 sheets, Aviator, Bloody Mary, Blue lagoon, Cuba libre, Highball, Cosmopolitan.
  • Emulsification Cocktails–Emulsified Campari and Orange Cocktail, Emulsified with Cosmopolitan. 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 Pina-colada, Frozen cosmopolitan Frozen Cuba libre, Frozen ice, Cheese boll, Biscuits/Chips (Wafers),Cotton Candy
  • Home Made Liqueurs (with liquor Testing)-Irish cream, Orange liqueurs, Coffee liqueurs, Midori, Grenadian, Amaretto, Peach
  • Home Made Beer
  • 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 Flavours)
  • Fermentation & Distillation Live Demo
  • Culinary mixes / Floral mixes / Tiki mixes.

Bar and Beverage Management

  1. The History of Wine-
    • The grapes and vinification
    • Wine and food pairing
    • The taste of wine and the wine of the world
    • Storing wine and serving 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
  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

F&B Service Management

  • The Food service Industry
  • Staff attributes Skills and Knowledge
  • Food and Beverage Service Areas and Equipment
  • The Menu, Menu knowledge and accompaniments
  • Beverage- Non-alcoholic and alcoholic
  • The Service Sequence
  • Specialized Forms of Service
  • Types of Service Techniques
  • Events
  • Supervisory aspects of Food and Beverage service
  • 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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