Curriculum

Bucks County School of Bartending

Producing Top-Shelf Bartenders

Minutes from Franklin Mills Mall

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Course Objective

The thirty-two hour course is mastered by a combination of staff lectures, hands-on training, video, written activities, home reinforcement, as well as practice testing. At the end of the course you will have the skills necessary to work efficiently and confidently behind an actual bar.

Curriculum

Bar Equipment \ Bar Terminology

Glassware \ Garnishing \ Muddling

Proper Measuring \ Free Pouring Techniques

Mixing \ Blending \ Shaking \ Layering

Drink Recipes — Traditional & Trendy

Product & Brand Name Recognition

Beer, Wine & Champagne Service

Customer Service \ Maximizing Tips

Money Handling \ Changing Shifts\ Closing

Beverage Control \ Changing Kegs \ Pricing

Inventory Control \ Bar Management Skills

Private Parties \ Catering \ Banquet Halls

State Laws \ Liquor Laws\ T.I.P.S.

Resumes \ How to get HIRED

Bottle Flip \ Equipment Tricks \ Bar Flair

Revised: March 22, 2008

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