Program Preview
Training Lab
See how our bartending sessions run — real equipment, guided practice, and the pace you can expect in class.
- Hands-on demonstrations from working professionals
- Small cohorts with direct instructor feedback
- Industry-standard tools and workflows
Bartending · 4 Weeks
About This Program
Learn & Become
The modern bar is as much a stage as a service counter. This program equips you with the technical precision of a competition bartender and the hospitality instincts of a seasoned host. You will study distillation, fermentation, and sensory analysis to truly understand the spirits you pour. Cocktail sessions move from Prohibition classics through tiki and sour theory into avant-garde techniques: fat-washing, clarification, carbonation, and infusion. You will also cover responsible service law, stock management, and how to design a cocktail list that tells a story and turns a profit.
Learning Outcomes
- Build 60+ classic and contemporary cocktails from memory
- Understand and articulate spirit categories to guests
Week by Week
Full Curriculum
- Distillation and fermentation fundamentals
- Six core spirit categories: whisky, rum, gin, vodka, tequila, brandy
- Nosing and tasting methodology
- Label reading and provenance
- The sour, the old fashioned, the highball, and the martini families
- Ice theory: dilution, texture, and clarity
- Shaking vs. stirring: when and why
- Glassware and garnish standards
- Flavour wheel and balance principles
- Brix, acidity, and sweetness calibration
- Building a seasonal cocktail menu
- Pricing and contribution margin
- Fat-washing and oil-washing spirits
- Clarification: milk-washing and centrifuge
- Carbonation and nitro techniques
- Hydrocolloids: gels, foams, and caviar
- Stock management, par levels, and ordering
- Opening and closing procedures
- Recognising intoxication and refusal of service
- Licensing law and liability basics
- Simulated high-volume service sessions
- Speed-pouring accuracy drills
- Guest interaction and up-selling
- Written and practical assessment
Your Instructor
Meet Your Mentor
Rohan Karki
Head Bartender · WSET Level 3
Rohan has tended bar at five-star properties in Dubai and Singapore, competed in the Diageo World Class regional finals, and holds a WSET Level 3 Award in Spirits. He specialises in low-ABV cocktail development and fermentation.
Common Questions
FAQ
Ready to begin your Bartending journey?
Next cohort starts January 6, 2025 · Only 18 seats per intake.