Stratford's Bartender training course has 4 Modules and a total of 11 lessons.
This course is self-guided with ongoing support from instructors as requested. Once you successfully pass exams in one module, the next module will be made available to you.
The joy of Mixology
Module 1 - Lesson 1
A Brief History of Cocktails and Mixed Drinks
The Bartending Profession During Prohibition
Innovation During Restoration
The Mixology Revolution
The Future of Craft Cocktails
Module 1 - Lesson 2
The Role of the Bartender
Fundamental Guidelines and Philosophy for Bartenders
Preparing for the Shift
The Significance of Communication
Mixology Theory and Practice
Understanding the Craft of Mixology: Rimming a Glass, Pouring Precisely
Temperature Considerations
Straining, Stirring, Shaking, Muddling, Layering, Igniting and Blending Drinks
Infusing Spirits and Fat Washing
Module 1 - Lesson 3
Bar Essentials: Working with Garnishes,
Mixers and Supplemental Ingredients
Mastering the Tools and Vessels Behind the Bar
Managing Glassware
Understanding Mixed-Drink Families
Working with Sours and Following Charts
Module 1 - Lesson 4
Learning Drink Recipes
Important Lessons for the Cocktail Bartender
Following a Methodology
Managing Ingredients and Mastering the Craft
The Art of Mocktails
Module 2- Lesson 1
The Emergence of The Mocktail
Understanding Flavor Profiles
Developing a Mocktail Men
The Art of Muddling
Shaking and Stirring Mocktails
Infusing Flavors
Temperature Control and Dilution
Mastering Classic Recipes
Fruit-Based, Herbal and Spice-Infused Mocktails
Creamy, Frothy, Sparkling and Refreshing Mocktails
Innovative Mocktail Creations
Unique Flavor Combinations
Seasonal and Global Mocktail Inspirations
Molecular Gastronomy in Mocktails: Spherification, Foaming, Emulsification, Cryogenic Freezing and Gelling
Module 2 - Lesson 2
The Art of Mocktail Glassware
Garnish Selection and Placement
Creating Visual Appeal
Photography and Presentation for Social Media
Building a Non-Alcoholic Beverage Business
Market Analysis and Research
Developing a Business Plan
Sourcing Ingredients and Supplies
Marketing and Branding Strategies
Financial Management and Profitability
Wine Folly
Module 3 - Lesson 1
Wine Fundamentals
Understanding the Chemistry of Wine
Wine Characteristics
A Tasting Guide
Wine Handling
Choosing Appropriate Glassware
Considerations for Serving Wine
Maintaining Temperature and Storage
Pairing Food and Wine
Flavor Pairing Theories
Introduction to Sparkling, White and Rosé Wines
Module 3 - Lesson 2
Introduction to Light, Medium and Full-bodied Red Wine,
& Dessert Wines
Exploring Wine Regions of The World
Raise the Bar
Module 4 - Lesson 1
Selling Positive Reactions
Defining Standards and Branding
Managing and Manipulating Reactions
The Experience of Reactional Transactions
Module 4 - Lesson 2
IManaging and Motivating Employees
Setting and Committing to StandardsFour-Walls Marketing
Developing a Profitable Concept
Menu Innovation
Frequency Marketing
Drink Presentation and Plating
Interior Décor Considerations
Music, Sound Quality and Live Entertainment
Optimizing Visibility
Module 4 - Lesson 3
Generating and Managing Revenue
Pricing Considerations
Innovations in Bartending and Hospitality Management
This educational program is an introductory course designed to help students gain knowledge necessary for the vocational application of this subject. Completion of this program does not fulfill the legal requirements of particular state licenses or certifications, which may require additional training or apprenticeships. One or more of the course subjects/textbooks may vary as courses are updated.
