Course plan
Training a professional bartender in just four weeks is tough challenge. Our goal is to give you sufficient knowledge so that you will be as prepared as possible to work as a bartender after graduation. We place high demands on our students so that they can maximize their training and leave us with as much knowledge as possible.
EBS has an outstanding reputation within the restaurant industry and is considered a leader on the market. The course follows a well-established course plan that covers all the areas you’ll need to know to be a good bartender, both in theory and in practice. The course plan has been compiled in collaboration with experts in the field.
Your instructors are some of the world’s best and possess extensive career experience. They also have a lot of practice training people to be good bartenders in short periods of time. The instructors are there for you, we want you to feel comfortable and to trust us.
Teamwork
From the bartender’s perspective
- Guest focus
- Care
- Precistion
- Work cleanly and neatly
- Speed
- Leadership and professionalism
- Keeping costs at a minimum
- Maintain a high knowledge level
- Develop and help your co-workers
Personal and proper behaviour
Your personal behaviour is an important part of the impression the guest has of you. Each day on the job you are expected to fulfil established work standards.
Practical rules for a bartender
Some of our hints and rules will have to be adapted to the restaurant/bar/nightclub that becomes your place of employment.
Different places and different countries have different policies and you should always adapt to the place you work in.
Fruit and garnish
A really good drink is not complete without some finishing touches. The eye plays an important part in the final product.
Therefore it is important to use the right garnish in the right quantity. Also, if the drink is well made it can strengthen the entire taste experience.
Bar cleanliness
Equipment
Bar set-up
Closing
Bar costs
A bar’s profits are a direct result of your attention to detail. Your performance influences all drink costs in the bar.
Serving techniques
Responsible alcohol service
- Percentage of alcohol and conduct
- Alcohol laws, serving times
- Permission and supervision authorities
- Regulations and sobriety
- How you work in the service bar
- Guests under 18
Glasses
- Handling
- Washing
- Serving
- Correct temperature
- Correct glas for the correct drink
Ice
- Cleanliness
- Ice machines
- Ice holders
- Different types of ice
- Correct serving
Free pouring vs. Measuring glass ring glass
Free pouring is an important part of the unique training we provide at EBS. There are four reasons we use free pouring.
- Speed
- Organization / Planning
- Precision
- Flair
Drink mixing techniques
- Build
- Mixed
- Topped
- Stirred
- Layered
- Muddled
- Shaken
- Blended
Cash register routines and credit payment
Wine
- Presentation
- Countries
- Grapes
- History
- Judging
- Tasting
Vodka
Rum
Tequila
Gin
Beer
Liqueurs
Bitters
Cognac
Whisky
80-100 classic drink recipes
We teach a wide assortment of classic, international cocktails and modern, trendy and popular drinks.
In addition you will learn the techniques and speed that will give you the qualifications to work in bars with high paced demands.
Flair
We are relatively alone in the field when it comes to teaching flair in our training program. The ability to handle bottles with smooth hand movements is not just about putting on a show for the guests. When you can handle several bottles at the same time in a smooth and attractive way it also helps you to work more effectively.
European champion Palle Rosén, World champion Patrik Ericksson and Swedish champion Johannes Kinch will show you how it’s done. All three are recognized as world class “flair tenders”.
