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Bartending schools limit their students to 20 hours of training. Our online bartending school provides you with
unlimited training hours.

Chapter 1
The ABC's of Alcohol
This chapter provides important basic information about alcohol: the different
types of alcoholic beverages, their characteristics, and the most common brands
you will come across.

Chapter 2
Tools and Glassware
This chapter introduces the basic "tools of trade" for bartenders. It also identifiesthe types of glassware most
commonly found in bars and their uses.

Chapter 3
Preparing and Serving Drinks: The Basics

This chapter teaches you the basic methods for preparing and serving drinks.It first shows how to master
the "Free pouring" method for distilled spirits. Itthen discusses the seven basic ways to prepare and serve distilled
spirits. Finally, methods for pouring and serving beer and wine are presented.

Chapter 4
Garnishes and Mixes

This chapter describes the various garnishes and mixes used to prepare drinks.

Chapter 5
Drink Combinations and Families

This chapter shows you how to make specific drinks in details with the help of animated bartender.

Chapter 6
Procedures and Conduct

This chapter tells how to find and apply for the kind of position you want,what you should know about alcohol service
policy, how to conduct yourself,and work with your customers and co workers, how to set up and close thebar, and
what you should know about handling money and tips.

Chapter 7
Bonus Chapter: Advanced and Fancy Pouring Techniques
This chapter presents advanced pouring and serving techniques. It has
three parts: 1. Pouring and prsentation methods 2. Mixing tin techniques 3. Bottle flipping techniques

DRINK SETS

DRINK SET 1
DRINK SET 2
DRINK SET 3
DRINK SET 4
DRINK SET 5
DRINK SET 6
DRINK SET 7
DRINK SET 8
DRINK SET 9
DRINK SET 10
DRINK SET 11

DRINK SET 12
DRINK SET 13
DRINK SET 14
DRINK SET 15
DRINK SET 16

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Bartending schools limit their students to 20 hours of training. Our online bartending school provides you with unlimited training hours.

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