Topics in modules
Some of the covered topics: From introduction to the American method up to the most advanced techniques. / Fermentation and Distillation, study and characteristics of products: Vodka, Rum, Gin, Tequila, Cachaca, Whisky/ey, Brandy and Cognac, Bitters, Aperitifs and wine-based liqueurs. / Cocktail categories and portion basic rules to make balanced drinks. / Pouring techniques and working flair. / The main IBA Cocktails / Spices and extractions. / Flavoured spirits with infusion kit, sous vide and Botanikit distiller. / Cocktail design and artistic shakes. / Flair Fusion on Mixology. / Exclusive Bar Techniques: work techniques from the world. / Multi-sensory cocktails: vaporization, smoking, Ice carving. / Create a food fragrance and fragrance-based cocktails / Perfect espresso and perfect cappuccino. / Milk art. / Bar management and organization of departments. / Time management. / Warehouse management and maintenance. / Approach to business plan, financial management, costs and menu. / Sales and communication techniques.
206 (mandatory attendance)
Full Time (9-13/14-18)
Each module includes an end of course exam
Theoretical-practical exam and Certificate of COMPLETE MASTER BARTENDER. Score mentioned in the transcript
Curricular/ Extracurricular internship. Period of free internship at SELECTED bars to implement the techniques learned during the COMPLETE MASTER BARTENDER course.
Partecipation in events
Curricular/ Extracurricular internship. Free period of internship at SELECTED bars to implement the techniques learned during the COMPLETE MASTER BARTENDER course
Trainer assistant internship
At Planet One Milan (if the score obtained at the end of the course exceeds 80 points out of 100)
To be selected among the extra catalogue programmed courses
On the Planet One website for three months
Exclusive discounts on the purchase of courses in the Planet One catalogue