Bartending/Mixology

The most complete Bartending training program available! Be able to work almost anywhere with the skills and confidence needed to make a profitable and rewarding career.

Our course is 40 hours in length, which can be taken in one or two weeks. We offer flexible class times to work around your schedule as well as free class refreshers.

The lessons cover over 150 drink recipes, preparation and memorization techniques. We also cover beer, wine customer service techniques and responsible liquor service.

We believe the best way to learn is through hands on training. We don't believe bartending is a trade that can be learned by video, on-line schooling or at home sitting on your couch! We work hard to fully prepare our graduates for a career in bartending, whether it be a nice, local neighborhood bar or the fanciest hotel or night club in town. Their success is our school's reputation.

Our Professional Mixology Course includes the following lessons:

• Cream Drinks - 4 hrs.
• Martinis & Manhattans - 4 hrs.
• Shooters - 4 hrs.
• Tall Drinks - 4 hrs.
• Testing - 4 hrs.
• Highballs - 4 hrs.
• Cocktail - 4 hrs.
• Margaritas Beer / Wine - 4 hrs.
• Alcohol - 4 hrs.
• Final Testing - 4 hrs.

Flairtending

The movie "Cocktail" with Tom Cruise and other movies such as "Coyote Ugly" have contributed to the interest in the art of flair bartending, as evidenced by flair competetions held around the world.

Our flair class provides you with unbreakable bottles, properly weighted tins, and flat speed openers, all for you to keep. The class progresses from beginning flair knowledge to intermediate and advanced techniques. Free class refreshers are offered to all students. These skills not only provide lots of excitement to bartending, but also increases the bartender's value to the establishment as well as increases their tip potential. Of course these skills increase as the students practice over time. It has always amazed us how fast students progress from the beginningto the end of class.

Flairtending is an art, not a science. Everyone does things a little differently, and if it looks good, breaks nothing and makes the customers happy, then everyone wins.

Bar Management

It all looks so easy. Pour drinks, sell drinks, ring in the profits. When in fact, extracting profits out of a beverage operation is quite challenging.

Between waste, spillage, free drinks, over pouring, theft and other operational maladies, the manager job is getting tougher every day. Covering virtually every aspect of a beverage operation, this class begins with bartender and server productivity to explaining how to use pour cost formulas to increase profits, reduce establishment's costs, raise the service bar and how to do it in a step - by - step format.