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luxury barconsulting
our COURSES
A complete path, which starts from the basics, like the technique and knowledge of raw materials, to get to making drinks. The course will introduce you to the world of bartending, providing you with the technical tools you need to achieve in a short time high quality standards, work quickly and accuracy and to relate correctly with the customer
PROGRAM
Who is the Bartender ?
• Set-Up • Tools • Glasses • Barback & HACCP • Fruit and Garnish • Table service management • Pouring • Commodity study • Preparation techniques • The taste • The structure of the cocktails • Balance • Classic recipes
Course duration 24 hours for three days for 8 hours from Monday to Friday. Trainer Pantaleone zoccali
- Timetables 09,30 - 14,30 AM
- Afternoon 14,30 -18,30 AM
Basic Barista and Cafeteria Course (Coffee Corse basic)
This course is designed for those who have just started the barista profession, who would like to do so or for all those who already work in this sector but want to improve their professionalism starting from two words: quality and knowledge.
- What is coffee, historical hints and above all knowledge of the plant: main differences between Arabica, Robusta and other species.
- Coffee bean collection and processing systems.
- Proper preparation of espresso, adjustment of grinding and coffee pressing.
- The main Italian preparations: latte macchiato, caffelatte, espresso macchiato, marocchino, shaken coffee etc etc
- The cappuccino in theory and in practice.
- Knowledge, cleaning and maintenance of coffee machines.
Latte art evolution
This course can be combined with a second day that examines the world of latte art and the competitions of the Lags circuit (latte art grading system).
- What types of milk to use, and which milk jugs
- Milk whipping technique.
- The basics of latte art
- The main figures: heart, tulip, rosette, swan, reverse and vortex.
- Use of the stylus and etching technique.
- How cappuccinos are evaluated in competitions and during the Latte Art Grading System exams
- Lots, lots of practice and fun
COURSE LUXURY BAR SERVICE
A course intended for those who want to make this work a lifestyle. Working in the luxury segment involves a radical change in one's daily habits that will have a positive impact on the psychological and behavioral aspects of our life.
PROGRAM
- What is luxury
- invest in general knowledge
- welcoming the guest first contact
- first contact
- standard LQA
- service time the importance of the nationality of the guest
- upgrade 2 order
- knowledge of the menu food e drink
- allergies / origin of products
- team and respect hierarchy
- behaviors behind the counter
- the use of pliers and hands
- tone of voice
- body language
- cleanliness and order
- indispensable items
- privacy
- touch 7 stars
- history of the structure and of the family / property
duration of the course 2 days 8 hours a day Trainer Pantaleone zoccali
- Timetables 09,30 - 14,30 AM
- Afternoon 14,30 -18,30 AM
course mixologist evolution
Advanced course for barmen who want to deepen techniques, knowledge and preparation to be at the top with the concept of mixology. A highly professional program, unique of its kind for its extension of notions
PROGRAM TOPICS COVERED
- sugar syrup 2.1 vs 1.1 differences
- cold syrups
- hot syrups
- foam
- arias
- velvets
- bitters vs tinctures differences
- alcohol reductions
- dehydration
- cordial
- shrub
- clarification
- key concepts of ice
- barrel aging
- Soda
duration of the course 3 days full immersion 8 hours a day Trainer Pantaleone zoccali
- Timetables 09,30 - 13,30 AM
- Afternoon 14,30 -18,30 AM
Professional Craft bar experience
Vitaly kolpin's
Not only technique … but also personal growth! Vitaly Kolpin’s training format includes a series of technical and psychological notions to make the preparation of a drink a unique experience for the customer:
1. The professionalism behind the bar – What it means to be a professional bartender. The most important features. – Psychological approach and customer loyalty – Using perceptions to understand who you are in front of (the guest) – What is the flair behind the counter and why we do it
2. Manual skills – How to improve it and for what purpose. How it helps us in everyday work. – Development of memory, imagination and concentration. – Concentration and coordination exercises.
3. Properties of language – How to exploit it at the bar and in the profession – Speaking in a clearer and more understandable way
4. Positive Thinking – Positive thinking in everyday life, and in every situation – How to exploit it at the bar and in the profession
5. Pouring, handles, pouring techniques – Basic pouring techniques. Learn to pour quickly, spectacularly, without drops and spills – Pour on the bar top (various handles, various glasses) – Free pouring in the shaker and jigger – Pour with both hands
6. Finger skills – Exercises to improve dexterity – Micro movements with spoon, muddler and jigger
7. Jigger movements and combinations.
8. Basic and advanced movements with spoon (both hands)
9. Movements with the shaker – Boston Shaker – Cobbler shaker
10. Movements with coasters, napkins and straws
Professional FB MASTERCLASS
Fabio Raucci
The opportunity to meet and know one of the most successful F&B manager, who has joined important companies worldwide, such as the prestigious Jumeirah group. A masterclass where Fabio Raucci will reveal secrets, studies to follow the right path that leads to this fundamental position through the scenario of modern hospitality.
Michelin Star Masterclass
stelios sakalis
Stelios Sakalis is a starred Greek chef but he’s been living for more than a decade in Italy and he will make you discover his cuisine made by a fusion between eastern and western flavours with a definitely rollercoaster cuisine where strong and intense flavours alternate with more delicate ones. He has collaborated with great chefs such as Gordon Ramsay, Heston Blumenthal, Giancarlo Perbellini, Simone Zanoni and Ettore Bodrini. His background may give us an idea about the experience and creativity of our Stelios.