COURSE | FACULTY | ADMISSION | FACILITIES | CERTIFICATION | QUERY |
 
   
Courses

 Duration Fees
CERTIFICATE COURSE - A detailed program designed to develop an individual into a complete beverage specialist. During the course extensive training programs are conducted on Personality Development. This program includes a 3-months INDUSTRIAL TRAINING program. Also an individual can work in the evenings and attend classes in the morning
1 Year
Rs.96,000/- only.
BASIC COURSE - A comprehensive program includes Basics, Flair and Mixology. Recommended for individuals who want to learn the basics of bartending, also for Hotel Management Graduates who want to specialize / hone their knowledge & skills.

3 Months
Rs.30,000/- only.
MIXOLOGY (ADVANCED COURSE) - Recommended for anyone who wants to master the Art of Bartending, where the focus is on a vast understanding of Beverages and the science of Mixing different beverages.

3 Months
Rs.30,000/- only.
MIXOLOGY (CRASH COURSE) - Recommended for anyone who wants to learn anything about bars / bartending. This course allows the student to concentrate on a particular aspect of bartending e.g. - Cocktails / Mocktails 10 Days Rs. 10,000
10 Days
Rs.10,000/- only.
FLAIR (ADVANCED COURSE) - Recommended for individuals who want to make a career as Professional Bartenders, and who want to learn the Art of Showmanship and be a charmer behind the counter. Apart from the above, the individuals are taught bar tricks and groomed in personality.
3 Months
Rs.30,000/- only.
FLAIR (CRASH COURSE) - Recommended for practicing bartenders or individuals who want to learn how to flair, be a showman and add this much needed & admired skill in their resume.
10 days
Rs. 10,000/- only.

Mode of Payment : Either cash or DD in favor of I.B.O.M., Payable at New Delhi.
 
TIMINGS

All the above listed courses are conducted in the premises of the institute four days a week (Monday to Thursday) in a morning Theory session (11:00 hrs to 13:00 hrs) and an afternoon Practical session (14:00 hrs to 16:00 hrs).

The students have an option to get on hands experience in various bars and private bartending functions during the evenings for which they will be paid an appropriate stipend.

For students who are pursuing another educational course / job flexible training sessions are worked out.

 
SYLLABUS

Bar Basics (semester – 1 )

Classification of Beverages.
Fermentation & Distillation.
Beer – Method of Production & Types.
Wine – Types of wines, Production of wines, Wine producing regions, Service of wines, Reading a wine label, Wine & food combos.
Spirits - Method of Production & Types (Whisky, Rum, Gin, Vodka, Tequila, Brandy & others).
Liqueurs - Method of Production, Flavors, Country of Origin, Qualities.

Cocktails (semester – 2 )

History & Origin.
Parts of a Cocktail.
Types of Cocktails.
Recipe adherence, glassware & proper use of ice.
Mixology techniques & free pouring.
Eye appeal & garnishes.
Bar mixes.
Drink portions.
Recipe flowcharts.
Mocktails - Smoothies & frappes, Juice combos & milk shakes, Low calorie & health drinks.

Bartender Basics (semester – 3 & 4)

Terms & Glossary.
Measurements.
Bar equipment.
Glassware.
Garnishes & bar mixes – preparation, storage & handling.
Bartender etiquette.
Tips, techniques & bar terminology.
Guest Focus – Bartenders perspective, Personal appearance & Service attitude, Service Excellence, Suggestive selling, Reading your guests, Building repeat business, Communication Skills, Leadership & Team work.
Service Standards – Standard Operating Procedures (opening, running & closing duties)
Bar Cleaning & Beautification Schedules (daily, weekly & monthly)
Inventory & Controls – KOT / BOT, Inventory sheets, Requisitions, Stock checking & Par stocks, Back of the house controls.
Honesty & Integrity.
Situation Handling.
Theories & Philosophies.

Bar Flair (semester – 5)

Introduction to Flair.
Guidelines for Flair.
Basic Tricks.
Advanced Tricks.
Flaming Flair.
Bar Tricks & bar Jokes.

On the job Training (semester – 6)

Advanced (semester – 6)

Bar Designing – Space Economy, Space Management & convenience, Fabrication, Interiors & Theme.
Menu Designing – Balance, Availability & Feasibility, Costing, Moving dead & slow moving items.
Cost Controls
Positive thinking & Stress management.
Marketing & management skills.
Attitude.
Personality Development.
T.I.P.S. – Training in Intervention Procedure by Servers of Alcohol – A program that teaches responsible service of alcohol

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