Bartending 101 is an introductory course into bartending and craft mixology. Students would be introduced to the various bar structures common to the hospitality industry that require the responsible service of alcohol. The fundamental framework upon which this foundation course revolves around, follows a two-pronged approach, balancing theoretical concepts and principles, with practical applications to classical cocktails.
An introduction to Beers, Wines, Spirits, Glassware, Professional Bar Tools, the Responsible Service of Alcohol, and the Liquor Licencing Act of Trinidad and Tobago forms the theoretical construct of the course, whilst the practical demonstration of garnishes and universally known classical cocktails underpins its practical construct.
At the end of the course, students should be able to function behind any contemporary bar structure, being both cost-effective in the design of classical cocktails and ensuring drinks are executed professionally and profitably. Finally, the successful completion of this course provides the required prerequisite upon which higher levels of bartending and craft mixology are premised.
Persons pursuing studies in the areas of Culinary, Food and Beverage, and Hospitality disciplines are ideally suited to take this foundation bartending course given its relevance and underpinnings to major areas of these disciplines. Additionally, individuals who are already bartenders, caterers and event coordinators, individuals desiring formal certification, and do-it-yourself enthusiasts seeking professional guidance, and certification, are ideally suited for enrolment.
Why study at SBCS?
- Instructors are certified, highly skilled and experienced practitioners who bring their knowledge and work experience to the classroom
- The course is career-oriented. The curriculum was developed to meet the needs of the current marketplace
- Convenient class schedules. Classes are offered on Saturday, which allows working individuals to balance their work and educational needs
The duration of this course is 30 contact hours.
Schedule & Fees
- Payment Plans are available
|Start Date||End Date||Mode of Delivery||Days||Time||Cost|
|03-Jul-22||25-Sep-22||On Campus||Sun||9:00 am - 12:00 pm||US$454 / TT$2,950|
Please click Registration Information for more details.
Please note: All information provided is subject to change without prior notice.
On completion students can progress to:
- A STEP-BY-STEP Approach to Opening and Managing A Successful Small Food Business
- A Professional Certificate in Food and Beverage Operations
- A Professional Certificate in Food Safety (Hygiene) Management
- Baking 101
- Cooking 101 – A healthy approach
Also see our 2022 training schedule below:
- Champs Fleurs
Bartending 101 does not have any prerequisites for enrolment.
All prospective students must be eighteen (18) years, and older, by, or before, the commencement of classes.
- Administration fee: Free Registration at this time for all short courses.
- Registration deadline: One week before the scheduled start date of the class.
- Payment Plan: 50% down payment of the tuition to start the class and the balance to be paid by the end of the course. However, should you require a payment plan more tailored to you, feel free to let us know so we can discuss further.
To register for the online course, please follow the instructions below:
1. Please complete the Online Programme Registration Form, and click submit.
Once the form has been completed, please proceed to make your payment via the following options below:
2. PayPal – Please click the ” Add to Cart” button below:
All relevant information about accessing online sessions will be sent via email within 3-5 working days.
3. WI Pay (Credit Card) – If you wish to utilize this method, please forward an email to email@example.com indicating if you would be paying the full cost or whether you would like to access any of our payment plan plan options. Once this is confirmed, an invoice will then be forwarded via email.
*If you do not have a PayPal account, or a credit card, you can utilize any of the following payment options:
4. Payment of TT$2,950.00 can be made via a direct or in bank deposit as directed here.
Once you have deposited the required payment, please email and attach a copy of the stamped deposit slip to Centre for & Undergraduate Business Programmes (CUBP) firstname.lastname@example.org informing of such.
Once CUBP verifies the deposit, final registration details will be forwarded to the student.
For further information, please send an email to Centre for & Undergraduate Business Programmes (CUBP) email@example.com or call 663-7227 extension 1041 – 1045
1-868 – 663-7227 extension 1041 – 1045
On the completion of this course, students would be able to:
- Classify the different types of bar structures common to the hospitality industry.
- Explain the responsible service of alcohol and relate its importance to the Liquor Licencing Act of Trinidad and Tobago.
- Appraise the criteria by which drink recipes are drafted, and examine the criteria by which these recipes are costed and designed.
- Differentiate the various approaches to providing effective customer service and sales/up-selling techniques.
- Identify the contemporary glassware and professional bar tools and equipment used in various bar structures.
- Recognise how alcoholic beverages are classified universally in the hospitality industry.
- Demonstrate both classical and contemporary approaches to cost-effective garnishing.
- Apply product knowledge to various classical cocktail classifications.
- Demonstrate the various methodologies to mixing classic cocktails.
- Demonstrate the manner by which classic cocktails are professionally executed.