Master Bartending Skills
Join our courses to learn mixology, craft cocktails, and secure job placements in the industry.
Flair Fusion Academy transformed my bartending skills; the courses were engaging and the placement support was invaluable!
Manoj Sharma
★★★★★
Bartending Courses
Professional Bartending Course
Duration: – 3Months Timing:- 3 Hours in day
MIXOLOGY BARTENDING
Introduction about Bartender, Bar History, Types of Bar
Bar operation. · Different types of Glassware & Equipment’s.
Classification of Beverage, Duty, and Responsibility of Bartender.
Attitudes of bartenders, Biology of Hangover.
What is alcohol & what is the Fermentation & Distillation process?
Modern Methods of Mixing Cocktails, Styles & Presentation.
Spirits of the World: Whisky, Gin, Tequila & mescal, Brandy, Wine, Vodka, Rum, Liqueurs, Aperitifs & Bitter, Beer, Sake, Absinth, Aquavits, schnapps, Tea and coffee, Cider and Perry (Introduction, History, Production, Types, Styles, Brands with country & Cocktails- tasting).
Storeroom requisition, Daily inventory, Selling techniques of product.
Learn more than 60+classic & Innovative cocktails. (T&C Apply)
Practical’s just do not see but make it yourself with actual ingredients (T&C Apply)
Shooter and slammers & Mocktails.
FLAIR BARTENDING
Basic of Flair bartender – shaker Moves -bottle Moves (stall, rolls, bumps, Flips, grips).
Free Accurate 30-60-90 ml Pouring.
Pouring style- (slide pouring, up-down right, left, front pouring, cuts & much more).
Work flair sequence.
Fire flair sequence.
Exhibition flair sequence.
3 Flair sequence with a filled bottle.
3 bottle flair, 2 shakers 1 bottle moves.
Flair with ice, glassware, tissues, other equipment bar tricks, and Magic.
3 bottle fire flair.
4 bottle flair sequence.
Foreign Liquor Register (F.L.R.)
How to get a Bar license?
Introduction to Bar License
Bar Business Models
Types of Liquor License
Licenses Requires to Start a Restaurant
Distributors contact (Liquors Distributors)
How to fill F.L.R-3 Excise Report?
Daily inventory & Store Room Requisition
Brand Name Register (Form FLR- 1A/2A/3A)
F.L.R-3 Register
Form F.L.R-4 (Monthly Statement Book )
Form F.L.R-6 (Permit Holder’s book)
Diploma In Advanced Mixology Bartending Course
Duration: – 6 Months Timing:- 3 Hours in day
MIXOLOGY BARTENDING
Introduction about Bartender, Bar History, Types of Bar
Bar operation. · Different types of Glassware & Equipment’s.
Classification of Beverage, Duty, and Responsibility of Bartender.
Attitudes of bartenders, Biology of Hangover.
What is alcohol & what is the Fermentation & Distillation process?
Modern Methods of Mixing Cocktails, Styles & Presentation.
Spirits of the World: Whisky, Gin, Tequila & mescal, Brandy, Wine, Vodka, Rum, Liqueurs, Aperitifs & Bitter, Beer, Sake, Absinth, Aquavits, schnapps, Tea and coffee, Cider and Perry (Introduction, History, Production, Types, Styles, Brands with country & Cocktails- tasting).
Storeroom requisition, Daily inventory, Selling techniques of product.
Learn more than 60+classic & Innovative cocktails. (T&C Apply)
Practical’s just do not see but make it yourself with actual ingredients (T&C Apply)
Shooter and slammers & Mocktails.
FLAIR BARTENDING
Basic of Flair bartender – shaker Moves -bottle Moves (stall, rolls, bumps, Flips, grips).
Free Accurate 30-60-90 ml Pouring.
Pouring style- (slide pouring, up-down right, left, front pouring, cuts & much more).
Work flair sequence.
Fire flair sequence.
Exhibition flair sequence.
3 Flair sequence with a filled bottle.
3 bottle flair, 2 shakers 1 bottle moves.
Flair with ice, glassware, tissues, other equipment bar tricks, and Magic.
3 bottle fire flair.
4 bottle flair sequence.
Foreign Liquor Register (F.L.R.)
How to get a Bar license?
Introduction to Bar License
Bar Business Models
Types of Liquor License
Licenses Requires to Start a Restaurant
Distributors contact (Liquors Distributors)
How to fill F.L.R-3 Excise Report?
Daily inventory & Store Room Requisition
Brand Name Register (Form FLR- 1A/2A/3A)
F.L.R-3 Register
Form F.L.R-4 (Monthly Statement Book )
Form F.L.R-6 (Permit Holder’s book)
Advance Molecular Mixology
History of Molecular Mixology / Jello shots and recipe, Faqs of Jello shot.
History and Common Techniques of Gelification.
History, Techniques and cocktail of Spherification & Reverse Spherification.
Faqs of Spherification & Reverse Spherification.
Techniques and Cocktail of Whipping Siphon.
Protection, Techniques and Cocktail of Liquid Nitrogen and Dry ice.
Xanthan gum History Making Proses, Techniques
Agar-Agar History Making Proses, Techniques
Chemical Ingredients Information: Sodium Alginate, Calcium Chloride, Calcium Lactate Gluconate, Sodium Citrate.
Gelification Cocktails: Spaghetti, plastic paper, orange jello shot, Layered shot, Margarita Jello Shots, Strawberry Daiquiri Jello Shots
Caviar Cocktails: Orange caviar,Dry ice Mojito caviar cocktail,Between the seets, Aviator, Bloody Mary, Bluelagon, Cubalibre, Highball, Cosmopolitian.
Emulsification Cocktails: Emulsified Campari and Orange Cocktail, Emulsified with Cosmopolitan. Emulsified with dirty martini, Emulsified with strawberry Daiquiri, Emulsified with Madras.
Whipping Siphon Cocktails: Vanilla whipping, Strawberry whipping, Rose whipping, Chocolate whipping.
Liquid Nitrogen Cocktails: Frozen margarita, Cuba libre,Cheese boll, Biscuits/Chips.
Home Made Liqueurs (with liquor Testing): Irish cream, Orange liqueurs, Coffee liqueurs,
Fruits Infused (Shots): Red Grapes, Green Apple, Water Melon, Strawberry,
Shots: Rainbow, Slammers, Fleming tower, Fire shots
How Bitters are Made: Aromatic Bitters, Orange Bitters, Apple Bitter
Syrups: Strawberry, Orange, Coconut, Coffee, Chocolate, watermelon
Jell-O Shots: Strawberry, Black currant, Green apple, Orange
Smoke Cocktail: Smoked Fruit, Smoked Herbs, Smoky Spirits, Smoky Garnish
Air Bubble Cocktails: (All Flavor)
Diploma In Bar & Beverage Management Course
Duration: – 12 Months Timing:- 3 Hours in day
MIXOLOGY BARTENDING
Introduction about Bartender, Bar History, Types of Bar
Bar operation. · Different types of Glassware & Equipment’s.
Classification of Beverage, Duty, and Responsibility of Bartender.
Attitudes of bartenders, Biology of Hangover.
What is alcohol & what is the Fermentation & Distillation process?
Modern Methods of Mixing Cocktails, Styles & Presentation.
Spirits of the World: Whisky, Gin, Tequila & mescal, Brandy, Wine, Vodka, Rum, Liqueurs, Aperitifs & Bitter, Beer, Sake, Absinth, Aquavits, schnapps, Tea and coffee, Cider and Perry (Introduction, History, Production, Types, Styles, Brands with country & Cocktails- tasting).
Storeroom requisition, Daily inventory, Selling techniques of product.
Learn more than 60+classic & Innovative cocktails. (T&C Apply)
Practical’s just do not see but make it yourself with actual ingredients (T&C Apply)
Shooter and slammers & Mocktails.
FLAIR BARTENDING
Basic of Flair bartender – shaker Moves -bottle Moves (stall, rolls, bumps, Flips, grips).
Free Accurate 30-60-90 ml Pouring.
Pouring style- (slide pouring, up-down right, left, front pouring, cuts & much more).
Work flair sequence.
Fire flair sequence.
Exhibition flair sequence.
3 Flair sequence with a filled bottle.
3 bottle flair, 2 shakers 1 bottle moves.
Flair with ice, glassware, tissues, other equipment bar tricks, and Magic.
3 bottle fire flair.
4 bottle flair sequence.
Foreign Liquor Register (F.L.R.)
How to get a Bar license?
Introduction to Bar License
Bar Business Models
Types of Liquor License
Licenses Requires to Start a Restaurant
Distributors contact (Liquors Distributors)
How to fill F.L.R-3 Excise Report?
Daily inventory & Store Room Requisition
Brand Name Register (Form FLR- 1A/2A/3A)
F.L.R-3 Register
Form F.L.R-4 (Monthly Statement Book )
Form F.L.R-6 (Permit Holder’s book)
Advance Molecular Mixology
History of Molecular Mixology / Jello shots and recipe, Faqs of Jello shot.
History and Common Techniques of Gelification.
History, Techniques and cocktail of Spherification & Reverse Spherification.
Faqs of Spherification & Reverse Spherification.
Techniques and Cocktail of Whipping Siphon.
Protection, Techniques and Cocktail of Liquid Nitrogen and Dry ice.
Xanthan gum History Making Proses, Techniques
Agar-Agar History Making Proses, Techniques
Chemical Ingredients Information: Sodium Alginate, Calcium Chloride, Calcium Lactate Gluconate, Sodium Citrate.
Gelification Cocktails: Spaghetti, plastic paper, orange jello shot, Layered shot, Margarita Jello Shots, Strawberry Daiquiri Jello Shots
Caviar Cocktails: Orange caviar,Dry ice Mojito caviar cocktail,Between the seets, Aviator, Bloody Mary, Bluelagon, Cubalibre, Highball, Cosmopolitian.
Emulsification Cocktails: Emulsified Campari and Orange Cocktail, Emulsified with Cosmopolitan. Emulsified with dirty martini, Emulsified with strawberry Daiquiri, Emulsified with Madras.
Whipping Siphon Cocktails: Vanilla whipping, Strawberry whipping, Rose whipping, Chocolate whipping.
Liquid Nitrogen Cocktails: Frozen margarita, Cuba libre,Cheese boll, Biscuits/Chips.
Home Made Liqueurs (with liquor Testing): Irish cream, Orange liqueurs, Coffee liqueurs,
Fruits Infused (Shots): Red Grapes, Green Apple, Water Melon, Strawberry,
Shots: Rainbow, Slammers, Fleming tower, Fire shots
How Bitters are Made: Aromatic Bitters, Orange Bitters, Apple Bitter
Syrups: Strawberry, Orange, Coconut, Coffee, Chocolate, watermelon
Jell-O Shots: Strawberry, Black currant, Green apple, Orange
Smoke Cocktail: Smoked Fruit, Smoked Herbs, Smoky Spirits, Smoky Garnish
Air Bubble Cocktails: (All Flavor)
Bar and Beverage Management
The History of Wine:
The grapes and vinification
Wine and food pairing
The taste of wine and the wine of the world
Storing wine and serving wine
The Big Six wine tasting
Brands & Cocktail History: Gin, Rum, Vodka, Tequila, Whisky, Brandy, Beer,
Innovative cocktails: (Practical’s, Styles & Presentation)
Bar Manager Duties:
Personality development communication fundamentals while facing interviews
Bar Design, Menu Design & costing:
Cocktails & Mocktails Menu & costing
Beverage cost controls, Tea, coffee brewing & cigar,
Liquor Cost Control Techniques, Forecasting, Planning & coasting,
Bar planning, Project report writing & presentation
Bar Layout Design Gust Capacity
Beverage service & Gust handling:
BOT KOT & Bill Punching, Staff Training & Marketing
Beverage service, Guest handling
Bartender speed Training:
Pouring (style teqinic, Types), Cocktail
Inventory, Bar tricks & Magic Tricks
Barista Certification (Coffee) Course
Duration: – 1 Months Timing: - 2 Hours in day
Barista Level-1
Understanding Coffee
Coffee production
Types of Coffee
Grinding (Different types of Grinders)
Brewing
Equipment and tools
Service Equipment’s
Station Setup
Barista Level-2
Product knowledge
Cleaning and Maintenance
The Espresso Machine
The Tools of the Espresso Machine
Essential Equipment
Hygiene & Safety
Storing coffee
Measurements
Barista Level-3
Coffee Recipes, Iced Coffee
The Expresso, Cappuccino, Coffee Latte, The Americano
Filter Coffee, Plunger Coffee, The Flat White, The Macchiato, The Mocha, Frappuccino
Hot Chocolate, Horlicks
Latte Art (heart, circle more)
Barista Level-4
Stock control and Storage
Coffee Service (Cup & Saucer, Milk Jug, Sugar bowl, Ashtrays)
Crockery & Glassware hints & tips
Hints & Tips to taking an Order
Mocktails
Cold coffee, Irish Coffee & Iced Tea
Smoothies
