Description
DESCRIPTION
BARMAN BASIC LEVEL
The Professional Training Course for Bartender - Bartender organized by ANPA with the support and collaboration of I.M.A.H.R. International Maitres Association Hotel Restaurant aims to provide participants with international standards and excellence, the right technical and operational capabilities needed to carry out professionalism and efficiency all procedurei related service bar and café within structures in hotel companies, public exercises, bars, cafes, wine bars, pubs, wine bar, disco, bakeries etc. The profession of Barista-Barman can be easily undertaken by young and old, men and women, Italians and foreigners, who are graduates of junior high school, upper and / or degree and, if carried out with passion and dedication, may allow quick entry into the world of work in an ever-expanding (just as that related to restaurant services) and that, internationally, knows no crisis. The training course for Bartender - Bartender organized by ANPA will be structured on a total of 48 hours spread over a period of one month and a half three times a week for three hours in class, during the hours 15:30 to 18:30, with a chance to play, subject to availability of companies, a subsequent internship from 1 to 6 months in public places, bars, pubs, wine bars, wine bar, disco, hotels national and international resorts.
Didactic Program
BARMAN BASIC LEVEL
DIDACTICAL SCHEDULE:
• The figure of Bartender: The uniform, the style, behavior at work, the brigade of the bar: hierarchies, roles and relationships between the individual components. Communication with the customer, technical reception and handling of the claim.
• The organization of the department bar: the decor of the bar, planning, organization, equipment and tools, the glasses of the bar, the various phases of work in the bar, the office and its function.
• The coffee: Coffee and its varieties (robusta and arabica), the producing countries, the 5 "M", the espresso machine, the grinder, the mixtures, technical maintenance and cleaning of the espresso machine, the equipment of the cafeteria, different techniques of preparing coffee, various types of coffee: espresso, coffee, ristretto, macchiato, Moroccan mokaccino, foam, shekerato ..., the use of milk in the cafeteria: the cappuccino, the milk stained, techiche coffee service at the counter and at the table, the nerve (coffee, tea, maté, cocoa, red sorrel).
• The service of breakfasts: the equipment for the service of breakfast, the layout of the room and buffet tables, the products of the breakfast.
• Snacks and buffet: Setting up a buffet, service organization, sandwiches, toast, sandwiches, canapes, decorations from buffet.
• The cocktails, smoothies and syrups: Procedure for preparation of cocktails and a service, mixing techniques, setup, measures and weights, the glasses of cocktails, American classification of drinks, aperitifs, spirits and soft drinks, bitters and vermouth, the smoothies and syrups.
• Beer: tapping techniques and tasting.
• Techniques Mixing: The choice of glasses, tools for mixing, measures and weights, American classification of drinks
• The wine and sparkling wines: The service of wine and sparkling wine, tasting techniques and taste, techniques pairing food and wine, the wine list.
• Regulatory sanitary / health: HACCP
• Prevention and safety at work (teaching module optional - cost € 120.00 + VAT 22%)
Patronage & Partnership
With the patronage and the partnership of:
