Course Outline:

Module 1: Coffee Origins & Espresso Theory

• Coffee bean origins, varieties, and roast profiles.

• Espresso theory: understanding dose, yield, time, and pressure.

• Grinder calibration and espresso machine operation.

• Practical Lab: Pulling shots and evaluating extraction.

Module 2: Milk Science & Latte Art

• The science of milk steaming: creating microfoam.

• Techniques for pouring fundamental shapes: heart and tulip.

• Creating consistently textured milk for cappuccinos and lattes.

• Practical Lab: Milk texturing and latte art practice.

Module 3: Advanced Coffee Techniques & Menu Building

• Alternative brewing methods: Pour-over, AeroPress, Cold Brew.

• Recipe development for signature coffee beverages.

• Menu costing and pricing for coffee drinks.

• Workshop: Creating and costing a new signature drink.

Module 4: Introduction to Spirits & Bartending Basics

• Overview of major spirit categories: Whiskey, Gin, Vodka, Rum, Tequila.

• Introduction to liqueurs, vermouths, and other modifiers.

• Bartending tools and their proper uses: shakers, jiggers, strainers.

• Practical Lab: Identifying spirits blind and using bar tools.

Module 5: The Classic Cocktails: Sours & Spirit-Forward

• The architecture of a sour: Daiquiri, Margarita, Sidecar.

• Spirit-forward classics: Old Fashioned, Manhattan, Martini.

• Techniques for shaking vs. stirring.

• Practical Lab: Preparing a perfect sour and a spirit-forward cocktail.

Module 6: The Classic Cocktails: Martinis, Manhattans & More

• Deep dive into the Martini: gin vs. vodka, wet vs. dry, garnishes.

• Perfecting the Manhattan and its variations.

• Building and stirring techniques for clarity and dilution.

• Workshop: Crafting a menu of classic cocktails.

Module 7: Building, Muddling & Layering Techniques

• Built drinks: Highballs and Collins preparations.

• Muddling techniques for Mojitos and Caipirinhas.

• Layering techniques for pousse-cafés and shooters.

• Practical Lab: Creating a layered cocktail and a muddled drink.

Module 8: Garnishing, Presentation & Flair

• The importance of garnish: citrus twists, olives, cherries, herbs.

• Techniques for cutting and preparing garnishes.

• Introduction to responsible flair and showmanship.

• Workshop: Garnishing a full set of classic cocktails.

Module 9: Menu Development & Costing

• Developing a balanced and creative cocktail menu.

• Calculating pour cost and pricing for profitability.

• Creating cocktail spec sheets for consistency.

• Practical Lab: Costing out a cocktail menu and calculating its profitability.

Module 10: Practical Examinations: Coffee & Cocktails

• Barista practical exam: dialing in espresso, texturing milk, and pouring latte art.

• Mixology practical exam: preparing a set list of classic cocktails against the clock.

• Written exam on theory, recipes, and techniques.

• Certification ceremony.