Informazioni sulla lezione
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Brief Program Summary
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1) INTRODUCTION TO THE PROFESSIONAL BARTENDER
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2) PERSONAL HYGIENE AND WORKPLACE SANITATION
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3) FOOD HYGIENE AND FOOD SAFETY
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4) BAR EQUIPMENT AND TOOLS
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5) COFFEE: THE KING OF THE BAR
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6) ESPRESSO PREPARATION
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7) COFFEE SPECIALTIES
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8) MILK AND DAIRY PRODUCTS
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9) CAPPUCCINO AND MILK FOAM ART
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10) TEA AND INFUSION
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11) BREAKFAST AROUND THE WORLD
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12) FOOD ALLERGIES AND INTOLERANCES
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13) THE TEN RULES OF A PROFESSIONAL BARTENDER
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14) FRESH FRUIT
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15) FRESH JUICES AND SMOOTHIES
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16) YOGURT-BASED PREPARATIONS
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17) ICE CREAM AND FROZEN PREPARATIONS
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18) APERITIFS
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19) COCKTAIL PREPARATION
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20) ALCOHOLIC BEVERAGES
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Final Test
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