Aqua Vitae Institute Division of GLOBAL MIXOLOGY SOLUTIONS INC. ​ ​ ​ ​ ​ ​ ​ ​

Th 148 N 17 ​ Street, Philadelphia PA, 19103 ​

CATALOG AND CURRICULUM ​ ​ ​ ​ ​

Center City Philadelphia Campus

Updated: August 2019

Table of Contents i. ADMISSION REQUIREMENTS 3 ii. CREDIT TRANSFERS 3 iii. STATEMENT OF NON-DISCRIMINATION 3 iv. EDUCATIONAL MISSION STATEMENT 3 v. OCCUPATIONAL OBJECTIVES 4 vi. COURSE CURRICULUM AND CLOCK HOURS OF INSTRUCTION 5 vii. TRAINING FACILITIES & EQUIPMENT 5 viii. INSTITUTE POLICIES 6 ix. GRADING PROCEDURES 9 x. GRIEVANCE AND COMPLAINT POLICY 9 xi. GRADUATION REQUIREMENTS 10 xii. CANCELLATION AND REFUND POLICY 11 xiii. JOB PLACEMENT AND STUDENT SERVICES 12 xiv. CLASS SCHEDULE & HOLIDAYS 12 xv. COURSE DESCRIPTIONS 15

i. ADMISSION REQUIREMENTS AND PROCEDURES

• Applicant must be 18 years of age or older • Applicant must have completed the tenth grade or its equivalency and signed an educational achievement attestation form. • Each applicant must be interviewed by an admissions representative to discuss the program occupational objective and requirements for completion.

ii. TRANSFER CREDIT POLICY

There is no transfer credit or academic advanced student standing for students enrolling in this course at Aqua Vitae Institute. All students, regardless of prior knowledge or experience, begin at the same level. There is no guarantee that credits earned at Aqua Vitae Institute will transfer to another institution.

iii. STATEMENT OF NON-DISCRIMINATION

Aqua Vitae Institute prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual's income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted by Aqua Vitae Institute. If you believe you have been discriminated against for any of the above reasons, refer to section x., Grievance and Complaint Policy, within this catalog for instructions to file a complaint.

iv. EDUCATIONAL MISSION STATEMENT

Aqua Vitae Institute was founded to address the need for a higher level of training for professional bartenders. The name Aqua Vitae, or the Latin for “water of life,” was chosen because it references the original term alchemists used to describe ethanol in an aqueous solution, the studies support the geriatric properties of alcohol in moderation, and the nomenclature of spirits including: Eau de Vie (French), Akvavit (Dutch), Vodka (Russian), Whisk(e)y (from uisgebeatha Gaelic). ​ ​ ​ Over the last twenty years, the food and beverage industry has seen an incredible number of changes in the way cocktails are created, and sold. Fresh ingredients,

meticulous care and attention to the preparation of ice, a thorough understanding of spirits and cordials, proper technique, molecular mixology etc. To date, there is no continuously operating facility in the United States that is fully dedicated to teaching bartenders these techniques which are necessary to work in the competitive, dynamic, and rapidly evolving bar scene. Aqua Vitae Institute offers bartenders a way to master the skills necessary to work in the most technically challenging and professional venues.

Aqua Vitae Institute furthermore gives bartenders training in bar psychology, how certain behavioral principles can be practiced and utilized to provide an excellent experience for customer and bartender alike. Aqua Vitae Institute recognizes that bar environments change based on consumer demand, so the curriculum is focused on developing a broad set of skills that will serve the student at any bar environment.

Aqua Vitae Institute is concerned with the ethics of alcohol service. Students are taught to be responsible professionals, with a moral and ethical obligation to carefully observe and respond to the consumption of their customers. Furthermore, students are taught to recognize signs of intoxication and take appropriate steps to protect customers and innocent victims. As an integral part of the food and beverage industry, our graduates can have a positive impact on the issue of alcohol abuse.

v. OCCUPATIONAL OBJECTIVES

Upon completion of the Bartending/Mixology Course, graduates will be able to:

1. Understand the appearance, function, proportions and use of the elements of the modern bar. 2. Ably demonstrate high level bar technique and the ability to use contemporary bartending tools. 3. Explain the various glassware, their history, and how they influence the experience of the drinker. 4. Have a working knowledge of selecting the right fruit for garnishing, juicing, and the preparation of mixers. 5. Understand employee conduct, theft prevention, and bar procedures. 6. Learn the historical context, preparatory procedures, templates, variations, and design of the classic families of cocktails: Martinis, Manhattans, Sours, Old Fashioneds, Accent Drinks, Highballs, Cream Drinks, Shooters, Tall Drinks, Digestifs, Beer and Wine Cocktails, Punches, Sangrias, and Mocktails. 7. Understand the various wine varietals, lagers, ales, and specialty beers, opening, pouring, presenting, and discussing of beer and wine. 8. Know the current trends in bartending: Fresh ingredients, homemade syrups, tinctures, infusions and other ingredients, molecular mixology, drink design, soda creation, nitrogen cavitation etc.

9. Learn to develop their palate, how tasting spirits differs from beer and wine, and the various types of spirits and how they are utilized in cocktails. 10.Bar Psychology, and how the principles of body language, rapport, reciprocation, and fashion combine to develop deeper relationships with guests, increased tips and increased profits. 11.Understand the process of finding gainful employment, proper attire, interview preparation, resume and cover letter writing.

vi. COURSE CURRICULUM AND CLOCK HOURS OF INSTRUCTION

The Bartending/Mixology Course offered is comprised of 12 classes, each one lasting four hours.

Bartending/Mixology Course Curriculum

Lesson Number Curriculum Clock Hours

I-1 Martinis and Manhattans 4 I-2 Highballs 4 I-3 Old Fashioned and Accent Drinks 4 H-1 Sours and Garnishes 4 H-2 Tall and Tiki Drinks 4 H-3 Shooters 4 T-1 Hospitality 4 T-2 Bar Ethics 4 T-3 Wine and Wine Cocktails 4 E-1 After Dinner Drinks 4 E-2 Beer and Beer Cocktails 4 E-3 Mocktails and Advanced Mixology 4

Total Clock Hours 48

vii. TRAINING FACILITIES & EQUIPMENT

Both the Institute and the administrative office for Aqua Vitae Institute are located on 148 N 17th St., Philadelphia PA, 19103. The building sits on the corner of 17th and Race, directly across from the Friends Select School.

Aqua Vitae Institute contains three classrooms, two of which are designed to replicate two actual bar environments. The first two classrooms are equipped with front and back bars, bar stools, 3-tub stainless steel sinks, ice bins, mixing equipment, an assortment of glassware, an ice machine, surround sound, and all other necessary utensils and

equipment to train a student in the field of bartending. All bars are completely stocked with simulated liquor, mixes, and fruit, so that students are able to practice effectively and efficiently. The third classroom is a lecture hall organized specifically for classes centered on theory, beer, and wine.

viii. INSTITUTE POLICIES

1. TARDINESS

Attendance is recorded at the beginning of each class. A student who arrives after attendance is taken is considered late and may be marked as an excused absence by the instructor.

2. ABSENCES

Students must attend each class or lesson one time to receive their Certificate of Completion and be eligible for Job Placement Assistance. A student who is absent is responsible for making up the lesson under the instructor’s discretion. Absence from class may delay graduation.

The Institute should be notified in advance when a student is unable to attend a class or the absence will be recorded as unexcused.

When the student accumulates four (4) unexcused absences occur during the course, a verbal warning will be given. After six (6) unexcused absences, the Institute reserves the right to terminate the enrollment of the student.

3. MAKE-UP LESSON

The student is allowed to make up an absence by attending a subsequent class, reviewing the lesson in their textbook with the instructor, and practicing behind the bar for the requisite four hours per absence.

4. LEAVE OF ABSENCE

a. A student may be excused from individual classes at the discretion of the Institute’s Director in the event of sudden illness, death in the family or similarly valid reason. Students must make up work missed within a three-week or they may have their enrollment in the course terminated at the sole discretion of the Institute Director.

b. A student may be granted an extended leave of absence by the Institute Director, provided that a request for leave of absence is in writing with a specified

expected date of return. If a student does not re-enter within the specified time, and does not notify the Institute, the student will be terminated from the course.

5. STUDENT CONDUCT/TERMINATION

Students are expected to conduct themselves in an acceptable manner, as mature adults, at all times throughout the course. A student, who is disrespectful, intentionally disrupts or obstructs the presentation of the instructor or any other Institute activity will be considered for dismissal from the course. A first offense will receive a verbal reprimand from the Institute Director. A written reprimand will accompany a second offense. A third offense will automatically result in dismissal or termination from the class. There are no suspensions or probations involved with the course. The forms of misconduct listed below are considered to be in conflict with the educational objectives of the Institute and thus, subject to dismissal:

1. Unacceptable and/or disruptive profanity. 2. Any type of academic dishonesty including cheating, plagiarism & forgery. 3. Physical or verbal abuse of any person on the Institute’s premises of functions sponsored or supervised the Institute. 4. Theft or damage to the Institute’s premises or damage to the property of a member of the Institute’s staff on the premises 5. Failure to comply with directions of Institute’s officials acting in the performance of their duties. 6. Violation of the law on or around Institute’s premises in a way that affects the Institute's pursuit of its proper educational objectives. This includes, but is not limited to, use of alcoholic beverages and/or controlled substances on the Institute premises.

If you find yourself unfairly terminated please go to section viii. Formal Complaint Procedures in this document for the instructions to file a complaint.

6. STUDENT RECORD POLICY Student records kept at the Office of Records at Aqua Vitae Institute consist of: A) A transcript of academic performance B) Student name C) Student ID number D) Program or course attended E) Grades for all tests taken F) Start Date

G) Date of graduation, withdrawal or termination Each year Aqua Vitae Institute consolidates copies of all student records of students who have graduated, terminated, or withdrawn during the previous year. Students wishing to request a copy of their student records may visit or send a letter to the Office of Records. No student records shall be released by telephone call. For a request to be processed the following information must be given: student’s name, year attended, a copy of government issued ID, and the desired address of which to be sent. Normal processing time, excluding holiday and office closures, is 5-7 business days after a request is received. Student records may be given to the following parties without a student’s consent: - Institute officials with legitimate educational interest - Specified officials for audit or evaluation purposes - Appropriate parties in connection with financial aid to a student - Organizations conducting studies for or on behalf of the Institute - Accrediting organizations - To comply with a judicial order or lawfully issued subpoena - Appropriate officials in cases of health and safety emergencies - State and local authorities, within a juvenile justice system, pursuant to specific State law. Students have the right to request that the Office of Records correct records which they believe to be inaccurate or misleading. If the Office of Records decides not to amend the record, the student then has the right to a formal hearing. After the hearing, if the Office of Records still decides not to amend the record, the student has the right to place a statement with the record setting forth his or her view about the contested information. Records are held for 50 years after a student graduates, is terminated, or withdraws. In the case of closure, all online records will be transferred to a depository. Aqua Vitae Institute’s current depository is: Capitol Bartending School 2612 North 3rd Street Harrisburg, PA 17110

STUDENT RULES AND REQUIREMENTS

STUDENTS MUST:

1. Sign the attendance sheet legibly before each class. 2. Arrive for class on time. 3. Refrain from any inappropriate and/or offensive use of profanity. 4. Not talk while an instructor is teaching. 5. Not wear a hat inside the Institute 6. Not wear open toed shoes behind the bar. 7. Not chew gum in class. 8. Not leave personal belongings at the Institute. 9. Not use the instructor’s phone or sit at the instructor’s desk without the instructor’s express permission. 10.Not bring “hot” food into the classroom or any food that produces odor or smell

ix. GRADING PROCEDURES

1. Students may be given daily quizzes to review materials. [These quizzes are not recorded grades.]

2. Achieve a grade of 95% or above on the midterm exam and the final course exam.

3. Acceptably perform a speed test where the student will be tested to create ten drinks in under 10 minutes.

4. If a student continuously fails to achieve a passing grade on the Institute’s exams after 45 days of failing one or more exams, the student will be counseled by the Institute Director as to the advisability of continuing in the course. If the student doesn’t show improvement or a desire to complete the course, the Institute Director reserves the right to terminate the student’s enrollment.

x. GRIEVANCE AND COMPLAINT POLICY

The Institute is committed to helping each student achieve his or her goals. However, we understand that students may still have grievances.

Students seeking to resolve grievances or complaints may file a formal complaint with the Institute Director or his or her designate at the institute.All grievances and complaints will be treated as confidential and not divulged to individuals or organizations

outside of the Institute unless required by law or with the express permission of the student. All materials developed in the course of the grievance investigation and hearing shall be placed in a confidential, non-personnel file within the Institute Director’s Office. None of these materials shall be removed from the file or copied unless needed for compliance with appropriate administrative or legal requirements.

Any person, who at the time of filing a grievance is a student enrolled in a course, or was such a student within ninety (90) calendar days prior to the time of the filing, has standing to file a grievance or complaint at the Institute. No person shall be penalized for submitting or proceeding with a grievance.

If a student’s complaint is not satisfactorily addressed by the Institute Director, the student is encouraged to contact the State Board of Private Licensed Schools, Pennsylvania Department of Education, 333 Market Street, 12th floor, Harrisburg, PA 17126-0333

xi. GRADUATION REQUIREMENTS

All the requirements listed below must be satisfied for a student to pass the Bartending/ Mixology Course and obtain a Certificate of Completion.

All monetary obligations to the Institute must be fulfilled before the student will be allowed to graduate.

A student must first pass the midterm before they are eligible to take the final. A student must first pass the final before they are eligible to take the Speed Test.

Both the midterm and the final exam grade required to pass is at least a 95%. Anything beneath a score of 95% is a fail.

For the Bartending/Mixology Course, A “Speed Test” must be passed to graduate. The speed test is graded on a pass/fail basis. To pass the Speed Test students must create 10 successful drinks in under 10 minutes.

TUITION

The tuition for the Bartending/Mixology Course is as follows:

Registration Fee: _100.00

Bartending/Mixology Core Tuition Course: _745.00 Textbook: __50.00

Total Course Cost: $895.00

xii. CANCELLATION AND REFUND POLICY ​ 1. The registration fee is fully refundable if the student requests cancellation within 5 calendar days after signing the enrollment agreement and prior to the first day of class. A request of cancellation, which is not made in writing, shall be confirmed in writing by the student with an additional period of 5 calendar days. The student letter (or e-mail or fax) of cancellation should state the following information: name, date of enrollment and reason for cancellation.

2. The Institute may retain the entire registration fee after the first day of class, or 5 calendar days or after 10 calendar days absent written confirmation.

3. An applicant rejected by the Institute shall be entitled to a refund of all monies paid.

4. If a student terminates his training or is dismissed by the Institute, after the beginning of the first day of class, the Institute will refund the tuition based on the following formula:

(a) For a student up to and including 10% of the total clock hours, the tuition charges refunded by the Institute will be 90%.

(b) For a student withdrawing from or discontinuing the course after the first 10% of the total clock hours but within 25% of the total clock hours, the tuition charges refunded by the Institute will be 55%.

(c) For a student withdrawing from or discontinuing the course after 25% but within 50% of the course, the tuition charges refunded by the Institute will be 30%.

(d) For a student withdrawing from or discontinuing the course after 50% of the hours of the course, the student is entitled to no refund.

5. Refunds will be issued within thirty (30) calendar days from the date of determination that the student fails to enter or leaves the course. The refund will

be calculated based on the student’s last date of attendance.

6. Extenuating circumstances such as a medical emergency with a doctor’s note or bereavement may extend (but never lessen) the refund policy under the Institute Director’s discretion.

If you believe yourself unfairly terminated refer to section x., Grievance and Complaint Policy, within this catalog for instructions to file a complaint.

xiii. JOB PLACEMENT AND STUDENT SERVICES

The Institute believes that its occupational training is not complete until every assistance is rendered to help the graduate student find employment. Small classes, individual attention and a skill related curriculum are used to give our students a strong foundation for virtually every employment opportunity in our industry.

Aqua Vitae Institute staff is continually updated on job openings in the Institute’s immediate service area and beyond through our direct contacts with local bar proprietors, and through a nationwide chain of Institutes. Upon successful completion of the Bartending/Mixology Course, graduates are eligible to participate in the Institute’s Job Placement Assistance Program where graduates have access to personalize help from a Job Placement Coordinator as well as an extensive database of active bartending jobs across the country.

NOTE: Aqua Vitae Institute cannot guarantee employment, salaries or specific positions to its graduates, but it will assist all students with placement to the very best of its ability. If Aqua Vitae institute is unable to find a job, pursuant to the student accepting the Job Placement Guarantee offer, Aqua Vitae Institute will refund all tuitions paid including textbook, registration.

xiv. CLASS SCHEDULE & HOLIDAYS

Class Schedule

Class begins every Monday and every Saturday. The date of completion of the course is determined by the date of entrance and the frequency of attendance. Bartending/

Mixology Course size is limited based upon space availability and the amount of instructors in the building.

Students complete the course by attending each course at least once and by passing the midterms, finals, and speed test. Classes run during the day, from Monday to Thursday from 1:00-5:00PM for three weeks, during the evening on from Monday to Thursday from 6:00-10:00PM for three weeks, or with a Saturday course from 10:00AM-6:00PM for six weeks.

Course Track Days Hours Duration Total Hours

Day Course Monday - 1:00 - 5:00 PM Three Weeks 48 Hour Thursday Evening Monday - 6:00 -10:00 PM Three Weeks 48 Hour Course Thursday Saturday Saturday 10:00 AM - 6:00 PM Six Weeks 48 Hour Course

Weekly Schedule WEEK ONE COURSE COD MONDAY TUESDAY WEDNESDAY THURSDAY E MARTINIS AND SOURS AND HOSPITALITY AFTER DINNER DAY 1 MANHATTANS GARNISHES T-1 DRINKS I-1 H-1 E-1 OLD FASHIONED SHOOTERS WINE AND WINE MOCKTAILS AND NIGHT 3 AND ACCENT H-3 COCKTAILS ADVANCED DRINKS T-3 MIXOLOGY I-3 E-3 WEEK TWO

COURSE COD MONDAY TUESDAY WEDNESDAY THURSDAY E

HIGHBALLS TALL AND TIKI BAR ETHICS BEER AND BEER DAY 2 I-2 DRINKS T-2 COCKTAILS H-2 E-2

MARTINIS AND SOURS AND HOSPITALITY AFTER DINNER NIGHT 1 MANHATTANS GARNISHES T-1 DRINKS I-1 H-1 E-1 WEEK THREE COURSE COD MONDAY TUESDAY WEDNESDAY THURSDAY E OLD FASHIONED SHOOTERS WINE AND WINE MOCKTAILS AND DAY 3 AND ACCENT H-3 COCKTAILS ADVANCED DRINKS T-3 MIXOLOGY I-3 E-3 HIGHBALLS TALL AND TIKI BAR ETHICS BEER AND BEER NIGHT 2 I-2 DRINKS T-2 COCKTAILS H-2 E-2

Saturday Schedule

SATURDAY

COURSE WEEK 1 WEEK 2 WEEK 3

MARTINIS AND SOURS AND GARNISHES OLD FASHIONED AND MANHATTANS ACCENTED DRINKS AM H-1 I-1 I-3

HOSPITALITY AFTER DINNER DRINKS BEER AND BEER COCKTAILS PM T-3 E-1 E-2

SATURDAY

COURSE WEEK 4 WEEK 5 WEEK 6

TALL AND TIKI DRINKS HIGHBALLS SHOOTERS

AM H-2 I-2 H-3

BAR ETHICS MOCKTAILS AND WINE AND WINE COCKTAILS ADVANCED MIXOLOGY PM T-2 T-3 E-3

HOLIDAYS

The following holidays are observed during Aqua Vitae Institute: Memorial Day, Independence Day, Martin Luther King Day, Labor Day, Thanksgiving Day, Christmas Day, and New Year’s Day. Additional holidays may be declared by the Institute Director if the Institute Director gives at least thirty (30) day notice of this change. If holidays occur over a course date, a makeup course will be held on the following Friday.

xv. COURSE DESCRIPTIONS

A note on our Course Structure Our courses are each four hours long. The first part of our course is a lesson taught by an instructor. Lessons last for one or two hours and begin in two manners. The first way is with an introduction lesson which is taught in brackets of fifteen minutes to familiarize students with the workings of a bar. These lessons only occur during our Introductory Courses. All other courses begin with a quiz reviewing the material given in a previous course. Upon completion of the quiz by all students, the instructor will review the material on the quiz. Both of these last for approximately fifteen minutes.

For the remainder of the lesson, a lecture is given. Lectures are discussed in the following format:

1) Characteristics of the drink. 2) The appropriate glassware the drink should be served in. 3) The appropriate ice the drink requires. 4) The appropriate technique the drink requires. 5) The proper garnish of the drink. ​ ​

The drink is then demonstrated by the instructor. After the first iterations the instructor will periodically call upon students to assist them with the above steps, developing the technical ability of the student while getting them accustomed to standing in front of an audience.

The exception to this lesson format is our Theoretical Lessons (T-1, T-2, and T-3) where no specific drinks are taught or demonstrated. Instead these lessons will involve an hour and forty minute lecture on the specific subject being taught.

Following the lessons is an hour and forty-five minute practice period. During this time all students practice making drinks, taking turns being the “guest” and the “bartender” and giving each other feedback on their performance. This is interspersed with various trainings, directed and closely supervised by the instructor.

Fifteen minutes before the course ends, students clean up and “close” the bar, a process directed by the bar manager, and then observed by the instructor.

The students are assigned two roles per course during clean up:

Bar Back- The bar back is a role that is traditionally assigned to students that have ​ completed less than 2/3rd of the curriculum. The bar back will assist the bartender in stocking the bar, making sure the ice bins are filled, and cleaning glassware.

Bar Manager- The bar manager is a role traditionally assigned to students who have ​ completed more than 2/3rds of the curriculum. The bar manager directs the other students in cleaning the bar at the end of course. Bar managers are held responsible for their efficacy and will be directly supervised by the instructor.

Trainings Performed During Practice Period

Four Minute Drills- The four-minute drill is tailor made for high volume environments ​ where the primary concern is speed. Four minute drills for new students are performed with drinks from only a single course in the drill. After the student is comfortable with this form of training, four minute trainings are integrated with all the drinks a student has learned during their stay in the course. The motivation behind this training is twofold: first to get students familiar with making drinks and second to desensitize them to the stress and time pressure they will feel behind the bar.

Slow Drills- In contrast to the four-minute training, which emphasizes working in high ​ volume environments, the slow drill teaches refinement and teaches students good habits while they work behind the bar. Students are asked to make 1 drink, and take all the time that they need in order to make the drink. During this preparation, the instructor

watches and offers feedback on the students working habits, mise en place, technique, and preparation styles. Bottle Training- Bottle training is designed to give the student an awareness of the ​ layout and structure of the bar, a familiarity with various spirits, and an increase of speed and confidence. The aim is to eliminate hesitation in finding the ingredient they are looking for. Various bottles are called out by the instructor and the student finds them and indicates them to the instructor for a period of two minutes. The amounts of ingredients identified become the “score.” Free Pour Training- Free pour training is used to build accuracy through the visual and ​ counting methods we have designed for speed pourers. Students are asked to pour amounts of ½ oz., 1 oz. 1 ½ oz., 2 oz., ¾ oz., and then test their accuracy using a jigger.

Hell Night- Hell night is a special training reserved for theory courses and for students ​ who have completed more than 2/3rds of the course. The students act as bartenders and respond to various extreme situations presented to them by the instructor. These include: being severely “in the weeds” or overwhelmed with drink tickets, ethical dilemmas regarding alcohol service, short staffing, ingredients shortages, and the like.

The Introduction Courses (Martinis and Manhattans [I-1), Highballs [I-2], Old Fashions and Accented Drinks [I-3])

The introduction courses are relatively shorter lessons that also present and review the bar, tools, glassware, garnishes, ingredients, and techniques practiced at Aqua Vitae Institute.

Bar Introduction

The lesson begins with an overview of the bar. The appearance, functions, and ​ ​ proportions of the front bar, bar rail, back bar, well rack, soda gun, wash/rinse/sanitize sinks, and speed racks, are explained. ​

Then the various tools are reviewed, including: the muddler, jigger, pourer, cobbler shaker, Boston shaker, straws, hawthorne, julep, and tea strainers, cheesecloth, ice pics, blenders, food processors, various citrus reamers and electric juicers, speed openers, church keys, waiters keys, measuring cups, can openers, bar towels, knives, zesters, graters, cutting boards, tongs, peelers, melon ballers, cherry pitters, champagne stoppers, soda makers, atomizers, and glass rimmers.

This is followed by an overview of glassware utilized in the course: margarita glasses, sours glasses, beer glasses, wine glasses, shot glasses, champagne glasses, pony

glasses, rocks glasses, highball glasses, collins glasses, mason jars, hurricane glasses, brandy snifters, Irish coffee glasses, cordial glasses, nosing glasses, port/sherry glasses, Moscow mule mugs, and mint julep cups. ​

Then an overview of mixers: Grapefruit, cream, orange juice, lime juice, lemon juice, ​ cranberry juice, and pineapple juice, bloody mary mix. ​

Then various sweeteners are discussed: agave nectar, honey, molasses, maple syrup, coconut palm sugar, brown rice syrup, stevia, refined, and unrefined sugars. This is ​ ​ followed by an explanation of water: distilled water, spring water, purified water, mineral water, sparkling water, artesian well water, and tap water. Tea is also addressed: ​ ​ green, white, oolong, black, pu’erh, yerba mate, rooibos, herbal, mint, chamomile. ​ ​ Various coffee preparation methods are explained: Espresso, cafe mocha, cafe latte, ​ cafe au lait, iced coffee, and cold pressed coffee. Other mixers are then addressed: ​ ​ coconut water, falernum, grenadine, lime cordial, orgeat, and pina colada mix.

Employee conduct, ice bin maintenance, theft prevention, calling order (the order of operations when building drinks), and opening and closing the bar are then discussed. ​

This is followed by a demonstration of techniques used in the course: Shaking, stirring, mime shaking, manipulating 5 types of ice, glass chilling, swizzling, tea straining, muddling, pouring, 2 methods of free pouring, building, floating, layering, flaming, whipping cream, rolling, rimming, and developing and training speed.

Introduction and Martinis and Manhattans (I-1)

Hours: Lecture 2 hours, Practice 2 hours

The lesson begins by chronicling the importance and history of the martini, and how to store, and use vermouth. The different effects of shaking and stirring martinis are ​ ​ discussed at length. Afterwards Martinis and Manhattan’s are discussed including: ​ ​ ​ ​ classic, desert, and popular variations.

Lastly, the importance of conversation and communication with customers regarding this family of drinks is addressed, due to the vast differences in how Martinis were prepared since their inception.

Students then practice making drinks for two hours. The following trainings are performed under the instructor’s instruction: ​ ​

Pour Training, Four Minute Training, Slow Training, Bottle Training ​ ​

Resources: Text, Bar/Classroom instruction, equipment and supplies. ​

Assignments: Class notes, participation in practice training, instructor may assign ​ reading for future classes, pages 6-39, 73-83, or 104-115 in the textbook.

Highballs I-2

Hours: Lecture 2 hours, Practice 2 hours

The lesson begins with an explanation of the origin of the term “highball” at the start of ​ ​ ​ ​ the 20th century, followed by the proper method of preparing these drinks, pouring, and an explanation of the different stirring techniques needed. Recipes for popular drinks ​ ​ are then discussed.

Students then practice making drinks for two hours. The following trainings are performed under the instructor’s instruction: ​ ​

Pour Training, Four Minute Training, Slow Training, Bottle Training ​ ​

Resources: Text, Bar/Classroom instruction, equipment and supplies. ​

Assignments: Quiz, class notes, participation in practice drills, instructor may assign ​ reading for future classes, class will review pages 134-139 in textbook.

Old Fashioned and Accented Drinks I-3 Hours: Lecture 2 hours, Practice 2 hours

The class begins with an explanation of the history of cocktails, and how the recipe for the original cocktail became the template for what is now known as the Old Fashioned. The variations of the Old Fashioned are then discussed: the fancy free, hunter, American Trilogy, improved whiskey cocktail, and talent scout. One variant is given ​ ​ special attention because of its prominence: The “cousin” of the Old Fashioned, the ​ ​ ​ ​ Sazerac.

Accented drinks, that derive their flavor by juxtaposing spirits and flavored liqueurs and cordials, are then introduced including: the White Russian, Black Russian, Godfather, Rusty Nail, Stinger, and others.

Students then practice making drinks for two hours. The following techniques are performed under the instructor’s instruction: ​ ​

Pour Training, Four Minute Training, Slow Training, Bottle Training ​ ​

Resources: Quiz, Text, Bar/Classroom instruction, equipment and supplies. ​

Assignments: Class notes, participation in practice drills, instructor may assign reading ​ for future classes, class will review pages 116-121 in textbook.

The Heavy Lessons (Sours and Garnishes [H-1], Tall and Tiki Drinks [H-2], and Shooters [H-3])

Heavy lessons are more complex and lengthier lessons that focus on teaching drink families that experience the largest variations. ​

Sours and Garnishes (H-1)

Hours: Lecture 2 hours, Practice 2 hours

This is an enormous branch of the cocktail family that is built on a ratio of sweet, sour (citrus), and strength (alcohol). The proper ratio for these drinks, the traditional usage of ​ ​ the ingredients are discussed. The variations of the Sours are explained. The course ​ ​ delve into similarities and differences of Gimlets, Margaritas, and the Daiquiri who all share a sour element and similar ratios. Popular drink recipes are taught. ​ ​

Next, follows an explanation of choosing the right fruits for juicing and garnishing, followed by an overview of the various garnishes used in the course: olives, onions, mint, citrus, pineapple, cherries, peels, and exotic garnishes. Garnish cutting techniques are practiced utilizing real ingredients.

Students then practice making drinks for two hours. The following techniques are performed under the instructor’s instruction: ​ ​

Pour Training, Four Minute Training, Slow Training, Bottle Training, Garnish Cutting. ​ ​

Resources: Text, Bar/Classroom instruction, equipment and supplies. ​

Assignments: Quiz, class notes, participation in practice drills, instructor may assign ​ reading for future classes, class will review pages 122-133 in textbook.

Tall and Tiki Drinks (H-2)

Hours: Lecture 2 hours, Practice 2 hours

The chapter begins with an overview of the numerous, exotic ingredients these drinks call for, the ornate garnishes, and differing variations. Tom Collins and variations, Long ​ ​ Island Iced Tea and variations, Mojito, Caipirinhas, and the differences in muddling strength that these drinks require. The Mint Julep, Ramos Gin Fizzes, and The Mai Tai ​ ​ are discussed. Lastly, this is followed by a list of Tiki-Style drinks typically seen in ​ ​ higher volume environments: Pina Colada, Sex on the Beach, Blue Hawaii, Hurricane, and others. ​

Students then practice making drinks for two hours. The following techniques are performed under the instructor’s instruction: ​ ​

Pour Training, Four Minute Training, Slow Training, Bottle Training ​ ​

Resources: Text, Bar/Classroom instruction, equipment and supplies. ​

Assignments: Quiz, class notes, participation in practice drills, instructor may assign ​ reading for future classes, class will review pages 140-146 in the textbook.

Shooters H-3

Hours: Lecture 2 hours, Practice 2 hours

General concepts such as variant shot sizes, miniaturized drinks, and a note explaining the ribald language and nature of these drinks are taught. Layered shots are also taught, where the specific gravity of the liquids and layering technique is utilized to create visually appealing cocktails of multiple colors, and the popular variations.

The next category of shooters, Shaken Shots, are outlined, with the most popular shots demonstrated. Finally, the recipes for shooters that are dropped into liquid are given.

Students then practice making drinks for two hours. The following techniques are performed under the instructor’s instruction: ​ ​

Pour Training, Four Minute Training, Slow Training, Bottle Training ​ ​

Resources: Text, Bar/Classroom instruction, equipment and supplies. ​

Assignments: Quiz, class notes, participation in practice drills, instructor may assign ​ reading for future classes, class will review pages 98-105 in the textbook.

The Theory Courses (Hospitality [T-1], Bar Ethics [T-2], and Wine and Wine Cocktails [T-3])

Theory lessons place an emphasis on theory, rather than the technical practice of making drinks which forms the core of the other lessons. ​

Hospitality (T-1)

Hours: Lecture 2 hours, Practice 2 hours

Covering the entire guest transaction: Setting Mise en Place, Greeting the Guest, Taking the Order, Building Rounds, Taking Payment, Cleaning/Resetting your Bar. Particular attention is given to the skills of Shaking and Stirring Drinks.

Students then practice talking to guests while making simplified drinks for two hours. The following techniques are performed under the instructor’s instruction: ​ ​

Pour Training, Four Minute Training, Slow Training, Bottle Training ​ ​

Resources: Text, Bar/Classroom instruction, equipment and supplies. ​

Assignments: Quiz, class notes, participation in practice drills, instructor may assign ​ reading for future classes, class will review pages 73-85 in the textbook.

Bar Ethics (T-2)

Hours: Lecture 2 hours, Practice 2 hours

Both the health benefits of alcohol, and the detriments are discussed. Criminal, civil ​ ​ liability, and dram shop laws are addressed, as is the primary responsibility of the bartender. Multiple strategies for checking fake IDs are presented. The factors that ​ ​ ​ ​ influence alcohol tolerance and absorption: age, sex, weight, emotions, genetic dehydrogenase, and food are outlaid. Strategies for determining intoxication, drink ​ ​ counting, and behavioral observations, are outlined. The course also teaches ways to ​ ​ help intoxicated patrons get home safely.

Students then practice making drinks for two hours. The following techniques are performed under the instructor’s instruction: ​ ​

Pour Training, Four Minute Training, Slow Training, Bottle Training, Hell Night Training. ​ ​

Midterms/Finals/Speed Tests may be assigned depending on how far the student has progressed.

Resources: Textbook, Bar/Classroom instruction, equipment and supplies. ​

Assignments: Quiz, class notes, participation in practice drills, instructor may assign ​ readings for future classes, review of pages 181-186, 218-229 in the textbook.

Wine and Wine Cocktails T-3

Hours: Lecture 2 hours, Practice 2 hours

Wine is taught, including proper bottle service and customer service. The elements of ​ ​ terroir are discussed to get students familiar to notice the differences wines. The differences between old world and new world wines, red and white wines, sparkling, aromatized, and fortified wines are discussed. Popular wine-based drink recipes are ​ ​ taught.

This class explores the traditional five components of punch: water, liquor, sugar, citrus, spices/tea. Students are taught what alcohols are bought for a private party. ​ ​

Students then practice making drinks for two hours. The following techniques are performed under the instructor’s guidance: ​ ​

Pour Training, Four Minute Training, Slow Training, Bottle Training, Hell Night Training. ​ ​

Midterms/Finals/Speed Tests may be assigned depending on how far the student has progressed.

Resources: Textbook, Bar/Classroom instruction, equipment and supplies. ​

Assignments: Quiz, class notes, participation in practice drills, instructor may assign ​ reading for future classes, review pages 182-207 in textbook.

The Examination Courses (After Dinner Drinks [E-1], Beer and Beer Cocktails [E-2], and Mocktails [E-3]) These courses are the shortest courses in the curriculum to allow time for instructors to administer examinations for those students that have completed the requisite number of courses.

After Dinner Drinks (E-1)

Hours: Lecture 1 hours, Practice 3 hours

Heated drinks and digestifs are discussed here. Popular Cream drink recipes are discussed in this course. The various forms of cream that can be utilized are discussed: Gelato, heavy cream, ice cream, milk, and half and half. Creams and their varied ​ ​ reactions with alcohol and ice are also discussed. ​

Students then practice making drinks for three hours. The following techniques are performed under the instructor’s instructor: ​ ​

Pour Training, Four Minute Training, Slow Training, Bottle Training ​ ​

Midterms/Finals/Speed Tests may be assigned depending on how far the student has progressed.

Resources: Textbook, Bar/Classroom instruction, equipment and supplies. ​

Assignments: Quiz, participation in practice drills, instructor may assign reading for ​ future classes, review pages 154-161 in the textbook.

Midterms/Finals/Speed Tests may be assigned depending on how far the student has progressed.

Beer and Beer Cocktails E-2

Hours: Lecture 1 hours, Practice 3 hours

The primary ingredients of beer: water, yeast, hops, and malted barley, are discussed first, as is the brewing process.

The differences between lagers and ales are explained and the various styles of lager. These are followed by various styles of ale.

Popular beer-based drink recipes are taught.

Students then practice making drinks for three hours. The following techniques are performed under the instructor’s instruction: ​ ​

Pour Training, Four Minute Training, Slow Training, Bottle Training. ​ ​

Midterms/Finals/Speed Tests may be assigned depending on how far the student has progressed.

Resources: Textbook, Bar/Classroom instruction, equipment and supplies. ​

Assignments: Quiz, class notes, participation in practice drills, instructor may assign ​ reading for future classes, review pages 162-181 in the textbook.

Midterms/Finals/Speed Tests may be assigned depending on how far the student has progressed.

Mocktails and Advanced Mixology (E-3)

Hours: Lecture 1 hours, Practice 3 hours

This lesson introduces drink design, how to model new cocktails on existing ratios, building the drink around a base spirit, balancing components, flavor layering, flavor contrasting, the importance of following recipes, and cocktail structure with or without and alcohol component. Non-alcoholic drinks or “Mocktails” are also taught ​ ​ ​ ​

The lesson also introduces infusions, tinctures, bitters and molecular mixology. Liquors are then discussed beginning information as to how spirits are tasted differently from wine or beer, and the distillation process and variance for how all spirits are made.

Students then practice making drinks for three hours. The following techniques are performed under the instructor’s guidance: ​ ​

Pour Training, Four Minute Training, Slow Training, Bottle Training, Hell Night Training. ​ ​

Assignments: Quiz, class notes, participation in practice drills, instructor may assign ​ reading for future classes, review of pages and 208-227 in the textbook. ​ ​

Midterms/Finals/Speed Tests may be assigned depending on how far the student has progressed.