• Insight into the different bar businesses
• Knowledge of the various mixed drinks: their historical origins, preparation methods (important steps such as mixing, shaking, stirring) and decoration options (glasses and ice)
• Assign the various drinks and cocktails to the appropriate categories
• Use of the appropriate tools (shaker, measuring cup, cocktail strainer, bottle opener, etc.)
• Pouring without measuring using various bar utensils
• Getting to know the tasting techniques
• Insight into the profession of bartender
• Trends and developments in bar and drink culture
• Neat, hygienic and professional way of working
• Correct and polite interaction with guests
• Competencies for opening or taking over and managing a bar, including its marketing
• Knowledge of legal regulations and rules, as well as responsibility for bar operations
• A clear, inspiring, meaningful and convincing structure of the bar menu, as well as setting the prices
• Overview of the various payment options and checkout systems

The term cocktail refers to alcoholic mixed drinks. The contents and method of preparation are more or less always the same. Cocktails typically consist of two or more ingredients, at least one of which is a spirit. Spirits, formerly also known as brandy, are alcoholic liquids with an alcohol content of at least 15%. For example, cognac, grappa, whisky, vodka, rum, gin or tequila.

Ice cubes are usually added to the ingredients, after which they are freshly prepared in a shaker or directly in a glass. The liquid is then poured into a suitable (cocktail) glass, decorated (for example with slices of fruit), served and drunk straight away.

There are numerous cocktail recipes, some of which are internationally known and mixed. For example, Caipirinha, Mojito, Cosmopolitan, Cuba Libre, Black Russian Moscow Mule, etc.

Cocktails are just one of a total of 30 categories of alcoholic mixed drinks. The other categories include long drinks, short drinks, cobblers, shooters, fizzes, sours, etc. The following is a selection of differentiation criteria:

• The volume: Mixed drinks of up to 10cl are considered short drinks, all others as long drinks. However, the boundaries here are fluid
• Alcohol content: A distinction is made here between non-alcoholic, so-called mocktails and mixed drinks with alcohol
• The occasion: Depending on whether a drink is consumed before the meal as an aperitif or after the meal as a "dessert"
• The aroma: differentiation between dry, medium, sweet, sour, etc.
• The ingredients: Classification of drinks according to their basic alcoholic ingredient, such as vodka, champagne or gin drinks.

Whether specific knowledge or bar equipment is required for a bar course depends on the course or provider on the one hand and on the participant's needs and abilities on the other.

Apart from a certain degree of interest in bartending and an open mind for new things, no previous knowledge is required for a "normal" bar course.

The relevant course materials or tools (shaker with lid, measuring cup, spoon, filter and ice tongs) are also usually provided by the provider. As alcohol is served and drunk in a bar course, a minimum age of 18 years is mandatory.

Some providers offer a so-called bar internship after successful completion of a bar course. This allows participants to put the knowledge they have acquired into practice straight away. If the provider offers a training guarantee, a failed course can be taken again or repeated. However, please read the terms and conditions of the respective provider carefully and ask beforehand if anything is unclear.

There is now a huge range of different and numerous bar courses in Switzerland. The courses on offer can vary:

• According to target group and previous knowledge: Beginners, curious, interested, beginners, advanced, experts, professionals, career changers, private individuals, companies. For legal reasons, every participant must be over 18 years of age.
• By course duration: 1 day, several days, weeks, months, weekend course, evening course, day course
• After course start: fixed, flexible or individual start and end date
• By course location: On site (bar, restaurant, hotel, wine school) in the training room or directly at the bar, at the participants' or the course instructor's home, in the company/company, online
• After completion: With or without course confirmation or officially, nationally, internationally recognized certificate/diploma
• By workload: For longer courses lasting several days, weeks or months, it is often necessary to follow up on the lessons and their preparation.
• By language: Courses are normally offered in German and/or English. For other foreign languages such as Italian, French or Spanish, please contact the bar course provider directly
• According to requirements: Curious people who want to take a look at the world of the art of drinking for fun and interest, but otherwise have no great ambitions, participants or career changers with the aim of becoming a bartender, advanced or experienced bartenders who want to expand, deepen and professionalize their skills, for example in a show mixing course (flairtending). Last but not least, the required or limited number of participants and the conditions of participation should also be mentioned here
• After catering: With or without drinks and catering, snacks, meals, etc.
• By teaching material: textbooks, self-compiled course materials, learning videos, learning platform, etc.
• Depending on the occasion: private party, friendship get-together, birthday party, team event, stag night, etc.

The term bartender has many synonyms: Bartender, barman, barmaid, barman, barmaid, bartender, chef de bar, etc. The tasks and activities of a bartender are just as varied as their name and go far beyond the classic preparation of drinks.

Among other things, bartenders manage bar operations, from advising guests to correct service, compliance with hygiene regulations and payment processing.

The following character traits are expected of a bartender:

• Excellent sense of taste and pronounced creativity for preparing and decorating familiar drinks, as well as for creating and tasting new mixed drinks.
• Sense of organization, hygiene and cleanliness
• Careful, fast, independent and concentrated way of working
• Flexibility and willingness to work irregular shifts and hours
• Quick comprehension and good memory for acquiring comprehensive beverage knowledge and corresponding recipes.
• Good general education and language skills

A bartender's work begins even before the bar opens. Here he prepares the so-called "mise en place". This refers to the preparation of work utensils. For example, ice cubes are prepared, fruit is cut into small pieces or slices, glasses are arranged and prepared, bar cards are distributed on the tables, chairs are adjusted, tables are cleaned, machines such as blenders or coffee machines are switched on, etc.

During bar service, guests are greeted in a friendly manner and given professional, personal, individual and empathetic advice on their choice of drink. The drinks are then mixed or prepared with the appropriate hand movements and finally served with correct service. Billing is also part of the bartender's job, which requires a responsible and precise way of working.

At the end of bar service, there is clean-up work to be done, such as disposing of waste, cleaning work surfaces and tables, restocking fridges, keeping an inventory list and closing the cash register.

Bartenders work in the catering sector, for example in restaurants, hotel bars, discos, etc.

In an online bar course, the same knowledge about bar operation and the preparation of drinks can be taught as in an on-site course. Depending on the type of course, theoretical knowledge is offered without or in combination with mixing techniques and tasting of drinks, as well as supervision by a bartender.

After confirmation of payment of the course fees, each participant is sent the relevant documents by email or by post to their home address. In addition to the specific specialist knowledge, recipes, exercises and tests, these may also include a syllabus, access data for a learning portal or ingredients for preparing mixed drinks (e.g. lime, ice freezer bags, alcohol, tonic, syrup, orange juice, etc.).

The individual lessons, tasks and learning objective tests are worked through and solved independently by the course participant. This requires a high degree of self-discipline and an organized way of working. However, the flexible format of a distance learning course also offers the freedom to decide for yourself when, how and where to read through the documents and practise the knowledge imparted.

If you have any questions, it is often possible to contact the provider individually by email or telephone. They can provide professional information on the content and feedback on the completed exercises. The participant receives either automatic or personal feedback at the latest after reviewing the individual learning objectives. However, this procedure can vary depending on the offer and provider. If the online course is accompanied by a bartender, for example, a personal exchange with tips and tricks on (virtual) mixing technique is available anyway.

If all requirements have been met, you will receive confirmation or a training certificate after completing the course.