Seminars
Bartending Seminar 1
LEVEL 1
- × Bartenders 101
- × Spirits knowledge
- × Mixology
- × Necessary general knowledge
- × Classic Cocktails
- × Customer Service
Barista & Coffee Seminar
LEVEL 1
- × Theory
- × Practice
- × Μηχανή espresso
- × Το νερό
- × Το γάλα
- × Το cafe ως επιχείρηση
- × Εξοπλισμός και εργαλεία
- × Παρασκευή ροφημάτων
- × Speed Training
Bartending Seminar 2
LEVEL 2
- × Specialized knowledge and analysis of spirits
- × Modern Mixology
- × Classic & Modern Cocktails
- × Speed and Sales Training
The Modern Bartender: Creative Zero Waste Techniques
LEVEL 2
- × Preservation
- × Infusions
- × Creative Techniques
- × Zero-Waste Management
Bar Management Seminar
LEVEL 4
- × Basic Knowledge of a Bartender - Bar owner
- × Personnel Management
- × Financial Management
- × Organization and Operation
- × Communication and Development
- × Public Relations
- × Hygiene and Safety for Food and Beverage
Bartending Seminar 3
LEVEL 3
- × All about Vodka
- × All about Gin & Genever
- × All about Rum, Rhum & Cachaca
- × All about Tequila & Mescal
- × All about Scotch and Irish Whisky
- × All about Bourbon and Japanese Whisky
- × All about Brandy & Cognac
- × All about Liqueurs & Amaros
- × All about Vermouth, Sherries & Port
- × All about Greek Products
Homemade Products Seminar (Thessaloniki & Nicosia only)
LEVEL 2
- × Raw material infusion
- × Syrup Preparation
- × Puree and Blend Preparation
Coffee Cupping Seminar
LEVEL 2
- × Purpose of Cupping
- × Sensory Training
- × Olfaction Training
- × Gustation Training
- × Cupping, the procedure
- × Sample evaluation theory
- × Sample Evaluation-Practice
All Categories
Bartender 
Barista 
Masterclasses 
Workshops 
