1.The Story: A thorough, accurate, and well-researched understanding of the origins and evolution of cocktails, avoiding “urban legends” and confirming each origin with period publications. Without history, there is no present.
2.The Raw Materials: Students will master the products used in cocktails, contextualizing liquors and spirits in the era of each cocktail’s creation, while developing a deep respect for the products found at our bar counters. They must understand the symbiosis between products, producers, and mixologists.
3.Balance: We will teach students to constantly taste objectively, retraining their palates and merging experience with objective concepts. Avoiding subjectivity allows us to develop scientific concepts and convey authenticity.
4.Management Knowledge: We provide students with sufficient technical knowledge to construct a beverage menu with appropriate and realistic profit margins. They will learn about the spaces necessary for conducting business and the required management with authorities for establishing a venue. Students must understand: costings, business projects, market studies, human resource management, and feasibility plans.
5.Presentation: We teach service protocols tailored to the needs of each customer, focusing on interpretation according to the “script of each performance.”
6.Technique: We train students in precise service techniques, ensuring they have the skills to measure cocktails accurately and with “style.” Optimizing their work is essential; the “ergonomics of movement” is key to building students’ self-confidence.
7.Comprehensive Knowledge of a Verified Cocktail Recipe Book: Students will learn about the most significant cocktails in history.
8.Current Cooking Techniques: We will cover modern techniques for crafting artisanal products that grant exclusivity to our students’ creations, adapting cocktail preparation for the 21st century while maintaining a focus on creativity rather than imitation. We aim to avoid the increasingly common practice of transforming classic cocktails by replacing traditional ingredients with house-made alternatives.
All of this will culminate in a final project, which will serve as the students’ final exam, where they must demonstrate ALL the knowledge acquired throughout the course by developing a cocktail business from scratch with its own theme and personality.
The master’s program will last 320 hours over 6 months.
It is a practical, professional training program aimed at educating students in the history of mixology, understanding and identifying spirits, classic and avant-garde techniques, practical application in cocktails, bar tools, as well as creative and sensory skills.
The program equips students with a range of competencies that enable them to work as bartenders or bar managers in the hospitality sector, as well as “brand ambassadors” within the distribution sector.
