Page 1 of 24 Aqua Vitae Institute · PDF fileUpon completion of the Bartending/Mixology...

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Aqua Vitae InstituteDivision of GLOBAL MIXOLOGY SOLUTIONS INC.

148 N 17Th Street, Philadelphia PA, 19103

CATALOG AND CURRICULUM

2014

Center City Philadelphia Campus

September 2014

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Table of Contents

i. ADMISSION REQUIREMENTS 3

ii. TRANSFER CREDIT POLICY 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 5

ix. GRADING PROCEDURES 8

x. GRIEVANCE AND COMPLAINT POLICY 9

xi. GRADUATION REQUIREMENTS 9

xii. CANCELLATION AND REFUND POLICY 10

xiii. JOB PLACEMENT AND STUDENT SERVICES 11

xiv. CLASS SCHEDULE & HOLIDAYS 11

xv. COURSE DESCRIPTIONS 14

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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 enrollingin this course at Aqua Vitae Institute. All students, regardless of prior knowledge orexperience, begin at the same level.

iii. STATEMENT OF NON-DISCREMINATION

Aqua Vitae Institute prohibits discrimination against its customers, employees, andapplicants for employment on the bases of race, color, national origin, age, disability,sex, gender identity, religion, reprisal, and where applicable, political beliefs, maritalstatus, familial or parental status, sexual orientation, or all or part of an individual'sincome is derived from any public assistance program, or protected genetic informationin employment or in any program or activity conducted by Aqua Vitae Institute. If youbelieve you have been discriminated 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 the 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 uiscebeatha Irish or uisgebeatha Scottish).

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 certainbehavioral principles can be practiced and utilized to provide an excellent experience for

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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 torecognize 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 themodern 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 Fashions, Accented 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.

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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 4I-2 Highballs 4I-3 Old Fashionds and Accented Drinks 4H-1 Tall and Tiki Drinks 4H-2 Sours, Margaritas, Daiquiris 4H-3 Shooters 4T-1 Bar Psychology, Employment, Ethics 4T-2 Advanced Mixology, Liquors, Cordials 4T-3 Beer, Wine, Beer Cocktails and Wine Cocktails 4E-1 Hot Drinks, Garnishes 4E-2 Punches, Sangrias, Mocktails 4E-3 Cream Drinks 4

Total Clock Hours 48

vii. TRAINING FACILITIES & EQUIPMENT

Both the Institute and the administrative office for Aqua Vitae Institute are located on1700 Race St., Philadelphia PA, 19103.

Aqua Vitae Institute contains three classrooms, two of which are designed to replicatetwo actual bar environments. The first two classrooms are equipped with front and backbars, bar stools, 3-tub stainless steel sinks, ice bins, mixing equipment, an assortmentof glassware, an ice machine, surround sound, and all other necessary utensils andequipment to train a student in the field of bartending. All bars are completely stockedwith simulated liquor, mixes, and fruit, so that students are able to practice effectivelyand efficiently. The third classroom is a lecture hall organized specifically for classescentered on theory, beer, and wine.

viii. INSTITUTE POLICIES

1. TARDINESS

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

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2. ABSENCES

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

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

When the student accumulates four (4) unexcused absences occur during the course, averbal warning will be given. After six (6) unexcused absences, the Institute reservesthe 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 theInstitute’s Director in the event of sudden illness, death in the family or similarly validreason. Students must make up work missed within a three-week period or they mayhave their enrollment in the course terminated at the sole discretion of the InstituteDirector.

b. A student may be granted an extended leave of absence by the InstituteDirector, provided that a request for leave of absence is in writing with a specifiedexpected date of return. If a student does not re-enter within the specified time, anddoes 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 matureadults, at all times throughout the course. A student, who is disrespectful, intentionallydisrupts or obstructs the presentation of the instructor or any other Institute activity willbe considered for dismissal from the course. A first offence will receive a verbalreprimand from the Institute Director. A written reprimand will accompany a secondoffense. A third offense will automatically result in dismissal or termination from theclass. There are no suspensions or probations involved with the course. The forms ofmisconduct listed below are considered to be in conflict with the educational objectivesof the Institute and thus, subject to dismissal:

1. Unacceptable and/or disruptive profanity.

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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 premises5. 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 notlimited to, use of alcoholic beverages and/or controlled substances on theInstitute 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

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- 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 records will be transferred to a depository. Aqua Vitae Institute’s current depository is:

Capitol Bartending School2612 North 3rd StreetHarrisburg, PA 1710

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 Institute6. 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 notrecorded grades.]

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

3. Acceptably perform a speed test where the student will be tested to make twodrink tickets: one of which will consist of eight (8) high volume drinks reflectingthe recipes of a high volume environment. Another drink ticket of four (4) drinksreflecting more complicated drinks a high end environment within in a ten (10)minute time frame. Instructors will make every effort will be made to assist thestudent in passing all requirements of the course.

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

x. GREIVANCE 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 organizationsoutside 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 hearingshall 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 Pennsylvania Bureau of Secondary Education (Formerly known as the State Board for Postsecondary Schools) at 333 Market Street, Harrisburg, PA 17126; (717) 783-6860; www.education.state.pa.us

xi. GRADUATION REQUIREMENTS

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

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

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

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

The Bartending/Mixology Course a “Speed Test” must be passed to graduate. Thespeed test is graded by a pass/fail basis. To pass the Speed Test students must create

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12 successful drinks in under eight minutes with at least one drink from each section ofthe textbook being tested and at least two of those drinks being tall and tiki drinks.Failure occurs if more than three misdemeanors occur (a single mistake such as wronggarnish/wrong pours) or serving more than two drinks poured incorrectly.

TUITION

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

Registration Fee: _100.00Bartending/Mixology Core Tuition Course: _725.00Textbook: __50.00

Total Course Cost: $875.00

xii. CANCELLATION AND REFUND POLICY

1. The registration fee is fully refundable if the student requests cancellationwithin 5 calendar days after signing the enrollment agreement and prior to thefirst day of class. A request of cancellation, which is not made in writing, shall beconfirmed 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 followinginformation: 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 a refund to all moniespaid.4. If a student terminates his training or is dismissed by the Institute, after thebeginning of the first day of class, the Institute will refund the tuition based on thefollowing formula:(a) For a student up to and including 10% of the total clock hours, the tuitioncharges 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 chargesrefunded by the Institute will be 55%.(c) For a student withdrawing from or discontinuing the course after 25% butwithin 50% of the course, the tuition charges refunded by the Institute will be30%. (d) For a student withdrawing from or discontinuing the course after 50% of thehours of the course, the student is entitled to no refund.5. Refunds will be issued within thirty (30) calendar days of the date the studentfails to enter or leaves the course. 6. Extenuating circumstances such as a medical emergency with a doctor’s noteor bereavement may extend (but never lessen) the refund policy under theInstitute Director’s discretion.

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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 everyassistance is rendered to help the graduate student find employment. Smallclasses, individual attention and a skill related curriculum are used to give ourstudents a strong foundation for virtually every employment opportunity in ourindustry.

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

NOTE: Aqua Vitae Institute cannot guarantee employment, salaries or specificpositions to its graduates, but it will assist all students with placement to the verybest of its ability.

xiv. CLASS SCHEDULE & HOLIDAYS

Class Schedule

New classes in the Course begin every Monday and every Saturday. The date ofcompletion of the Course is determined by the date of entrance and the frequency ofattendance. Bartending/Mixology Course size is limited based upon space availabilityand the amount of instructors in the building.

A student completes the Course by attending each lesson in the course at least onceand by passing the midterms, finals, and speed test. Classes are scheduled during theday, from Monday to Thursday from 1:00 to 5:00PM for three weeks, during the eveningfrom Monday to Thursday from 6:00 to 10:00PM for three weeks, or on Saturday onlyfrom 10:00AM to 6:00PM for six weeks.

Day 48 Hour Course

Monday - Thursday Three Weeks1:00 - 5:00 PM

Evening 48 Hour Course

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Monday - Thursday Three Weeks 6:00 - 10:00 PM

Saturday 48 Hour Course

Saturday Six Weeks 10:00 AM - 6:00 PM

Weekly Schedule

WEEKONE

COURSE CODE MONDAY TUESDAY WEDNESDAY THURSDAY

DAY 1

MARTINISAND

MANHATTANSI-1

TALL AND TIKIDRINKS

H-1

BARPSYCHOLOGY,EMPLOYMENT,A

LCOHOL ETHICST-1

AFTER DINNERDRINKS AND

GARNISH CUTTINGE-1

NIGHT 3

OLDFASHIONED

S ANDACCENTED

DRINKSI-3

SHOOTERSH-3

BEER WINE AND COCKTAILST-3

CREAM DRINKSE-3

WEEKTWO


DAY 2

HIGHBALLSI-2

SOURS,MARGARITAS

ANDDAIQUIRIS

H-2

ADVANCED MIXOLOGYSPIRITS AND CORDIALS

T-2

PUNCHES,SANGRIAS, AND

MOCKTAILSE-2

NIGHT 1

MARTINISAND

MANHATTANSI-1

TALL AND TIKIDRINKS

H-1

BAR PSYCHOLOGY,EMPLOYMENT, ALCOHOL

ETHICST-1

AFTER DINNERDRINKS AND

GARNISH CUTTINGE-1

WEEKTHREE


DAY 3

OLDFASHIONED

S ANDACCENTED

SHOOTERSH-3

BEER AND WINE COCKTAILST-3

CREAM DRINKSE-3

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DRINKSI-3

NIGHT 2

HIGHBALLSI-2

SOURS,MARGARITAS,

ANDDAIQUIRIS

H-2

ADVANCED MIXOLOGYSPIRITS AND CORDIALS

T-2

PUNCHESSANGRIASMOCKTAILS

E-2

Saturday Schedule

SATURDAYCOURSE WEEK 1 WEEK 2 WEEK 3

AM

MARTINIS ANDMANHATTANS

I-1

HIGHBALLSI-2

OLD FASHIONEDS ANDACCENTED DRINKS

I-3

PM

TALL AND TIKI DRINKSH-1

SOURS, MARGARITAS, ANDDAIQUIRIS

H-2

SHOOTERSH-3

SATURDAYCOURSE WEEK 4 WEEK 5 WEEK 6

AM

BARPSYCHOLOGY,EMPLOYMENT,ALCOHOL

ETHICST-1

ADVANCEDMIXOLOGY SPIRITS

AND CORDIALST-2

BEER AND WINECOCKTAILS

T-3

PM

AFTER DINNER DRINKS AND GARNISHCUTTING

E-1

PUNCHES,SANGRIAS, AND

MOCKTAILSE-2

CREAM DRINKSE-3

HOLIDAYS

The following holidays are observed during Aqua Vitae Institute: Memorial Day,Independence Day, Martin Luther King Day, Labor Day, Thanksgiving Day, Christmas

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Day, and New Year’s Day. Additional holidays may be declared by the Institute Directorif the Institute Director gives at least thirty (30) day notice of this change. If holidaysoccur 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 byan instructor. Lessons last for one or two hours and begin in two manners. The first wayis with an introduction lesson which is taught in brackets of fifteen minutes to familiarizestudents with the workings of a bar. These lessons only occur during our IntroductoryCourses. All other courses begin with a quiz reviewing the material given in a previouscourse. Upon completion of the quiz by all students, the instructor will review thematerial 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 thefollowing 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 instructorwill periodically call upon students to assist them with the above steps, developing thetechnical ability of the student while getting them accustomed to standing in front of anaudience.

The exception to this lesson format is our Theoretical Lessons (T-1, T-2, and T-3) whereno specific drinks are taught or demonstrated. Instead these lessons will involve an hourand forty minute lecture on the specific subject being taught.

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

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

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

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Bar Back- The bar back is a role that is traditionally assigned to students that havecompleted less than 2/3rd of the curriculum. The bar back will assist the bartender instocking 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 havecompleted more than 2/3rds of the curriculum. The bar manager directs the otherstudents in cleaning the bar at the end of course. Bar managers are held responsible fortheir 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 environmentswhere the primary concern is speed. Four minute drills for new students are performedwith drinks from only a single course in the drill. After the student is comfortable with thisform of training, four minute trainings are integrated with all the drinks a student haslearned 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 thestress and time pressure they will feel behind the bar.

Slow Drills- In contrast to the four minute training, which emphasizes working in highvolume environments, the slow drill teaches refinement and teaches students goodhabits while they work behind the bar. Students are asked to make 1 drink, and take allthe time that they need in order to make the drink. During this preparation, the instructorwatches 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 thelayout and structure of the bar, a familiarity with various spirits, and an increase ofspeed and confidence. The aim is to eliminate hesitation in finding the ingredient theyare looking for. Various bottles are called out by the instructor and the student findsthem and indicates them to the instructor for a period of two minutes. The amounts ofingredients 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 Fashionsand Accented Drinks [I-3])

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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.

Introduction Lesson

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

Then the various tools are reviewed, including: the muddler, jigger, pourer, cobblershaker, Boston shaker, straws, hawthorne, julep, and tea strainers, cheesecloth, icepics, blenders, food processors, various citrus reamers and electric juicers, speedopeners, 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, ponyglasses, rocks glasses, highball glasses, collins glasses, mason jars, hurricane glasses,brandy snifters, Irish coffee glasses, cordial glasses, nosing glasses, port/sherryglasses, Moscow mule mugs, and mint julep cups.

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. Then an overview ofmixers: Grapefruit, cream, orange juice, lime juice, lemon juice, cranberry juice, andpineapple 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 isfollowed by an explanation of water: distilled water, spring water, purified water, mineralwater, 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 ofoperations 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)

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Hours: Lecture 2 hours, Practice 2 hours

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

Lastly, the importance of conversation and communication with customers regardingthis family of drinks is addressed, due to the vast differences in how martinis wereprepared since their inception.

Students then practice making drinks for two hours. The following trainings areperformed 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 trainings, instructor may assignreading for future classes, pages 6-54, 56-67 reviewed in the textbook.

Highballs I-2


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




Assignments: Quiz, class notes, participation in practice drills, instructor may assignreading for future classes, class will review pages 86-92 in textbook.

Old Fashions and Accented Drinks I-3


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The class begins with an explanation of the history of cocktails, and how the recipe forthe 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, Americantrilogy, improved whiskey cocktail, and talent scout. One variant is given specialattention because of its prominence: The “cousin” of the old fashioned, the sazerac.

Accented drinks, that derive their flavor by juxtaposing spirits and flavored liqueurs andcordials, are then introduced including: the white russian, black russian, godfather,godmother, godchild, rusty nail, stinger, and the toasted almond.



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

Assignments: Class notes, participation in practice drills, instructor may assign readingfor future classes, class will review pages 80-86 in textbook.

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

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

Tall and Tiki Drinks H-1


The chapter begins with an overview of the numerous, exotic ingredients these drinkscall for, the ornate garnishes, and differing variations. The Mai Tai, Tom Collins andvariations, long island iced tea and variations, mojitos, caipirinhas, and the differencesin muddling strength that these drinks require. Singapore slings, swizzled 151 drinks,and the original zombie and a less alcoholic variant are then demonstrated. MintJuleps, and Ramos Gin Fizzes are given special emphasis, because both drinks defycategorization. Lastly, this is followed by a list of tall drinks typically seen in highervolume environments: Sex on the beach, bahama mama, blue Hawaiian, rum runner,hurricane, red devil, and red death.



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Assignments: Quiz, class notes, participation in practice drills, instructor may assign reading for future classes, class will review pages 106-113 in the textbook.

Sours Margaritas and Daiquiris H-2


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 usageof the ingredients are discussed. The variations of the sours are explained. The coursedelve into similarities and differences of gimlets, margaritas, and the daiquiri who allshare a sour element and similar ratios. Popular drink recipes are taught.




Assignments: Quiz, class notes, participation in practice drills, instructor may assign reading for future classes, class will review pages 68-78 in textbook.

Shooters H-3


General concepts such as variant shot sizes, miniaturized drinks, and a note explainingthe ribald language and nature of these drinks are taught. Layered shots or pousse cafefamily are also taught, where the specific gravity of the liquids and layering technique isutilized to create visually appealing cocktails of multiple colors, and the popularvariations.

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




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

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The Theory Courses (Alcohol Ethics, Employment, and Bar Psychology [T-1], Advanced Mixology, Liquors, and Cordials [T-2], and Beer and Beer Cocktails, 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.

Bar Psychology, Employment, and Alcohol Ethics (T-1)

Both the health benefits of alcohol, and the detriments are discussed. Criminal, civilliability, and dram shop laws are addressed, as is the primary responsibility of thebartender. Multiple strategies for checking fake IDs are presented. The factors thatinfluence alcohol tolerance and absorption: age, sex, weight, emotions, geneticdehydrogenase, and food are out-layed. Strategies for determining intoxication, drinkcounting, and behavioral observations, are outlined. The course also teaches ways tohelp intoxicated patrons get home safely.

Aqua Vitae Institute’s Six Step Job Placement program is discussed next:

1. Creating a job list. The first step is to generate a list of 20 places the studentwould like to work in. This can be done by walking around and visiting venues,going on yelp.com, citysearch.com, google, and looking for reviews/similarvenues to ones that were scouted, reading local newspapers and magazines,using the phone book, asking friends and family, and a list of websites dedicatedto Philly’s restaurant scene are provided.

2. Creating student information. A list of information including the date ofgraduation, grades, age, address etc. of the student is submitted upongraduation.

3. Creating a resume. Optimal resume strategies are discussed, as arerecommended skills and interests to include: education, bilingual/polyglot,computer skills, menu/food knowledge, customer service experience, ability tomemorize quickly, social media, interests that line up with the venue. Sampleresumes are provided for the students to model.

4. Creating a cover letter. Optimal cover letter strategies are discussed includingusing a logo or picture of the bar in the letterhead, showing appreciation, andpost it notes to leave when you exit the interview. Sample cover letters areprovided for the students to model.

5. Getting your picture taken. Creating proper pictures for various venues aredescribed, as are situations where a picture on the resume isn’t advantageous.

6. Submission of steps 1-5 to the job placement coordinator, and utilizing a numberof strategies to go on 10 job interviews a week: Job list results, the 4 majorwebsites for bartending jobs in Philadelphia, applying for one/visit five and thebest time to apply for jobs, using online job placement, and social media.

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Bar psychology is addressed afterwards. Fashion is discussed: Matching the level offormality, balancing centerpieces with supporting pieces, self-expression, tailoring,details, and grooming. The process of doing well on a job interview is then taught:research, writing out and rehearsing answers to questions, the mindset of barmanagers, being ready to go out of the box, meeting the decision maker, and follow upletters. Psychological techniques to establish rapport and build a strong customer baseat the bar as well as delving into topics that annoy customers are taught.


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 hasprogressed.

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.

Advanced Mixology, Liquors, Cordials T-2


Trends in the craft cocktail scene are discussed here. This lesson introduces drinkdesign, how to model new cocktails on existing ratios, building the drink around a basespirit, balancing components, flavor layering, flavor contrasting, the importance offollowing recipes, and cocktail structure.

The lesson teaches students how to make cordials from scratch. Molecular mixology isintroduced and the theory behind: spherification, foam, frozen air, smoking cocktails, dryice, and fat washing are mentioned. Liquors are then discussed beginning informationas to how spirits are tasted differently from wine or beer, and the distillation process andvariance for how all spirits are made.

Whisky/whiskey, vodka, gin, rum, cognac, tequila, soju, sochu, absinthe, askravit, andcordials/liqueurs are discussed with reference to their naming conventions, distillationmethod and their history.

Students then practice making drinks for three hours. The following trainings areperformed under the instructor’s guidance:


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

Beer, Beer Cocktails, Wine, and Wine Cocktails T-3


The primary ingredients of beer: water, yeast, hops, and malted barley, are discussedfirst, 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.

Wine is taught, including proper bottle service and customer service. The elements ofterroir are discussed to get students familiar to notice the differences wines. Thedifferences between old world and new world wines, red and white wines, sparkling,aromatized, and fortified wines are discussed.

Students then practice making drinks for two hours. The following trainings areperformed under the instructor’s guidance:




Assignments: Quiz, class notes, participation in practice drills, instructor may assign reading for future classes, review pages 118-152 in textbook.

The Examination Courses (Hot Drinks, Digestifs, and Garnish Cutting [E-1],Punches, Sangrias, and Mocktails [E-2], and Cream Drinks [E-3])

These courses are the shortest courses in the curriculum to allow time for instructors toadminister examinations for those students that have completed the requisite number ofcourses.

Hot Drinks, Digestifs, and Garnish Cutting E-1


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Heated drinks and digestifs are discussed here. Garnish cutting techniques arepracticed utilizing real ingredients.

Students then practice making drinks for three hours. The following trainings areperformed under the instructor’s instructor:

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



Assignments: Quiz, participation in practice drills, instructor may assign reading for future classes, review pages 28-32, 114-117 in the textbook.

Punches, Sangrias, and Mocktails E-2


This class explores the evolution of punch throughout history, and the traditional fiveingredients: water, liquor, sugar, citrus, spices/tea. Students are taught what alcoholsare bought for a private party.

Non-alcoholic drinks or “Mocktails” and Sangria are also taught.

Students then practice making drinks for three hours. The following trainings areperformed under the instructor’s instruction:

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



Assignments: Quiz, class notes, participation in practice drills, instructor may assign reading for future classes, review pages 156-165 in the textbook.

Cream Drinks E-3


Popular cream drink recipes are discussed in this course. The various forms of creamthat can be utilized are discussed: Gelato, heavy cream, ice cream, milk, and half andhalf. Creams and their varied reactions with alcohol and ice are also discussed.

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Students then practice making drinks for three hours. The following trainings areperformed under the instructor’s instruction:

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



Assignments: Quiz, class notes, participation in practice drills, instructor may assign reading for future classes, review pages 92-97 in the textbook.

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