MOLECULAR MIXOLOGY | 3° Level | Bartender School Training Course

MOLECULAR MIXOLOGY | 3° Level

Bartender School Training Course

This course is for professionals that want to become Bar Chefs in the tradition of American Bartending Style. The Molecular Mixology courses teach you to unite art with chemistry in order to create extremely innovative cocktails and shots that will impress your customers. As a bartender working in our molecular kitchen, you will learn all the latest techniques being used in the ever-evolving field of bartending. You need to have completed the professional bartending course and have a broad knowledge of international liquors and liqueurs in order to take this class.

There are many different kinds of Molecular methods that are used in the realm of Molecular Mixology, including:

 

 

  • Spherification
  • Gelification
  • Emulsification
  • Thickening
  • Fizzing
  • Transforming
  • Multicolored Mixology
  • Ice Cream Cocktails
  • Aging Cocktails
  • Milkshake
  • Non-Alcoholic Cocktails
  • Chocolate and Creams
  • Shots and Shooters

 

 

Molecular Mixology Module #1
The first module of the Molecular Mixing course is ideal for those who have already completed the basic and advanced levels of American Bartending. It is an excellent specialization for bartenders already working in the field that want to take their career to the next level. Every student is given the special equipment necessary for the course and all the practical lessons are taught one-on-one to ensure that students learn first hand from an experienced trainer. Upon completion of the course each student receives a Certification as a Bar Chef in Molecular Mixology.


Program of the: MOLECULAR MIXOLOGY | 3° Level | Bartender School Training Course

SPHERIFICATION

  • Chemical reactions
  • Techniques for spherification
  • Practical use: recipes and taste testing

GELIFICATION

  • From SOL to GEL: the various phases of the solidification of liquid
  • Hydrocolloids: gelification agents
  • Practical use: recipes and taste tasting

FOAMS

  • Airs and Foams
  • Practical use and study of properties of soy lecithin
  • Siphons: characteristics, product and use
  • Recipes and taste testing

Contact us for the MOLECULAR MIXOLOGY | 3° Level | Bartender School Training Course


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Registration at MOLECULAR MIXOLOGY | 3° Level | Bartender School Training Course

Call +39 06 89017461 or write us for more information.

Download the document below, fill in the blanks and send it to info@bartender-school.eu

Would you like to confirm your place in one of the upcoming courses?

100,00

Pay a DEPOSIT equal to 20% of the entire course cost in our school by appointment or by electronic transfer (see bank details below):

  • IBAN: IT30N0306903315100000004596
  • RECIPIENT: Stairs s.r.l.
  • PURPOSE: