Our International Master Bartending Level I & II has been evolving since Founded in 1981. We are continuously on radar to meticulously and carefully filter recipes and methods so we may concentrate on teaching you the methods and recipes and that are most currently sought after.
Most importantly, at the conclusion of the International Master Bartending Level I & II you will be well versed with the professional hospitality industry work ethics, requirements and fundamentals of the trade.
Our aim is for our graduates to attain the finest level of confidence required to obtain employment in the hospitality industry.
THE HANDS ON :
Bartending is a hands on profession, which at MSB is taught in a real bar environment with the use of GENUINE ALCOHOL.
The aim of bartenders.ca – MSB is for our graduates to master the art of preparing and serving cocktails, shooters, mixed/exotic drinks, champagnes, wines and beers.
The repetitive practice of mixing and serving enables students at MSB to reach a level of confidence required to obtain employment in the hospitality industry.
Students are evaluated on there preparation and serving talents.
The Level II will include the preparation of café flambés, a vast variety of exotic shooters and cocktails.
Professional work ethics.
The bar “business” – Selling techniques, cash registers, liquor control systems, liquor inventory, payment receipts, privacy, alcohol awareness, discretion and many more important topics are well covered here.
The five Main Spirits.
We will be discussing their origins, history, distillation process, ingredients, varieties, qualities, popularities, cost variations and staple recipes.
The main fine Liquors. We will be discussing their origins, history, distillation process, ingredients, varieties, qualities, popularities, cost variations and staple recipes.
Proper Glassware used in recipes – classic cocktails, exotic cocktails, basic shooters, layered shooters, wines, champagnes, café flambés, beers, decanters, snifters, old fashioned, shot, sours, sherries, collins, aperitifs and digestifs.
Non-alcoholic ingredients and mixes used. Juices , varieties and recommended such as Lassonde juices. Condiments, Spices and Herbs.
Varieties of fruits and vegetables.
Pics, parasols, straws, stir sticks and other.
Preparing methods (direct, stirred, shaken, layered, mixed, layered and rocks).
Speed racks, positioning of main Spirits, Liquors, mixes, juices, ice, glassware, garnishings, condiments and decorations.
The most favored, history, varieties, origins, qualities and pairing.
Important at Bartenders.ca is the fact that the cocktails that are reviewed are ones that you will be asked to prepare in establishments ranging from the finest hotels, restaurants, night clubs, private clubs , cruise lines and so on. We will not burden you with recipes and preparation standards that you will not be asked in any professional establishments.
BELOW are a few examples of the many that are taught.
Dry Martini, Sweet Manhattan, Stinger.
Whisky Sour, Kamikaze, Sidecar, Pink Lady, Matado, Gimlet, Daiquiri, Margarita.
Singapore Sling, Zombie, Bloody Cesar/Mary, Old Fashioned, Long Island Ice Tea, Alabama Slammer, Paralyzer, Melon Ball, Sex On The Beach and Killer Kool-Aid.
Extensive within the classic cocktails and/or others…
Café Flambés :
Spanish , Brazilian , Irish and Italian coffees and more.
Techniques for Flambé alcohols:
Both the Geridon service and Flambee service in the cognac ballon snifter glass.
Bloody Brain and Snake bite.
Flambee Russian Roulette, layered shooters with spoon or professional without the spoon such as the B 52.
Uppercut (shooter glass within an old fashioned glass)
Chilled Shooters :
Students will be taught and individually practice the professional service methods of wines, champagnes, aperitifs, digestifs, cocktails, coffees, Flambés and shooters.
To evaluate the quality of the preparations and allow students to remember the drink by taste. Patrons more than ever ask bartenders and their staff to recommend cocktails, having a professional opinion on varieties of cocktails allows to offer pertinent recommendations and develop a rapport with the patron.
ABOUT THE SCHOOL:
The Master School of Bartending was founded in 1981, we are proud to be the premiere bartender, flairtender and 5 star table service school throughout Canada.
We have successfully placed our graduates in the finest restaurants, bars, hotels, nightclubs and cruiseships around.
Enroll in the Master Bartending Level I & II and be well on your way to becoming an elite trained professional bartender.
OUR BAR CHEFS:
Our instructors are second to none seasoned professionals in the hospitality industry, with professional experience ranging from managing finest clubs to directing première hotels in the Country.
The total combined years of professional experience in the hospitality industry between our professional bar chefs is well over 150 years .
AT THE CONCLUSION OF LEVEL II:
Students will be required to complete a written exam, testing their knowledge of theory briefs, recipes, glassware and more.
The hospitality industry is most busy industry with marvelous employment opportunities as careers or part time supplemental income. You will be well versed to different work environments and the expectations of employers.
You’ll obtain a CERTIFICATE upon successful completion of your course, which is recommended by the hospitality industry and by Bartending.com as the Best Bartending School in Canada. The Master School of Bartending is also recognized by Professional Training Quebec & Employment Quebec.
Bartenders.ca – Master School of Bartending MSB courses are Tax Deductible and our school is affiliated with Bartend.com a première hospitality job referral service which is personalized to accommodate all of our Alumnis.
We offer 3 options to fit your busy schedule:
1 Week Intensive Course -Monday to Friday
(10am – 4pm)
2 Week Course – Monday to Wednesday
(6pm – 11pm)
2 Consecutive weekends – Saturday and Sunday