Lesson 1Essential Hand Tools: Jiggers, Bar Spoons, Hawthorn Strainer, Fine Strainer, Muddler, Bottle Opener, Corkscrew, Speed PourersGet familiar with the essential hand tools used in everyday bartending. You'll learn what each tool does, how to hold and use it efficiently, and how to clean, store, and maintain tools for speed and safety in a New Zealand bar setting.
Jiggers: styles, reading, and accuracyBar spoons: stirring and layering skillsHawthorn and fine strainers in practiceMuddlers: technique and common mistakesOpeners, corkscrews, and wine keysSpeed pourers setup and maintenanceLesson 2Simple Cocktail Families and Templates: Highballs, Sours, Collins, Stirred Cocktails and How to Recognise Their Build MethodDiscover the main cocktail families that form the base of most classic and modern drinks. You'll learn their core ratios, build methods, and how to recognise when to shake, stir, or build directly in the glass, using New Zealand common practices.
Highball structure and common variationsSour family ratios and balanceCollins drinks and lengthening with sodaStirred spirit-forward cocktail patternsWhen to shake versus when to stirAdapting templates for new recipesLesson 3Ice Types and Ice Equipment: Cubed, Crushed, Shaved, Block Ice and Managing Ice Wells and Ice BinsExamine the different types of ice and how they affect dilution, temperature, and texture. This section covers cubed, crushed, shaved, and block ice, plus safe handling of ice wells, scoops, and ice storage, following New Zealand hygiene guidelines.
Cubed ice and large format cubesCrushed and pebble ice applicationsShaved ice and blended drink needsBlock ice and specialty ice programmesManaging ice wells and ice binsIce hygiene and scoop best practicesLesson 4Standard Hygiene and Safety Principles in Bars: Hand Hygiene, Cross-Contamination Prevention, Chemical Storage, PPE, First Aid BasicsLearn the hygiene and safety standards that keep a bar clean, compliant, and welcoming. Topics include handwashing, avoiding cross-contamination, safe chemical use, PPE, and basic first aid awareness for minor incidents, aligned with New Zealand regulations.
Effective handwashing and glove usePreventing cross-contamination on stationCleaning schedules and sanitiser useChemical labelling and safe storagePersonal protective equipment in barsFirst aid basics and incident reportingLesson 5Basic Spirit Categories and Common Measures: Vodka, Gin, Rum, Tequila, Whisky, Liqueurs and Standard Pour SizesExplore the main spirit families, their typical flavour profiles, and how they appear on back bars. You'll also learn standard pour sizes, basic legal measures, and how to use jiggers accurately and consistently in a New Zealand context.
Vodka, gin, rum, tequila, and whisky basicsLiqueurs, aperitifs, and digestifs overviewRecognising house versus premium poursStandard pour sizes and legal measuresUsing jiggers for accurate measuringFree-pouring versus measured poursLesson 6Common Mixers and Non-Alcoholic Bases: Tonic, Cola, Soda Water, Ginger Ale or Beer, Citrus Juices, Syrups, Bitters, Simple Syrup BasicsReview the most common mixers and non-alcoholic bases used in basic cocktails and mocktails. You'll learn flavour roles, storage needs, and how to balance sweetness, bitterness, and acidity in simple mixed drinks, popular in New Zealand.
Tonic, soda, and cola flavour rolesGinger ale and ginger beer in drinksCitrus juices: lemon, lime, and orangeSimple syrup and flavoured syrup basicsBitters and their seasoning functionNon-alcoholic bases for mocktailsLesson 7Glassware Identification and Uses: Highball, Rocks, Coupe, Martini, Pint, Wine (Red/White), Flute, Collins, Rocks Old FashionedUnderstand how to match drinks to the correct glass for safety, presentation, and guest expectations. This section explains key glass shapes, typical serves, and how glass choice affects aroma, dilution, and temperature in New Zealand bars.
Highball and Collins glasses comparedRocks and Old Fashioned glass usesCoupe and martini glass differencesPint glasses for beer and cocktailsRed and white wine glass basicsFlutes and specialty glass optionsLesson 8Bar Workplace Safety: Handling Broken Glass, Slip Hazards, Equipment Safety (Blenders, Glass Washers), Fire and Emergency ProtocolsLearn how to keep the bar safe for staff and guests by managing broken glass, spills, sharp tools, and powered equipment. This section also covers fire risks, evacuation basics, and daily safety check routines per New Zealand standards.
Handling and disposing of broken glassPreventing and cleaning slip hazardsSafe use of blenders and sharp equipmentOperating glass washers safelyFire risks, extinguishers, and shutoffsEmergency response and incident logs
