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Within this two or four week comprehensive hands-on certification program, we don't waste valuable class time preparing drinks that people just do not order anymore. You'll learn to make classic cocktails as well as new, hip recipes that people are ordering in today's bars, clubs, restaurants and pubs. And all the recipes are taught with methods that are sure to help you remember them, and provided to you within the detailed TIB Bar Guide which is included with your enrollment.
You'll also practice advanced pouring and preparation techniques with emphasis on both speed and accuracy to make you feel more comfortable behind the bar. Other important topics such as product knowledge, brand substitutions, wine and beer service, glassware, garnishing, cash register systems, inventory control and much more are also covered within the program.
The Certification
 Our certification is the most widely recognized by industry employers and once you have successfully completed the Intro to Bartending & Mixology program, you will receive your very own certification. Unlike other schools that simply issue a traditional certificate, TIB was the first to issue a certification card that is easy to store in your wallet as a quick reference to show employers that you are in fact, CERTIFIED.
TIB's exclusive E-GRADE system allows you to receive your grade automatically by e-mail within days of completing your final test. Rather than make you wait, or even come back to write your final test to earn your certificate, TIB does it fast and easy to get you started in the industry even quicker.
How much opportunity is out there?
Bartender and server training in Ontario has become increasingly recognized. Back in 1999, the City of Toronto alone was home to over 4,000 bars, clubs, restaurants and pubs, which employed over 40,000 bartenders and servers. Since then, that number has risen to over 50,000 jobs in over 5,000 establishments.
Whether you’re looking for a career, planning to travel, need a way to pay for university or simply wish to supplement your income, bartending just might be for you. Imagine yourself working in the world's most exciting and dynamic industry. Meet new people. Make new friends, and best of all, earn great money.
For answers to more questions, visit our FAQ's link.
Get Certified and Job-Ready even quicker?
In 2004, we received overwhelming requests by students wishing to be job ready even faster, so we began and still continue to offer accelerated classes every month, where you can complete the program in just 2 short weeks. ACCELERATED classes run two full days per week for two weeks, for a total of 26 hours. A new set of ACCELERATED classes generally start every other week so you can get started quicker.
Review our Student Testimonials to see what past students are saying about TIB.
Course Content
This program consists of approximately 75% practical training and 25% lecture-led theoretical training. Both are spread throughout the span of the program. Each week of the program is detailed below:
Class/Week One
Introduction
The program begins by explaining the differences between Bartending and Mixology, as well as what one can gain from getting into this industry. Student introductions are covered early on class one to allow the class to gel and work together in a more relaxed environment.
Product Knowledge - Spirits and Liqueurs
Product knowledge is the foundation of your success and is as equally important as customer service. In this module, we’ll review and educate you on all the different spirits and liqueurs that fill the shelves of both establishments and the LCBO. Emphasis is focused on brand knowledge and brand substitution, which makes up the majority of the content in this portion of the training.
Hands-On Training
Week one's practical training is geared to make you feel more comfortable behind the bar. While practicing the differences between measure pouring and free pouring, you'll prepare and serve classic cocktails to learn different preparation methods such as shaking, building, muddling and straining. Other components in week one's practical training include the following:
Garnishing
Cocktail garnishing is also a major focus of week one. This important component allows you to add value and presentation to all the cocktails you create by mixing and matching colours and flavours.
Tools for Service
How to use Boston Shakers, Jiggers, Glass Rimmers, Muddlers, etc.
Opening Procedures and Setting Up the Bar
Preparing Juices, Sodas, Garnish, Ice, etc.
Preparation Methods
Learning the differences between serving straight-up, neat, on-the-rocks and other preparation methods and when to use each method when making cocktails.
Closing Procedures
How to properly clean and close down the bar.
Class/Week Two
Product Knowledge – Wines, Champagnes and Sparkling Wines
This portion of the program educates you on all the popular wine types and how to accurately read wine labels. We will also teach you how to store bottles and match each type of wine with specific foods. Champagnes, Prosecco and Sparkling Wines are also covered in this section.
Product Knowledge - Bottled and Draught Beers
This theory portion of the program will educate you on popular bottled and draught beers that are being served in today’s establishments. We will spend time reviewing what the differences are between ales, lagers and stouts, as well as what their tastes are made up of, to give you a better sense of what you are serving.
Wine Service
As every bartender and server must know how to properly open and serve wine, the first part of week two's practical training is spent on wine service. Once you complete this component of week two’s practical training, you’ll feel comfortable enough to open and pour wine in front of guests.
Draught and Bottled Beer Service
This part of the program will teach you how to tap kegs, adjust beer pressure settings and how to pour and serve draught beer. You will also learn how to use a variety of openers such as the Church Key and Speed Blade, to speed up bottled beer service.
We have also added a few beer bottle flair moves that you will learn, like the coaster toss and beer bottle cap pop, so you can wow your guests each and every time you serve them a beer.
Garnish
Cocktail garnishing is also a major focus of week two as we are preparing martinis and shooters. You'll learn to make proper twist and when to use olives, cherries and other ingredients.
Martinis
While preparing over 25 different Martinis, we will teach you the difference between ‘Shaken’ and ‘Stirred’, and many other methods used to prepare Martinis. You will also learn how to use garnish in creative ways, and chill glasses to create mouth-watering cocktails.
Martini Cocktails
Even though the Cosmopolitan has been around since the 80’s, shows like ‘Sex and the City’ have turned it into an icon. It has become just as popular, if not more so, than some of the classics.
In this part of the practical training, you will learn how to make ‘Flavoured Martinis’ such as the Cosmopolitan, Apple Sour, Lychee Martini and many others which are driving the ‘Martini Craze’. This is an important component as these cocktails are what guests are asking for in today’s busy clubs, lounges and bars.
For those interested in learning more about Martinis, TIB has Martini Madness which is a training and sampling workshop that focuses on extending your Martini expertise.
Shooters
We have chosen the most popular shooter recipes to cover in this component of the program. We will train you how to prepare multiple shaken shooters with pin-point accuracy, to ensure you are preparing the exact amount of shooters that each guest has ordered.
You will also learn how to layer the infamous B52, which by the way, is a Canadian invention. We will also teach you some flair by showing you how to serve ‘Flaming Sambucas’ and Jager-Bombs with jaw-dropping panache.
Class/Week Three
Customer Service
Preparing and serving cocktails quickly is just as important as the manner in which they're served. That's why we focus and teach you how to offer great service, which is the back-bone of all our training programs, courses and workshops.
This very important component of the program will teach you how to do just that. Learning and implementing these techniques will give you the opportunity to attract more guests to yourself and your establishment, help create a greater following of regulars, and ultimately, earn more tips. Some of the topics covered in service are as follows:
- Knowing What You’re Selling
- Staying out of the ‘Weeds’ and ‘In the Money’
- 21 tips to Service Excellence
- Suggestive Selling & Up-selling
- How to Suggest the Specifics
- Gratuity Etiquette
- Special Needs Guests
Suggestive Selling Group Workshop
In this module, you will break into teams to discuss methods of effective service and up-selling/suggestive selling to guests to help increase sales and tips. This portion of the program will help you prepare for both role playing modules within class, as well as real life settings with guests.
Speed Rounds and High Volume Training
Week three is geared towards speed pouring and speed rounds. By preparing multiple cocktails, martinis and shooters all at once, this portion of the program will make you a quicker and more efficient bartender. Increased speed equals increased sales, which equals increased tips.
Role Playing
In week three, you'll be put through role playing rounds to prepare and serve cocktails to other students which act as guests. This will allow you build on your confidence and reinforce your recipe knowledge as well as learn how to adapt to different guests with different needs and tastes.
Class/Week Four
Bar Administration
The administration portion of the program covers a wide range of topics faced when working in a bar, club, restaurant or lounge. We will review topics such as payment types, credit card systems and procedures, cash register systems, liquor control and inventory systems, cashing and tipping out at the end of the night, and much, much more.
Cash Register Systems
As there are literally dozens of different types of cash registers out there, we do not waste time training you on one specific type. 99% percent of establishments will ensure that you receive proper training on their specific systems. We educate you on all the different types, as well as what their general functions are, to make the establishment a more efficient workplace.
Inventory and Liquor Cost Controls
Just like cash register systems, there are many different types of pouring and inventory control systems available nowadays. We will discuss all the different types as well as how they function. We also detail how to accurately count and control liquor and liquor cost.
Job Assistance
With such a high turnover in the industry, there are always jobs available. From building a resume to outlining busy hiring seasons throughout the year, we'll teach you how to find and land the best jobs. There are many establishments that hire without experience, and through the job assistance portion of the program, we will detail who they are, and how to get hired by them.
Visit the TIB Job Centre to learn more about how we can get you hired.
Speed Rounds and High Volume Training
In week four's speed training, we will continue where we left off in week three but move up to preparing three recipes at once and include wine and beer service as well. There are many challenges when attempting to prepare multiple recipes at once, and this portion of the program will teach you the skills and mind set to get though those challenges.
Testing
The testing for this program is completed in the last 90 minutes of week four. Your grade is comprised of a cumulative score of both a practical and written multiple choice test. This method of dual testing incorporates both the hands-on skills you have learned, as well as the knowledge and theory you have retained, to see how far you have come in the four weeks.
To make our program credible to both you and employers, we don't pass everyone simply because they've enrolled, which means your certification is legitimate. If you do not meet the required mark to earn your certification, you do have an opportunity to re-do the practical and/or written test in order to receive your certification card.
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Intro to Bartending & Mixology Cert.
