Professional Bartending

Admissions Open

The program is designed to develop a high degree of skill and knowledge in graduates, which will enable them to function in a productive, professional manner as bartender in the hospitality industry.

Additional information




Hamilton School of Careers & Hamilton Institute of Technology

Program Categories


Program Duration

8 Weeks

Program Intakes

Every Month

Class Type



8 weeks / 48 hours
Classes commence every month
Students attend class 3 hours per day, two days per week
Admission Requirements
Ontario Secondary School Diploma or equivalent; or mature student status (18 years of age and pass a Superintendent approved qualifying test

? Diploma level of study

? Mandatory continued training for instructors

? Excellent student to teacher ratio

? Classes commence every month

? Monthly payment plans

? Courses are tax deductible

? Honour roll student recognition

Instructional methods will include:

? Lectures.

? Discussions.

? International and Tropical drink films.

? Audio-visual presentations and student research.

The program is designed to develop a high degree of skill and knowledge in graduates, which will enable them to function in a productive, professional manner as bartender in the hospitality industry. The participant will have ample opportunity to mix drinks
and learn how to prepare and pour over 75 different spirits, wines, beers, liqueurs and cocktails as part of your training, to get a true sense of each brands’ specific taste profile and makeup, making you more knowledgeable than most working bartenders.
The course is designed to provide students with the information and skills necessary to get them started in this worldwide open industry, other outlets for graduates might include employment on Cruise Ships, in island Resorts or with Private Clubs.
A bartending career allows people the freedom to choose a work environment that matches their personality. A good bartender can work anywhere in the country, or in the world.
Some bartenders might prefer the hotel or country club environment, while others enjoy the charm of neighborhood bars, or the excitement of nightclubs. Whatever your preference, bartending can offer fun & profitable surroundings.
Bartending Age – Varies by City & City
Our schools train people of all ages and backgrounds. Our students range from 18 to 60 years of age. Regardless of your age or background there will always be a bar for you. Just like the customers that vary with each bar, the bartender’s age usually follows that of the crowd they serve. If you are 40 and above, you probably don’t want to work at 19 and up nightclub where the average age is 21.

However, an upscale hotel, martini bar and four star restaurants need a bartender with maturity who can hold a conversation with their upscale customers. If you are a sports fan, a sports bar is a great place to see the games and keep up with the scores.In closing, there is a bar for everyone, regardless of your age or background. Let us help you get started in a fun and exciting bartending career by contacting Hamilton School of Careers & Hamilton Institute of Technology today!
How to Prevent Internal Theft Behind the Bar
Opportunities are rife for theft behind a bar. Bartenders steal from the bar and its customers because it is easily accomplished, hard to detect, and extremely difficult to prevent on an ongoing basis. The temptations posed by constantly handling large sums of cash and dealing with a liquid inventory can often prove overwhelming . . .
Formal training of your employees is usually considered an unnecessary luxury. Most come with experience and you may say that these jobs aren’t exactly rocket science. However, the benefits of proper and periodic training and clearly stating company policies are huge and long lasting. You will save money, have a happier staff, a more contented clientele, and may even avoid some legal problems.
One of the questions the public frequently asks is “What’s the difference between a bartender and a mixologist?”
We think of the difference between a mixologist and a bartender as being similar to the differences between a chef and a cook.

A mixologist has received more extensive training, has greater industry knowledge and usually works in the more upscale food and beverage establishments. In addition, a mixologist usually commands a higher base salary and can expect more tips due to an increased drink repertoire.
Supplies and Equipment for a bar
You’ll learn how to use boston shakers, jiggers, glass rimmers, muddlers, proper wine and beer openers, julep and hawthorn strainers, and more. Knowing how to use these tools will greatly increase your efficiency and credibility amongs other seasoned bartenders, as well as allow you to prepare cocktail recipes as they are supposed to be prepared.
Skills Development – Bar Tools, Bar Setup, Cocktail & Shooters Preparation
The skills training and development, which are all is done in our Skills Training Bar, will give you confidence you need to excel in any type of establishment. Whether it be a bar, restaurant, lounge, club or pub, you’ll gain the key skills required to maximize your tips.
Opening and Closing procedures of a bar
Preparing Juices, Mixes, Pop, Sodas, Garnish, Ice, Ice crush etc.
How to properly clean and close down the bar.
Preparing juices, sodas, garnish, ice, for the next days operation

Liquor Laws
Liquor Licence Act (Ontario),
The Liquor Licence Act of Ontario is a provincial act in Ontario dealing with licensing and possession of alcohol. In most cases
the act impacts eateries requiring a licence to serve alcohol.
Gaming Control Act (Ontario), 1992
Alcohol and Gaming Regulation and Public Protection Act (Ontario)
is an act governing the sale of alcohol and gaming regulation on Ontario. The act is responsible for the administration of the
Liquor Licence Act (Ontario),
Gaming Control Act (Ontario), 1992
Wine Content and Labelling Act, 2000
Liquor Control Act (Section 3(1)b, e, f, g and 3(2)a); and
Charity Lottery Licensing Order-in-Council 2688/93
Additionally, it replaces the Liquor Licensing Board of Ontario and the Gaming Control Commission of Ontario.

Wine, Liqueurs, Beers and Ales of the world

Know how to offer a diverse selection of tastes, origins, and flavour profiles by learning to correctly choose the right spirits, liqueurs, beers, and

Brand liquor names

The spirits tasting start with the sampling of a selection of premium vodkas such as Absolut, Ketel One, and Tag No.5 , as well as premium gins such as,
Beefeater, Hendrick’s, and Tanqueray No. Ten . Each category is tasted side by side, so you can distinguish their different tastes and make ups, and how
each brand is used in a cocktail application
International glasses and drinks
01. Beer mug

02. Brandy snifter

03. Champagne flute

04. Cocktail glass

05. Coffee mug

06. Collins glass

07. Cordial glass

08. Highball glass

09. Hurricane glass

10. Margarita/coupette glass

11. Mason jar

12. Old-fashioned glass

13. Parfait glass

14. Pousse cafe glass

15. Punch bowl

16. Red wine glass

17. Sherry glass

18. Shot glass

19. Whiskey sour glass

20. White wine glass
Beer mug

The traditional beer container.

Typical Size: 16 oz.
Brandy snifter

The shape of this glass concentrates the alcoholic
odors to the top of the glass as your hands warm
the brandy. Typical Size: 17.5 oz.
Champagne flute

This tulip shaped glass is designed to show off the waltzing bubbles of the wine as they brush against the side of the glass and spread out into a
sparkling mousse. Typical Size: 6 oz.
Cocktail glass

This glass has a triangle-bowl design with a long stem, and is used for a wide range of straight-up (without ice) cocktails, including martinis,
manhattans, metropolitans, and gimlets. Also known as a martini glass. Typical Size: 4-12 oz.
Coffee mug

The traditional mug used for hot coffee.

Typical Size: 12-16 oz.
Collins glass

Shaped similarly to a highball glass, only taller, the Collins glass was originally used for the line of Collins gin drinks, and is now also commonly used
for soft drinks, alcoholic juice, and tropical/exotic juices such as Mai Tai’s. Typical Size: 14 oz.
Cordial glass

Small and stemmed glasses used for serving small
portions of your favorite liquors at times such as after a meal.

Typical Size: 2 oz.
Highball glass

A straight-sided glass, often an elegant way to serve many types of mixed drinks, like those served on the rocks, shots, and mixer combined liquor drinks
(ie. gin and tonic).

Typical Size: 8-12 oz.
Hurricane glass

A tall, elegantly cut glass named after it’s hurricane-lamp-like shape, used for exotic/tropical drinks. Typical Size: 15 oz.
Margarita/Coupette glass

This slightly larger and rounded approach to a cocktail glass has a broad-rim for holding salt, ideal for margarita’s. It is also used in daiquiris and
other fruit drinks. Typical Size: 12 oz.
Mason jar

These large square containers are effective in keeping their contents sealed in an air tight environment.

They’re designed for home canning, being used for preserves and jam amongst other things. Typical Size: 16 oz.
Old-fashioned glass

A short, round so called “rocks” glass, suitable for cocktails or liquor served on the rocks, or “with a splash”. Typical Size: 8-10 oz.
Parfait glass

This glass has a similar inwards curve to that of a hurricane glass, with a steeper outwards rim and larger, rounded bowl. Often used for drinks containing
fruit or ice cream. Typical Size: 12 oz.
Pousse-cafe glass

A narrow glass essentially used for pousse cafs and other layered dessert drinks. It’s shape increases the ease of layering ingredients.

Typical Size: 6 oz.
Punch bowl

A large demispherical bowl suitable for punches or large mixes.

Typical Size: 1-5 gal.
Red wine glass

A clear, thin, stemmed glass with a round bowl tapering inward at the rim. Typical Size: 8 oz.
Sherry glass

The preferred glass for aperitifs, ports, and sherry. The copita, with it’s aroma enhancing narrow taper, is a type of sherry glass.

Typical Size: 2 oz.
Shot glass

A small glass suitable for vodka, whiskey and other liquors. Many “shot” mixed drinks also call for shot glasses. Typical Size: 1.5 oz.
Whiskey sour glass

Also known as a delmonico glass, this is a stemmed, wide opening glass, alike to a small version of a champagne flute. Typical Size: 5 oz.
White wine glass

A clear, thin, stemmed glass with an elongated oval bowl tapering inward at the rim. Typical Size: 12.5 oz.
Bar ingredients and instructions
The program teaches you how to prepare and serve both the classic and modern day recipes that people are ordering in today’s bars, restaurants, pubs and
lounges, to keep you up-to-date.
Cocktail preparation
The cocktail preparation teaches you how to accurately free pour, spirits, liqueurs and mixers to help increase both your speed and efficiency behind the bar. This important skill will allow you to eliminate the use of measuring tools, yet still accurate prepare each and every recipe, every time. You’ll also learn proper measure pouring techniques as well how the pour systems work in the larger high volume establishments.
Garnishing is a major focus of your cocktail training. You’ll learn how to prepare each of the six main garnish categories including olives, cherries, lemons, limes, oranges and mint, as well as learn their application in a cocktail. This important component also teaches you how to make a proper twist and other cool garnishes, like orange and cherry for the drink, Zombie to add presentation and value to all the cocktails you make.
Wine Council of Ontario Certificate
Student may study wine council of Ontario certification program focuses specifically on wines from the Ontario region and covers a wide range of wine
topics. ?
Wines of Ontario Workbook.

Testing and Certification Certificate
Wine Council of Ontario
Wines of the world
What characterizes the wines’ new world is the geographic localization where they come from.
1 Shiraz 2006 [Greg Norman Estates, Australia]
2 Cabernet Franc 2002 [Peju Province Winery, USA]
3 Red 2006 [Arancio, Italy]
4 Cabernet Sauvignon 2003 [Kuleto Estate, USA]
5 Merlot Cabernet Sauvignon Pinot age 2003 [Kanonkop Wine Estate, South Africa]
6 Grenache 2004 [Bodegas Alto Moncayo, Spain]
7 Barbera 2005 [Ponte Family Winery, USA]
8 Shiraz 2004 [Wattle Creek Winery, USA]
9 Pinot Noir 2003 [Wild Horse, USA]
10 Syrah 2001 [Agua Dulce Vineyards, USA]

Wine terminology
Classifications of wines

Sparkling wine
(champagne and others 7- 12 % alcohol by volume and atmospheric pressure over 2 as opposed to crackling wine which has less than 2 atmospheric

Fortified wine/Dessert wine
(range from slightly sweet to incredibly sweet wines. Sugar added to higher the alcohol content ranging from 14-21% alcohol by volume.)

Still wine/Table wine
(made from juice that is pressed from the grape and can also be called still or natural wines. The juice is allowed to ferment naturally, yeast. Table
wines come in three basic colors: white (often yellow to golden), red, or rose (a pale pink) and range in taste from sweet to very dry, without being
bitter. Alcohol content varies from 7 to 15 % percent and make up the bulk of the world’s wine production.)

Aromatized wine
(fortified with alcohol to have an alcohol volume from 14- 20 % in addition flavours of herbs spices; barks are added by means of infusion.)

For Consumption, This Wine is Again Defined Into Four Categories
1) Table Wine: Such as Clarets, Riesling and other Red, Rose and White still wines.
2) Sparkling Wines: As for table Wines and especially Champagne for festive occasions, with or without food at any time of the day or night.
3) Dessert Wines: Such as Sweet Sherries, Ports, Fruit Wines and Sauternes.
4) Aperitifs: Such as Red (Sweet) and White (Dry) Vermouth and Dubonnet, Campari and Peter Heering.
Smart Serve Certification – $50
Smart Serve, a division of the Hospitality Industry Training Organization of Ontario (HITOO), is recognized by the Alcohol and Gaming Commission of Ontario
(AGCO) as the official delivery agent of the Responsible Beverage Service Training Program for the Ontario hospitality industry.
Since 1995 Smart Serve has trained and certified nearly 900,000 service professionals who are committed to responsible alcohol service and public safety.
Since the first revised training program in 1999, Smart Serve has continued to provide up-to-date education and award-winning training options. The Smart
Serve Online Training Program has recently been redesigned using the latest in instructional design principles and practices.
Smart Serve continues to make significant investments in training and education by upgrading the training programs and providing information for owners and
managers, and answering questions from the public on responsible service.
Smart Serve is a dedicated advocate for responsible alcohol service. Anyone who serves or handles alcohol in a licensed establishment in Ontario must be
certified by Smart Serve. Certified staff are the front line of protection for public safety when alcohol is involved, and servers should be proud of the
role they play in public safety.
Serving or selling alcohol is a serious responsibility and Smart Serve is here to help every step of the way.

Quality training programs, recertification opportunities, interactive websites and active social media communication are just some of the ways Smart Serve
endeavours to continue supporting responsible service across Ontario.
Smart Serve trained servers understand the critical importance of public safety whenever they serve alcohol, and they are empowered to act decisively when
the need arises.

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