Art of Bartending
The principals behind the Art of Bartending seminars are serving up an interesting cocktail of courses to challenge participants signing up for this year’s programme.
Pleased with the growth of the initiative launched a year ago, Founder of the Barbados Association of Rum Shops (BARS) Franklyn Parris this morning announced that the programme, which was designed to raise the bar in mixology and bartending, has been reaping dividends and its contribution should not be underestimated.
“This effort I believe…adds some diversity and creates some value added to the visitor experience. Once these bartenders are integrated within rum shops, it will offer some value added services within our tourism product,” he told the launch at the offices of the Barbados Coalition of Service Industries (BCSI).
Executive Director of BCSI, Graham Clarke endorsed the initiative which he said was “very much integrated and consistent” with the agency’s mission to develop high quality standards in sectors across Barbados.
He used the opportunity to announce that the BCSI was embarking on the introduction of a standard quality mark across sectors.
“The quality service mark is a tool designed to report on service quality delivery within the sector. It is ISO 9001 compatible and will be linked to specific local, regional and international certification standards across specific industries within the sector,” he explained.
Manager of the Art of Bartending Training Seminars former student Quantao Parris told the gathering that the Art of Bartending seminar thrived on delivering high quality information and practical experience to students at all levels in the sector.
“I would recommend it to everybody who is looking to enter the profession. It is a great investment. It gives you a lot of information from behind the scenes – nutritional values cocktails the basics of managing a bar, bookkeeping and all the health and safety food regulations,” he said.
This year’s bar and cocktail training has been expanded. It will run for a full year divided over three semesters beginning in September, January and May, instead of in 10-week cycles, Parris revealed.
The first semester will focus on customer training as well as the introduction to mixology and bartending, the history of rum and other products used, as well as the history and theory of bartending.
“The second semester which begins in January and ends in March, will feature Mixology 1 and Health and Safety, where they learn all the health and safety laws and regulations in Barbados and get more in-depth knowledge in terms of cocktail creation,” explained Parris.
During the final term, students will receive additional training on flair, infusions, and nutritional values of cocktails.
The graduation ceremony is scheduled for August.
Beyond the courses, Parris said BARS is working with the BCSI to develop a minimum wage for bartenders and ensuring the course certificate is accepted internationally.