Bartending.

• The sour, the old fashioned, the highball, and the martini families
• Ice theory: dilution, texture, and clarity
• Shaking vs. stirring: when and why
• Glassware and garnish standards

• Flavour wheel and balance principles
• Brix, acidity, and sweetness calibration
• Building a seasonal cocktail menu
• Pricing and contribution margin

• Fat-washing and oil-washing spirits
• Clarification: milk-washing and centrifuge
• Carbonation and nitro techniques
• Hydrocolloids: gels, foams, and caviar

• Stock management, par levels, and ordering
• Opening and closing procedures
• Recognising intoxication and refusal of service
• Licensing law and liability basics

• Simulated high-volume service sessions
• Speed-pouring accuracy drills
• Guest interaction and up-selling
• Written and practical assessment

We cover foundational flair — bottle flips, tin work — as a confidence-builder, but the program prioritises craft and speed over performance flair.

We have active partnerships with 22 hotels and restaurants in Kathmandu. Most graduates receive interview offers within three weeks of completing the program.