DETAILS ABOUT THE COURSES

Dedicated to all who have a coffee corner and are interested to enlarge the range and the quality of the service.

LENGTH OF TIME: 1 day

SUBJECTS:

First theoretical part – Introduction about origins, production, conservation, choice of coffee and different mixtures. Main technical and practice part dedicated to the choice of equipments, to their usage and maintenance, to the problems resolution.

Second part – Desk practice. It starts with basic cafeteria preparations (cappuccino, coffee with a dash of milk, Moroccan, etc…) and follows with more complicated and decorated ones by using liquors and creams. Special seasonal preparations (cold cappuccino, coffee in ice, etc…) and usage of special tools (special glasses, mixer, blender, etc…) are also explained.

Dedicated to the managers of bar or locals for whom the snak-aperitif time is a fundamental part of the activity and are interested in better their preparations with stimulating and creative proposals.

LENGTH OF TIME: 1 day

SUBJECTS:

First practice part – Techniques to choose, match and mix beverages, liquors, spirits, syrups and extracts to prepare aperitifs. From the classics to the most innovative and original ones. All matched to the decoration and service techniques and materials, including fruit cutting and gadgets matching.

Second practice part – Ideation and preparation of appetizers, snacks and easy recipes suitable for the bar to be matched to the aperitifs. It starts with the basic sauces and preparation of halfworked stuff, up to the creation of different exciting decorating ideas.

Dedicated to all who are interested in creating or enhancing their “wine corner” or to who desire to better the relationships with customers or the staff management and education.

LENGTH OF TIME: 1 day

SUBJECTS:

First part – Wine. Basic lessons to learn how to choose, value, taste, wait on an match the different “label” types. You will also receive useful suggestions and advises on the formulation of a “wine list” and on the management of seasonality and rotation of the proposals.

Second part – Techniques of dialog with the customer, management of employees, organization and techniques of the waiter service, equipment disposition in the work area, furniture and embellishment of the room, professional clothing. These subjects are particularly suitable for coffee shops with waiters and aim to enhance their professionalism and image, besides optimising their organization and the customer loyalty.