Bartending and Modern Mixology

NEXT EDITION: October 6, 2025

ENROLL HERE (enrollment until October 1 or until spots are filled)

Master advanced cocktail techniques and design innovative proposals for professional settings.

In a sector where differentiation and customer experience are key, the Advanced Course in Bartending and Modern Mixology prepares you to develop both technical and creative skills. You will learn to master precision techniques, use specialised tools, and understand the full operation of the bar.

Throughout the course, you will work with local and seasonal ingredients, applying sustainability criteria and exploring categories such as sprouts, flowers, and fermented products. You will train in a highly practical environment, guided by leading professionals in bar management, menu design, and cocktail consultancy.

Additionally, you will take part in Learning Journeys to key cities, where you will analyse real business models, follow cocktail bar routes, and participate in technical tastings at distilleries.

To conclude, you will design and execute a cocktail event, applying everything learned in planning, liquid menu creation, and customer experience management.

Upon completion, you will be prepared to take on roles as a bartender, consultant, menu designer, or project manager in bars, hotels, and restaurants.

PRACTICAL INFORMATION

• Start date: October 6, 2025
• Registration deadline: October 1, 2025
• Duration: 20 ECTS
• 18 available slots
• Campus-based learning
• Location: Basque Culinary Center
• Academic period: From October 6 to December 18, 2025
  • In-person classes: Monday to Thursday, from 15:15h to 20:15h (CEST)
    • *Some sessions may also be held in the morning depending on the activity.
  • Internship period: From January 7 to February 7, 2026
• Degree: Advanced Course in Bartending and Modern Mixology
• For enquiries and more information: click here

COURSE OBJECTIVES

• Master classical and avant-garde cocktail techniques by using tools such as jiggers, muddlers, and molecular techniques to design innovative liquid proposals.
• Apply bar management and control methods, including costing, inventory, and resource organisation, to optimise the operational functioning of the workspace.
• Refine sensory and creative skills by developing signature cocktails focused on sustainability, ingredient utilisation, and food pairing.
• Strengthen personal and leadership competencies through teamwork, effective communication, and coordination in real bar environments.
• Explore gastronomic applications of techniques such as spherification, gelling, and liquid nitrogen, integrating innovation into beverage creation and cocktail experiences.

PROFESSIONAL OPPORTUNITIES

Upon completing the Advanced Course, you will be prepared to take on various roles within the bar industry. Career paths may include:

Bar Service

• Bartender in signature bars, hotels, or other gastronomic business models, executing classical and contemporary cocktail techniques.
• Head Bartender or Bar Manager, leading teams, optimising inventory, and designing efficient operational procedures.
• Event and promotion management, applying strategic criteria to cocktail planning and service.

Development

• Cocktail menu design for restaurants and hotels, applying aesthetic, sensory, and profitability criteria.
• Beverage innovation, incorporating techniques such as clarifications, spherification, or the use of fermented and seasonal ingredients.

Consultancy & Entrepreneurship

• Consulting for establishments in the creation or improvement of their liquid offering, including costing, storytelling, and resource management.
• Entrepreneurship in bar or cocktail concepts, applying a comprehensive vision of business strategy and customer profiling.

MEET OUR ALUMNI.  

Raquel Álvarez Marbán – Bartender at StreetXO and Manager at Bar Kalathos

I studied Nutrition and Psychology. However, my family owned a bar in Valladolid, and when I had to take over for personal reasons, I discovered bartending—something I had always considered the most magical and versatile part of the hospitality industry.

The course provided me with a very solid theoretical and technical foundation, especially in molecular mixology. I learned not only how to make cocktails but also how to create and reason through recipes, develop creativity, and understand the processes behind each technique.

I’m currently doing my internship at StreetXO. This training has been key to strengthening my professional profile and taking a major step forward in my career in the bar world.

Sergio Santamaría García – Co-founder of La Mesedora

In 2015, I was working as a bartender at events in Valencia and helping with the family business. That’s when I came across this program—endorsed by an academic institution and with someone like Patxi behind it. It completely changed my perspective.

Basque Culinary Center’s environment felt vibrant, inspiring, and like a one-of-a-kind educational ecosystem. Classes with experts like Iñaki Álava and experiences with icons like David Ríos shaped my professional vision.

The course motivated me to keep learning, pursue a Master’s in restaurant management, and build my personal brand.

 

El Curso me impulsó a seguir formándome, cursar un máster en gestión de restaurantes y desarrollar mi marca personal.