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609 631 507
609 631 507

Molecular barium

Who is this course for?

for experienced bartenders who want to expand their skills with molecular techniques

for people working in cocktail bars, premium gastronomy and the event industry

for bartenders who want to create more original, creative and impressive cocktails

The course in brief

Advanced bartending course dedicated to molecular techniques and modern cocktail methods

Intensive practice – from working with rotawap and ultrasound to creating textures, original recipes and modern forms of administration

Duration: 10 days (80 hours)

Form: lectures, workshops

The result: a portfolio of ready-made recipes and formulas, practical knowledge of molecular techniques

What will you gain?

  • the ability to effectively search for clients for your company
  • ability to run a marketing campaign
  • the ability to create interesting offers and winning quotes
  • you will learn sales techniques that increase turnover
  • greater confidence during meetings, presentations and closing sales

If you want to create cocktails that impress before your guest even tries them, this is a course that puts you in a completely different league.

You work with techniques typically seen only in the world's best bars: spheres, foams, emulsions, fining, impressive nitro-serves, cryotechnics, and textures that transform the way we perceive flavor. You learn to combine experimental gastronomy with mixology, creating your own recipes and perfecting them like chefs working in fine dining. 

Get to know the details
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After completing the program, you have a portfolio that no one can take away from you – original cocktails, signature drinks, and skills that allow you to enter the market of premium events, 5★ level cocktail bars, and projects that ordinary bartenders simply don't have access to.

What makes this course special? 

  • high level of molecular techniques
  • practice in the real world of premium events
  • a portfolio that opens doors
  • Master level exam
  • trainers with experience in fine dining and molecular bars

Time: 10 days / 80 hours

Form: lecture, workshops, simulations, competitions, exam

Target group: experienced bartenders who want to reach the highest level of bartending art

A futuristic molecular cocktail with a sphere of frozen liquid n

Goal: solid foundation in chemistry and safety.

  • 09:00–09:30 – Welcome, rules, regulations.
  • 09:30–10:30 – Chemistry at the bar: pH, fats, sugars, proteins, alcohol.
  • 10:30–11:15 – Health and safety: LN₂, CO₂, siphons, reagents, MSDS, HACCP.
  • ☕ 11:15–11:30 – break
  • 11:30–12:30 – PRO molecular equipment – ​​dewar, siphons, dehydrators, rotavap (introduction).
  • 12:30–13:15 – 🍽 lunch
  • 13:15–14:30 – Espumas and siphons – theory + practice (first foams).
  • 14:30–15:45 – Gels and textures – agar, pectin, gelatin.
  • 15:45–17:00 – Workshop: 3 espumas + 3 gels.

Goal: Mastering spherical textures and foams.

  • 09:00–10:30 – Classic spherification: sodium alginate, CaCl₂.
  • 10:30–11:15 – Reverse Spherification – Alcohols and Fats.
  • ☕ 11:15–11:30
  • 11:30–12:30 – Emulsifications and foams – lecithin, proteins.
  • 12:30–13:15 – 🍽
  • 13:15–15:00 – Workshop: 4 spherical cocktails.
  • 15:00–17:00 – Workshop: 3 cocktails with foams and emulsions.

Goal: freezing and clarity.

  • 09:00–10:00 – LN₂ and dry ice – theory and safety.
  • 10:00–11:00 – Sorbets, granites, frozen garnishes.
  • ☕ 11:00–11:15
  • 11:15–12:30 – Clarification: gelatin, agar, enzymes.
  • 12:30–13:15 – 🍽
  • 13:15–15:00 – Workshop: 3 clarified cocktails.
  • 15:00–17:00 – Workshop: frozen shots and nitro drinks.

Goal: visual elements and combining techniques.

  • 09:00–10:00 – PRO stabilizers: xanthan, gellan, methylcellulose.
  • 10:00–11:00 – Hybrids: sphere + espuma, gel + smoke.
  • ☕ 11:00–11:15
  • 11:15–12:30 – Garnish lab: dehydration, sugar-glass, crunchy gels.
  • 12:30–13:15 – 🍽
  • 13:15–15:00 – Workshop: 5 edible garnishes.
  • 15:00–17:00 – Hybrid cocktails (3 techniques in 1 drink).

Goal: creating complete experiences.

  • 09:00–09:45 – Sensory: balance of flavors, texture, aromas.
  • 09:45–10:30 – Foodpairing – combining molecules with food.
  • 10:30–11:15 – Storytelling and cocktail presentation.
  • ☕ 11:15–11:30
  • 11:30–12:30 – Workshop: amuse-bouche + molecular cocktails.
  • 12:30–13:15 – 🍽
  • 13:15–15:00 – Tasting menu – 5 items (group work).
  • 15:00–17:00 – Tasting and feedback.

Objective: to enter the laboratory level.

  • 09:00–10:00 – Rotawap – vacuum distillation.
  • 10:00–11:00 – Homogenization, ultrasound, flash infusions.
  • ☕ 11:00–11:15
  • 11:15–12:15 – Edible and zero waste molecular 3D printing.
  • 12:15–13:00 – 🍽
  • 13:00–15:00 – Workshop: 3 signature cocktails with innovations.
  • 15:00–17:00 – “Cocktail of the Future” competition.

Goal: preparation for work at large events.

  • 09:00–09:30 – Client brief: event requirements (100 people).
  • 09:30–11:00 – Role allocation: stations (LN₂, spheres, espumas, garnish).
  • ☕ 11:00–11:15
  • 11:15–13:15 – Service simulation: 100 servings in 60 min.
  • 13:15–14:00 – 🍽
  • 14:00–15:30 – Feedback and error analysis.
  • 15:30–17:00 – Exam part I – event management in a team.

Goal: creating your own style.

  • 09:00–09:45 – Inspirations – how a signature drink is made.
  • 09:45–11:00 – Individual work on the concept.
  • ☕ 11:00–11:15
  • 11:15–13:15 – Workshop: testing and refining the recipe.
  • 13:15–14:00 – 🍽
  • 14:00–15:30 – Storytelling and drink presentation.
  • 15:30–17:00 – “Best Signature Molecular” Competition.

Objective: to test your full skills.

  • 09:00–10:30 – Exam part II – blind task (2 techniques in 15 min).
  • 10:30–11:15 – Exam part III – high-volume service (10 portions at a pace).
  • ☕ 11:15–11:30
  • 11:30–12:30 – Sensory exam – taste and texture analysis.
  • 12:30–13:15 – 🍽
  • 13:15–15:00 – Portfolio exam – presentation of your own 5-item card.
  • 15:00–17:00 – Feedback from trainers.

Goal: complete the program and prepare for the market.

  • 09:00–10:00 – Knowledge review and theoretical quiz.
  • 10:00–11:00 – Graduate portfolio – discussion of works.
  • ☕ 11:00–11:15
  • 11:15–12:30 – Presentation of team tasting menus.
  • 12:30–13:15 – 🍽
  • 13:15–15:00 – Presentation of PL/EN certificates with a description of competences.
  • 15:00–16:30 – Networking: contact with trainers and the industry.
  • 16:30–17:00 – Closing of the course.

Why is this course
BEST

The longest and fullest (80 h, 10 days)

→ no one in Poland has such an offer.

100% for bartenders

– techniques, service, creativity.

Event simulation for 100 people

– practice like in real life.

Laboratory innovations

– rotawap, ultrasound, 3D printing.

Graduate Portfolio

30+ recipes, your own signature cocktail, mini card.

PRO Exam

– blind tasks, service at pace, storytelling.

International certificate

– “Molecular Mixology Master” level.

Sign up
today!

piotr-sowiński-owner-goodchoice

+48 609 631 507

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