Workshops
Workshops
Wine and Cocktail workshops perfectly adapted to your needs and that of your team.
Team Building
Are you looking to organize an event, Christmas party or a get-together for your company? We want to work alongside you to find the perfect solution for your needs and within your budget. We offer wine and cocktail workshops among others in several price points and for different group sizes.
Cocktail Workshops
Our expert team is available to create a totally unique experience! With your cocktail workshops you will get to know all the necessary techniques to mix your own drinks at home, as well as all the different equipment and drinks that you can use. Every workshop is built around your needs and your budget.
Wine Courses
Through a partnership with one of the best Sommeliers in the country, Black Pepper & Basil offers you the chance to participate in a variety of wine courses, such as “Portuguese white grapes”, “Foreign Wines” or “Fortified Wines”, everything you need to start (or continue) your path towards becoming a true wine expert.
Ask for more informationWorkshops
Wine and Barware Shop
Wine and Barware Shop
Physical Shop
Since the opening of our physical shop in 2015 we have a space where anyone who's interested in drinks and hospitality industry professionals can have access to the best barware, drinks and wine of the highest quality. A space where our expert team can advise customers, organize events and tastings and share the extent of the unique product list of Black Pepper & Basil.
Online Shop
With the opening of our online shop in 2018 anyone, whether it being a hospitality industry professional or just a bar lover, can browse through the products available in our shop from anywhere in the world, with fast delivery available in Portugal and all over Europe. With the addition of these new branch to our services we can quickly and efficiently offer on-trade prices and organize deliveries, including pallets. Black Pepper & Basil's experience from the comfort of your home or office.
Distribution to Bars and Restaurants
We offer in the Lisbon area a Drinks and Barware distribution service, with deliveries at least twice a week and emergency delivery service available.
With a unique product list and experienced, always available staff, we are the perfect partner for your Bar and Restaurant.
DRINKS, BARWARE AND BAR EQUIPMENT BRANDS
Representation
We work with several nationally and internationally recognized brands as official representatives for the whole country or for the Lisbon area, with the goal of creating a list of exclusive products following the best quality and exclusivity standards. We are available to discuss any exclusive representation proposal for wine producers, spirits, barware and any other products related to the hospitality industry.
Import and Export
Always looking to bring new and exciting products into the Portuguese market, we are interested in niche producers and suppliers in Europe, the Americas and Asia to create partnerships and increase our spirits and barware offer. If you are on the look-out for a product that is not currently available on the Portugese market, we are available to discuss any options and figure out the ideal solution for your business.
Bar School
Bar School
"Balance" is a course developed by Black Pepper & Basil for Bartenders and is ideal for those who see the Bar as their future. It takes place in a professional bar environment, where participants learn how to create classic cocktails using various approaches and different methods.
Throughout the 25 hour course, students will learn how to balance different types of cocktails using an array of techniques, how to recognize different spirits in the market and learn the best ways of using them, and how to work with and make their own sugar syrups and purees, as well as other essential techniques to work as a modern bartender.
THEORY
PREPARATIONS
PRESENTATION
:: PROGRAM ::
:: Bartending Essentials:: Bar Techniques
:: Recognize and work Spirits
:: Work and create with Sugars and Purees
:: Preparations with Whisky, Gin, Tequila, Vodka, Rum and Liquors
:: Cocktails Balance
:: Speed Rounds
:: Presentation of your Cocktail
:: CALENDAR 2024 ::
:: September 16th to 19th (last day of inscription on the 11th)
(NEXT COURSE)
:: SCHEDULE ::
:: Monday to Thursday - 10:30h to 17h45 (1 hour for lunch):: Duration: 4 Days (25 hours)
:: Venue: Black Pepper & Basil private bar (Rua Tomás da Anunciação 85A, 1350-324 Lisbon)
:: CERTIFIED COURSE ::
Black Pepper & Basil is a Training Institute Certified by DGERT - Direcção-Geral de Emprego e das Relações do Trabalho.At the end of the course, each graduate receives a diploma that certifies the completion of the Balance Course.
:: OPENINGS ::
The course has a maximum limit of 12 participants and a minimum number of 5.
:: PRICE ::
The cost of the course is 399€/per person and is exempt from VAT.The payment is phased in 2 times - 175,00€ at the time of inscription and the remainder (224,00€) on the first day of the course.
:: INSCRIPTION LINK ::
COME MAKE NICE DRINKS!
OTHER COURSES AND TRAININGS
If your staff needs training in the beverage department, Black Pepper & Basil has several programs available for you. Whether it be specific training, for example “portuguese wines”, “whisky” or “gin cocktails”, or broader aspects of preparing and serving drinks, our trainers can visit you in your own location or we invite your team to come to our space for professional training completely adapted to your needs.
Black Pepper & Basil’s private bar is the perfect stage for masterclasses and presentations for some of the best producers, master blenders and bartenders in the world. If you would like to do a product presentation in our space please get in touch. If you would like to learn more about some of the best drinks available on the market… Keep an eye out on our calendar to stay up to date on all the events coming up this year!
Our specialized workshops are the perfect solution for your professional development. Mini training sessions about several different themes in the hospitality and bar industry, technique and equipment showcases and talks geared for bartenders and owners are just a few of the workshops we have available. Dates available on our calendar.
Professional Training
All the best bars and restaurants
in the world have something in common:
An experienced and well trained staff.
At Black Pepper & Basil we offer several solutions for the training of your staff, including spirits and wine training sessions, workshops and our Balance course, a professional cocktail course for bartenders.
Ask for more informationBar School
Brand Consulting
Brand Consulting
With several successful bar consulting partnerships, we have worked alongside some of the largest and most well known brands and distributors in Portugal to organize events and special offers for the on and the off trade.
Our services include:
Custom cocktail creation showing off the product and highlighting its qualities, while using mixers and ingredients as specified by the client.
Development and running of workshops and specific training programs in order to raise awareness to the brand and the cocktails created, both for the on and the off trade. These workshops may run either in our private bar, in any of the bars that use the product, or in any location of your choosing.
Using our private bar for photoshoots of the product and of the custom cocktails, and marketing and promotional materials.
Black Pepper & Basil has a network of partners and contacts that extends to all corners of Portugal, which can be put to great use to promote your products and to find potential clients and consumers.
With our distribution service of drinks and barware to restaurants and bars, we are in a privileged position to present your products within your target audience, as well as making sure your current and future customers are able to receive it.
Custom cocktail creation showing off the product and highlighting its qualities, while using mixers and ingredients as specified by the client.
Development and running of workshops and specific training programs in order to raise awareness to the brand and the cocktails created, both for the on and the off trade. These workshops may run either in our private bar, in any of the bars that use the product, or in any location of your choosing.
Using our private bar for photoshoots of the product and of the custom cocktails, and marketing and promotional materials.
Black Pepper & Basil has a network of partners and contacts that extends to all corners of Portugal, which can be put to great use to promote your products and to find potential clients and consumers.
With our distribution service of drinks and barware to restaurants and bars, we are in a privileged position to present your products within your target audience, as well as making sure your current and future customers are able to receive it.
Custom cocktail creation showing off the product and highlighting its qualities, while using mixers and ingredients as specified by the client.
Development and running of workshops and specific training programs in order to raise awareness to the brand and the cocktails created, both for the on and the off trade. These workshops may run either in our private bar, in any of the bars that use the product, or in any location of your choosing.
Using our private bar for photoshoots of the product and of the custom cocktails, and marketing and promotional materials.
Black Pepper & Basil has a network of partners and contacts that extends to all corners of Portugal, which can be put to great use to promote your products and to find potential clients and consumers.
With our distribution service of drinks and barware to restaurants and bars, we are in a privileged position to present your products within your target audience, as well as making sure your current and future customers are able to receive it.
Ask for more informationBrand Consulting
Bar consulting
Bar consulting
The most complete solution for your business!
Consulting plan
With several years of expeirence in the industry, Black Pepper & Basil has established itself as one of the top bar consulting companies in Portugal, with a long list of successful partnerships including some of the most well-known bars and restaurants in the countries.
Our complete service includes everything from designing the bar layout in 3D, to exclusive cocktail creation, drinks menu and distribution, glass procurement and supply, barware and equipment, everything your bar will ever need to be 100% functional.
Bar Layout
Among the many bar consulting services offered by Black Pepper & Basil, we have a bar layout design and production service, which includes:
- Analysis and execution of a study in the proposed space
- Design and drafting of the bar area, based on the prior study and the specific needs of every customer and project.
- Design and/or analysis of the workstations for the bar
- Delivery of the project of execution in 3D, including a discriminated quote of all the parts that will be produced/acquired
- Budgeting of the project of execution of the bar area through our specialized partners and suppliers
Drinks Distribution
Through our work as a drinks distributor for the Lisbon area, Black Pepper & Basil we are able to supply you with all the drinks, barware and equipment that you need for the a successful everyday running of your business. With two guaranteed distribution days in the Lisbon area and the possibility of delivering in any other area of the country, we are the ideal partner for your bar or restaurant.
Barware | Glasses | Equipament Supply
All the barware you need for your bar or restaurant can be found in our physical location or in our online shop. From shakers, strainers, jiggers and other essential bartender ware to glasses, straws and bitter bottles, we have everything you need to turn a visit to your bar or restaurant into an absolutely unique experience.
We have also forged partnerships with some of the best bar equipment suppliers specialized in the hospitality and the restaurant trade, such as blenders, dehydrators or juicers, and we can help you choose the right equipment for you and for your establishment.
Barware | Glasses | Equipament Supply
All the barware you need for your bar or restaurant can be found in our physical location or in our online shop. From shakers, strainers, jiggers and other essential bartender ware to glasses, straws and bitter bottles, we have everything you need to turn a visit to your bar or restaurant into an absolutely unique experience.
We have also forged partnerships with some of the best bar equipment suppliers specialized in the hospitality and the restaurant trade, such as blenders, dehydrators or juicers, and we can help you choose the right equipment for you and for your establishment.
Professional Training
All the best bars and restaurants
in the world have something in common:
An experienced and well trained staff.
At Black Pepper & Basil we offer several solutions for the training of your staff, including spirits and wine training sessions, workshops and our Balance course, a professional cocktail course for bartenders.
Ask for more informationBar consulting
Other training
Other training
The Black Pepper & Basil Bar Academy is a reference in the training, certification, and improvement of bar professionals and currently promotes, under Portugal2020, modular training courses funded and certified by DGERT that aim to provide skills and professional certification in the area of Hospitality and Catering.
Learning more about entrepreneurship, enology, and bartending for free is the motto of the Bar Academy promoted by Black Pepper & Basil, under the Lisboa2020-Portugal2020 program.
The trainings aim at granting Professional Competences and Certification in this area in online, face-to-face and mixed format, in working and post-working hours for employees and unemployed people.
The challenge is thus launched to all those who want to invest in their personal and professional growth.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Identify the classification of beverages;
Identify the beverage manufacturing processes;
Identify the functions of beverages;
Identify the utensils, equipment, and machinery used in beverage service;
Identify the characteristics of cafeteria service.
Content;
Classification of beverages and manufacturing processes;
Non-alcoholic beverages;
Fermented alcoholic beverages;
Distilled alcoholic beverages;
Compound alcoholic beverages;
Function of Calming Drinks;
Stimulants;
Desiccants (aperitives and digestives);
Bar utensils, bar equipment and machinery;
Coffee, tea, and infusion service.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Identify the rules of organization and operation of the bar service;
Identify the equipment and utensils needed in bar service;
Identify the rules and techniques for making a bar menu;
Identify the procedures inherent to production at the bar;
Characterize the different special bar services;
Recognize the importance of compliance with health and safety standards.
Content;
Organization and operation of the bar service;
Types of establishments and framework legislation;
Features and operating rules;
Equipment;
Utensils;
Clothing / attire;
Terminology;
Technology of bar service equipment and utensils;
Features;
Principles of operation and ways of using it;
Hygiene, maintenance and conservation; Bar cards; Technical data sheet;
Structure
Composition;
Procedures for organizing bar service;
Documentary process and support;
Legislation regulating the commercialization of food products;
Production planning;
Physical media layout;
Work organization;
Provision of the necessary means;
Cleaning the section;
Organization of events and special services;
Hygiene and safety norms.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Identify the characteristics and routines of bar service with animation, display and show
(flair movements);
Identify the equipment and utensils used in bar service with animation, display and
show;
Prepare, decorate and serve drinks with animation, display and spectacle;
Apply the tricks used in bar service with animation, display and spectacle;
Comply with health and safety standards.
Content;
Identify the characteristics and routines of bar service with animation, display and show
(flair movements);
Identify the equipment and utensils used in bar service with animation, display and
show;
Prepare, decorate and serve drinks with animation, display and spectacle;
Apply the tricks used in bar service with animation, display and spectacle;
Comply with health and safety standards.
WORKLOAD: 50 HOURS
CREDIT POINTS: 4.5
Objectives
Identify the fundamentals of enology;
Identify the characteristics of wine regions;
Prepare and execute wine service;
Present the wine list;
Comply with health and safety standards.
Content;
Viticulture and enology;
Wine Regions;
Wine service;
Wine Counseling;
Presentation of the wines at the table;
Wine Temperatures;
Service sequences;
White, red, and sparkling wine service;
Dessert wine service;
Generous/fortified service;
Special services;
Wine List;
Hygiene and safety norms;
National Wines – wine regions, Minho, Douro, Trás-os-Montes, Dão, Bairrada, Beiras Lisbon,
Tejo, Carcavelos, Bucelas and Colares, Setúbal Peninsula, Alentejo, Algarve, Azores, Madeira,
International wines, Old World – France, Italy, Germany and Spain, New World;
Wine Tasting – Sight, Smell, Taste.
WORKLOAD: 45 HOURS
CREDIT POINTS: 4.5
Objectives
Identify the different types of compound drinks;
Prepare and make compound drinks;
Presenting and serving composite drinks;
Comply with health and safety standards.
Content;
Types of composite drinks with and without alcohol;
Cocktails;
Fizzes;
Collins;
Highballs;
Juleps;
Flips;
Contemporary classics;
Interface between services;
Preparation techniques for composite drinks;
Reading, interpreting, and applying recipes;
Beverage preparation;
Advisable temperatures for serving each beverage;
Preparation techniques for semi-products used in the decoration of drinks;
General principles of color, shape and material statics;
The borders, with sugar or salt;
Enfeites (comestíveis e não comestíveis);
Other traditional and thematic decorations;
Execution proceedings;
Composite beverage serving techniques;
Preparation of equipment, machines and utensils;
Preparation, capitation, decoration, and beverage service;
Rules for serving at the table or in the bar space;
Hygiene and safety norms.
WORKLOAD: 45 HOURS
CREDIT POINTS: 4.5
Objectives
Characterize the region’s tourism and hotel offerings, in English, at the independent user level;
Describe the main tourist attractions and traditions of the region, in English, at the independent user level.
Content;
How the English language works;
Grammatical rules of syntax and semantics;
Meaningful units: paragraphs, periods, phase types, sentence structure;
Discourse adequacy;
Language functions;
Compare and contrast;
Providing and receiving information;
Listening and expressing opinions;
Suggest, describe, advise, present and criticize;
Asking questions and expressing preferences;
Ask for authorization;
Description and identification;
Tourist and hotel offer in the region;
Traditions of the region.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Identify safety standards and procedures in catering;
Apply the rules of personal hygiene, of the spaces, of the facilities, and of the equipment;
Recognize the importance of health standards in the exercise of the catering professions;
Apply accident and risk prevention and control procedures in a professional context.
Content;
Safety and hygiene norms in catering;
Safety signs for installations and equipment;
Equipment handling;
Standards of personal hygiene, of spaces, of facilities, and of equipment;
Collective and individual protection ;
Uniforms;
Dangerous products (labeling, storage and handling);
Health conditions of restaurant workers;
Types of risk and how to control them
Fires;
Electrical hazards;
Working with machines and equipment;
Manual and mechanical handling of loads;
Organize and size the workstation;
Postures at work;
Lighting and noise;
Hazardous atmospheres;
Risk management;
Consequences of accidents at work;
Occupational risk assessment ;
Emergency and risk procedures;
Acting and orientation techniques;
First Aid Box.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Define the concept of visitor;
Identify the different types of visitors;
Identify tourism trends and products.Provide information of a touristic nature.
Content;
Concept of Visitor;
Excursionist;
Tourism;
Visitor Profile;
Tourist Offering;
Tourist and hotel information;
Heritage and cultural aspects;
Historical, legendary and gastronomic facts of each region;
Places of cultural interest;
Entertainment venues.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Identify the rules and techniques for using scientific material;
Execute the new bar trends;
Comply with health and safety standards.
Content;
Molecular Mixology;
Flavors, aromas, textures, and visual effects from drinks;
Freestyle Introduction;
Plans and freestyle sequences with bottles ready to pour;
Free Pouring (metal nozzle dosing test);
Non-spill beverage service;
Pre-mix preparation;
Fruit purees, ice cream and foam;
Hygiene and safety norms.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Calculate appropriate capitations for different services.
Perform the Cutter Test.
Elaborate and enhance data sheets.
Prepare letters and menus.
Content;
Data sheets (computer application);
Causes of high raw material costs;
Dosage Specification Standard – Capitations;
Definition of standard doses;
Yield Pattern of Food Products;
Calculation of production losses and waste;
Raw materials and food products valorization;
Preparation and enhancement of standard recipes;
– Applying the conversion factor
– Cost unit price
– Unit selling price
– Unit contribution margin (gross profit)
Elaboration of the Menu;
Menu types;
Dish selection rules;
– Profitability index
– Popularity Index
Menu construction.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Organize and manage work teams;
Communicate and lead work teams;
Identify the success of teamwork by highlighting underlying advantages and dynamics;
Recognize the specifics and essentials for success in teamwork.
Content;
Teamwork organization;
Communicate effectively with the team;
Results- and people-oriented management;
Team motivation and dynamization techniques
Conflict Management
Team orientation for change
Team leadership: own phenomena and dynamics, challenges and specific problems;
Different Leadership styles;
Skills needed for team coordination;
Strategies for mobilizing the team to perform with excellence;
Management of problematic situations in the team;
Teamwork – implications and specifics;
Excellence in teamwork;
Interpersonal differences and their impact on teamwork;
Mobilization of personal resources in function of the team;
How to overcome impasses and obstacles in teamwork.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Identify the main methods and techniques of time and work management;
Identify success and failure factors, strengths and weaknesses of a business;
Prepare an action plan for the presentation of the business project to be developed;
Develop a budget to support the presentation of a project with feasibility
economic/financial;
Draw up a business plan.
Content;
Work planning and organization;
Personal work organization and time management;
Attitude, hard work, and results orientation;
Concept of action plan and business plan;
Key success and risk factors in business;
Business Experience Analysis:
– Successful Business
– Business Failure
SWOT analysis of the business:
– Strengths and Weaknesses
– Opportunities and threats or risks
Market segmentation:
– Approach and study of the market
– Competitive Market
– Market penetration strategies
– Future market perspectives
Drawing up the individual action plan:
– Activities required to operationalize the business plan
– Customer acquisition process and contractual negotiation
Business strategy;
Strategic analysis, formulation and positioning;
Strategic formulation;
Strategy planning, implementation and control;
Technology-based business | Start-up;
Partnership management policies | Alliances and joint ventures;
Internationalization strategies;
Quality and innovation in the company;
Business plan;
Main features of a business plan:
– Goals
– Market, internal and external, and trade policy
– Business model and/or legal constitution of the company
– Stages and activities
– Human Resources
– Financial resources (financing entities, credit lines and own capital)
Ways of analyzing one’s own business in the medium and long term:
– Elaboration of the action plan
– Elaboration of the marketing plan
– Deviations from the plan
Evaluation of the business’s income potential;
Preparation of the procurement plan and budget;
Definition of the need for a financial loan;
Follow-up of the business plan;
Negotiation with the financiers.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Explain the concept of entrepreneurship;
Identify the advantages and risks of being an entrepreneur;
Apply diagnostic and self-diagnostic instruments for entrepreneurial skills;
Analyze the personal profile and potential as an entrepreneur;
Identify the needs for technical and behavioral development, in order to favor entrepreneurial potential.
Content;
Concept of entrepreneurship;
Advantages of being an entrepreneur;
Entrepreneurial spirit vs;
Self-diagnosis of entrepreneurial skills ;
Diagnosis of life experience;
Diagnosis of knowledge of “professional realities”;
Determination of the “own profile” and self-knowledge;
Self-diagnosis of personal motivations to become an entrepreneur;
Character traits and key competencies of the entrepreneurial profile:
– Self-confidence and self-motivation
– Ability to make decisions and take risks
– Persistence and resilience
– Persuasion
– Realization
Techniques:
– Business and customer-oriented area
– ICT planning, organization and mastery
– Leadership and teamwork
Factors that inhibit entrepreneurship;
Diagnosis of the entrepreneur’s needs;
Personal and technical needs;
Self-assessment questionnaire and its suitability to the behavioral profile of the Entrepreneur.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Define the concept of entrepreneurship;
Identify the advantages and risks of being an entrepreneur;
Identify the profile of the entrepreneur;
Recognize the business idea;
Define the phases of a project;
Identify and describe the various opportunities for entering the market and the respective support, particularly the Active Employment Measures;
Apply the main job search strategies;
Apply the rules for writing a resume;
Identify and screen job postings;
Recognize the importance of spontaneous applications;
Identify and appropriate behaviors and attitudes in a job interview.
Content;
Concept of entrepreneurship – multiple contexts and intervention profiles;
Profile of the entrepreneur;
Factors that inhibit entrepreneurship;
Business and design idea;
Consistency of personal project / business project;
Phases of project definition;
Working arrangements;
Visible and covert labour market;
Job search information search;
Active employment and training measures;
Geographical mobility (national, Community and extra-Community labour market);
Network of contacts;
Curriculum vitae;
Job advertisements;
Spontaneous application;
Job interview.
WORKLOAD: 50 HOURS
CREDIT POINTS: 4.5
Objectives
Identify the characteristics and rules of operation of a cafeteria;
Use the equipment and utensils of a cafeteria;
Operate in the sales terminal;
Supply the various products, ensuring their conservation status;
Apply the procedures inherent in the organization of the service of a cafeteria;
Comply with health and safety standards.
Content;
History and the various types of Coffee;
Coffee Rating;
Features of the Café;
Barista Equipment and Accessories;
The Espresso Coffee Machine;
Preparation of a step-by-step Espresso;
The “Crema”;
Milk Vaporization;
Cleaning and Maintenance of the Espresso Machine;
Basic Recipes;
Latte Art.
WORKLOAD: 50 HOURS
CREDIT POINTS: 4.5
Objectives
Assess the impacts and effects of the advent of the new economy, commercial transactions from virtual environments – B2C, B2B, B2A;
Identify e-marketing and e-commerce tools;
Apply information and communication management tools, creating a relationship of interactivity, focused on the needs of consumers;
Content;
Internet and distribution channels;
SEO;
Portals/websites/search engines/virtual shopping center/virtual stores;
Information technologies and the relationship with the client;
E-consumer;
E-marketing;
E-commerce;
Social Networkmanagement.
WORKLOAD: 100 HOURS
CREDIT POINTS: 9
Objectives
Identify specific software used in the restoration;
Apply the software in the registration and distribution of orders;
Master the software in billing;
Assign the software in stock control;
Apply the software in calculating the nutritional value of the delicacies.
Content;
Excel;
Letters and Menus;
Stocks and supply;
Cost control;
Pricing;
Kasavanah & Smith Headquarters;
Human resources management.
WORKLOAD: 75 HOURS
CREDIT POINTS: 4.75
Objectives
Prepare and collect drinks composed of short, medium, long and fancy drinks that can be served in a bar;
Presenting and serving composite drinks;
Comply with health and safety standards.
Content;
Molecular Mixology;
Flavors, aromas, textures, and visual effects from drinks;
Freestyle Introduction;
Plans and freestyle sequences with bottles ready to pour;
Free Pouring (metal nozzle dosing test);
Non-spill beverage service;
Pre-mix preparation;
Fruit purees, ice cream and foam;
Hygiene and safety norms;
Technology of raw materials, equipment and utensils;
Techniques not only of preparation of beverages composed of short, medium, long and fancy drinks, but also of techniques and semi-products used in decoration.
Training Project Funded by:
Ask for more informationBar Catering
Bar Catering
Bar Catering
We always work together with the host to ensure your satisfaction and that of your guests!
If you can’t come to the bar… We’ll take the bar to you! We have a modular portable bar that can be used in a wide array of events, both as a single long work station or as three individual bars.
We provide you with the guaranteed “Wow!” factor in any event that you organize using our cocktail creation service. Using our vast experience and the best ingredients available, we can propose a cocktail list customized to your preferences, the theme of your party and the tastes of your guests.
Our bar and our bartender team is available for brand presentations and product releases. Custom cocktails produced by Black Pepper & Basil are the best way to show-off the full potential and quality of your drinks. We have partnerships with several internationally recognized brands such as Schweppes, Johnny Walker, Zacapa, Libbey amongst others, and we have the experience needed to raise awareness and make your products known.
Ask for more informationBar Catering
Other training
Other training
The Black Pepper & Basil Bar Academy is a reference in the training, certification, and improvement of bar professionals and currently promotes, under Portugal2020, modular training courses funded and certified by DGERT that aim to provide skills and professional certification in the area of Hospitality and Catering.
Learning more about entrepreneurship, enology, and bartending for free is the motto of the Bar Academy promoted by Black Pepper & Basil, under the Lisboa2020-Portugal2020 program.
The trainings aim at granting Professional Competences and Certification in this area in online, face-to-face and mixed format, in working and post-working hours for employees and unemployed people.
The challenge is thus launched to all those who want to invest in their personal and professional growth.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Identify the classification of beverages;
Identify the beverage manufacturing processes;
Identify the functions of beverages;
Identify the utensils, equipment, and machinery used in beverage service;
Identify the characteristics of cafeteria service.
Content;
Classification of beverages and manufacturing processes;
Non-alcoholic beverages;
Fermented alcoholic beverages;
Distilled alcoholic beverages;
Compound alcoholic beverages;
Function of Calming Drinks;
Stimulants;
Desiccants (aperitives and digestives);
Bar utensils, bar equipment and machinery;
Coffee, tea, and infusion service.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Identify the rules of organization and operation of the bar service;
Identify the equipment and utensils needed in bar service;
Identify the rules and techniques for making a bar menu;
Identify the procedures inherent to production at the bar;
Characterize the different special bar services;
Recognize the importance of compliance with health and safety standards.
Content;
Organization and operation of the bar service;
Types of establishments and framework legislation;
Features and operating rules;
Equipment;
Utensils;
Clothing / attire;
Terminology;
Technology of bar service equipment and utensils;
Features;
Principles of operation and ways of using it;
Hygiene, maintenance and conservation; Bar cards; Technical data sheet;
Structure
Composition;
Procedures for organizing bar service;
Documentary process and support;
Legislation regulating the commercialization of food products;
Production planning;
Physical media layout;
Work organization;
Provision of the necessary means;
Cleaning the section;
Organization of events and special services;
Hygiene and safety norms.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Identify the characteristics and routines of bar service with animation, display and show
(flair movements);
Identify the equipment and utensils used in bar service with animation, display and
show;
Prepare, decorate and serve drinks with animation, display and spectacle;
Apply the tricks used in bar service with animation, display and spectacle;
Comply with health and safety standards.
Content;
Identify the characteristics and routines of bar service with animation, display and show
(flair movements);
Identify the equipment and utensils used in bar service with animation, display and
show;
Prepare, decorate and serve drinks with animation, display and spectacle;
Apply the tricks used in bar service with animation, display and spectacle;
Comply with health and safety standards.
WORKLOAD: 50 HOURS
CREDIT POINTS: 4.5
Objectives
Identify the fundamentals of enology;
Identify the characteristics of wine regions;
Prepare and execute wine service;
Present the wine list;
Comply with health and safety standards.
Content;
Viticulture and enology;
Wine Regions;
Wine service;
Wine Counseling;
Presentation of the wines at the table;
Wine Temperatures;
Service sequences;
White, red, and sparkling wine service;
Dessert wine service;
Generous/fortified service;
Special services;
Wine List;
Hygiene and safety norms;
National Wines – wine regions, Minho, Douro, Trás-os-Montes, Dão, Bairrada, Beiras Lisbon,
Tejo, Carcavelos, Bucelas and Colares, Setúbal Peninsula, Alentejo, Algarve, Azores, Madeira,
International wines, Old World – France, Italy, Germany and Spain, New World;
Wine Tasting – Sight, Smell, Taste.
WORKLOAD: 45 HOURS
CREDIT POINTS: 4.5
Objectives
Identify the different types of compound drinks;
Prepare and make compound drinks;
Presenting and serving composite drinks;
Comply with health and safety standards.
Content;
Types of composite drinks with and without alcohol;
Cocktails;
Fizzes;
Collins;
Highballs;
Juleps;
Flips;
Contemporary classics;
Interface between services;
Preparation techniques for composite drinks;
Reading, interpreting, and applying recipes;
Beverage preparation;
Advisable temperatures for serving each beverage;
Preparation techniques for semi-products used in the decoration of drinks;
General principles of color, shape and material statics;
The borders, with sugar or salt;
Enfeites (comestíveis e não comestíveis);
Other traditional and thematic decorations;
Execution proceedings;
Composite beverage serving techniques;
Preparation of equipment, machines and utensils;
Preparation, capitation, decoration, and beverage service;
Rules for serving at the table or in the bar space;
Hygiene and safety norms.
WORKLOAD: 45 HOURS
CREDIT POINTS: 4.5
Objectives
Characterize the region’s tourism and hotel offerings, in English, at the independent user level;
Describe the main tourist attractions and traditions of the region, in English, at the independent user level.
Content;
How the English language works;
Grammatical rules of syntax and semantics;
Meaningful units: paragraphs, periods, phase types, sentence structure;
Discourse adequacy;
Language functions;
Compare and contrast;
Providing and receiving information;
Listening and expressing opinions;
Suggest, describe, advise, present and criticize;
Asking questions and expressing preferences;
Ask for authorization;
Description and identification;
Tourist and hotel offer in the region;
Traditions of the region.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Identify safety standards and procedures in catering;
Apply the rules of personal hygiene, of the spaces, of the facilities, and of the equipment;
Recognize the importance of health standards in the exercise of the catering professions;
Apply accident and risk prevention and control procedures in a professional context.
Content;
Safety and hygiene norms in catering;
Safety signs for installations and equipment;
Equipment handling;
Standards of personal hygiene, of spaces, of facilities, and of equipment;
Collective and individual protection ;
Uniforms;
Dangerous products (labeling, storage and handling);
Health conditions of restaurant workers;
Types of risk and how to control them
Fires;
Electrical hazards;
Working with machines and equipment;
Manual and mechanical handling of loads;
Organize and size the workstation;
Postures at work;
Lighting and noise;
Hazardous atmospheres;
Risk management;
Consequences of accidents at work;
Occupational risk assessment ;
Emergency and risk procedures;
Acting and orientation techniques;
First Aid Box.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Define the concept of visitor;
Identify the different types of visitors;
Identify tourism trends and products.Provide information of a touristic nature.
Content;
Concept of Visitor;
Excursionist;
Tourism;
Visitor Profile;
Tourist Offering;
Tourist and hotel information;
Heritage and cultural aspects;
Historical, legendary and gastronomic facts of each region;
Places of cultural interest;
Entertainment venues.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Identify the rules and techniques for using scientific material;
Execute the new bar trends;
Comply with health and safety standards.
Content;
Molecular Mixology;
Flavors, aromas, textures, and visual effects from drinks;
Freestyle Introduction;
Plans and freestyle sequences with bottles ready to pour;
Free Pouring (metal nozzle dosing test);
Non-spill beverage service;
Pre-mix preparation;
Fruit purees, ice cream and foam;
Hygiene and safety norms.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Calculate appropriate capitations for different services.
Perform the Cutter Test.
Elaborate and enhance data sheets.
Prepare letters and menus.
Content;
Data sheets (computer application);
Causes of high raw material costs;
Dosage Specification Standard – Capitations;
Definition of standard doses;
Yield Pattern of Food Products;
Calculation of production losses and waste;
Raw materials and food products valorization;
Preparation and enhancement of standard recipes;
– Applying the conversion factor
– Cost unit price
– Unit selling price
– Unit contribution margin (gross profit)
Elaboration of the Menu;
Menu types;
Dish selection rules;
– Profitability index
– Popularity Index
Menu construction.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Organize and manage work teams;
Communicate and lead work teams;
Identify the success of teamwork by highlighting underlying advantages and dynamics;
Recognize the specifics and essentials for success in teamwork.
Content;
Teamwork organization;
Communicate effectively with the team;
Results- and people-oriented management;
Team motivation and dynamization techniques
Conflict Management
Team orientation for change
Team leadership: own phenomena and dynamics, challenges and specific problems;
Different Leadership styles;
Skills needed for team coordination;
Strategies for mobilizing the team to perform with excellence;
Management of problematic situations in the team;
Teamwork – implications and specifics;
Excellence in teamwork;
Interpersonal differences and their impact on teamwork;
Mobilization of personal resources in function of the team;
How to overcome impasses and obstacles in teamwork.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Identify the main methods and techniques of time and work management;
Identify success and failure factors, strengths and weaknesses of a business;
Prepare an action plan for the presentation of the business project to be developed;
Develop a budget to support the presentation of a project with feasibility
economic/financial;
Draw up a business plan.
Content;
Work planning and organization;
Personal work organization and time management;
Attitude, hard work, and results orientation;
Concept of action plan and business plan;
Key success and risk factors in business;
Business Experience Analysis:
– Successful Business
– Business Failure
SWOT analysis of the business:
– Strengths and Weaknesses
– Opportunities and threats or risks
Market segmentation:
– Approach and study of the market
– Competitive Market
– Market penetration strategies
– Future market perspectives
Drawing up the individual action plan:
– Activities required to operationalize the business plan
– Customer acquisition process and contractual negotiation
Business strategy;
Strategic analysis, formulation and positioning;
Strategic formulation;
Strategy planning, implementation and control;
Technology-based business | Start-up;
Partnership management policies | Alliances and joint ventures;
Internationalization strategies;
Quality and innovation in the company;
Business plan;
Main features of a business plan:
– Goals
– Market, internal and external, and trade policy
– Business model and/or legal constitution of the company
– Stages and activities
– Human Resources
– Financial resources (financing entities, credit lines and own capital)
Ways of analyzing one’s own business in the medium and long term:
– Elaboration of the action plan
– Elaboration of the marketing plan
– Deviations from the plan
Evaluation of the business’s income potential;
Preparation of the procurement plan and budget;
Definition of the need for a financial loan;
Follow-up of the business plan;
Negotiation with the financiers.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Explain the concept of entrepreneurship;
Identify the advantages and risks of being an entrepreneur;
Apply diagnostic and self-diagnostic instruments for entrepreneurial skills;
Analyze the personal profile and potential as an entrepreneur;
Identify the needs for technical and behavioral development, in order to favor entrepreneurial potential.
Content;
Concept of entrepreneurship;
Advantages of being an entrepreneur;
Entrepreneurial spirit vs;
Self-diagnosis of entrepreneurial skills ;
Diagnosis of life experience;
Diagnosis of knowledge of “professional realities”;
Determination of the “own profile” and self-knowledge;
Self-diagnosis of personal motivations to become an entrepreneur;
Character traits and key competencies of the entrepreneurial profile:
– Self-confidence and self-motivation
– Ability to make decisions and take risks
– Persistence and resilience
– Persuasion
– Realization
Techniques:
– Business and customer-oriented area
– ICT planning, organization and mastery
– Leadership and teamwork
Factors that inhibit entrepreneurship;
Diagnosis of the entrepreneur’s needs;
Personal and technical needs;
Self-assessment questionnaire and its suitability to the behavioral profile of the Entrepreneur.
WORKLOAD: 25 HOURS
CREDIT POINTS: 2.25
Objectives
Define the concept of entrepreneurship;
Identify the advantages and risks of being an entrepreneur;
Identify the profile of the entrepreneur;
Recognize the business idea;
Define the phases of a project;
Identify and describe the various opportunities for entering the market and the respective support, particularly the Active Employment Measures;
Apply the main job search strategies;
Apply the rules for writing a resume;
Identify and screen job postings;
Recognize the importance of spontaneous applications;
Identify and appropriate behaviors and attitudes in a job interview.
Content;
Concept of entrepreneurship – multiple contexts and intervention profiles;
Profile of the entrepreneur;
Factors that inhibit entrepreneurship;
Business and design idea;
Consistency of personal project / business project;
Phases of project definition;
Working arrangements;
Visible and covert labour market;
Job search information search;
Active employment and training measures;
Geographical mobility (national, Community and extra-Community labour market);
Network of contacts;
Curriculum vitae;
Job advertisements;
Spontaneous application;
Job interview.
WORKLOAD: 50 HOURS
CREDIT POINTS: 4.5
Objectives
Identify the characteristics and rules of operation of a cafeteria;
Use the equipment and utensils of a cafeteria;
Operate in the sales terminal;
Supply the various products, ensuring their conservation status;
Apply the procedures inherent in the organization of the service of a cafeteria;
Comply with health and safety standards.
Content;
History and the various types of Coffee;
Coffee Rating;
Features of the Café;
Barista Equipment and Accessories;
The Espresso Coffee Machine;
Preparation of a step-by-step Espresso;
The “Crema”;
Milk Vaporization;
Cleaning and Maintenance of the Espresso Machine;
Basic Recipes;
Latte Art.
WORKLOAD: 50 HOURS
CREDIT POINTS: 4.5
Objectives
Assess the impacts and effects of the advent of the new economy, commercial transactions from virtual environments – B2C, B2B, B2A;
Identify e-marketing and e-commerce tools;
Apply information and communication management tools, creating a relationship of interactivity, focused on the needs of consumers;
Content;
Internet and distribution channels;
SEO;
Portals/websites/search engines/virtual shopping center/virtual stores;
Information technologies and the relationship with the client;
E-consumer;
E-marketing;
E-commerce;
Social Networkmanagement.
WORKLOAD: 100 HOURS
CREDIT POINTS: 9
Objectives
Identify specific software used in the restoration;
Apply the software in the registration and distribution of orders;
Master the software in billing;
Assign the software in stock control;
Apply the software in calculating the nutritional value of the delicacies.
Content;
Excel;
Letters and Menus;
Stocks and supply;
Cost control;
Pricing;
Kasavanah & Smith Headquarters;
Human resources management.
WORKLOAD: 75 HOURS
CREDIT POINTS: 4.75
Objectives
Prepare and collect drinks composed of short, medium, long and fancy drinks that can be served in a bar;
Presenting and serving composite drinks;
Comply with health and safety standards.
Content;
Molecular Mixology;
Flavors, aromas, textures, and visual effects from drinks;
Freestyle Introduction;
Plans and freestyle sequences with bottles ready to pour;
Free Pouring (metal nozzle dosing test);
Non-spill beverage service;
Pre-mix preparation;
Fruit purees, ice cream and foam;
Hygiene and safety norms;
Technology of raw materials, equipment and utensils;
Techniques not only of preparation of beverages composed of short, medium, long and fancy drinks, but also of techniques and semi-products used in decoration.
Training Project Funded by:
Ask for more informationBar Catering
Private Bar / Events
Private Bar / Events
PRIVATE BAR RENTAL FOR EVENTS
MULTIMEDIA, SURROUND SOUND AND LIVE COOKING SYSTEM
The most recent addition to Black Pepper & Basil's private bar equipment, the using of our multimedia system is included in the rental fee. This "state-of-the-art" system includes:
55" TV
Two 55’’ televisions with HDMI connections
LIVE STREAMING
Using our multimedia and “live-cooking” camera system, we are fully prepared for online live streaming of events.
Sound system
Sound system fully connected with both screens and external plugs
"live-cooking"
Camera for “live-cooking” or cocktail technique and creation workshops
internet
High-speed internet connection available for the host and for all guests
55" TV
Two 55’’ televisions with HDMI connections
LIVE STREAMING
Using our multimedia and “live-cooking” camera system, we are fully prepared for online live streaming of events.
Sound system
Sound system fully connected with both screens and external plugs
"live-cooking"
Camera for “live-cooking” or cocktail technique and creation workshops
internet
High-speed internet connection available for the host and for all guests
Ask for more informationPrivate Bar / Events
Private Bar / Events
Private Bar / Events
PRIVATE BAR RENTAL FOR EVENTS
MULTIMEDIA, SURROUND SOUND AND LIVE COOKING SYSTEM
The most recent addition to Black Pepper & Basil's private bar equipment, the using of our multimedia system is included in the rental fee. This "state-of-the-art" system includes:
55" TV
Two 55’’ televisions with HDMI connections
LIVE STREAMING
Using our multimedia and “live-cooking” camera system, we are fully prepared for online live streaming of events.
Sound system
Sound system fully connected with both screens and external plugs
"live-cooking"
Camera for “live-cooking” or cocktail technique and creation workshops
internet
High-speed internet connection available for the host and for all guests
55" TV
Two 55’’ televisions with HDMI connections
LIVE STREAMING
Using our multimedia and “live-cooking” camera system, we are fully prepared for online live streaming of events.
Sound system
Sound system fully connected with both screens and external plugs
"live-cooking"
Camera for “live-cooking” or cocktail technique and creation workshops
internet
High-speed internet connection available for the host and for all guests