ICM Level 2 Award in Barista Skills

LO1: Know how to work safely, hygienically and effectively in a bar environment

Allergen classification:

• Nuts: orgeat syrup, nut-based liqueurs, garnishes
• Dairy: cream, milk, yoghurt (in some cocktails)
• Eggs: egg white (sours, flips), egg-based liqueurs
• Gluten: some bitters, beer-based cocktails, certain spirits
• Sulphites: some mixers, wines
• Soya: some syrups, emulsifiers

Cross-contamination prevention:

• Designated equipment for allergen-free drinks
• Colour-coding (cloths, chopping boards, utensils)
• Cleaning between tasks (sanitiser, hot water)
• Labelling (prepared ingredients, allergens)
• Separate workstations where possible
• Clear communication with customers (asking, informing)

Legal responsibilities:

• Employer and employee duties under local legislation.
• Centres may reference local legislation relevant to their jurisdiction. Examples:
  • Kenya: Food, Drugs and Chemical Substances Act (Cap 254); Public Health Act (Cap 242); Alcoholic Drinks Control Act 2010
  • United Kingdom: Food Safety Act 1990; Licensing Act 2003

Supervisory responsibilities:

• Monitor junior staff compliance with safety procedures
• Conduct safety briefings before shifts
• Lead emergency evacuation if required
• Investigate and report incidents
• Conduct risk assessments

Supervisory responsibilities for PPEs and hygiene:

• Monitor junior staff compliance with PPE requirements
• Ensure cleaning procedures are followed to standard
• Conduct safety briefings on cleaning and hygiene

Supervisory responsibilities for bar surfaces and storage:

• Monitor cleanliness of all bar surfaces
• Ensure expiry dates are checked and stock rotated
• Oversee food storage and preservation standards

Supervisory responsibilities for industry awareness:

• Monitor industry trends and share knowledge with team
• Lead sustainability practices in bar operations

LO2: Know how to prepare the bar area, equipment, and ingredients for service

Advanced equipment fault diagnosis:

• Blender: motor issues, blade problems, overheating
• Ice machine: not producing, poor quality ice, blockages
• Pourers: clogged, inconsistent flow
• Refrigeration: temperature fluctuation, not cooling

Advanced ingredient preparation:

• Infused syrups: fruit, herbs, spices; steeping, straining, bottling
• House-made bitters: herbal blends, alcohol extraction
• Shrubs (drinking vinegars): fruit, sugar, vinegar; fermentation, bottling

Demand forecasting:

• Analysing service patterns, reservations, events
• Planning for busy periods, stock adjustments

Bar stock management:

• Implement stock management systems
• Conduct variance analysis: expected vs actual usage
• Manage par levels and reorder points
• Oversee requisition processes

Bar equipment management:

• Establish equipment cleaning and storage standards
• Monitor equipment condition and schedule maintenance

LO3: Know how to interact with customers to take orders and provide information

Complex customer requirements:

• Allergies: detailed questioning, clear communication
• Dietary preferences: vegan, low sugar, low alcohol
• Spirit preferences: premium, specific brands, production methods
• Flavour profile recommendations: based on customer preferences

Advanced sales techniques:

• Building a round of multiple drinks
• Matching cocktails to food pairings
• Promoting premium spirits and seasonal specials

Complaint handling:

• Drink not to taste: adjust or remake
• Service timing issues: acknowledge, expedite, compensate if needed
• Pricing disputes: explain, involve supervisor if needed

LO4: Know the principles of advanced mixology techniques

Advanced shaking techniques:

• Dry shake (no ice): for egg white cocktails; emulsifies proteins, creates silky foam (e.g., Whiskey Sour)
• Reverse dry shake: shake with ice, discard ice, shake without ice; enhanced aeration, colder temperature
• Hard shake (Japanese style): more aggressive, rapid aeration, finer foam

Clarification and filtration:

• Milk washing: adding milk to cocktail, curdling, straining through coffee filter; removes tannins, adds smooth mouthfeel
• Agar clarification: gelling with agar, straining; ultra-clear cocktails
• Basic filtration: coffee filters, cheesecloth, fine mesh strainers

Infusion and fat-washing:

• Fat-washing: infusing spirits with fat (bacon bourbon, butter whisky), freezing, filtering; adds savoury notes
• Fruit/herb infusion: steeping ingredients in spirits for 24-72 hours
• Rapid infusion: using cream whipper (nitrous oxide) for 5-10 minute infusions

Molecular mixology basics:

• Foams: using soy lecithin or xanthan gum to create air; flavour foams for cocktail topping
• Gels: agar or gellan gum; flavoured gels as garnish or drink component
• Spherification: reverse spherification (calcium bath); caviar-like spheres

Free-pouring:

• Advantages: speed, efficiency, consistency (with practice)
• Disadvantages: risk of over-pouring, inconsistency without regular testing, legal implications
• Legal requirements: weights and measures local legislation, requirement for calibrated measures
• Speed pourers: types (plastic, metal, with/without ball bearings), fitting, cleaning
• Stun cut-off: the technique of stopping the pour cleanly without drips
• Pour testing: counting method (e.g., 4-count = 1 oz / 25ml), use of jiggers for testing, regular calibration

Refractometer:

• Purpose: measure Total Dissolved Solids (TDS) and calculate extraction yield
• Use: calibrate, place sample, read, interpret
• Application: quality control in advanced mixology

LO5: Know the principles of cocktail development and flavour balancing

Cocktail family structures:

Flavour balancing:

• Sweet: simple syrup, honey, agave, liqueurs, fruit juices
• Sour: citrus (lemon, lime, grapefruit), vinegar in shrubs
• Bitter: bitters, amaro, Campari, Aperol, grapefruit peel
• Savoury: herbs, olive brine, tomato juice, umami from soy
• Spicy: ginger, chilli, peppercorns, wasabi

Recipe specification writing:

• Standardised format: name, category, glassware, garnish, method, ingredients (ordered by use, with measures)
• Example: | Margarita | Classic | Glass: coupette | Garnish: lime wheel | Method: shake | Tequila 50ml, Triple Sec 20ml, Lime juice 25ml |

Costing:

• Portion cost: sum of (ingredient cost per ml × ml used)
• Pour cost percentage: portion cost ÷ selling price (target 18-25% for cocktails, 15-20% for spirits)
• Suggested selling price: portion cost ÷ target pour cost
• Gross profit: selling price - portion cost

Flavour profiling of spirits and liqueurs:

• Vodka: neutral, clean, can carry other flavours
• Gin: juniper-forward, botanical notes (citrus, spice, floral)
• Rum: varies by origin; light (sweet, caramel), dark (rich, molasses), spiced (vanilla, spice)
• Tequila: agave notes, earthy, spicy (reposado, añejo adds oak/vanilla)
• Whisky: varies by region; smoky (Islay), sweet/caramel (Bourbon), fruity/spicy (Rye)
• Triple Sec: orange, sweet, citrus
• Vermouth: herbal, wine-based, bitter-sweet
• Amaro: bitter, herbal, complex
• Coffee liqueur: coffee, chocolate, sweet, bitter

Still room beverages (awareness):

• Tea, coffee, and chocolate are prepared in bar environments, particularly in hotels and restaurants (refer to ICM Barista Skills qualifications for detailed preparation methods)
• Bartenders may be required to prepare these beverages; learners should be familiar with basic preparation and service

Non-alcoholic dispense bar beverages:

• Mineral water
• Aerated water
• Fruit juices
• Syrups
• Squashes
• Smoothies
• Vegetable juices

Alcoholic beverages:

• Wines
• Spirits
• Beers
• Bitters
• Liqueurs
• Cider and perry
• Aperitifs

Garnishes:

• Jelly crystals

Mocktails:

• Shirley Temple

Cocktails:

• Bloody Mary
• Screwdriver
• Whisky Sour
• Pink Gin
• Old Fashioned
• Piña Colada

Mocktail and Cocktail Glassware:

• Brandy balloon
• Paris goblet
• Champagne saucer

LO6: Know the principles of bar operations, stock management, and costing

Stock control:

• Inventory counting methods: perpetual (continuous) vs periodic (scheduled)
• Par level calculation: usage per period plus safety stock
• Variance analysis: expected usage vs actual usage (positive = waste/theft, negative = over-pouring/errors)

Waste management:

• Spillage tracking: over-pouring, dropped bottles, wasted ice
• Spoilage: expired juices, oxidised syrups, wilted garnishes
• Over-pour prevention: jigger use, free-pour calibration
• Using whole fruit: zest then juice, use pulp for purees

Workstation setup (mise en place):

• Speed rail arrangement: most-used spirits at fingertips
• Well setup: jiggers, strainers, spoons, muddlers in logical order
• Garnish station: pre-cut, refrigerated, labelled
• Glassware placement: within reach, organised by type

LO7: Know how to apply advanced responsible alcohol service and lead compliance

Advanced intervention techniques:

• Assessing intoxication levels: BAC estimation
• De-escalation techniques: calm voice, open posture, non-threatening language
• Team-based refusal: manager called to support bartender
• Customer exit procedures: taxi, safe ride, contact person

Legal compliance:

• Licensing law requirements: varies by jurisdiction; centres may reference local legislation
• Underage sale prevention: ID checking, unacceptable IDs, refusal procedure
• Documentation: incident reports, refusal logs, accident reports

Training junior staff:

• Demonstrating responsible service standards
• Observing and providing feedback
• Documenting training and sign-off

LO8: Know how to supervise bar service and lead a team

Task delegation:

• Assigning positions: bartender (making drinks), bar back (stocking, cleaning), service bartender (service tickets), cashier
• Balancing workload during peak periods
• Managing ticket times and customer wait expectations

Team leadership:

• Pre-shift briefing: specials, low stock, large bookings, team roles
• During-service coordination: calling out orders, requesting support
• Post-shift debrief: what went well, what to improve

Event bartending:

• Mobile bar setup: equipment, ingredients, glassware, water supply, waste management
• Volume service: batching cocktails, pre-mixed ingredients, efficient pouring
• Event customer service: managing queues, polite urgency, handling VIPs

Training:

• Demonstrating techniques: shaking, stirring, muddling, layering
• Providing constructive feedback
• Training documentation: skills checklists, sign-off

Complaint resolution documentation:

• Recording complaint details: date, time, customer, issue
• Documenting actions taken: resolution, escalation, follow-up
• Implementing follow-up: customer contact, service recovery, team debrief

LO9: Be able to work safely, hygienically and effectively in a bar environment with supervisory oversight

Supervisory responsibilities:

• Monitor junior staff compliance with safety procedures
• Conduct safety briefings before shifts
• Lead emergency evacuation if required
• Investigate and report incidents
• Conduct risk assessments
• Ensure all team members follow hygiene and safety standards

Safe working practices:

• All Level 2 safe working practices
• Plus: ensuring junior staff follow safe practices
• Plus: conducting safety briefings

Personal hygiene standards:

• All Level 2 personal hygiene standards
• Plus: ensuring junior staff follow hygiene standards
• Plus: monitoring team member compliance

Supervisory responsibilities for food handling and storage:

• Monitor junior staff compliance with food handling procedures
• Verify temperature monitoring records
• Ensure FIFO rotation, date labelling, and allergen separation are followed
• Supervise correct storage of perishable ingredients

Supervisory responsibilities for cross-contamination prevention:

• Implement designated equipment for allergen-free drinks
• Monitor colour-coding: cloths, chopping boards, utensils
• Ensure cleaning between tasks is carried out
• Verify clear communication with customers regarding allergens
• Monitor labelling of prepared ingredients and allergens

Supervisory responsibilities for sustainability:

• Lead waste reduction practices: whole fruit use, portion control, over-pour prevention
• Monitor recycling procedures: glass, cardboard, cans, plastic
• Ensure energy conservation: switch off equipment when not in use
• Monitor water conservation: fix dripping taps, efficient glass washing

Supervisory responsibilities for customer service:

• Monitor greeting standards and customer acknowledgement
• Supervise order taking accuracy and modification recording
• Oversee complaint handling and follow-up
• Monitor sales techniques (upselling, suggestive selling, cross-selling)

Supervisory responsibilities for team communication and checklists:

• Lead communication calls (“Behind you”, “Heard”, “Ordering”)
• Delegate tasks during busy periods
• Verify completion of opening, handover, and closing checklists

LO10: Be able to prepare the bar area, equipment, and ingredients for service

Bar opening duties:

• With professional standard and anticipation of service requirements

Bar stock management:

• Oversee bar stock sheet preparation and opening stock taking
• Monitor expiry date checking and stock rotation
• Review bar requisition lists and approve orders
• Supervise re-stocking of non-alcoholic beverages, alcoholic beverages, and food items
• Ensure ice trays are refilled

Diagnosing and resolving faults:

• Blender: motor issues, blade problems, overheating
• Ice machine: not producing, poor quality ice, blockages
• Pourers: clogged, inconsistent flow
• Refrigeration: temperature fluctuation, not cooling

Advanced ingredient preparation:

• Infused syrups: fruit, herbs, spices
• House-made bitters: herbal blends, alcohol extraction
• Shrubs, drinking vinegars: fruit, sugar, vinegar

Opening documentation:

• Equipment checks, temperature logs, stock counts
• Calibration records: grinder, machine temperature, water quality
• HACCP records: temperature logs for refrigerated storage, cleaning schedules

LO11: Be able to interact with customers to take orders and provide information

Complex requirements:

• Allergies: detailed questioning, clear communication
• Dietary preferences: vegan, low sugar, low alcohol
• Spirit preferences: premium, specific brands, production methods
• Flavour profile recommendations: based on customer preferences

Detailed information:

• Flavour profiles, production methods, origin, ABV, allergens
• Matching cocktails to food pairings

Sales techniques:

• Building a round of multiple drinks
• Promoting premium spirits and seasonal specials

Complex orders:

• Multiple drinks, modifications, rounds
• Accurate recording and efficient processing

Complaint handling:

• Drink not to taste: adjust or remake
• Service timing: acknowledge, expedite, compensate
• Pricing disputes: explain, involve supervisor

LO12: Be able to assemble and serve cocktails using advanced mixology techniques

Advanced shaking techniques:

• Dry shake: no ice; for egg white cocktails, Whiskey Sour
• Reverse dry shake: shake with ice, discard ice, shake without ice
• Hard shake: Japanese style, aggressive, rapid aeration

Infused spirits:

• Fat-washing: infusing spirits with fat (bacon bourbon, butter whisky)
• Fruit/herb infusion: steeping ingredients in spirits for 24-72 hours

Mocktails:

• Advanced non-alcoholic versions using house-made syrups, clarified juices

Recipe adjustment:

• Adjusting sweetness, acidity, or strength based on customer preference

Supervisory responsibilities for beverage preparation:

• Train junior staff on preparation of non-alcoholic dispense bar beverages
• Monitor quality of non-alcoholic dispense bar beverages
• Train junior staff on preparation of alcoholic beverages
• Monitor quality of alcoholic beverages
• Supervise polishing of mocktail and cocktail glasses
• Ensure post-service duties are completed to standard
• Supervise junior staff during beverage preparation, providing real-time feedback and quality control

LO13: Be able to develop and cost original cocktails using flavour balance theory

Classic cocktail ratios:

• Sour: 2:1:1 (spirit:sour:sweet)
• Old Fashioned: 2:0.5:0.25 (spirit:sugar:bitters)
• Highball: 1:3 (spirit:mixer)

Flavour balancing:

• Sweet, sour, bitter, savoury, spicy; all five elements in each cocktail

Signature cocktail:

• Original name, ingredient list, menu description
• Recipe testing and refinement

Costing:

• Portion cost calculation
• Pour cost percentage (18-25% target)
• Recommended selling price
• Gross profit calculation

Recipe specifications:

• Standardised format: name, category, glassware, garnish, method, ingredients

LO14: Be able to manage bar operations including stock control, costing, and waste management

Stocktake:

• Complete bar stocktake and identify variances against par levels
• Inventory counting: perpetual vs periodic
• Variance analysis: expected vs actual usage

Pour cost calculation:

• Individual cocktails and overall bar performance
• Target range: 18-25% for cocktails

Wastage monitoring:

• Spillage tracking: over-pouring, dropped bottles, wasted ice
• Spoilage: expired juices, oxidised syrups, wilted garnishes
• Using whole fruit: zest then juice, use pulp for purees

Workstation setup:

• Speed rail arrangement: most-used spirits at fingertips
• Well setup: jiggers, strainers, spoons, muddlers
• Garnish station: pre-cut, refrigerated, labelled
• Glassware placement: within reach, organised by type

Shift handover:

• Complete shift handover: specials, low stock, large bookings, team roles
• End-of-day financial reconciliation: counting float, reconciling sales

Post-service duties:

• Oversee closing bar stock procedures
• Monitor cleaning and drying of equipment
• Ensure equipment is stored correctly
• Oversee waste disposal procedures

LO15: Be able to apply advanced responsible alcohol service and lead compliance

Intervention techniques:

• Assessing intoxication levels: BAC estimation
• De-escalation techniques: calm voice, open posture, non-threatening language
• Team-based refusal: manager called to support bartender
• Customer exit procedures: taxi, safe ride, contact person

Legal compliance documentation:

• Incident reports: date, time, description, witnesses, actions taken
• Refusal logs: date, time, reason, description
• ID checks: recording of checks

Note: Documentation requirements may vary by jurisdiction; centres may reference local legislation.

Training junior staff:

• Demonstrating responsible service standards
• Observing and providing feedback
• Documenting training and sign-off

Incident reports:

• Complete incident reports and manage post-incident procedures
• Accurate recording, reporting to management, follow-up actions

LO16: Be able to supervise bar service and lead a team

Task delegation:

• Assigning positions: bartender, bar back, service bartender, cashier
• Balancing workload during peak periods
• Managing ticket times and customer wait expectations

Team leadership:

• Pre-shift briefing: specials, low stock, large bookings, team roles
• During-service coordination: calling out orders, requesting support
• Post-shift debrief: what went well, what to improve

Mobile bar setup:

• Equipment, ingredients, glassware, water supply, waste management
• Volume service: batching cocktails, pre-mixed ingredients, efficient pouring
• Event customer service: managing queues, polite urgency, handling VIPs

Training junior staff:

• Demonstrating techniques: shaking, stirring, muddling, layering
• Providing constructive feedback
• Training documentation: skills checklists, sign-off
• Delivering formal training sessions on cocktail techniques and service standards, including assessment and documentation

Complaint resolution:

• Listen, apologise, take action, follow up, document outcomes
• Documenting customer complaint resolutions and conducting post-incident team debriefs