ICM Level 2 Award in Bartending and Mixology

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

Common workplace hazards:

• Slips and spills: wet floors, spilled drinks, ice, broken glass
• Manual handling: lifting kegs, crates, bottles, heavy stock
• Electrical: blenders, refrigerators, ice machines near water
• Glass breakage: glasses, bottles, risk of cuts
• Chemical: cleaning agents, sanitisers, glass wash chemicals

Health and safety procedures:

• Broken glass procedure: brush and dustpan, never hands; separate bin for broken glass
• Manual handling: safe lifting; bend knees, straight back, feet shoulder-width apart; asking for help, team lifting
• Fire regulations: location of extinguishers, evacuation routes, assembly point
• First aid: location of first aid kit, first aider identification, treating cuts and burns
• Accident reporting: accident book location and completion, reporting to supervisor, near-miss reporting

Personal hygiene standards:

• Clean clothing: clean apron/uniform daily, non-slip shoes, hair tied back or netted
• Handwashing: wet, soap, 20 seconds, rinse, dry with paper towel; when to wash: before starting, after touching face/hair, after handling waste, after cleaning, after handling money
• Illness reporting: vomiting, diarrhoea, infected wounds; not permitted to handle food/drink; 48-hour symptom-free rule
• No jewellery: on hands/wrists (rings, bracelets, watches)
• Cover cuts and grazes: waterproof blue plaster

Personal Protective Equipment (PPEs):

• Black leather low-heeled shoes
• Black trouser/skirt
• Bowtie
• Half coat
• Waiter’s cloth

Cleaning equipment and materials:

• Cleaning equipment: mops, mop buckets, dust pan and brush, brooms, soft brush, hard brush, dust bin
• Cleaning materials: detergent, sanitizers, wipes, cleaning cloths, dust bin liners

Bar cleaning procedures:

• High dusting
• Sweeping
• Low dusting
• Damp dusting
• Cleaning the floor

Expiry dates:

• Best before date
• Use by date
• Expiration date
• Sell by date

Bar surfaces:

• Counter tops
• Table tops
• Shelves

Food storage and preservation:

• Temperature control
• Date labelling
• FIFO rotation
• Allergen separation

Industry knowledge and trends:

• Current trends in mixology and bartending
• Consumer preferences and emerging ingredients
• Sustainable practices in bar operations

Allergen awareness:

Common allergens in bars:

• Nuts: syrups, orgeat, nut-based liqueurs, garnishes
• Dairy: cream, milk, yoghurt in some cocktails
• Eggs: egg white in 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
• Labelling
• Separate workstations
• Clear communication with customers

Sustainability practices:

• Waste reduction: using whole fruit (zest then juice), portion control, minimising over-pouring
• Recycling: glass bottles, cardboard, cans, plastic
• Energy conservation: switching off equipment when not in use, efficient refrigerators
• Water conservation: fixing dripping taps, not leaving taps running unnecessarily, efficient glass washing

Teamwork and communication:

• Communication calls: “Behind you” (when passing behind colleague), “Heard” (acknowledged), “Ordering: two margaritas”
• Supporting colleagues: restocking someone else’s station when quiet, stepping in to help when orders back up, asking for help when needed
• Handovers: communicating stock levels, equipment faults, customer issues to next shift
• Checklists: opening, handover, closing; complete and sign off

Legislative Framework:

• Public health
• Food hygiene
• Food safety
• Responsible alcohol service
• 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 (for centres operating in the UK or seeking UK comparability)

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

Bar equipment:

Glassware:

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Ingredients and storage:

• Fresh fruit: refrigerated below 5°C, washed before use
• Fruit juices: fresh or packaged, refrigerated after opening, check expiry
• Syrups: refrigerated after opening, date labelled
• Alcohol: ambient temperature, secure storage (locked if required), FIFO rotation
• Mixers: sodas, tonics, ginger beer; ambient, check carbonation

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

Customer service elements:

• Greeting: acknowledge within 60 seconds, eye contact, smile, verbal greeting
• Active listening: paying attention, noting modifications, repeating back
• Professional behaviour: polite, friendly, knowledgeable, confident

Information provision:

• Ingredients: what’s in the drink, allergens
• Characteristics: flavour profile; sweet, sour, bitter, savoury, spicy
• Measures: standard pour sizes (25ml/50ml)
• ABV: alcohol by volume, strength relative to other drinks
• Price: clear communication, no surprises

Sales techniques:

• Upselling: “Would you like that with premium vodka for an extra 200 KES?”
• Suggestive selling: “That mojito pairs really well with our beef sliders.”
• Maximising orders: “We also have a pitcher size if you’re sharing.”
• Cross-selling: “Would you like to see our food menu?”

LO4: Know the principles of cocktail assembly and mixology techniques

Mixing methods:

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Measuring:

• Jigger: 25ml/50ml standard sizes; fill to rim, level off
• Free-pouring: only where permitted; counted pour (e.g., 4-count = 1 oz / 25ml); regular calibration
• Standard pour sizes: single 25-30ml, double 50-60ml

Ice types:

• Cubed: standard, for most cocktails
• Crushed: for mojitos, mint juleps, frozen drinks
• Block/large cube: for spirits on the rocks, slow melting

Garnishes:

• Citrus wheels: lemon, lime, orange; cut 2-3mm thick, slit
• Citrus zest: peel strip, twist over drink, rub rim
• Cherries: skewer or drop
• Olives: skewer (1-3)
• Mint sprig: slap to release oils
• Salt/sugar rim: rub citrus on rim, dip in salt/sugar
• Jelly crystals

Common mixology mistakes and correction:

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Mocktails:

• Shirley Temple
• Virgin Mojito: muddled mint, lime, sugar syrup, soda water
• Virgin Piña Colada: pineapple juice, coconut cream, blended with ice
• Fruit sparkler: fresh fruit puree, soda water, mint garnish
• Creative soda combinations: ginger beer + lime + mint, sparkling water + fruit syrup + fresh berries

Cocktails:

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

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: soda water, tonic water, ginger ale
• Fruit juices
• Syrups
• Squashes
• Smoothies
• Vegetable juices

Alcoholic beverages:

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

LO5: Know how to apply responsible alcohol service and handle incidents

Legal framework:

• Legal drinking age: as defined by local legislation (e.g., 18 years in Kenya); check ID if customer appears under 25
• Permissible hours: as per local licensing laws
• Duty to refuse service: to anyone already intoxicated or underag

‍Identifying intoxication:

Refusal of service procedure:

1. Stop pouring; do not serve another drink
2. Offer water or soft drink instead
3. Politely explain: “I’m sorry, I can’t serve you any more alcohol tonight.”
4. Call supervisor or security if customer becomes aggressive
5. Complete incident report

Incident reporting:

• Contents: date, time, location, description, witnesses, actions taken, follow-up
• Logbook: for refused service and disorderly conduct
• Accident book: for injuries

LO6: Be able to work safely, hygienically and effectively in a bar environment

Safe working practices:

• Glass handling: never pick up broken glass with bare hands; use brush and dustpan; separate bin for broken glass
• Spill management: clean spills immediately; use wet floor signs
• Manual handling: safe lifting (bend knees, straight back, feet shoulder-width apart); ask for help with heavy items (kegs, crates)
• Electrical safety: check cables for damage; keep electrical equipment away from water; do not overload sockets; report faulty equipment
• Fire safety: locate fire extinguishers and fire blanket; know evacuation routes; know how to raise the alarm

Personal hygiene standards:

• Handwashing: before starting, after touching face/hair, after handling waste, after cleaning, after handling money
• Protective clothing: clean apron/uniform; non-slip shoes; hair tied back
• Illness reporting: vomiting, diarrhoea, infected wounds; not permitted to handle food/drink (48-hour symptom-free)
• No jewellery: on hands/wrists; cover cuts and grazes with waterproof blue plaster

Food handling and storing procedures:

• Temperature monitoring: check fridge temperature (below 5°C) at start and end of shift; record in log
• FIFO rotation: use older stock first; label and date all opened items
• Date labelling: label all opened juices, syrups, and perishable ingredients with opening date and discard by date
• Allergen separation: store allergen-containing ingredients separately; use designated equipment for allergen-free drinks

Cross-contamination prevention methods:

• Designated equipment for allergen-free drinks
• Colour-coding (cloths, chopping boards, utensils)
• Cleaning between tasks (sanitiser, hot water)
• Clear communication with customers (asking, informing)

Sustainable working practices:

• Waste reduction: use whole fruit (zest then juice); portion control; minimise over-pouring
• Recycling: glass bottles, cardboard, cans, plastic
• Energy conservation: switch off equipment when not in use; efficient refrigerators
• Water conservation: fix dripping taps; don’t leave taps running unnecessarily

Customer service techniques:

• Greeting: eye contact, smile, verbal greeting; acknowledge within 60 seconds
• Order taking: repeat order back to customer; note modifications (“Less sweet”, “Extra lime”, “No salt on rim”)
• Complaint handling: listen without interrupting; apologise sincerely; take action (replace drink, refund, call supervisor); follow up to ensure satisfaction
• Sales techniques: upselling, suggestive selling, cross-selling, promoting products

Teamwork and checklists:

• Communication calls: “Behind you”; “Heard”; “Ordering: two margaritas”
• Supporting colleagues: restocking, stepping in to help, asking for help
• Checklists: opening, handover, closing; complete and sign off

LO7: Be able to prepare the bar area, equipment, and ingredients for service

Bar opening duties:

• Don PPEs as per work requirements
• Assemble cleaning equipment and materials
• Carry out bar cleaning procedures: high dusting, sweeping, low dusting, damp dusting, cleaning the floor
• Sweep and mop bar floor
• Wipe down all surfaces: bar top, back bar, refrigerators
• Clean bar surfaces: counter tops, table tops, shelves
• Fill and check ice bins: use ice scoop, never glass
• Check and fill garnishes: citrus wheels, cherries, olives, herbs
• Restock straws, napkins, coasters
• Check glassware: clean, no chips/cracks
• Test blenders, shakers, pourers
• Check spirit stock and secure store, locked if required
• Prepare fresh juices (if applicable)
• Prepare bar stock sheet
• Take bar opening stock
• Check expiry dates labels
• Prepare bar requisition list
• Re-stock bar non-alcoholic beverages
• Re-stock bar alcoholic beverages
• Re-stock bar food items and supplies
• Refill ice trays
• Store bar equipment as per work procedures

Confirming equipment:

• Shakers: clean, undamaged, correctly assembled
• Jiggers: clean, accurate measurements
• Strainers: clean, undamaged
• Muddlers: clean, undamaged
• Blenders: clean, blade condition, motor function
• Pourers: clean, functioning, no blockages

Preparing ingredients:

• Fresh fruit: wash, portion, refrigerate
• Fruit juices: fresh squeeze or pour; refrigerate after opening
• Syrups: check stock, pump function, expiry dates
• Alcohol: check stock, secure storage, FIFO rotation

Customer area appeal:

• Bar stools clean and stable
• Bar top polished, free of stickiness
• Menus clean, not torn or stained
• Ambient lighting and music appropriate

LO8: Be able to interact with customers to take orders and provide information

Acknowledging customers:

• Acknowledge within 60 seconds; eye contact, verbal greeting
• Offer water or menu immediately
• Observe customer cues; busy/no rush, solo/group, celebrating

Providing accurate information (minimum 3 occasions):

• Ingredients: what’s in the drink, allergens
• Characteristics: flavour profile; sweet, sour, bitter, savoury, spicy
• Strength: ABV percentage or relative terms
• Price: clear communication

Assisting with choices:

• Upselling: “Would you like that with premium vodka for an extra 200 KES?”
• Suggestive selling: “That mojito pairs really well with our beef sliders.”
• Maximising orders: “We also have a pitcher size if you’re sharing.”

Recording orders:

• Repeat order back to customer
• Note modifications (“Less sweet”, “Extra lime”, “No salt on rim”)
• Follow workplace procedures (manual check pads, point of sale system)

LO9: Be able to assemble and serve cocktails using correct mixology techniques

Ensuring equipment clean:

• Check shakers, jiggers, strainers, muddlers, blenders, pourers
• Rinse equipment between cocktails to prevent cross-contamination

Selecting correct glassware:

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Assembling cocktails:

• Use jigger (25ml/50ml standard) for accurate measures
• Follow recipes accurately
• Use correct mixing method: shaken, stirred, blended, muddled, built, layered
• Use correct ice type: cubed, crushed, block

Mixing methods:

• Shaken: vigorous with ice (10-15 seconds); Margarita, Daiquiri
• Stirred: gentle with ice (30-45 seconds); Martini, Manhattan
• Blended: with crushed ice (15-20 seconds); Frozen Daiquiri, Piña Colada
• Muddled: pressing ingredients; Mojito
• Built: layered in glass; Gin & Tonic, Tequila Sunrise
• Layered: different densities; B-52

Finishing and serving:

• Garnishes: citrus wheels, citrus zest, cherries, olives, mint sprig, salt/sugar rim
• Accompaniments: stirrers, coasters, napkins
• Presentation: clean glass, no drips, garnish positioned correctly

Preparing mocktails:

• Virgin Mojito: muddled mint, lime, sugar syrup, soda water
• Virgin Piña Colada: pineapple juice, coconut cream, blended with ice
• Fruit sparkler: fresh fruit puree, soda water, mint garnish

Presenting drinks:

• Serve on coaster or napkin
• Present to customer with eye contact and smile
• Describe the drink if appropriate

Prepare still room beverages (awareness only):

• Tea, coffee, and chocolate: basic preparation and service
• Refer to ICM Barista Skills qualifications for detailed preparation methods

Prepare non-alcoholic dispense bar beverages:

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

Prepare alcoholic beverages:

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

Polishing glasses:

• Polish mocktail and cocktail glasses

Post-service duties:

• Taking closing bar stock
• Cleaning equipment and surfaces
• Drying equipment
• Storing equipment
• Waste disposal

LO10: Be able to apply responsible alcohol service and handle incidents

Checking customer age:

• Ask for ID if customer appears under 25
• Acceptable ID: national ID, passport, driving license or other locally recognised identification
• Refuse service if no valid ID

Recognising intoxication:

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Following legal responsibilities:

1. Stop pouring: do not serve another drink
2. Offer water or soft drink instead
3. Politely explain: “I’m sorry, I can’t serve you any more alcohol tonight.”
4. Call supervisor or security if customer becomes aggressive

Handling disorderly customers:

• Stay calm, speak quietly and firmly
• Do not argue or touch the customer
• Call security or police if necessary
• Document incident in logbook

Completing incident reports:

• Contents: date, time, location, description, witnesses, actions taken, follow-up
• Logbook: for refused service and disorderly conduct
• Accident book: for injuries