Sky baggrund

Innovative cocktails - juice menu and kombucha

Contents:

We focus on current trends and work with taste, season and composition to create exciting alcohol-free alternatives with a gastronomic edge.
In the course you will learn to rethink elements for drinks and juice menus based on current trends. You will learn to implement guests' wishes and create storytelling based on sustainability, flavors and ingredients.


Target group:

Skilled employees or employees with experience who work with beverages in restaurants, hotels, cafes and bars/nightclubs.

Goal:

You will learn to:

  • Use innovative tools to rethink various elements for drinks

  • Identify current trends

  • Combining flavors

  • Using raw materials from nature to innovate drinks

  • Using sustainability principles in drink making

  • Recognize flavors, ingredients and drinks in connection with the development of business type, season and assortment

  • Develop and produce non-alcoholic and low-alcohol beverages

  • Select and use seasonal ingredients with a focus on taste and quality

  • Produce flavoring bases such as syrups, extracts and purees

  • Combine and balance sweetness, acidity, bitterness and aroma

  • Adapt classic drinks and apply new trends in beverage development

  • Apply sustainable principles in production with a focus on raw material utilization and less waste

  • Develop a seasonal beverage assortment that fits the company's concept and guests' wishes

  • Communicate the taste profile of the drinks and the history of the raw materials used

Innovative cocktails amu no: 49796
PERIODER
days: 3 date: 4/19/2027 - 4/21/2027
amu no: 49796
date: 4/19/2027 - 4/21/2027

teachers on the course

Anne Mai Seiberg
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contact persons

Gitte Faaborg Rasmussen
Education Secretary gira@techcollege.dk +45 7250 5271
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Lisa Høgaard Rahbek
Sales and business developer lira@techcollege.dk +45 2526 6691
Billede af medarbejder