We have the BHM 6th Semester Barista and Bartending Syllabus for the new course 2026.
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BHM 6th Semester Barista and Bartending Syllabus
Following are the BHM 6th Semester Barista and Bartending Syllabus:
Course Objective
This course is designed to provide students with a comprehensive understanding of the theory and practical skills required for successful careers in both barista and bartending roles.
Course description
The course covers essential knowledge about coffee, basic barista technique, bartending, basic mixology, alcoholic and non-alcoholic beverages, equipment operation, customer service, and hygiene standards.
Unit: 1 Introduction to Barista Skills. 4 LHs
Contents:
- Overview of the Coffee Industry.
- Types of Coffee Beans and Roasts.
- Coffee Brewing Methods.
- Espresso Basics
Unit: 2 Basic Barista Techniques 4 LHs
Contents
- Milk Frothing and Latte Art.
- Flavored Coffees and Specialty Drinks.
- Coffee Grinding and Bean Storage
Unit: 3 Introduction to Bartending 4 LHs
Contents
- History of Bartending.
- Types of Alcoholic and Non-Alcoholic Beverages.
- Bar Tools and Equipment.
- Basic Mixology Principles.
Unit: 4 Basic Mixology 4 LHs
Contents
- Cocktail Categories and Classics.
- Garnishes and Presentation.
- Specialty Cocktails and Signature Drinks.
Unit: 5 Customer Service and Communication 4 LHs
Contents
- Interacting with Customers.
- Handling Difficult Situations.
- Upselling Techniques.
Unit: 6 Hygiene and Safety in the Barista and Bartending Environment 4 LHs
Contents
- Food Safety and Hygiene Standards.
- Responsible Service of Alcohol.
- Emergency Procedures.
Practical 24 LHs
1: Espresso Machine Operation and Maintenance.
2: Basic Latte Art and Advanced Brewing Techniques.
3: Basic Drink Preparation and Mixing Techniques.l
4: Cocktail Preparation and Basic Mixology Techniques.
5: Customer Interaction and Service Simulation.
6: Hygiene and Safety Practices.
Hence, these are the BHM six Semester Barista and Bartending Syllabus.
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