Courses for Professionals

Hospitality is a very competitive sector. A person working professionally within this industry should obtain an in-depth knowledge throughout their lifetime, whilst constantly adjusting and adapting in order to meet the demands of the business. This knowledge will be gained through the achievement of new competences, new visions and new skills.

A tailored proposal that will cover all the needs of professionals working in the Horeca sector.

A commitment to develop new areas of knowledge, in a strict, accurate, and practical sense in order to make you grow professionally. Master the most cutting-edge techniques in pastry applied to the emotional bartending.

The timetable will be sent the students

Courses are aimed at: Graduates in Culinary, and Restoration, anyone interested in high bartending or hospitality (sommeliers, waitering staff…) anybody willing to update and add new skills and knowledge.
It would be preferable to have a minimum of one years experience as a bartender, pastry chef or chef.


  • Master both the classic and the up to date cocktail and pastry techniques.
  • Developing of creative and gastronomical skills to elaborate auteur cocktails and unique recipes (spirits, bitters, etcetera…)
  • Distinguish and to put into practice every culinary option into cocktail-making; both sweet drinks, blends or savory pairings.
  • Know the basics of the business of bar management and its elaborations.

We guarantee you will learn new techniques to become a great bartender or Pastry Chef, which will lead you towards new job opportunities.
Others job opportunities would be business management,becoming a brand ambassador or developing new products.

The training programme will go through the following areas of expertise.

Dehydration: What will we learn?Extraction of water in different liquid or solid textures to get astonishing results like Ratafía sugar.

Caramelisation: What will we learn? Caramelisation is the oxidation of sugar, a very common process in cooking due to the pleasant flavour and brown tones obtained. As the process is happening, the volatile compounds are released and the characteristic candied flavour is created. Lime dust candy is a product of caramelisation.

Permeation: What will we learn? Creating a substance, usually a liquid; that attaches to the surface of a body.An example of thistechnique is the permeation of mini apples or mini watermelons.

Textures: What will we learn? Thanks to cutting edge pastry techniques you have the opportunity to get to knowa brand new world of fresh and unknown textures in cocktail making like edible orange crème.

Pastry Elements: What will we learn? You will discover plenty of pastry products we use in cocktails and vice verse. The secret is knowing how to use them. Firings, pastry elaborations and solid textures:What will we learn?Putting into practice all these elaborations and baking processes with the different textures for your plating techniques.

Macerations: What will we learn? Maceration is the extraction method of the active substances from a plant into a liquid. Depending of the duration of the maceration the outcome will differ.We will try hundreds of macerations on this course.

Kombucha: What will we learn? To elaborate our own kombucha. Kombucha, also known as Manchurian mushroom, manchuarian tea o chinese mushroom, it is a fermented drink with a mild acidic flavour it is sweetened and fermented by a gelatinous colony of microorganisms (Medusomycesgisevi, strains of Bacterium xylinum, Gluconobácteroxydans and other similar varieties of yeasts like Ascomicetos, Saccharomycodesludwigii, Saccharomyces cerevísiae, Schizosaccharomycespombe, Pichiafermentans and Zygosaccharomycesbailii).

Foams: What will we learn? Foam is a layer of globular liquid cloistering steam or gas.You will learn how to make foams from different products.

Cookies: What will we learn?Cookie (from the french term galette) is a small, plain culinary product, sweet, baked, usually made from a base of flour, sugar, butter, or different types of oils or fats.We will bake cherry tree wood flavoured cookies.

Obulato: What will we learn? It is said in Spain that Obulato is a product of potato starch and is presented in many ways: wafer, cones, squared layers, and moulds like the ones for muffins… The obulato is an edible fine paste, tasteless, odourless and transparent and very widely used in the kitchen, both for sweet or savoury recipes. We will learn on this course how to texturise and present them.

Nitrogen: What will we learn?Liquid nitrogen is pure nitrogen in a liquid state at the same or lower temperature than its boiling point, which is -195,8 °C. It is colorless and odourless.We use it to make instant ice creams. The possibilities are endless.

Chocolate cremoso: What will we learn? Through the introduction to chocolate we will work on a variety of cremosos within the context of the world of cocktails.

Spirits and universal beverages like mezcal:  What will we learn? Firstly the composition of the spirits, tasting notes and its organoleptic properties in order to be familiarized with it and to know how to play with its range of flavours. You will learn how to use your own organoleptic range.

Food decoration: What will we learn? To use and put into context all these brand new textural opportunities for every decoration.

Internationalclassic cocktails: What will we learn? To know the origin and the ABC of the variety of cocktails, from the classics to the elaboration of the cocktails of the future. Signature cocktails. What will we learn? Every student would be able to give his own interpretation of a cocktail from his perspective.

Creative cocktails and gastrococktails: What will we learn? How to combine the two worlds of cocktails and cooking.

For further information check the courses plan on this link.

The full cost of 2017-2018 edition is: 500 €per student (excluding VAT) to be paid as it follows:

  • 250 € When an application is submitted, a week before the start of the course.
  • The 50% of the remaining amount, which would be 250 €, when you receive the confirmation of your application, a week before the start of the course.

Payments shall be made by bank transfer once the application has been accepted.


80-20 ml believes in an admission system whose goal isto make sure that our students achieve the academic level and personal skills needed to overcome an strict and innovative study plan.
An admission committee will be the one in charge of the selection of the successful candidates.


The students interested in participating may submit the application online and pay the fees.
Furthermore, the following documentation should be sent to Info@80-20ml

  • Curriculum Vitae
  • 1 passport size photo
  • Copy of ID or Passport
  • Cover Letter
  • Academic certificate accrediting the studies received (academic records, diploma, degree or any other relevant proof)


The interview is also designed to evaluate the ability of the candidate according the motivation and learning targets.


The fees for the reservation of the place will be sent to the successful candidates to formalise the registration.

It is important to highlight that:
The deadline for the submission of the applications will be open until all vacancies are filled. The maximum number of students will be 6 for these courses. 
In case of foreign students, The Certificate of Registration and all the facilities necessary for the Visa processing procedures will be available once the reservation for the place has been paid.