*California State APPROVED* Educator

for the Department of Rehabilitation

 

     

ENROLL at the #1 Rated Bartending School in CA for over 10 Years

ENROLL HERE

 

“This is an excellent course and it’s well worth the price. I researched all the programs in the area and online, and picked this class based on the yelp reviews and the professional website – I was not disappointed. From registration, to course materials and lectures, to finding a job, SCBS is 5 stars. After the class, they even hooked me up with my first bartending gig – a wedding – and I made back the entire cost of the class.”

~ Lauren Patterson, Riverside


google-5-star-rated-tree-service

Student Spotlight

travis

SCBS Graduate Travis Lesnesky quickly landed a job after graduating The Southern California Bartending School at the Regency Hotel in Costa Mesa, 2 years later he began bartending at the Pelican Hill Resort in Orange County. Through a connection made at this job, he met the 5th generation owner of Kettle One Vodka and was hired to be the exclusive on-call mixologist for the brand. The picture about is at the 325th Kettle One Anniversary Party in Orange County. Travis cleared 1K in tips at this event in just over 6 hours.
Our prestigious and reputable Bartending Program has gained the trust of the biggest venues and most popular liquor brands in the state. Enroll online and get started with a job that pays $100-1000/shift doing something fun and exciting!

Now Enrolling for Spring/Summer 2018!

 

 

 

 

Bartending News

January.2.2018

“FOOD & DRINK
The Best Bars in Las Vegas Right Now…

June.24.2017

“George Clooney sells Casamigos for 700 million..


January.12.2018

“The Top Cocktail Trends of 2018”…

Upcoming Courses

Mar 3

SAT 12-8pm

View Class Schedule

Mar 5
Mar 5

M-F 6-10pm

View Class Schedule

Bartender School Class Schedule

Drink of the Month

BURMESE MARGARITA

  • 1.5 oz Gran Centenario Plata Tequila
  • 3/4 oz Cointreau
  • 1 oz Fresh Lime
  • 2 oz Mango Nectar
  • Shake ingredients into a cocktail shaker with ice and strain over ice in a bucker. Serve with a salt rim and lime.

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