Barista Program International Award in Barista Skills IVQ Level 2 Award in Barista Skills (7102-52), City & Guilds, London Course Plan History , Varieties, Characteristics & Processing methods Subject S No 01 02 03 Why Barista? The 4-3-2-1 Theory Set ups and Operational Work Flow 04 Professional Equipment and Ingredients 05 Green Beans - Grading & Storage 06 Roasting Basics - Effect of Roasting on Flavor 07 Sensory Evaluation - Aroma / Taste / Flavor 08 Cupping Protocol - Coffee Traits 09 Producing and Monitoring Quality Espresso 10 Grinding / Leveling / Tamping / Visual Evaluation 11 Extraction Theory - Different Brewing Methods 12 Decaffeinating 13 Different Coffee Based Beverages 14 New Trends in Coffee Based Beverages 15 Latte Art and Drawing Techniques 16 Hygiene, Handling of Equipment, Cleaning and Maintenance 17 The Coffee Shop - Elements for a Successful Business This program is designed for the aspiring Barista Professional & Entrepreneur who has no knowledge or experience in Coffee.
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Transcript
Barista P
rog
ram
International Award in Barista SkillsIVQ Level 2 Award in Barista Skills (7102-52), City & Guilds, London
Course Plan
History , Varieties, Characteristics & Processing methods
SubjectS No
01
02
03
Why Barista? The 4-3-2-1 Theory
Set ups and Operational Work Flow
04 Professional Equipment and Ingredients
05 Green Beans - Grading & Storage
06 Roasting Basics - Effect of Roasting on Flavor
07 Sensory Evaluation - Aroma / Taste / Flavor
08 Cupping Protocol - Coffee Traits
09 Producing and Monitoring Quality Espresso
10 Grinding / Leveling / Tamping / Visual Evaluation
11 Extraction Theory - Different Brewing Methods
12 Decaffeinating
13 Different Coffee Based Beverages
14 New Trends in Coffee Based Beverages
15 Latte Art and Drawing Techniques
16 Hygiene, Handling of Equipment, Cleaning and Maintenance
17 The Coffee Shop - Elements for a Successful Business
This program is designed for the aspiring Barista Professional & Entrepreneur who has no knowledge or experience in Coffee.
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