Finishing Course for Professional Barista – Blended Learning
Finishing Course for Professional Barista – Blended Learning
About Course
Learn the Barista program from the Basics to the advanced coffee crafting techniques through online and Face to face demonstration.
Course Content
Introduction
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What is Barista?
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TESDA Course Description
SESSION 1A
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Coffee 101
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Information Sheet 1.1-1 Introducing tools and equipment
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Information Sheet 1.1-2 THE ESPRESSO MACHINE (origin)
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Information Sheet 1.1-2 THE ESPRESSO MACHINE (parts)
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Information Sheet 1.1-3 TURNING ON & MAINTAINING THE MACHINE
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Information Sheet 1.1-4 IDENTIFYING PARTS AND FUNCTION OF THE ESPRESSO GRINDER
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Information Sheet 1.1-5 IDENTIFYING COFFEE BEANS
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Information Sheet 1.2-1 FACTORS AFFECTING EXTRACTION TIME
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Information Sheet 1.2-2 THE PORTAFILTER
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Information Sheet 1.3-1 PARTS AND ELEMENTS OF ESPRESSO
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Information Sheet 1.3-2 EXTRACTING AND EVALUATING ESPRESSO
03:12 -
Session 1A Quiz
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Session 1
00:00
SESSION 1B
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Information Sheet 2.1-1 Kinds of Milk
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Information Sheet 2.1-2 Preparing tools and equipment for steaming
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Information Sheet 2.2-1 THE FOAMING PROCESS
03:17 -
INFORMATION SHEET 2.3-1 THE STEAMING PROCESS
02:44 -
Information Sheet 3.2-1 IDENTIFYING CUPS AND ACCESSORIES FOR EACH BEVERAGE
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Information Sheet 3.2-2 PREPARING HOT ESPRESSO BASED BEVERAGES
03:33 -
Information Sheet 3.2-3 PREPARING COLD ESPRESSO BASED BEVERAGES
02:17 -
Information Sheet 4.1-1 Maintaining group head and plates
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Information Sheet 4.1-2 Maintaining steam system
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Information Sheet 4.2-1 MAINTAIN COFFEE GRINDER
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SESSION 2A QUIZ
SESSION 2 (OFFLINE CLASS)
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Session 2 Task Sheets
SESSION 3
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Session 3 Presentation
00:00 -
Information Sheet 3.1-1 Taking orders
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Information Sheet 5.1-1 Preparing and Familiarizing with the POS
04:45 -
Information Sheet 5.1-2 Recording Business transactions
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Information Sheet 5.1-3 Generating Daily reports
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Information Sheet 5.1-4 Entering new Items
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Information Sheet 5.1-5 CREATING POS DATABASE BACKUP
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Information Sheet 5.2-1 RECEIVING CASH PAYMENTS
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Information Sheet 5.3-1 Arranging cash funds
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Information Sheet 5.3-2 RECORDING EXPENSES
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Information Sheet 5.4-1 Monitoring Inventory
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Information Sheet 5.4-2 Requesting stocks
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SESSION 3 QUIZ
SESSION 4 (OFFLINE CLASS)
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Session 4 task sheets
SESSION 5
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Session 5 Presentation
04:01 -
Information Sheet 3.3-1 INTRODUCTION TO SPECIALTY COFFEE (Farming and process)
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Information Sheet 3.3-1 INTRODUCTION TO SPECIALTY COFFEE (Tasting)
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Information Sheet 3.3-2 USING THE VACUUM SYPHON
04:01 -
INFORMATION SHEET 4.3-1 CLEANING THE VACUUM SYPHON
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Information Sheet 3.3.3 USING THE V60 DRIPPER
03:13 -
Information Sheet 4.3-2 CLEANING THE V60
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Information Sheet 3.3.4 USING THE COFFEE PRESS
02:47 -
Information Sheet 4.3-3 CLEANING THE COFFEE PRESS
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Information Sheet 3.3.5 USING THE MOKA POT
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Information Sheet 4.3-4 CLEANING THE MOKA POT
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SESSION 5 QUIZ
SESSION 6 (OFFLINE CLASS)
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HOMEBREW 101
05:34 -
FUNDAMENTALS OF LATTE ART
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Session 6 Task Sheets
SESSION 7 (SKILL TEST)
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Skill test Checklist
COURSE EVALUATION
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Survey
SESSION 1: BARISTA & COFFEE
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Draft Lesson
00:00
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