Finishing Course for Professional Barista – Blended Learning

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About Course

Learn the Barista program from the Basics to the advanced coffee crafting techniques through online and Face to face demonstration.

Course Curriculum

Introduction

  • What is Barista?
  • TESDA Course Description

SESSION 1A

  • Coffee 101
  • Information Sheet 1.1-1 Introducing tools and equipment
  • Information Sheet 1.1-2 THE ESPRESSO MACHINE (origin)
  • Information Sheet 1.1-2 THE ESPRESSO MACHINE (parts)
  • Information Sheet 1.1-3 TURNING ON & MAINTAINING THE MACHINE
  • Information Sheet 1.1-4 IDENTIFYING PARTS AND FUNCTION OF THE ESPRESSO GRINDER
  • Information Sheet 1.1-5 IDENTIFYING COFFEE BEANS
  • Information Sheet 1.2-1 FACTORS AFFECTING EXTRACTION TIME
  • Information Sheet 1.2-2 THE PORTAFILTER
  • Information Sheet 1.3-1 PARTS AND ELEMENTS OF ESPRESSO
  • Information Sheet 1.3-2 EXTRACTING AND EVALUATING ESPRESSO
    03:12
  • Session 1A Quiz
  • Session 1
    00:00

SESSION 1B

  • Information Sheet 2.1-1 Kinds of Milk
  • Information Sheet 2.1-2 Preparing tools and equipment for steaming
  • Information Sheet 2.2-1 THE FOAMING PROCESS
    03:17
  • INFORMATION SHEET 2.3-1 THE STEAMING PROCESS
    02:43
  • Information Sheet 3.2-1 IDENTIFYING CUPS AND ACCESSORIES FOR EACH BEVERAGE
  • Information Sheet 3.2-2 PREPARING HOT ESPRESSO BASED BEVERAGES
    03:32
  • Information Sheet 3.2-3 PREPARING COLD ESPRESSO BASED BEVERAGES
    02:17
  • Information Sheet 4.1-1 Maintaining group head and plates
  • Information Sheet 4.1-2 Maintaining steam system
  • Information Sheet 4.2-1 MAINTAIN COFFEE GRINDER
  • SESSION 2A QUIZ

SESSION 2 (OFFLINE CLASS)

  • Session 2 Task Sheets

SESSION 3

  • Session 3 Presentation
    00:00
  • Information Sheet 3.1-1 Taking orders
  • Information Sheet 5.1-1 Preparing and Familiarizing with the POS
    04:45
  • Information Sheet 5.1-2 Recording Business transactions
  • Information Sheet 5.1-3 Generating Daily reports
  • Information Sheet 5.1-4 Entering new Items
  • Information Sheet 5.1-5 CREATING POS DATABASE BACKUP
  • Information Sheet 5.2-1 RECEIVING CASH PAYMENTS
  • Information Sheet 5.3-1 Arranging cash funds
  • Information Sheet 5.3-2 RECORDING EXPENSES
  • Information Sheet 5.4-1 Monitoring Inventory
  • Information Sheet 5.4-2 Requesting stocks
  • SESSION 3 QUIZ

SESSION 4 (OFFLINE CLASS)

  • Session 4 task sheets

SESSION 5

  • Session 5 Presentation
    04:01
  • Information Sheet 3.3-1 INTRODUCTION TO SPECIALTY COFFEE (Farming and process)
  • Information Sheet 3.3-1 INTRODUCTION TO SPECIALTY COFFEE (Tasting)
  • Information Sheet 3.3-2 USING THE VACUUM SYPHON
    04:01
  • INFORMATION SHEET 4.3-1 CLEANING THE VACUUM SYPHON
  • Information Sheet 3.3.3 USING THE V60 DRIPPER
    03:13
  • Information Sheet 4.3-2 CLEANING THE V60
  • Information Sheet 3.3.4 USING THE COFFEE PRESS
    02:47
  • Information Sheet 4.3-3 CLEANING THE COFFEE PRESS
  • Information Sheet 3.3.5 USING THE MOKA POT
  • Information Sheet 4.3-4 CLEANING THE MOKA POT
  • SESSION 5 QUIZ

SESSION 6 (OFFLINE CLASS)

  • HOMEBREW 101
    05:34
  • FUNDAMENTALS OF LATTE ART
  • Session 6 Task Sheets

SESSION 7 (SKILL TEST)

  • Skill test Checklist

COURSE EVALUATION

  • Survey