Foundation in Barista Skill Training Outline

Programme Objective

  • To provide access for rural youths to undergo specific skills training
  • To increase supply of skilled workforce to the industry
  • To reduce unemployment rate

Entry Requirement

  • Youths aged 16 – 25 years old from rural areas
  • Able to read and write

Training Duration

Full time basis (5 days : 9am – 5pm) 2 weeks course

Certification

  • Lighthouse Coffee Academy Certificate SCAE (Specialty Coffee Association of Europe)
  • Foundation Barista Skill Certificate :
  • *If student pass written and practical test from SCAE
  • *Obtain SCAE membership
COURSE OUTLINE
Module Course
Module 1 Introduction of Coffee Beans

  • Understanding of coffee
  • Where & how it was discovered and first cultivated, roasted
  • Understanding of the significant species, their flavour and aromatic
  • Where coffee trees grow?
  • What is the process from coffee tree to beans?
  • Understand decaffeination processes
  • Module 2 Understand Roasting & Blending

  • Understanding of the roasting process
  • Preferred roast level darkness
  • Understand roasting for espresso and brewing
  • Module 3 Type of Coffee Maker & Espresso Equipment

  • Understand espresso machine and brewing equipment
  • Importance of coffee grinder and effects on flavour deterioration
  • Module 4 Extracting Perfect Espresso

  • Gain a detailed understanding of the fundamentals of proper extraction
  • Importance of the grind; testing its consistency by touch & test extraction (volume, time, steam diameter & crema color)
  • Understanding what is over or under extractions; and how to diagnose your espresso
  • What is the right amount of ground coffee used in your espresso and learn the tamping technique to get the perfect espresso
  • Module 5 Art of Steaming & Foaming Milk

  • Gain a detailed understanding of the fundamentals of proper steaming and foaming
  • Hands-on session and understanding the milk steaming technique
  • Module 6 Espresso Bar Drinks

  • Understand proper espresso beverages in F&B today
  • Hands-on coffee making session – espresso (straight shot), espresso macchiato, long black, cappuccino, cafe latte, cafe mocha, flavoured latte
  • Menu development
  • Implementing creative menu
  • Demonstration and hands-on session how to perform latte art
  • Module 7 Handling Customer Service & UnderstandCafe Procedure

  • Hygiene in cafe
  • Cafe set up and bar management
  • Customer service
  • How to express your coffee knowledge to your customer
  • Daily outlet procedure
  • Module 8 Cleaning, Maintenance & Safety

  • Daily maintenance for commercial espresso machine and grinder
  • Clean up your bar and workstation
  • Back flushing & cleaning components – group screen & shower screen, port filters, port filter baskets, steam wand
  • Safety - be aware of potential hazards associated
  • with the equipment
  • The application form along with the above mentioned documents should be emailed to info@exportacademy.net or fax to 03 8066 6152.

    Secretariat

    Malaysian Export Academy
    86, Jalan BP 7/8,
    Bandar Bukit Puchong,
    47120 Puchong, Selangor

    For more details, please contact

    Nurjihan : 017 - 2631 057
    Amira : 011 - 2881 5426
    Email: amira@skills.asia
    nurjihan@asifgroup.com
    bd.mexa@gmail.com

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