SCA BARISTA SKILLS FOUNDATION
Description
SCA Coffee Skills Program - SCA Barista Foundation
Coffee Lab Limited for SCA Coffee Skills Program Registered test center
Course Introduction:
The course was created by the SCA Specialty Coffee Association
It is divided into coffee introduction and 5 major subjects, including barista skills, extraction, green beans, roasting, and sensory
Each subject subject is divided into basic level, intermediate level and professional level, with a total of 16 courses, of which the content level is from shallow to deep.
Students who complete the course and successfully pass the exam will be issued the "SCA Specialty Coffee Association Coffee Skills Course Certificate" and obtain corresponding course credits
After successfully accumulating 100 credits, you can get an additional "SCA Coffee Skills Diploma Certificate"
Details:
Class language: Cantonese/English/Mandarin
Written test language: English or Simplified Chinese or other Languages (multiple choice)
Class and examination venue: Coffee Lab Workshop
Course features:
Small class teaching, experienced professor, relaxed learning atmosphere;
With the trendy coffee information, the content must not be rigid;
Courses from shallow to deep, making it easier for students to grasp the main points of assessment
Course Outline:
Barista Skills teaches the essentials practical skills needed behind the espresso bar such as how to set your grinder, make espresso, foam and texture milk for cappuccinos and create latte art as well as an exploration of health and safety issues, customer service protocols and basic business practices.
Barista Skills can be studied at three different levels within the SCA Coffee Skills Program:
Barista Skills Foundation The Barista Skills Foundation course allows learners to gain an introductory understanding of the coffee itself as well as foundational skills required to set a grinder, make espressos, foam and texture milk and latte art techniques as per SCA quality standards, while implementing health and safety practices and customer service. Practical learning objectives and activities prepare the learner to conduct key foundational tasks of a barista. A written exam tests theoretical knowledge based on Foundation course learning objectives.
Topic content overview
1.01 Coffee Beans
- The difference between Arabica and Robusta
- The Importance of Coffee Bean Freshness
- Effect of roasting degree on flavor
1.02 Espresso making process
- Espresso Brewing Recipe
- Grinder calibration and filling
- Loose powder and pressed powder tips
1.03 Sensory Analysis of Espresso Coffee
- Espresso extraction and flavor description
1.04 Espresso-based drinks menu
- Drink ingredients and preparation methods
1.05 Water quality
- Impact on brew quality and equipment functionality
1.06 Work area management and workflow
- Components of grinders and espresso machines
- How to operate coffee grinders and coffee machines safely
- Cleaning and layout planning of work areas
1.07 Extraction and brewing
- what is espresso
- A barista’s daily routine
1.08 Milk
- milk freshness
- Temperature control for frothing and steaming milk
1.09 Cleanliness, Health and Safety
- Safety and health work measures
- How to clean equipment
1.10 Customer Service and Cafe Operation
- Improvement of customer experience
1.11 Written Exam (Optional)
Cost:
HKD$2,500
Including the cost of materials and notes in the classroom
Enrollment fee, Examination fee and Certificate fee to be paid to SCA by student
Course discounts:
(I) For group registration of 2 people or more can enjoy $100 off per head
* The center will register personal information in the first lesson
* The center can provide an official receipt at the beginning of the course (Please specify)
咖啡師技能單元 咖啡師技能單元教授製作濃縮咖啡的重要實用技能：如何設定磨豆機，製作濃縮咖啡，製作卡布奇諾 的奶泡和牛奶質地，和拉花，同時探討健康和安全問題，顧客服務協議和基本營運實作。
SCA咖啡技能計畫的咖啡師技能課程分為三個等級：
咖啡師技能基礎課程 咖啡師技能基礎課程著重於磨豆機的設定，濃縮咖啡製作和打奶泡，以及卡布奇諾的牛奶質地。本課程讓學員對咖啡有 一個入門的了解，並在此基礎上建立打奶泡和拉花的實用技能，同時執行健康和安全實務與顧客服務。本堂課實用的學 習目標和實作練習使學員得以習得磨豆機的設定、濃縮咖啡的製作、打奶泡，製作出符合 SCA 奶泡品質標準的奶泡質 地，並正確的製作出符合 SCA 標準的以濃縮咖啡為基底的飲品。筆試則依據此基礎課程的學習目標進行理論知識的測驗。
內容概述
1.01 咖啡豆
- 阿拉比卡和羅布斯塔的區別
- 咖啡豆新鮮度的重要性
- 烘焙程度對風味的影響
1.02 濃縮咖啡製作流程
- 濃縮咖啡沖煮配方
- 磨豆機校正和填粉
- 散粉和壓粉技巧
1.03 濃縮咖啡的感官分析
- 濃縮咖啡的萃取和風味描述
1.04 以濃縮咖啡為基底的飲品菜單
- 飲品成分和調製方法
1.05 水質
- 對沖煮品質和設備功能的影響
1.06 工作區域管理和工作流程
- 磨豆機和義式咖啡機的組件
- 如何安全操作磨豆機和咖啡機
- 工作區域的清潔和佈置規劃
1.07 萃取和沖煮
- 什麼是濃縮咖啡
- 咖啡師的日常工作內容
1.08 牛奶
- 牛奶的新鮮度
- 打奶泡和蒸奶的溫度控制
1.09 清潔、健康與安全
- 安全和衛生工作措施
- 設備的清潔方法
1.10 顧客服務和咖啡館經營
- 客戶體驗的提升
1.11 筆試考試 (Optional)
*Also check other schedules for this course with us.
Please contact 9386-8490 if you have any questions
