Barista Course Syllabus

Una Skills Training and Assessment Center (UTAC) Inc.
#5 A&E Complex, San Jose Drive, Poblacion, Alaminos City, Pangasinan

Tel. No. 0926-529-7518; 0927-678-6918
email address: utac2019@yahoo.com
BST
COURSE SYLLABUS
BARISTA
INSTRUCTOR:
OFFICE LOCATION:
OFFICE HOURS: PHONE NO.:
CLASS TIME: EMAIL ADDRESS:
I. COURSE DESCRIPTION:
This course is designed to enhance the knowledge, skills and attitude in BARISTA NC II in accordance with industry standards. It covers core competencies on
preparing espresso, texture milk, prepare and serve coffee beverages, perform basic maintenance of machines and equipment and perform basic cashiering and general
control procedures..
II. LEARNING OUTCOME:

By the end of the course, students should be able to:
 Set up and prepare machine and equipment

 Dose and tamp coffee
 Extract espresso
 Prepare milk and equipment
 Foam milk
 Texture milk
 Take orders of guests
 Prepare espresso based beverages
 Prepare and serve brewed coffee
 Maintain espresso machine
 Clean doser grinder
 Care of small brewing devices
 Operate Electronic Cash
 Register (ECR) or Point of Sales system (POS)
 Receive payments
 Handle change funds and Petty cash
 Maintain par stocks of items
Tel. No. 0926-529-7518; 0927-678-6918
III. COUSE OUTLINE

PRELIMS
Course Design Specific Learning Outcome Teaching and Learning Assessment
Experience Criteria
Explain common misconceptions At the end of the session, the trainee will be 1. Interactive Discussion of Group activity
about espresso. able to: the week’s topics Oral questioning
 Discuss espresso with consumers and set 2. Ask trainees to brainstorm Essay
Specialty coffee industry definition of straight common misconceptions. This with a group and about Answer key
what espresso is. helps promote specialty coffee. their ideas about the topic Demonstration
3. Give assignments about
the topic
4. Give quiz on the subject
matter
Describe what constitutes espresso, At the end of the session, the trainee will be 1. Interactive Discussion of Group activity
and how to prepare. able to: the week’s topics Assignment
 Prepare and identify espresso according to 2. Ask trainees to brainstorm Oral questioning
best practices. with a group and about Essay
their ideas about the topic Answer key
3. Give assignments about Demonstration
the topic
matter
“The 4 M’s” in Italian or English: The At the end of the session, the trainee will be able to: 1. Interactive Discussion of the Group activity
coffee, the grinder, the espresso  Describe what makes espresso based week’s topics Assignment
machine and the barista. beverages special and what the barista’s 2. Ask trainees to brainstorm with Oral questioning
role is in the process (more than just a group and about their ideas Essay
making a drink). about the topic Answer key
3. Give assignments about the Demonstration
topic
4. Give quiz on the subject matter
Tel. No. 0926-529-7518; 0927-678-6918

Experience Criteria
Acceptable range (per definition) of At the end of the session, the trainee will be 1. Interactive Discussion of the Group activity
coffee used in espresso, and how able to: week’s topics Oral questioning
distribution of coffee grounds affects  Control amount of coffee used in espresso 2.Ask trainees to brainstorm Answer key
extraction preparation, along with showing with a group and about their Demonstration
acceptable distribution and tamping ideas about the topic
Impact of tamping on distribution, technique 3.Give assignments about the
and extraction flow.
topic
4.Give quiz on the subject
matter
Functions of basic espresso machine At the end of the session, the trainee will be 1. Interactive Discussion of Group activity
parts. able to: the week’s topics Assignment
 Use component parts of espresso 2. Ask trainees to brainstorm Oral questioning
Identify functions of the buttons, machine, including gauges, buttons, and with a group and about Answer key
valves and gauges and describe how to knobs/levers. their ideas about the topic Demonstration
use them.
the topic
matter
PRELIM EXAMINATION
Tel. No. 0926-529-7518; 0927-678-6918
MIDTERMS
Experience Criteria
Definition of espresso, and how to At the end of the session, the trainee will be 1. Interactive Discussion of Group activity
combine the steps, and technical skills able to: the week’s topics Oral questioning
to achieve desired result.  Combine steps and definition of espresso 2. Ask trainees to brainstorm Answer key
to achieve acceptable beverage. Includes with a group and about Demonstration
ability to perform all steps and achieve their ideas about the topic
intended results consistently. 3. Give assignments about
the topic
matter
Basics of espresso and milk beverages, At the end of the session, the trainee will be 1. Interactive Discussion of Group activity
techniques used to prepare milk, and able to: the week’s topics Oral questioning
the correct temperature/texture of  Use the equipment to prepare milk to 2. Ask trainees to brainstorm Answer key
desired product. temperature and texture of industry best with a group and about Demonstration
practice, Steams milk to the their ideas about the topic
recommended temperature and texture 3. Give assignments about
consistently the topic
matter
Identify common café drinks, stating At the end of the session, the trainee will be able 1. Interactive Discussion of the Group activity
traditional recipes, including weight to: week’s topics Oral questioning
and volume ratios.  Use the equipment to prepare and present: 2. Ask trainees to brainstorm Answer key
An espresso A cappuccino A caffe latte with a group and about their Demonstration
ideas about the topic
3. Give assignments about the
topic
matter
Tel. No. 0926-529-7518; 0927-678-6918

Experience Criteria
Prepare an espresso, cappuccino and At the end of the session, the trainee will be 1. Interactive Discussion of Group activity
latte according to standards, showing able to: the week’s topics Oral questioning
competence in pouring and drink  Prepare and present to standard with 2. Ask trainees to brainstorm Answer key
presentation. correct presentation of each beverage, with a group and about Demonstration
including cup size, saucer, spoon, napkin their ideas about the topic
(and water if available during 3. Give assignments about
class/exam): An espresso A cappuccino A the topic
caffe latte 4. Give quiz on the subject
matter
Demonstrate simple, essential At the end of the session, the trainee will be 1. Interactive Discussion of Group activity
equipment maintenance, workstation able to: the week’s topics Oral questioning
cleanliness and hygiene  Demonstrate cleaning of the espresso 2. Ask trainees to brainstorm Answer key
machine. Describes and demonstrates with a group and about Demonstration
tidying of station at end of shift. Uses their ideas about the topic
cloths correctly and does not interchange 3. Give assignments about
the steam wand, counter and porta filter the topic
cloths 4. Give quiz on the subject
matter
Identify the four primary sensory At the end of the session, the trainee will be able 1. Interactive Discussion of the Group activity
aspects of brewed coffee. to: week’s topics Oral questioning
 Name the four sensory aspects, and 2. Ask trainees to brainstorm Answer key
explain how they are exhibited in a with a group and about their Demonstration
particular coffee. ideas about the topic
topic
matter
MIDTERM EXAMINATION
Tel. No. 0926-529-7518; 0927-678-6918
FINALS
Experience Criteria
Basic factors of controlling the At the end of the session, the trainee will be 1. Interactive Discussion of Group activity
brewing process, and basic ways that able to: the week’s topics Oral questioning
adjusting variables might change the  Recall the elements, and explain how 2. Ask trainees to brainstorm Answer key
taste of the coffee they can affect the flavors in a cup of with a group and about Demonstration
coffee. Use terms like under/over- their ideas about the topic
Different brewing apparatus work extracted, optimum brewing and strength. 3. Give assignments about
differently.
the topic
matter
Identify the main stages of the At the end of the session, the trainee will be 1. Interactive Discussion of Group activity
brewing process able to: the week’s topics Oral questioning
 Observe and identify what stages of the 2. Ask trainees to brainstorm Answer key
brewing process are taking place from with a group and about Demonstration
start to finish. their ideas about the topic
the topic
matter
General rule of optimum extraction, At the end of the session, the trainee will be able to: 1. Interactive Discussion of the Group activity
and be familiar with the brewing  Explain the general rule of optimum week’s topics Oral questioning
control chart. extraction. State the range of accepted 2. Ask trainees to brainstorm with
a group and about their ideas
Answer key
ideal extraction %.
about the topic Demonstration
 Identify the area on the brew control
chart that represents optimum brewing.
topic
Tel. No. 0926-529-7518; 0927-678-6918

Experience Criteria
Taste the impact of acceptable vs. At the end of the session, the trainee will be 1. Interactive Discussion of Group activity
improper brewing. able to: the week’s topics Oral questioning
 Taste the difference in coffees that have 2. Ask trainees to brainstorm Answer key
been brewed correctly and improperly. with a group and about Demonstration
 Hypothesize how to adjust the extraction their ideas about the topic
by changing one or more variables. 3. Give assignments about
the topic
matter
Steps for preparing coffee with each of  At the end of the session, the trainee 1. Interactive Discussion of Group activity
the devices. Identifying how extraction will be able to:Compare and contrast the the week’s topics Oral questioning
works in different brewing methods. extraction methods in terms of basic 2. Ask trainees to brainstorm Answer key
functioning and difference in steps. with a group and about Demonstration
their ideas about the topic
the topic
matter
Steps for preparing coffee with each of At the end of the session, the trainee will be able to: 1. Interactive Discussion of the Group activity
the devices.  Brew coffee within the range of optimum week’s topics Oral questioning
balance with each brewing method. 2. Ask trainees to brainstorm with
Answer key
Ideas on using different brewing Demonstration
about the topic
methods at work, being knowledgeable
in brew time, weight of coffee used and topic
beverage volume yield of each device. 4. Give quiz on the subject matter
Tel. No. 0926-529-7518; 0927-678-6918

Experience Criteria
Purposes and professional benefits to At the end of the session, the trainee will be 1. Interactive Discussion of Group activity
cupping. able to: the week’s topics Oral questioning
 Identify purposes and professional 2. Ask trainees to brainstorm Answer key
benefits to cupping. with a group and about Demonstration
the topic
matter
Difference between taste and aroma. At the end of the session, the trainee will be 1. Interactive Discussion of Group activity
State the relationship of taste and able to: the week’s topics Oral questioning
aroma.  Describe the difference and importance 2. Ask trainees to brainstorm Answer key
of taste and smell as functions in cupping with a group and about Demonstration
specialty coffee their ideas about the topic
the topic
matter
Steps and procedure for cupping. At the end of the session, the trainee will be able to: 1. Interactive Discussion of the Group activity
 Able to setup and participate in a week’s topics Oral questioning
cupping. 2. Ask trainees to brainstorm with
Answer key
about the topic Demonstration
topic
Tel. No. 0926-529-7518; 0927-678-6918

Experience Criteria
Characteristics of positive and At the end of the session, the trainee will be 1. Interactive Discussion of Group activity
negative interactions with customers. able to: the week’s topics Oral questioning
 Describe characteristics of positive and 2. Ask trainees to brainstorm Answer key
negative interactions with customers. with a group and about Demonstration
the topic
matter
Common keys to good customer At the end of the session, the trainee will be 1. Interactive Discussion of Group activity
service. able to: the week’s topics Oral questioning
 Start Easy, Finish Strong   Describe aspects of products, atmosphere, 2. Ask trainees to brainstorm Answer key
 Get the Bad Experience out of work environment and service. Apply the with a group and about Demonstration
the Way Early  principles (keys) of good customer service their ideas about the topic
 Combine the Pain, Dose out the 3. Give assignments about
Pleasure  the topic
 Offer Choices  4. Give quiz on the subject
 Give People Rituals matter
5 steps to service recovery At the end of the session, the trainee will be able to: 1. Interactive Discussion of the Group activity
 LISTEN!  Implement new strategies and procedures week’s topics Oral questioning
 Don’t take it personally to improve customer experience in the 2. Ask trainees to brainstorm Answer key
 Offer a sincere apology business. with a group and about their Demonstration
 Ask what will make things better ideas about the topic
 Never try to deny or explain 3. Give assignments about the
topic
matter
FINAL EXAMINATION
Tel. No. 0926-529-7518; 0927-678-6918
References
 Barista Guild of America
 SCAA standard procedures
 Web research
 Training Regulations Barista NC II
GARDING SCALE:
GRADE EQUIVALENT DESCRIPTION PROGRESS OUPUT

1.0 98 -100 EXCELLENT COMPETENT/PASSED
1.25 95 – 97 VERY GOOD COMPETENT/PASSED
1.5 92 – 94 GOOD COMPETENT/PASSED
1.75 89 – 91 VERY COMPETENT/PASSED
SATISFACTORY
2.0 86 – 88 SATISFACTORY COMPETENT/PASSED
2.25 83 – 85 SATISFACTORY COMPETENT/PASSED
2.5 80 – 82 FAIR COMPETENT/PASSED
2.75 77 – 80 FAIR COMPETENT/PASSED
3.0 75 – 76 PASSED COMPETENT/PASSED
5.0 BELOW 75 FAILED NOT COMPETENT
DRP DROPPED DROPPED DROPPED
INC INCOMPLETE INCOMPLETE INCOMPLETE – FOR
COMPLETION
NC NOT COMPETENT NOT COMPETENT NOT COMPETENT
FOR COMPLETION FOR COMPLETION
OR RETAKE OR RETAKE

Barista Course Syllabus

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Barista Course Syllabus

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Una Skills Training and Assessment Center (UTAC) Inc.

#5 A&E Complex, San Jose Drive, Poblacion, Alaminos City, Pangasinan

II. LEARNING OUTCOME:

 Set up and prepare machine and equipment

III. COUSE OUTLINE

Course Design Specific Learning Outcome Teaching and Learning Assessment

Course Design Specific Learning Outcome Teaching and Learning Assessment

Course Design Specific Learning Outcome Teaching and Learning Assessment

Course Design Specific Learning Outcome Teaching and Learning Assessment

Course Design Specific Learning Outcome Teaching and Learning Assessment

GRADE EQUIVALENT DESCRIPTION PROGRESS OUPUT

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