Award in basic coffee making skills

Overall course objectives:

• Designed to introduce trainees to the world of coffee
• Trainees will achieve basic factual knowledge in connection with Barista skills required in a professional coffee bar operation
• Trainees will be provided with adequate basic and practical skills required to carry out tasks connected with coffee preparation as well solving routine problems with basic making skills

Learning outcomes for learning skills for the whole course:

• Learning to know what coffee is
• Will be familiar with the different type of coffee beans
• Be familiar with different coffee grinds
• Understand how the coffee machine works
• Be familiar with the main types of coffees and coffee based hot beverages available
• Know hot to use a steam wand in coffee making
• Understand the importance of properly frothing milk when preparing coffee
• Safely operate an espresso machine
• Prepare a proper espresso and similar adaptations
• Create an acceptable cappuccino, latte and similar adaptations
• Understand the importance of a proper coffee grind and be able to operate the grinder for use with an espresso machine
• Demonstrate an ability to take care of an espresso machine
• Prepare a range of other hot beverages

Award in introduction to Food & Beverage service

Overall course objectives:

• Expose students to restaurant and bar service
• Enhance the students by developing their technical, practical and professional skills to allow them to function with minimum supervision
• Upgrade the sales and marketing skills so that the student may competently and confidently give suggestions to customers which will increase the profit base of the operation
• Develop attitudes to quality and value in respect of people, management and customer care

Learning outcomes for learning skills for the whole course:

• Identify and describe the various food and beverage service positions
• Describe and demonstrate selling skills required in a food and beverage operation
• Identify types and functions of tableware
• Demonstrate the various service techniques and management techniquesCalculate customer bills
• Demonstrate customer-handling skills
• Outline duties and responsibilities of food and beverage service personnel

Award in Bartending operations

The course is designed to:

• Equip the students with the background and service of alcoholic and non-alcoholic drinks suitable for service in a variety of bars, especially those in a cafeteria setting and also restaurant
• Enhance the students by developing their technical, practical and professional skills to allow them to function with minimum supervision
• Develop attitudes to quality and value in respect of people, management and customer care

Learning outcomes for learning to learn skills for the whole course.

Upon successful completion of this course, the learner will:

• Identify the fundamentals of a beverage operation inclusive of physical components
• Demonstrate sales techniques
• Prepare beverages and perform beverage service
• Describe major characteristics of alcoholic products and non-alcoholic beverages

Be knowledgeable in local legislation relating to the sale of alcohol beverages

Contact email: [email protected]