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Course Information PDF
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| Course Category:
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Food and Beverage
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| Course Title:
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Specialty Coffee Association - Barista Skills Intermediate
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| Medium of Instruction:
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Cantonese
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| Pre-requisites:
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Completed and passed "Specialty Coffee Association of Europe - Introduction to Coffee" OR: “Basic Latte Art” Course. For those who have achieved a "Specialty Coffee Association of Europe - Introduction to Coffee" Certificate from other training academies, please submit/upload a copy of certificate upon application.
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| Course Fee:
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Macao Resident:
Non-Macao Resident:
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| Certificate:
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Students who have obtained an overall passing grade of the course and met the attendance requirement will be issued a course certificate by UTM and an official SCA certificate will be issued to participants who successfully complete the certification examination. The number of credits for certification in this subject is 10 in SCA Coffee Diploma System.
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| Course Code | Sub Code | Course Start Date | Course End Date | Class Schedule |
| CA107 | 1901 | 2019/02/17 | 2019/03/24 | View |
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| Objective:
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Upon completion of the course, the student would have gained basic coffee knowledge. S/he will also understand the key determining factors to the processes of grinding, brewing and presentation of coffee.
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| Outline:
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The origin of the coffee plant
The characteristics of the coffee tree and the coffee cherry
Two most popular coffee types and their differences in aroma, taste and caffeine content
The most important producing countries and their geographic locations
Main harvesting methods and the influence on the quality of the coffee
Most important processing methods and the impact on taste and aroma of coffee
The changes through the roasting process
The importance of the degree of grinding and the degrees of grinding for the different methods of preparation
The process of foaming milk and the hygienic requirements
Processes of cleaning the coffee machine and accessories
Four tastes: sweet, sour, salty, bitter
Body
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| Teacher:
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Please refer to the schedule
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