Barista
This program provides students with the practical skills and theoretical knowledge required to prepare and serve specialty coffee beverages in hospitality environments. Students develop competencies in coffee preparation, espresso extraction, milk texturing, beverage presentation, customer service, equipment operation, sanitation, and café workflow management.
19 lessons · 1 quiz
Course content
| 1 | Announcements 🔒 | |
| Lesson 1: Introduction to the World of Coffee | ||
| 2 | Introduction to the World of Coffee 🔒 | |
| Lesson 2: Coffee Science & Sensory Skills | ||
| 3 | Coffee Science & Sensory Skills 🔒 | |
| Lesson 3: Espresso Theory & Practice | ||
| 4 | Definition and principles of espresso extraction 🔒 | |
| Lesson 4: Milk Science & Steaming Techniques | ||
| 5 | Composition & chemistry of dairy & non-dairy milk 🔒 | |
| Lesson 5: Beverage Production | ||
| 6 | Espresso-based drink families 🔒 | |
| Lesson 6: Equipment Operation & Maintenance | ||
| 7 | Espresso machine components 🔒 | |
| Lesson 7: Coffee Brands and Market Categories | ||
| 8 | Coffee Brands and Market Categories 🔒 | |
| Lesson 8: Global Coffeehouse Chains | ||
| 9 | Global Coffeehouse Chains 🔒 | |
| Lesson 9: Grind Size, Coffee Type, and Flavor | ||
| 10 | Grind Size, Coffee Type, and Flavor 🔒 | |
| Lesson 10: Coffee Beverages | ||
| 11 | Coffee Beverages 🔒 | |
| Lesson 11: Herbal Teas (Tisanes) | ||
| 12 | Herbal Teas (Tisanes) 🔒 | |
| Lesson 12: | ||
| 13 | Customer Service for Baristas 🔒 | |
| 14 | Assignment 1 – Reflective Essay: Café Service Experiences 🔒 | |
| 15 | Assignment 2 – Customer Service Phrasebook and Café Dialogues (Written) 🔒 | |
| 16 | Assignment 3 – Written Responses to Customer Complaints 🔒 | |
| 17 | Assignment 4 – Service Excellence Checklist & Teamwork Reflection 🔒 | |
| 18 | Final Project – Customer Journey Script (Written Only) 🔒 | |
| Final Exam | ||
| 19 | Final Exam 🔒 | |
Quizzes
- Final Exam 🔒 (pass: 70%)