Courses Offered
• Business + Barista Training: this intensive seminar includes two days of lectures on business start-up and three or four days in the espresso lab learning proper beverage and food preparation.
• Basic Barista Training: this hands-on class takes place in the espresso lab and includes proper beverage and food preparation of a complete coffeehouse menu.
• Latte Art + Advanced Barista Training: includes principles of latte art and advanced pours and techniques.
• Customer Satisfaction Seminar: learn to improve the efficiency and effectiveness to achieve customer satisfaction; learn the effective suggestive selling.
• Food Safety & Sanitation Training: learn about food safety and it’s important to the business. Gain knowledge about food microbiology and learn the proper sanitizing procedures.
• Consumer Classes: offers coffee instruction from seed to cup and home preparation techniques on the best home equipment available on the market.
• Specialty Classes: includes marketing, equipment maintenance and coffee cupping.
START UP BUSINESS TRAINING & LAB TRAINING
(FOR OWNERS & MANAGERS)
Course Description:
This five-day intensive training seminar will include two days of class room business training, two days
in the espresso lab using the best equipment and the latest products, and one day touring some of our
clients successful coffee shop, hands on practice with instructors, and café latte art demo and practice.
If you are planning to invest Dhs 50,000 or a Million Dirhams in a coffee operation, we think it makes
perfect business sense to immerse yourself in five day course and learn from the expert.
Our student also have the option to attend only 2 day Business Seminar or the 3 day Espresso Lab hands
on training.
Course Program:
Day 1
7:45 AM
Coffee & Pastries
7:45 AM
1. Welcome / Introduction (15 min.)
2. A History of Specialty Coffee Industry (30 min.)
3. Determining Your Concept (30 min.)
4. Business Planning (45 min.)
10:00 AM
Break (15 min.)
5. Acquiring Financing (45 min.)
6. Finding a Great Location (1 hr.)
12:00 Noon
Lunch (1 hr.)
7. Negotiating a Lease (45 min.)
8. Design Your Coffee Bar (45 min.)
9. Selecting Your Equipments (30 min.)
3:00 PM
Break (15 min.)
10. Dealing with Bureaucracies (30 min.)
11. Construction / Selecting Subcontractors (30 min.)
12. Menu / Products / Recipes / Prices (45 min.)
5:00 PM – Session Ends
Day 2
7:45 AM
Coffee & Pastries
8:00 AM
13. Interviewing and Hiring (1 hr.)
14. Importance of Training (45 min.)
9:45 AM
Break (15 min.)
15. Operational System & Controls (1 hr.)
16. Financial Projection & Budgets (1 hr.)
12:00 Noon
Lunch (1 hr.)
17. Risk Management (15 min.)
18. Your Opening Day / Week / Month (45 min.)
19. Marketing Your Business ( 45 min.)
3:00 PM
Break (15 min.)
20. Dealing with Employees ( 1 hr.)
21. You Determine Your Success / Parting Words of Wisdom (45 min.)
22. Menu / Products / Recipes / Prices (45 min.)
5:00 PM – Session Ends
Day 3
8:00 – 8:30 am
8:30 – 9:00 am
9:00 – 10:00 am
10:00 – 10:15 am
10:15 – 10:45 am
10:45 – 12:00 pm
12:00 – 1:00 pm
1:00 – 1:30 pm
1:30 – 2:30 pm
2:30 – 2:45 pm
2:45 – 3:30 pm
3:30 – 5:00 pm
Meet the training center for morning coffee before starting classes.
Introduction, Overview Day 1, 2 & 3
Espresso 101 Video (Classroom)
Break
Introductions to the espresso machine and grinders
Demo “The Perfect Shot” making the perfect shot of espresso.
Hands on practice
Lunch Break
Demo “Perfect Textured Milk” steaming and foaming perfect milk
Group practice on steaming and foaming of milk
Break
Learning some espresso based drinks
Practice on steaming, extraction and other drinks. Questions and Answers
Day 4
8:00 – 8:30 am
8:30 – 9:00 am
9:00 – 10:00 am
10:00 – 10:15 am
10:15 – 10:45 am
10:45 – 12:00 pm
12:00 – 1:00 pm
1:00 – 1:30 pm
1:30 – 2:30 pm
2:30 – 2:45 pm
2:45 – 3:30 pm
3:30 – 5:00 pm
Meet at training center for morning coffee before starting classes
Question and Answers – Review extraction and milk steaming
Introduction to brewed coffee
Break
Introduction to blended drinks
Class practice on blended drinks
Lunch Break
Teas and other unique non coffee drinks
Open Practice on all equipments
Break
Espresso Machine – operations fundamentals and technical
Characteristics
Maintenance – Water treatment, daily maintenance, identifying common
breakdowns
Day 5
9:00 – 10:00 am
10:00 – 12:00 pm
12:00 – 1:00 pm
1:00 – 3:00 pm
3:00 – 4:00 pm
4:00 – 5:00 pm
5:00 – 5:30 pm
Passionate Harvest Movie – A trip to origin (video-classroom)
The principles of latte art, how to make the heart, leaf and apple
Step by step
Lunch Break
Coffee House Tour
Hands on practice in lab with instructors
Written examinations
Graduations, diplomas and closing
BASIC BARISTA TRAINING COURSE
Course Description:
The course structure is to provide an in-depth awareness of theory and practical techniques in the
preparation of espresso and cappuccino to Italian tradition from the Specialty Coffee Association of
Europe standard.
The course is a 3 day, 8 hours per day.
Objective of the Course:
Course Program:
Day 1
8:00 – 8:30 am
8:30 – 9:00 am
9:00 – 10:00 am
10:00 – 10:15 am
10:15 – 10:45 am
10:45 – 12:00 pm
12:00 – 1:00 pm
1:00 – 1:30 pm
1:30 – 2:30 pm
2:30 – 2:45 pm
2:45 – 3:30 pm
3:30 – 5:00 pm
Meet the training center for morning coffee before starting classes.
Introduction, Overview Day 1, 2 & 3
Espresso 101 Video (Classroom)
Break
Introductions to the espresso machine and grinders
Demo “The Perfect Shot” making the perfect shot of espresso.
Hands on practice
Lunch Break
Demo “Perfect Textured Milk” steaming and foaming perfect milk
Group practice on steaming and foaming of milk
Break
Learning some espresso based drinks
Practice on steaming, extraction and other drinks. Questions and Answers
Questions and Answers
Day 2
8:00 – 8:30 am
8:30 – 9:00 am
9:00 – 10:00 am
10:00 – 10:15 am
10:15 – 10:45 am
10:45 – 12:00 pm
12:00 – 1:00 pm
1:00 – 2:00 pm
2:00 – 2:30 pm
2:30 – 2:45 pm
2:45 – 3:30 pm
3:30 – 5:00 pm
Meet the training center for morning coffee before starting classes.
Question and Answers – Review extraction and milk steaming
Introduction to brewed coffee
Break
Introduction to blended drinks
Class practice on blended drinks
Lunch Break
Teas and other unique non coffee drinks
Open Practice on all equipments
Break
Espresso Machine – operations fundamentals and technical
Characteristics
Maintenance – Water treatment, daily maintenance, identifying
common breakdowns
Day 3
9:00 – 10:00 am
10:00 – 12:00 pm
12:00 – 1:00 pm
1:00 – 3:00 pm
3:00 – 4:00 pm
4:00 – 5:00 pm
5:00 – 5:30 pm
Passionate Harvest Movie – A trip to origin (video-classroom)
The principles of latte art, how to make the heart, leaf and apple
Step by step
Lunch Break
Coffee House Tour
Hands on practice in lab with instructors
Written examinations
Graduations, diplomas and closing
ADVANCED BARISTA TRAINING COURSE
Course Description:
The course structure is to provide a detailed understanding of the variables essential to create a superior
espresso beverage experience.
The course is a 3 day, 8 hours per day.
Objective of the Course:
Course Program:
Day 1
8:00 – 8:30 am
8:30 – 9:00 am
9:00 – 10:00 am
10:00 – 10:15 am
10:15 – 10:45 am
10:45 – 12:00 pm
12:00 – 1:00 pm
1:00 – 1:30 pm
1:30 – 2:30 pm
2:30 – 2:45 pm
2:45 – 3:30 pm
3:30 – 5:00 pm
Meet the training center for morning coffee before starting classes.
Introduction, Overview Day 1, 2 & 3
Espresso 501 Video (Classroom)
Break
Introductions to the espresso machine and grinders
Essential parts of the espresso machine, grinders and its functions.
Lunch Break
Basic troubleshooting
Techniques in steaming and making the perfect shot.
Break
Group practice on steaming and extraction.
Questions and Answers
Day 2
8:00 – 8:30 am
8:30 – 9:00 am
9:00 – 10:00 am
10:00 – 10:15 am
10:15 – 10:45 am
10:45 – 12:00 pm
12:00 – 1:00 pm
1:00 – 2:00 pm
2:00 – 2:30 pm
2:30 – 2:45 pm
2:45 – 3:30 pm
3:30 – 5:00 pm
Meet the training center for morning coffee before starting classes.
Review basic troubleshooting, extraction and steaming of milk.
Brewed coffee preparation.
Break
Introduction to drinks concoction (hot and cold).
Making and preparing preferred beverage.
Lunch Break
Preparing a range and espresso coffees
Preparing cappuccino, Café latte, machiattoetc.
Break
Texturing milk and presenting coffees
Work flow for multiple orders & daily maintenance of espresso machine.
Day 3
9:00 – 10:00 am
10:00 – 12:00 pm
12:00 – 1:00 pm
1:00 – 3:00 pm
3:00 – 4:00 pm
4:00 – 5:00 pm
5:00 – 5:30 pm
Passionate Harvest Movie – A trip to origin (video-classroom)
The principles of latte art, how to make the heart, leaf and apple
Step by step
Lunch Break
Coffee House Tour
Hands on practice in lab with instructors
Written examinations
Graduations, diplomas and closing
ADVANCED BARISTA TRAINING COURSE
Course Description:
The course structure is to provide a detailed understanding of the variables essential to create a superior
espresso beverage experience.
The course is a 3 day, 8 hours per day.
Objective of the Course:
Course Program:
Day 1
8:00 – 8:30 am
8:30 – 9:00 am
9:00 – 10:00 am
10:00 – 10:15 am
10:15 – 10:45 am
10:45 – 12:00 pm
12:00 – 1:00 pm
1:00 – 1:30 pm
1:30 – 2:30 pm
2:30 – 2:45 pm
2:45 – 3:30 pm
3:30 – 5:00 pm
Meet the training center for morning coffee before starting classes.
Introduction, Overview Day 1, 2 & 3
Espresso 501 Video (Classroom)
Break
Introductions to the espresso machine and grinders
Essential parts of the espresso machine, grinders and its functions.
Lunch Break
Basic troubleshooting
Techniques in steaming and making the perfect shot.
Break
Group practice on steaming and extraction.
Questions and Answers
LATTE ART TRAINING COURSE
Course Description:
This class is a great way to finish your previous classes or an excellent 2 day classes for the existing
Barista.
The class offers a 2 full day in our espresso lab using the best equipment and latest products and focuses
on more advanced barista skills such as Overview of perfect crema and Espresso Shot, polishing and
texturing milk for Latte Art, Combining Espresso and Milk, Latte Art Pours (Rosetta, Heart, Triple
Rosetta, Apple, and other variations), Advanced Barista technique on Tamping, Dosing and Grinding,
Barista Ergonomics and How to Think Like a Pro.
Course Program:
Day 1
Theory / Lecture
• Why do the Latte Art?
• What it is?
• How It’s Done….Steps to Creation
• Learning how the espresso and milk react to each other when combine by the baristas use of
gravity
• Demonstration
• Introduce Practice Techniques
• End with hands on with each person
• We will start with the leaf or rosetta
Day 2
• Overview of the Perfect crema and espresso shot
• Polishing and texturing milk for latte art
• Combining espresso and milk
• Latte Art pours ( Rosetta, Heart, Triple Rosetta, Apple and other variations)
• Advanced Barista techniques on Tamping, Dosing and Grinding
• Barista Ergonomics and How to Think like a Pr
CUSTOMER SATISFACTION
Course Description:
Two (2) days classes students will learn to improve the efficiency and effectiveness to achieve customer
satisfaction and learn the effective suggestive selling. Operative staff and managers will learn to be
committed in giving highest possible level of customer service
Course Program:
Day 1
INTRODUCTION
a) Show an excellent customer service – Managers / Facilitators to serve our participants with
coffee, tea, water & cakes.
b) Discussion / Comments / Feedbacks / Observation about the service.
c) Video Showing
d) Objectives : Why Customer ( Guest) Satisfaction is very important?
e) 100 % Customer Satisfaction Standard
CUSTOMER (GUEST)
a) What Is A Customer ?
b) Signs of Poor Guest Relation
c) Giving A Customer A Reason To Return
d) Treat our Customer / Guest with C. A. R. E.
e) Winning Back Unhappy Customer
HOSPITALITY TIPS FOR INTEREACTING WITH GUEST
a) Greeting Guest
b) Tips for Approaching and Talking to Guest
c) Role Playing – Greeting & Approaching Guest
d) Suggestion for Continuing a Conversation
e) Types of Guest and Their Needs
f) Recognizing Regular Guest
g) Assisting Guest
h) Reading Guest Faces (and Looking at Their Food)
i) Making Conversation
Day 2
PERSONAL DIMENSION OF SERVICE
a) Personalized Service – Service with Personal Touch
▪ Personalized Service
▪ Enthusiasm
▪ Respect
▪ Smiling Body Language
▪ Open Minded-ness
▪ Need Satisfaction
▪ Need Satisfaction
b) Responding to Customers Needs
▪ Need for attention, Appreciation and Recognition
▪ Need for Information
▪ Need to Belong and to be Accepted
▪ Need for Safety and Security
HANDLING GUEST COMPLAIN
a) Role Playing – Team Member and a Customer Complain
b) Tips on Handling Guest Complain
PROFESSIONAL ETHICS FOR FOOD SERVICE PERSONNEL
a) Physical Projection
b) Verbal Projection
c) Work Behavior & Habits
CONCLUSION
a) Summarize Class Content
b) Participant Evaluation
EXAMINATION, CLOSING & CERTIFICATES
FOOD SAFETY & SANITATION
Course Description:
Two (2) day classes students will learn about Food Safety and it’s important to the business, identify
food hazard that directly relate to food safety, gain knowledge about basic food microbiology and learn
proper food sanitizing.
Course Program:
Day 1
INTRODUCTION
a) Video Showing ( Why Food Safety is Important ?)
b) Customers / Guest expects food that won’t make them ill.
c) Restaurants can lose sales and profits if a food borne disease outbreak occurs.
d) Objectives – Why we need to study food safety?
e) What is Food Safety? ( Process of controlling hazards)
HAZARDS
a) Define – Food Borne Illness
b) Define – Outbreak
c) Three (3) Types of Hazards
❖ Microbiological Hazards (Bacteria & Viruses)
❖ Basic Food Microbiology
– Bacteria whose forms are recognizable in microscope
– Two types of Bacteria
– Four (4) things needed for bacteria growth
*Time
*Temperature
*Moisture
*Food
❖ Define – Direct Contact / Carrier / Infected
❖ Classification of Food Borne illness
– Food borne infection
– Food borne intoxication
❖ Microorganism Causing Food borne Infection
– Salmonellea
– Campylobacter jejuni
– Escherichia Coli
– Vibrio Parahaemolyticus
❖ Microorganism Causing Food borne Intoxication
– Staphylococcus aureus
– Clostridium Botulinum
– Clostridium Perfrigens
❖ Physical Hazard
❖ Chemical Hazard
❖ Transmission of a Food borne illness from infected human beings to food and back
to other human beings.
Day 2
SENSITIVITY OF FOOD TO HARMFUL BACTERIA GROWTH
a) Very Sensitive – foods that have the potential to support the rapid growth of bacteria
if not properly handled. Examples:
b) Sensitive – foods are considered “ready to eat” Examples:
c) Low Sensitivity – foods that are considered shelf stable. Examples:
d) Cross – Contamination
SANITATION
a) Definition of (‘Clean and Sanitary”) Why it is important?
b) Correct hand sanitation and glove procedures
c) Dry wipe procedure
d) Manual dishwashing
PERSONAL HYGIENE
a) Video Showing – (Why Personal Hygiene is important?)
b) Before Reporting to work
HANDLING GUEST COMPLAIN
a) Role Playing – Team Member and a Customer Complain
b) Tips on Handling Guest Complain
c) Proper Attire
d) Proper Hand Washing
e) While at the Restaurant
CONCLUSION
a) Summarize Class Content
b) Participant Evaluation
c) Examination, Closing & Certificate