Certificate Course in Barista
Welcome to our Certificate Course in Barista Training! In this comprehensive program, you'll delve into the art and science of coffee preparation, mastering essential techniques and principles. From understanding coffee bean selection to perfecting brewing methods, this course equips you with the knowledge and skills needed to excel in the dynamic world of coffee making. Get ready to explore the nuances of flavor profiles, latte art, and industry best practices as you embark on this exciting journey into the world of professional baristas

Benefits

There will be an opportunity to understand the theoretical aspects of being a barista and gain practical knowledge. If you are currently in this field, you can develop your knowledge. If you are a beginner you can get all the knowledge you need to become a successful barista.
බැරිස්ටාවරයෙකු වීම පිළිබදව න්‍යාත්මක කරුණු අවබෝධ කරගැනීමටත්, ප්‍රායෝගිකවම දැනුම ලබා ගැනීමටත් අවස්ථාව ලැබේ. ඔබ දැනට මෙම ක්ශේත්‍රයේ සිටින අයෙකුනම් ඔබගේ දැනුම සංවර්ධනය කරගැනීමට හැකිය. ඔබ ආදුනිකයකු නම් මේ සම්බන්ධ සාර්ථක බැරිස්ටාවරයෙකු වීමට අවශ්‍ය සියලු දැනුම ඔබට ලබා ගත හැකිය.

Target Groups

Company Staff Members, Entrepreneurs, New Comers, Campus Students & anyone who is interested to this topic
ආයතන සේවකයින්, ව්‍යවසායකයන්, ආදුනිකයන්, විශ්ව විද්‍යාල සිසුන් සහ මේ පිළිබඳ උනන්දුවක් දක්වන පුද්ගලයන්

Entry requirements

OL or Working Experience
සාමාන්‍ය පෙළ සමත් හෝ ආහාර නිශ්පාදන ක්ෂේත්‍රයේ පළපුරුද්ද

Medium

Sinhala සිංහල

Course Fee

48,500 LKR
Including Practical Materials.
Total payment can be settled in six installments

a Recognized Certificate Will Be Awarded To Those Who Successfully Complete The Course.
පාඨමාලාව සාර්ථකව අවසාන කරන අය සඳහා පිළිගැනීම සහිත සහතිකපත්‍රයක් හිමිවේ.

Introduction to Barista Craft

– Overview of coffee preparation methods
– History and cultural significance of coffee
– Types of coffee beans and their characteristics

Fundamentals of Espresso Making

*Equipment and Ingredients
– Essential equipment: espresso machine, grinder, tamper, milk frother
– Key ingredients: espresso beans, water, milk
– Understanding coffee-to-water ratios and grind sizes

*Coffee Chemistry
– Chemical reactions during espresso extraction
– Impact of variables such as grind size, water temperature, and pressure on flavor extraction
– Importance of crema and its role in espresso quality

Espresso Brewing Techniques

*Espresso Extraction
– Techniques for proper tamping and dosing
– Adjusting grind settings to achieve desired extraction times
– Monitoring shot quality through visual cues and taste profiling

*Steaming Milk
– Steaming milk to achieve desired texture and temperature
– Creating microfoam for latte art
– Pouring techniques for different coffee beverages

Specialty Coffee Menu Development

*Coffee Menu Design
– Creating a diverse coffee menu with espresso-based drinks, brewed coffee, and specialty beverages
– Incorporating seasonal ingredients and flavors into coffee creations
– Developing signature drinks and promoting coffee innovation

*Flavor Profiling
– Understanding flavor profiles of different coffee beans and roasts
– Pairing coffee with complementary flavors and ingredients
– Experimenting with flavor combinations to create unique beverages

Latte Art and Beverage Presentation

*Latte Art Techniques
– Pouring basic latte art patterns: heart, rosetta, tulip
– Advanced pouring techniques for intricate designs
– Incorporating latte art into beverage presentation and customer experience

*Beverage Presentation
– Importance of visual appeal in coffee presentation
– Garnishing techniques for enhancing beverage aesthetics
– Creating Instagram-worthy coffee experiences

Customer Service and Coffee Culture

*Customer Engagement
– Interacting with customers and providing personalized recommendations
– Educating customers about coffee origins, brewing methods, and flavor profiles
– Building rapport and fostering customer loyalty through exceptional service

*Coffee Culture Appreciation
– Exploring global coffee cultures and traditions
– Promoting sustainability and ethical sourcing practices within the coffee industry
– Engaging with the local coffee community and participating in coffee events

Quality Control and Hygiene Standards

*Coffee Quality Assurance
– Implementing quality control measures to ensure consistency and excellence in coffee preparation
– Monitoring equipment maintenance and calibration for optimal performance

*Hygiene and Sanitation Practices
– Adhering to strict hygiene standards to prevent cross-contamination and ensure food safety
– Proper cleaning and sanitation procedures for coffee equipment and workstations

Troubleshooting and Problem-Solving

*Technical Troubleshooting
– Identifying and resolving common espresso machine issues, grinder malfunctions, and milk steaming problems
– Troubleshooting espresso extraction problems and adjusting variables for optimal results

*Customer Service Challenges
– Handling customer complaints and addressing service-related issues with professionalism and empathy
– Proactively resolving customer concerns to ensure positive experiences

Hands-on Practical Sessions and Skill Development

*Barista Training
– Hands-on practice sessions for espresso extraction, milk steaming, and latte art
– Skill development exercises focusing on speed, accuracy, and consistency

Assessment and Certification Program

*Performance Evaluation
– Objective assessment of barista skills through practical demonstrations, taste tests, and customer service simulations
– Feedback and coaching to help baristas improve and refine their techniques

*Certification of Achievement
– Awarding of certification upon successful completion of the workshop, recognizing baristas’ proficiency in coffee preparation and customer service excellence.

October Intake 

Duration : Weekdays 16 / Weekends 16

Galle – Habaraduwa Institute

Colombo – Nugegoda Institute