Course
Discontinued
No
Course Code
LIST 0230
Descriptive
Barista Skills
Department
Vocational Education and Skills Training
Faculty
Applied Community Studies
Credits
3.00
Start Date
End Term
Not Specified
PLAR
No
Semester Length
15 Weeks
Max Class Size
12
Course Designation
None
Industry Designation
None
Contact Hours
Lecture/Lab: 4 hours per week
Method(s) Of Instruction
Lecture
Lab
Learning Activities
- Lecture
- Lab
- Role-plays
- Audiovisual media
Course Description
This course is designed to provide students with barriers to education and employment with skills needed to operate commercial espresso machines and grinders to extract espresso, foam and texture milk. The focus of the course is on gaining an introductory understanding on topics relates to the world of coffee at origin while implementing health and safety practices and customer service.
Course Content
Topics to be explored include:
- History of espresso and espresso preparation theory
- Operating and maintenance of commercial espresso machine and grinder
- Espresso process: grind, dose, tamp
- Pulling espresso shots
- Milk steaming
- Workspace management
- Health and safety
Learning Outcomes
At the conclusion of the course, a successul student will be able to:
- List and describe history of espresso and espresso preparation theory.
- Define variety of methods for brewing coffee.
- Describe coffee tools and equipment.
- Demonstrate basic maintenance of a commercial espresso machine.
- Operate a commercial coffee grinder and an espresso machine.
- Demonstrate microfoam milk texturing techniques.
- Prepare espresso drinks, coffee with a French press coffee maker, and filter coffee.
- Demonstrate the ability to define and use work-related terminology.
- Demonstrate ability to define gross/net pay, and deductions.
- Demonstrate the ability to apply work-place related numeracy skills.
- Demonstrate the use of digital technology safely.
- Access and apply work-place information, e.g., training manual, policies, and signage.
- Demonstrate presentation skills.
- Exhibit effective communication exchanges in the workplace and in an educational setting.
- Exhibit conflict resolution techniques.
- Demonstrate active listening skills.
- Exhibit acceptable communication for both public and private situations.
- Demonstrate the ability to adhere to workplace confidentiality.
- Exhibit positive customer service practices.
Means of Assessment
Assessment will be based on course objectives and will be carried out in accordance with the Douglas College Evaluation Policy.
Textbook Materials
Topic relevant material will be provided throughout the course.