COMPETENCY COURSES
Duration: 1 Day
Course fee: R1500
Basic Barista Course
The Basic Barista course allows learners to gain an introductory understanding of the coffee itself as well as foundational skills required to set a grinder, make espressos, foam and textured milk and latte art techniques as per general barista quality standards, while implementing health and safety practices and customer service.
Practical learning objectives and activities prepare the learner to conduct key foundational tasks of a barista.
Students will need to pass a practical exam and will receive a certificate of attendance.
Course fee: R575.00 Per hour
On the Job Barista Training
On the Job Barista Training is focused on improving the overall barista skills within the workplace. This would include, understanding the coffee used within the workplace, espresso machine and grinder calibration, stock taking techniques, daily coffee bar procedures, tamping, milk texturing techniques, equipment maintenance and general customer service training.
A character assessment is done with each barista student/staff member and areas of improvement is discussed thereafter. The coffee equipment on site is also assessed and feedback is provided to management.
Note, that no certificate is provided to the student after attending this course, however, a copy of the training register may be provided to the management upon request.
Latte Art
Latte Art Beginners
Focus on how you can help and benefit your user. Use simple words to avoid confusion.
Latte Art Advanced
This course teaches competitive latte art aligned with SCASA and World Championship standards.
Latte Art Competition
This course teaches the art and precision of competitive latte design, aligned with SCASA and World Latte Art Championship standards.
Learners Behind the Brew
“Christopher’s training turned our township café into a precision-driven coffee bar—he’s a legend!”
“From milk texturing to grinder calibration, I finally feel like a pro—thanks to Chris and his calm, empowering style.”
“Great hands-on learning, though I wish we had more time on customer service techniques.”
