Up to 30 hours depending on stages taken
There is no scheduled class for this component of the course as you complete most of the requirements off campus in your own time. Please view 'Description' tab or contact the Coffee Academy to discuss enrolment requirements.
What You Learn
How to advise customers on coffee beverages, selecting and grinding coffee beans, cleaning and maintaining commercial equipment.
The skills and knowledge required to extract and serve espresso coffee beverages using commercial equipment.
What You Get
Statement of Attainment in SITHFAB005 Prepare and serve espresso coffee incorporating SITXFSA001 Use hygienic practices for food safety.
Nationally Recognised unit of competency
Materials to Bring
All completed assessment tasks including written and signed work experience log
Resource book from the Advanced Espresso course
It is recommended that participants wear soft soled flat shoes and clean comfortable clothing. Long hair should be tied up.
Prepare and Serve Espresso Coffee is a nationally endorsed unit of competency and is delivered in up to five stages. Coffee makers with experience on commercial espresso machines may be eligible for credits through the recognition of prior learning process. If this applies to you, please contact the Coffee Academy to discuss which stages you need to complete.
To complete this course you must first enrol into ABC of Espresso Making and then Advanced Espresso. Once completed, you can enrol into Prepare and serve espresso coffee by contacting William Angliss Institute. There is no scheduled class for this component of the course as you complete most of the requirements off campus in your own time.
The stages you must complete are:
1. ABC of Espresso Making
2. Advanced Espresso
3. Practice Sessions: Students should do at least one practice session after attending the courses and a further session prior to commencing work experience. This is optional if you work in an espresso making establishment e.g. café.
4. Theory, Assignment and Work Experience: This component of the course is completed away from the campus and in your own time. Upon enrolment, you will receive an assessment booklet to complete. This must be submitted at your final assessment. Students will need to complete up to 20 hours of work experience and maintain a detailed log book. Students can make their own arrangements for work experience but these must be approved by the trainer.
5. Final Assessment: When all course work, theory and practice are finished, students can arrange a time for a final practical assessment. All course work must be handed in at this time and students must successfully complete a range of espresso making tasks in a set time. You will also need to provide evidence of successful completion of SITXFSA001 Use hygienic practices for food safety. NR - denotes Nationally Recognised Training.
For more information contact Short Courses at William Angliss Institute.