Short Courses

Learn with the specialist centre for foods, tourism, hospitality and events.

Duration

13 hours (total)

Schedule

Please refer to book now tab for the dates and times

Course consists of the following three classes:

ABC of Espresso

Advanced Espresso 

Milk texturing and Latte Art 

What You Learn

How to make a range of espresso menu items including cappuccino, latte, flat white

How to texture milk consistently and process espresso coffee orders

Milk quality and texturing techniques for a range of milk products

What You Get

Practical coffee making and milk texturing skills 

Certifcates of participation 

Course notes 

Materials to Bring

Pen

Dress Code

Neat casual dress is required 

ABC of Espresso 

This is an introduction to espresso coffee and will provide you with basic skills and knowledge so that you can progress to the more complex aspects of espresso making.

You will learn how the espresso coffee menu is constructed, how to extract espresso, how to texture milk and you will practice making espresso drinks.

You will also learn how to safely operate and clean the espresso machine and grinder.

This course is essential for anyone who wishes to make a start in the espresso coffee industry.

Upon successful completion you will recieve a certifcate of attendance.

Advanced Espresso

This is an advanced course and students must have industry experience or have completed ABC of Espresso Making as a pre-requisite. This course covers the advanced skills and knowledge needed to prepare and serve espresso coffee, including:

factors that effect the extraction rate of espresso setting and adjusting the coffee grinder advanced milk texturing advanced coffee menu and order processing the coffee industry, including coffee cultivation and processing, roasting and blending taste and analysis of a range of single origin coffees.

Upon successful completion you will recieve a certifcate of attendance.

 Milk Texturing and Latte Art 

In this course, you will also demonstrate industry standards of extracting espresso coffee, using grinding on demand dosing and grinding techniques. An understanding and recognising quality of espresso brewing and extraction is essential to participate in this course. 

It is recommended participants have completed ABC of Espresso and Advanced Espresso prior to completing this course and some industry experience working in a cafe is preferred.

You will learn and practice competition standard advanced milk texturing and pouring techniques and a range of drawn and poured patterns.  

Upon successful completion you will recieve a certifcate of attendance.

If you have any further queries, please email ShortCourses@angliss.edu.au