Hospitality & Tourism
The Barista programme is a structured professional vocational training programme designed in alignment with professional standards, beverage service procedures, customer service practice, and real workplace requirements in cafés, coffee bars, hospitality venues, and food service environments. The programme develops practical professional competence in coffee preparation, beverage production, equipment handling, workflow organisation, hygiene, quality control, and service communication through progressive training blocks, supervised practical work, and formal assessment. It supports the development of safe working practices, professional judgement, and consistent service quality, and is documented in a form suitable for institutional use, verification, and external or international review through published programme information.
Individuals seeking formal vocational qualification and documented competence in professional coffee preparation, beverage service, and café workflow operations.
Practitioners with practical experience who want to systematise skills, close competence gaps, and validate professional capability through structured training and assessment.
Employees of cafés, restaurants, hotels, and service providers who require documented proof of competence for career development, compliance, tender participation, or professional progression.
Apply occupational safety, food hygiene, and workplace sanitation requirements in coffee preparation and beverage service environments.
Identify coffee varieties, roasting profiles, beverage ingredients, and service standards relevant to professional café operations.
Operate espresso machines, grinders, milk steaming equipment, and related barista tools correctly and safely according to workplace procedures.
Prepare espresso-based, milk-based, brewed, and cold beverages according to recipes, quality standards, and service timing requirements.
Control extraction parameters, milk texture, beverage presentation, and portion consistency in line with professional quality expectations.
Detect beverage preparation faults, equipment-related issues, and service non-conformities, and apply corrective actions within occupational scope.
Maintain workstations, perform routine cleaning and maintenance procedures, and complete service and stock-related documentation accurately.
Communicate effectively with supervisors, colleagues, and customers while maintaining professional conduct, service efficiency, and customer-oriented workflow.
Instructional time
Total: 480 academic hours (Theory 180, Practice 240, Independent study 40, Final assessment 20).
Issued documents
Assessment
Assessment includes continuous assessment through tests, guided practical tasks, workshop performance, service simulations, and a final practical examination evaluating occupational safety, beverage preparation quality, equipment handling, hygiene compliance, documentation, and professional communication.
Prerequisites
Basic literacy and numeracy, readiness for practical training in a food service environment, ability to follow occupational safety and hygiene requirements, and willingness to work in accordance with quality and customer service standards. Prior professional experience is not mandatory.
Training format
Competence-based vocational training delivered through classroom theory, supervised practical workshops, guided exercises, beverage preparation tasks, customer service simulations, equipment handling practice, and formal assessment.