Set yourself on the path to a career as a barista with this introductory course. This short course will provide you with the basic skills and knowledge required to make delicious espresso coffee.
Statement of Attainment
Set yourself on the path to a career as a barista with this introductory course. This short course will provide you with the basic skills and knowledge required to make delicious espresso coffee.
Gain skills in setting up, operating, maintaining, and cleaning coffee equipment including the espresso machine and grinder. You will learn how to make espresso coffees including cafe latte, cappuccino, flat white, mochaccino, macchiato, long black, and ristretto. You will also be introduced to customer service skills and learn to follow workplace hygiene standards.
Successful completion of this course will enable you to continue on to further study or enter the workforce as a barista.
Gain practical experience in our on-campus training restaurants where you will be serving real life customers. Experience taking orders, preparing coffee, serving coffee and taking payment in a live environment.
The successful achievement of this program requires you to complete the units from the list below.
| Unit Name | Unit description |
Prepare and serve espresso coffee | This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians. |
| Use hygienic practices for food safety | This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. |
Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at IXCEL, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning
Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at IXCEL.
Observation
An educator will directly observe your performance of activities in a real or simulated workplace, role play or exercise, or a demonstration of practical skills.
Written assessment
Written assessments can take a number of forms including case studies, assignments, projects, workbooks, presentations, reports, reflective tasks, self evaluation, and research projects. Your educator will indicate what kind of written assessment you are expected to submit for each unit.
Questioning
Questioning could take the form of written question and answers, such as examinations, tests or online quizzes. It could also be spoken questions and answers.
Portfolio
A portfolio is a collection of evidence of your skills. This could include collections of samples of your work, observation checklists, third-party reports, products with supporting documentation, historical evidence, training records, and journals, logbooks or work diaries.
Work samples
Work samples are products or items that you produce during your studies or project work.
Third-party feedback
Third-party feedback is information we gather from the people training or supervising you throughout your studies. Examples of things we might gather include: interviews with employers, supervisors or peers; testimonials, reports or references from employers or supervisors; evidence of workplace training or vocational placement; and peer observation.
All information was accurate at time of publication, however Ixcel policies, tuition fees and course content is subject to change without notice. Course commencement is dependent on sufficient enrolment numbers. Timetable information is subject to change prior to commencement and/or during the duration of your course.
GET STARTED TODAY
Enquire now Apply now
