Is it necessary to take the barista qualification certificate? What courses and certificates are there in the barista training program?

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Baristas pursue the skills they love, serve the people of the past, and adhere to their original dreams. Professional norms, followed by various certifications and qualifications are inundated. Many baristas want to show themselves by passing the certification on their own strength. So, why take the barista certificate?

Because there are many certificates in the coffee industry and their names are complicated, although I want to study scientifically, I may not be able to find the most suitable course system for me soon. In order to understand the courses and certificates, we must first start with the issuing institution. At present, internationally speaking, the three major institutions that have established a scientific coffee learning system and issued certificates are:

SCAA, Specialty Coffee Association of America Fine Coffee Industry Association of America

SCAE, Specialty Coffee Association of Europe European Fine Coffee Industry Association

CQI, Coffee Quality Institute International Coffee quality Appraisal Society

After 2017, the merger of SCAA and SCAE, that is, the latest SCA (Global boutique Coffee Industry Association).

Can rookies with zero basics of coffee take this SCA class?

Of course, because SCA education system is from shallow to deep, step by step of a science education system. No matter how much you know about coffee, you can generally enter the door of coffee science through the study of primary and intermediate courses. Junior and intermediate courses are not too difficult for most people.

What do you mean by SCA Coffee Diploma or AST? which one can I get?

First of all, coffee diploma and AST are two concepts. Coffee Diploma Coffee Diploma comes from the educational diploma system of SCAE (European Fine Coffee Industry Association). It is a modular and phased learning system to obtain the corresponding coffee diploma by completing credits. It is a diploma education system similar to that on campus.

AST is the abbreviation of Authorized SCA Trainer (Certified SCA trainer). Because AST not only has the role of training and invigilating, so many people will directly call it "examiner". Applying for AST requires at least one of the modules of SCA to pass the Advanced level, and requires AST application and examination. Only if you have an AST license, you are eligible to grant a certificate for the SCA course.

If you are here for the purpose of learning and accumulation, it is enough to have a coffee diploma; if you plan to do coffee training and education programs, then you need to consider the AST license.

How to get the SCA Coffee Diploma?

The SCA Coffee Diploma system is divided into six modules: introduction to Introduction Coffee, Coffee Roasting Coffee roasting, Sensory sensory Taste, Green Bean Coffee Raw beans, Brewing Grinding extraction, and Barista Skill barista skills. Except for the introduction of coffee (10 points), the other sections are divided into primary (5 points), intermediate (10 points) and advanced (25 points). Upon completion of each level, there will be a certificate of the corresponding level that can be applied for. When any combination of credits has completed 100 points, you can apply for the SCA Coffee Diploma.

Fee?

Students who ask this question generally do not know much about the SCA Coffee Diploma system and the general tuition fees for the corresponding junior high school advanced courses. With a little understanding, you will know that the common combination in China is the connection of single-module primary and intermediate courses, with fees ranging from 7000 to 9000; individual primary courses generally range from 3000 to 5000; intermediate courses range from 5000 to 7000; and advanced courses are generally not open. if it's open, it's more than ten thousand yuan.

How long is the study cycle?

The junior course is generally 1 day, the intermediate course is about 3 days, and the advanced course is generally 3-5 days. The details depend on the class hours and the specific course arrangement. Some junior and intermediate courses may take only about 3 days to complete. In addition, the Advanced Certificate course requires at least an interval of more than 3 months after graduation from junior and intermediate levels.

Because the SCA Ministry of Education believes that the practice after the entry is very important, and the advanced courses will be much more difficult than the junior and intermediate courses. Without sufficient practice, you may be able to pass the exam with skills, but the harvest will be limited.

So if you are interested in a coffee diploma, the most idealized state may be 3-4 months, but it is generally unlikely.

Six modules

Barista skills

BARISTA SKILLS MODULE

The core of the barista course module is to require students to have control over the entire espresso bar, including these basic skills: correctly adjusting the bean grinder, making espresso, and controlling the foam of milk coffee. This module allows you to learn more about coffee itself in the process of practice and learning.

With the deepening of the barista course, we will be exposed to more knowledge, including coffee shop operation, customer service and so on. In order to provide students with more cutting-edge coffee knowledge and skills.

Raw bean module

GREEN COFFEE MODULE

The coffee raw bean course module allows students to start to understand the output of raw beans, which is the root of coffee. From coffee planting, growth, to coffee raw bean processing, transportation, storage, to Hong Kong, to the final roasting, every link is closely related to the quality of coffee. Understanding the variety of raw coffee beans is also helpful for students to better control the quality of coffee.

The learning module includes coffee planting, raw bean processing, raw bean grading, and raw bean management.

Coffee basic knowledge module

INTRODUCTION TO COFFEE MODULE

Coffee introduction is a suitable learning module for anyone who is new to the coffee industry, or who is only interested in the wonderful drink of coffee.

This module covers the entire journey of coffee development: from its origin in Ethiopia to becoming a major commodity loved by the world today. From the planting, drying, roasting and brewing of coffee fruits to the final drink, this module introduces every aspect of coffee. This coffee course also includes "Coffee Cup Test", which allows you to understand the different flavors of coffee from a professional level.

Cooking module

BREWING MODULE

Study on different ways of brewing coffee, so that students can learn to make coffee more comprehensively. And make corresponding adjustments within the appropriate cooking frame. Chemex, siphon pot, smart cup, French filter kettle and other basic appliances will come into contact with.

This learning module, through practice and study, gives you more time to analyze how to adjust coffee grinding and a series of brewing parameters to the appropriate brewing product within the ideal framework.

Baking module

ROASTING MODULE

Through the study of this module, we can learn more about the basic knowledge of baking and understand the baking process.

Let you have a deeper understanding of the effect of heat on coffee roasting, the physical and chemical changes of raw beans in roasting, understand defective beans, learn standardized baking methods, and the management knowledge of the roaster.

Sensory module

SENSORY SKILLS MODULE

Coffee sensory course module, through practice and learning, as well as interactive learning, let you more intuitively learn how to perceive the taste of coffee, and evaluate the taste of these coffee is good or bad, so that you have a more comprehensive understanding of coffee quality control.

SCA's course is an international norm and framework for baristas.

While learning this system,

Baristas also need to be assessed at the same time.

Pass the examination of the corresponding module courses

You can get the international certification of the relevant courses.