Students engage in a range of practical activities designed to emphasise the theoretical components of this course. Students develop the fundamental skills and knowledge needed to confidently produce espresso coffee, such as adjusting the grind, tamping, texturing milk, storage of beans, hygienic practices and maintaining a clean workstation. Food safety and hygiene is also explored through the preparation of food and drinks sold in cafes.
Barista Essentials
SACE Stage 1
Barista Essentials
Integrated Learning
SACE Stage 1
10 credits
Students learn the main types of espresso-based beverages and how to prepare them, as well as other common drinks sold in cafes. They develop a folio of work to document and reflect on their learning. In addition, students gain knowledge and skills related to cafe service, which are applied in a mock cafe setting.
Course Content
Assessment
Further Info
Course Content
Assessment
| Practical Exploration | 50% |
| Connections | 25% |
| Personal Venture | 25% |
Further Info
This course is offered in Semester 1 and 2.