Advanced coffee classes have been designed to give skilled baristas an opportunity to learn even more and to improve their coffee making through greater understanding of:

• The coffee machine
• The unique flavours of coffees
  from different regions
• The espresso shot and
• Milk texturing
• Barista Competitions

Each class takes one aspect of coffee making and takes an in-depth look at it.

Prepare and Serve Espresso Coffee *

NR THHBFB12B Prepare and Serve Espresso Coffee is a Nationally Accredited Unit of Competency and is delivered in up to six stages.

Duration: up to 30 hours depending on stages taken (does not include THHGHS01B Workplace Hygiene*).

Cost: $50 additional to stages taken
Code: THHBFB12B

Some people wishing to obtain this qualification may have experience as a coffee maker on an espresso machine and may be eligible for credit through the Recognition process. If this applies to you, please contact the Coffee Academy to discuss which stages you need to complete. For more information about Recognition, please refer to the back page of this brochure.

1. ABC of Espresso Making

2. Advanced Espresso

3. *Workplace Hygiene THHGHS01B This nationally recognised course provides basic hygiene principles for all food handlers. The Nationally Accredited Unit of Competency - Prepare and Serve Espresso Coffee is linked to this unit and to achieve competency in the Coffee unit you must also achieve competency in this unit. Recognition is also available for previous studies and work experience.

4. Practice Session/s You can book into as many as you need. It is recommended that students do at least one practice session after completing ABC of Espresso and a further session prior to commencing work experience.

5. Theory, Assignment and Work Experience Completed away from campus in your own time. You will be given an assignment and some theory to complete in your own time during the Advanced Espresso session. Work experience or further practice sessions will also be arranged for you. You will need to complete at least 8 hours of work experience and keep a detailed log book. You can arrange your own work experience however this must be approved with your trainer.

6. Final Assessment On completion of all course work, theory, work experience and practice sessions you will be given a time for a final assessment at no further cost. You will be asked to complete a number of espresso related tasks and you will need to present your work experience log book and your completed assignment.

* Denotes a nationally recognised course

Coffee Masterclass Weekend

Coffee Masterclass Weekend Duration: Saturday and Sunday Cost: $360 Code: WA05075 The weekend consists of four workshops and is designed for experienced coffee makers and coffee enthusiasts:

Reconstructing the Espresso Hazel de los Reyes presents a 6 hour workshop on coffee from bean to blend to cup. You will construct your own espresso blend using your palate and knowledge of coffee characteristics.

Milk Texturing for the Advanced Espresso Menu and Coffee Art This session will take you through a range of milk texturing techniques for specific drinks and poured patterns.

Coffee Cupping An in-depth session on tastes and flavours in a variety of coffees. This session explores the differences in the cup due to country of origin and processing techniques.

Roasting Factory Tour and Tasting

For further information
Telephone: (03) 9606 2111
Email: jilla@angliss.vic.edu.au