COFFEE SKILLS

PROGRAMME

& UPCOMING

TRAINING

COURSES

1 2 TH – 1 4 TH APR I L 20 1 8

SHE I KH SAEED HAL L S

DUBA I I N TERNAT IONAL

CONVENT ION &

EXH I B I T I ON CENTRE

FOR

PASSION

PROFESSION

OR

BUSINESS

TABLE OF CONTENTS

A. INTRODUCTION _______________________________________________________ 3

What is SCA? ___________________________________________________________ 3

WHAT MAKES SCA TRAINING EXCEPTIONAL? ______________________________ 4

COFFEE SKILLS PROGRAMME ____________________________________ _________ 5

A. INTRODUCTION TO COFFEE __________________________________________ 5

B. The 5 MODULES _______________________________________________________ 6

1 Barista Skills Module ___________________________________________________ 6

2. Brewing Module ______________________________________________________ 7

3. Green Coffee Module __________________________________________________ 7

4. Roasting Module ______________________________________________________ 8

5. Sensory Skills Module__________________________________________________ 8

REGISTRATION FORM ____________________________________________________ 9

A. INTRODUCTION The SCA Coffee Skills Programme is designed as professional development courses that will assist you in delivering a quality product, providing better service, enhancing your career and arm you with the skills to manage a café or coffee bar.

If you are in the business of coffee, you will find that these courses will enable you to stay competitive in your profession, teach you to appreciate the importance of quality in service and product, inspire your co-workers and provide your customers with a unique café experience eventually translating into more business.

The courses cover a range of topics pertinent to the process of coffee from bean to the cup. As more and more café owners and operators invest in training, the quality of the coffee served in coffee bars across the country is fast improving.

The increasing competition for a better product will be to the benefit of the consumer who is beginning to ‘’Demand Better”.

These workshops and training courses are conducted by SCA Certified Instructors who travel the world training aspiring baristas and roasters who are eager to develop their skills.

What is SCA?

The Specialty Coffee Association is a non-profit organization that represents thousands of coffee professionals, from producers to baristas all over the world. Built on foundations of openness, inclusivity, and the power of shared knowledge, SCA acts as a unifying force within the specialty coffee industry – invested in creating a worldwide circle of like-minded professionals.

Representing a global pool of experience and talent, SCA members work towards a better, more sustainable future for each other and for the betterment of the coffee community around the world.

SCA is a product of the unification of the Specialty Association of Europe (SCAE) and the Specialty Coffee Association of America (SCAA). SCA will be at the forefront of developing and promoting specialty coffee and is committed to meeting the challenges of a rapidly changing industry by setting and maintaining standards, expanding on existing professional certification programs, conducting industry-specific research, and providing even more opportunities to connect, exchange, and work together so that the coffee industry continues to thrive.

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WHAT MAKES SCA TRAINING EXCEPTIONAL?

The Course offerings are not brand dependent. All classes are structured as industry specificcontent rather than brand specific so you are encouraged to adapt your knowledge to anyequipment and explore a variety of coffees.

Unlike any other training currently offered in the region, all our training programmes areadministered by SCA Certified Instructors, i.e., Trainers have successfully completed allcomponents of SCA's Instructor Development Program, adhering to the most stringentcoffee preparation, coffee grading, evaluation and roasting procedures. This ensures thatyou are taught by only the best in the industry.

SCA workshops are structured to allow and encourage ongoing professional development.Each course carries a credit, which in turn allows you the opportunity to complete tieredlevels from Apprentice to Master Barista, Roaster or Green Coffee Buyer.

The comprehensive training has proved to be highly successful with numerous internationaland local coffee retailers and individuals.

All the courses are internationally recognized.

A snapshot of some of the MENA based companies and their staff that have gone through our training programs over the years.

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COFFEE SKILLS PROGRAMME

Training courses on offer alongside the Gulf Education & Training Show, Dubai International Convention & Exhibition Centre, 12th to 14th April 2018

The education programme is divided into 5 distinct modules and each module has 3 levels: Foundation, Intermediate and Professional. Additionally, a short introductory course is delivered for those eager to learn the basics of coffee and coffee making. A synopsis of each module is discussed below:

A. INTRODUCTION TO COFFEE

The Curriculum lasts for about 4 hours and concludes with a written exam. The course includes an introduction to the world of Specialty Coffee. You will be taught how to identify the difference between commercial grades of coffee and Specialty beans; learn the difference between flavour and taste and recognize the 5 basic tastes our tongue can identify. You will learn about the history of coffee; structure of coffee beans and its various species and their visual differences; learn how flavours are derived based on the elements. You will be taught about the basics of wet and dry coffee processing methods; the basics of roasting; what effects the freshness of coffee and eventually basic brewing methods. The session with an introduction to cupping and teaches you how discuss about coffee with confidence.

This course is followed by a written exam.

Duration: 3-4 hours Maximum Seats: 12

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B. THE 5 MODULES

1 Barista Skills Module

The Barista Foundation Certificate course is designed to introduce core barista skills to people with no previous barista experience. Successful candidates should be able to calibrate their grinders and make an espresso and cappuccino to core standards.

The training focuses on the key skills required to set your grinder, make espresso and foam and texture milk for cappuccinos. This module allows you to gain a deeper understanding of the coffee itself and build on your practical skills for milk technique, health and safety, and customer service.

Specifically, by doing hands on exercises and tasting, you will develop a greater understanding of the following concepts:

Coffee flavor, freshness and storage

Workspace management

Grinding, dosing and tamping

Extraction and brewing

Milk techniques

Hygiene, health and safety

Customer service

Cleaning, maintenance and trouble shooting

Duration: 1 day (6-8 hours) Maximum Seats: 8

This module is followed by a written and

practical exam

Foundation Level

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2. Brewing Module

The Specialty Coffee Association’s Brewing Foundation Certificate is designed to introduce core brewing skills and equipment to people with little or no previous hand pour brewing experience. Successful candidates should be able to grind and brew to the correct recipe and produce great coffee on multiple brewing devices.

Specifically, by doing hands on exercises and tasting, you will develop a greater understanding of the following concepts:

Coffee’s flavor varies based upon differing varietals, countries of origin and roast styles.

Coffee’s flavor varies based upon differing coffee to water ratios, grind particle sizes and brewing devices.

Coffee’s flavor varies throughout the brewing process.

The key elements of good coffee brewing and the differentiation between proper and improper brewing.

The optimum balance between strength and extraction.

3. Green Coffee Module

The course is ideally suited for people new to the coffee industry or those looking to gain an insight into the broad subject matter of green coffee. It includes an introduction to the basics of quality checks, coffee grading, and taste/flavor differences due to processing or species.

Specifically, by doing hands on exercises and tasting, you will develop a greater understanding of the following concepts:

The different species and varieties of coffee

The origin and spread of coffee

Factors affecting growth

Size of the coffee market

Different processing methods

Harvesting methods

Milling and exporting

Traceability

Sensory evaluation and cupping

Duration: 1 day (6-8 hours) Maximum Seats: 8

Duration: 1 day (6-8 hours) Maximum Seats: 8

This module is followed by a written and

practical exam

This module is followed by a written and

practical exam

Foundation Level

Foundation Level

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4. Roasting Module

The Specialty Coffee Association’s Roasting Foundation Certificate is designed to introduce core roasting skills and equipment to people with no previous roasting experience. Successful candidates will be able to identify the various stages of roasting using industry-standard terminology. The students should be able to safely operate a drum roaster to control sensory aspects of the coffee by roasting light or dark.

Specifically, by doing hands on exercises and tasting, you will develop a greater understanding of the following concepts:

Operation of common roaster features and controls

Physical progression of the coffee roasting process

Recording relevant data for roast logs

Sensorial changes that occur during roasting

Roasting plant safety

Roaster cleaning and maintenance

5. Sensory Skills Module

The Specialty Coffee Association’s Sensory Foundation Certificate is designed to expose and sensitize people to the notion of specialty vs non-specialty coffee in a practical and interactive manner. We will investigate the way we perceive what we taste and how we apply this knowledge when evaluating coffee’s natural characteristics. Successful candidates should be able to recognize the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry. A broad focus will be put on objectively identifying, describing and discriminating the aroma, taste and body in coffees. Candidates will be introduced to the SCA’s cupping protocol and methodology and reflect on the qualitative dimension of this type of coffee evaluation.

Specifically, by doing hands on exercises and tasting, you will develop a greater understanding of:

How the human body perceives the sensory experience.

How to use common cupping terminology.

How to communicate the sensory experience.

How to set up a professional cupping table.

The difference between qualitative and quantitative cupping methodologies.

This module is followed by a written and practical exam.

*The schedule will be set by March 2018. All registrants will be updated.

**Each module will be followed by an examination and students who successfully pass the examination will be issued an SCA Certificate that is recognized anywhere in the world.

Duration: 1 day (6-8 hours) Maximum Seats: 8

Duration: 1 day (6-8 hours) Maximum Seats: 8

This module is followed by a written and

practical exam

Foundation Level

Foundation Level

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REGISTRATION FORM

NAME:__________________________________________________________________________________

COMPANY / INSTITUTION:___________________________________________________________________

ADDRESS: ________________________________________________________________________________

CITY: _________________________________________ COUNTRY: _______________________________

EMAIL: _______________________________________ WEBSITE: ________________________________

TELEPHIONE: __________________________________ MOBILE: _________________________________

COFFEE SKILLS PROGRAMME REGULAR RATE STUDENT RATE* AMOUNT

☐ Introduction to Coffee Module AED 990 AED 450

☐ Foundations - Barista Skills Module AED 3600 AED 1800

☐ Foundations - Brewing Module AED 3600 AED 1800

☐ Foundations - Roasting Module AED 4200 AED 2100

☐ Foundations - Sensory Skills Module AED 3600 AED 1800

PLUS VAT (5%)

TOTAL AMOUNT IN AED

*High School Students up to the age of 18 are eligible for a 50% discount **Valid student Id and age proof document is must

THE COURSE FEES INCLUDE THE EXAMINATION FEE AND ALL COURSE MATERIAL.

By signing this form, I acknowledge that I fully understand all information pertaining to the "Terms & Conditions" and the “Payment & Cancellation Policy”.

Terms & Conditions

1. Class Schedules are determined on a yearly basis and cannot be changed to accommodate an individual request.

2. Individual class schedules may be changed by the instructor as needed, to accommodate needs as deemed appropriate.

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3. Hand-out literature is provided to the student during the class.

4. All fees are non-refundable unless otherwise specified herein.

5. A minimum class size to warrant conducting the classes is applicable.

6. Classes shall not proceed if the classroom capacity is not achieved.

7. Students will be advised by email prior to the beginning of a given class, if the number of students registered falls below the minimum of 8, at which time, the registered student(s) will be entitled to a full refund.

8. All classes will be limited to the maximum number of students as per the lectures available.

9. In case of Cancellation by the student, please note that there is no Refund Policy, but you are welcome to send a delegate in your place if you cannot attend.

Payment & Cancellation Policy

Please note, only those students whose fees have been paid in full, will be admitted to the workshops. You can pay online, in person or by (UAE based) Company Cheques/Bankers Demand Draft in UAE Dirhams or US Dollars. Please note that we are not liable for bank charges for bank transfers.

All payments should be in favour of:

International Conferences & Exhibitions LLC.

Account No: 101 2002 737002

IBAN: AE53 0260 0010 1200 2737 002

Emirates-NBD, Sheikh Zayed Road Branch, Dubai, UAE

Name: ______________________________________________ Date: _______________________________

Signature: _____________________________________________