Barista Guidelines - FIP

8/12/2019 Barista Guidelines - FIP

1/15

OVERVIEW: DESIGNED TO INTRODUCE CORE BARISTA SKILLS TO PEOPLE WITH NO PREVIOUS BARISTAEXPERIENCE. SUCCESSFUL CANDIDATES SHOULD BE ABLE TO SIMPLY CALIBRATE THEIR GRINDERS AND MAKE ANESPRESSO AND CAPPUCCINO TO CORE STANDARDS. COURSE LENGTH IS ESTIMATED AT 1/2 - 1 DAY.

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KNOWLEDGE/SKILL REQUIRED STANDARDS

1.01COFFEEBEANS

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2/15

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1.04EXTRACTION &BREWING

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3/15

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1.0"BARISTAMENU

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4/15

OVERVIEW: DESIGNED TO TEST KEY CORE AND MORE ADVANCED SKILLS AND UNDERSTANDING EXPECTED FROMA COMPETENT BARISTA ,FOR EXAMPLE FROM SOMONE WORKING AS A BARISTA FOR MONTHS OR MORE.SUCCESSFUL CANDIDATES SHOULD BE ABLE TO DIAL IN A BREW RECIPE MAKE A FULL RANGE OF DRINKS WITH

UALITY AND SPEED AS WELL AS UNDERSTAND THE BASIC REUIREMENTS FOR CUSTOMER SERVICE ANDMAINTENANCE. COURSE LENGTH IS ESTIMATED AT 1 - 2 DAYS.

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2.01

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6/15

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7/15

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2.10FINANCIALMANAGEMENT

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8/15

OVERVIEW: DESIGNED TO TEST ADVANCED SKILLS AND DETAILED KNOWLEDGE OF THE SCIENCE BEHINDPROCESSES USED EXPECTED FROM A PROFESSIONAL BARISTA ,FOR EXAMPLE FROM SOMEONE WORKING AS ABARISTA FOR 12 MONTHS OR MORE WITH SOME MANAGEMENT RESPONSIBILITIES. SUCCESSFUL CANDIDATES

SHOULD HAVE A DETAILED UNDERSTANDING OF THEIR INGREDIENTS AND OF THE TECHNIUES AVAILABLE TOMAXIMISE THE UALITY OF THE DRINKS MADE. THEY SHOULD BE ABLE TO MANAGE THE SKILLS OF OTHERS TOPRODUCE UALITY DRINKS AND PROVIDE EXCELLENT CUSTOMER SERVICE. THEY SHOULD BE ABLE TO MAINTAINTHEIR EUIPMENT TO ENSURE CONTINUED UALITY. COURSE LENGTH IS ESTIMATED AT 2 - = DAYS.

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9/15


10/15

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11/15

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12/15

TITLE AUT!OR FORMAT

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13/15

MILKING STANDARD PICTURE REFERENCE DESCRIPTION

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14/15

MILKING STANDARD PICTURE REFERENCE DESCRIPTION

LEEL )+? ;+ 6 -*8:*+:F*87 +


15/15

LATTE ART STANDARD EXCELLENT STANDARD REASONABLE STANDARD UNACCEPTABLE STANDARD

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1 15

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Barista Guidelines - FIP