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Learn the
Art of Designer Coffee

Certification in Barista

An ideal syllabus, endorsed by City and Guilds, UK, caters to coffee enthusiasts, aspiring café owners, and individuals pursuing a barista career by encompassing the journey of coffee from the bean to the cup.

About This Course

Embark on a comprehensive three-month journey to master the art of coffee. Learn about the origins, types, and processing techniques. Discover roasting, decaffeination, and cupping protocols from experienced Baristas. Acquire the skills for the perfect espresso and intricate latte art.

Explore cold brew trends. Finish by learning to maintain a coffee machine and run your own coffee business. Gain insights on customer service, workplace management, and hygiene best practices.

Upon finishing the course, the Ishtha Institute of Hospitality and Culinary Arts (IIHCA) in Khatima will award you a certificate of participation in the Certification in Barista Program.

Providing Excellent education since 2013
With more than a decade of experience, we have successfully provided Professional learning programs that prioritize practicality, industry relevance, and tangible outcomes. Our programs are designed to assist you in reaching your objectives effectively.

The Certification in Barista Program is available in a module of 12-week duration, and classes are held on a regular basis, all equipment, ingredients, protective gear, and stewarding support are provided, along with Standard Recipe Cards for all classes.

What You'll Learn In This Course

What You'll Learn In This Course

Course Plan

IIHCA Student Stories

Meet the ICCA alumni who started their culinary journey with us. Here's their experience and where they are today...

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Pre-Preparations of Chocolate

Pre-preparations of Chocolate

Pre-preparations of Chocolate

Knowledge of Chocolate – History and Processing Chocolate Fillings

Traditional to Exotic Blends

Colourful Cocoa Butter Decoration and Spraying

Techniques Basic preparation, Marzipan, Caramels, Stuffed Dates, etc.

Perfecting the tempering and moulding

Perfecting the Tempering and Moulding

Perfecting the Tempering and Moulding

Tempering of Chocolate

Printed Transfer Sheet Techniques

Moulded Bonbons

Types of Fillings

Preparation of truffes

Preparations of Chocolate

Presentation of Chocolate

Presentation of Chocolate

Unmoulding of chocolate

Dry Fruit Medallion

Enrobed Bonbons and Bars

Chocolate Rochers

Storing of Chocolate

Certification in Barista

History of Coffee Beans

History of Coffee Beans

History, Varieties, Characteristics & Processing Methods

Why Barista? The 4-3-2-1 Theory

Setups and Operational Work Flow

Professional Equipment and Ingredients

Certification in Barista

Knowledge of Coffee Beans

Knowledge of Coffee Beans

Green Beans – Grading & Storage

Roasting Basics – Effect of Roasting on Flavor

Sensory Evaluation – Aroma / Taste / Flavor

Cupping Protocol – Coffee Traits

Certification in Barista

Grinding, Leveling, and Tamping

Grinding, Leveling, and Tamping

Extraction Theory – Different Brewing Methods

Producing and Monitoring Quality Espresso

Decaffeinating

Certification in Barista

Perfecting Latte Art

Perfecting Latte Art

Intro of latte art

Practicing Latte

Latte Activity

Certification in Barista

Coffee Based Beverages

Coffee Based Beverages

New Trends in Coffee-Based Beverages

Latte Art and Drawing Techniques

Hygiene, Handling of Equipment, Cleaning and Maintenance

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