Brew Master

Course Attendees

Still no participant

Course Reviews

Still no reviews

This course is to make a world-class Barista (Brew Master) who could smoothly operate the hot/cold beverage section and provide outstanding customer service to guests in a QSR outlet.

Code(Credit) : CUTM3142 (0-3-1)

Scheme	Skill for Success (SFS)
NSQF Level	4
Duration	3 Months
Sector	Hospitality
Occupations	Brew master
Entry Qualification	+2 Pass
Minimum Age	18 Years
Aligned to (QP)

Course Objectives:

Industry Participation:

Café Coffee Day
Godrej Disha
Centurion Coffee Connect

Course Syllabus/Contents:

Module 1: Introduction to Coffee (5 hour)

Practice 1: Identification of Coffee plant Practice 2: Identification of coffee beans Practice 3:Taste profile of coffee (Aroma & Flavour)

Module 2: Introduction to Equipment’s (10 hours)

Practice 1:Coffee Machine Operation (Group Practice) Practice 2:Coffee Machine Operation (Individual Practice) Practice 3:Grinder cleaning & Setting (Individual Practice)

Module 3: Coffee brewing and milk texturing (15 hours)

Practice 1: Espresso brewing Practice 2: Milk texturing. Practice 3: Safety measures while preparing espresso & texturing milk Practice 4: Different brewing methods / Alternative brewing methods milk

Module 4: Hot coffee preparation (15 hours)

Practice 1: Cappuccino, Demonstration (Group practice, Individual Practice & Individual cup tasting) Practice 2: Café Latte, Demonstration (Group practice, Individual Practice & Individual cup tasting Practice 3: Black coffee/ Café Americano, Demonstration (Group practice, Individual Practice & Individual cup tasting) Practice 4: Flavoured hot coffee (Group practice, Individual Practice & Individual Cup Tasting) Practice 5: Serving Standard & unique selling point (USP) of every beverage Practice 6: Inventory of raw material ( Before & after preparing coffee Practice 7: Wastage management / calculation the cost of raw material used Practice 8: Safety measures while preparing coffee

Module 5: Cold coffee preparation (15 hours)

Practice 1: Cold Coffee (Ice Blended) Demonstration, Group practice, Individual practice & individual testing. Practice 2: Cold coffee (Ice - Cream Blended) Demonstration, Group practice, Individual practice & individual testing. Practice 3: Cold Coffee (On the Rocks) Demonstration, Group practice, Individual practice & individual testing. Practice 4: Serving Standard & unique selling point (USP) of every beverage Practice 5: Inventory of raw material (Before & after preparing coffee Practice 6: Wastage management / calculation the cost of raw material used Practice 7: Safety measures while preparing coffee

List of Projects/Products/Publications :

Make a signature hot beverage (Coffee based) with your recipe
Make a signature cold beverage (Coffee based) with your recipe
Make a project on setting up a new coffee kiosk
Make report to find out the percentage of coffee consumers in CUTM, jatni campus through questionnaires method.