CAFB

Cafe & Barista Skills 3 (S2)

Course Description

Teacher in Charge: Natasha Peddle.

NB: You must select an even number of Semester Courses.

This semester course is designed to get you ‘work ready’ for employment when you leave school. 

A combination of practical and theory classes either in the café or the kitchen. 

Our Barista skills course will provide you with the know-how to set you on the path to becoming a coffee expert, and provide you with useful skills for future careers from working in a café on weekends to being a barista full time. This programme gives students an appreciation of coffee. It provides information on the history and evolution of coffee and espresso technology for today's café society. 

A kitchen experience will be provided to equip boys with cooking skills to prepare healthy and nutritious café style meals, authentic wood fire grilling, and basic food safety practices. 

Opportunities to be involved in our onsite cafe and offsite work experience will be offered.

All successful graduates will receive a level 3 NZQA Barista qualification and certificate for their CV.


Being a barista can be fascinating and rewarding - Click on this link to see








US 17288 Prepare and present espresso beverages for service




Ice drinks served at our own on-site TBC student cafe Barista Port

Course Overview

Term 3
Introduction to basic practices in the kitchen.
Three weekly themed cafe cooking lessons which cover the most common practical skills you must know when you leave home.
US 17284 Demonstrate knowledge of coffee origin and production
US 17288 Prepare and present espresso beverages for service
Self-directed study time. OPTION to choose the units of work provided by the teacher for this subject OR your own choice of work for other subjects (coffee and food provided)

Term 4
Three weekly themed cafe cooking lessons which cover the most common practical skills you must know when you leave home.
US 17284 Demonstrate knowledge of coffee origin and production
US 17288 Prepare and present espresso beverages for service
Self-directed study time. OPTION to choose the units of work provided by the teacher for this subject OR your own choice of work for other subjects (coffee and food provided)

Prerequisites

Open Entry

Contributions and Equipment/Stationery

$120

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 13 credits.
Internally Assessed Credits: 13 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13343 v7
NZQA Info
Demonstrate knowledge of nutrition in commercial catering
Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17284 v7
NZQA Info
Demonstrate knowledge of coffee origin and production
Level: 3
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17288 v8
NZQA Info
Prepare and present espresso beverages for service
Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 13
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0