head and handles, release steam, grind coffee to check, and check extraction rate Storage and freshness of coffee and commodities. Giving advice to customers Customer 30 minutes Provide customer service Verbal Oral questions ABC Hotels service and 9.15 am and advise customers on classroom espresso menu and 3 History of coffee 3rd party product espresso coffee SOP’s – Botanical notes coffee species Practical report – knowledge 9.45 am coffee growing countries demonstration Whiteboard – – Written terminology Learner practice assessment Customer preferences and product knowledge espresso – or short black, ristretto, doppio, long black, macchiato, cappuccino, latte, piccolo, flat white, mocha, Vienna, Coretto, Affogato and decaf Roasting. Grinding selection and check – 4 Coffee 30 minutes Select and grind coffee Verbal Workplace Grinder and coffee correct grind grinding 10.00 am classroom observation Learner resource What affects the grind – – Practical Oral Questions 10.30 am environmental and equipment demonstration Written considerations Learner practice assessment Adjusting the dose Dosing by sight.
head and handles, release steam, grind coffee to check, and check extraction rate Storage and freshness of coffee and commodities. 3 Customer service and product knowledge 30 minutes 9.15 am – 9.45 am Provide customer service and advise customers on espresso coffee Giving advice to customers History of coffee Botanical notes – coffee species – coffee growing countries – terminology Customer preferences and product knowledge – espresso or short black, ristretto, doppio, long black, macchiato, cappuccino, latte, piccolo, flat white, mocha, Vienna, Coretto, Affogato and decaf Roasting. Verbal classroom Practical demonstration Learner practice Oral questions 3rd party report Written assessment ABC Hotels espresso menu and SOP’s Whiteboard 4 Coffee grinding 30 minutes 10.00 am – 10.30 am Select and grind coffee Grinding – selection and check correct grind What affects the grind – environmental and equipment considerations Adjusting the dose Dosing by sight. Verbal classroom Practical demonstration Learner practice Workplace observation Oral Questions Written assessment Grinder and coffee Learner resource
TM_Prepare_&_deliver_training_sessions_refined.docx