1 & 2. LEVEL ONE & TWO Certificate Program Guide (BGACP) JANUARY Specialty Coffee Association of America. Barista Guild of America

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

Download "1 & 2. LEVEL ONE & TWO Certificate Program Guide (BGACP) JANUARY Specialty Coffee Association of America. Barista Guild of America"

Transcription

1 Specialty Coffee Association of America Barista Guild of America 330 Golden Shore, Suite 50, Long Beach, California l scaa.org TEL: FAX: JANUARY 2013 LEVEL ONE & TWO Certificate Program Guide (BGACP) 1 & 2

2 Level 1 & 2 CERTIFICATE PROGRAM GUIDE (BGACP) Ver. 3.0 / 1 January 2013 Specialty Coffee Association of America Barista Guild of America 330 Golden Shore, Suite 50, Long Beach, California l scaa.org TEL: FAX:

3 Introduction to the BGA Level 1 & 2 Certificate Program Guide Welcome to the Level 1 & 2 Barista certificate curriculum of the Barista Guild of America (BGA). This Level 1 & 2 Guide provides general information to candidates of the program. It contains background information, definitions, descriptions, and procedures for the program. TABLE OF CONTENTS BGA CERTIFICATION PROGRAM INFORMATION... 1 BGACP INFORMATION: Eligibility and Requirements for Level LEVEL 1 CERTIFICATE COMPETENCIES... 3 BGACP INFORMATION: Eligibility and Requirements for Level Level 2 Certificate Competencies... 5 BGACP INFORMATION: Evaluation, Testing and the Review Process... 6 BGACP INFORMATION: Testing... 8 BGACP Feedback and Test Retakes... 9 BGACP INFORMATION: Credential Title and Certificate Renewal GOVERNANCE and ADMINISTRATION GOVERNANCE: Certification Panel and Chair ADMINISTRATION: Examiners and Test Administration Guidelines ADMINISTRATION: Materials and Equipment CP290 LEVEL 2 PRACTICAL EXAM STATION SETUP ADMINISTRATION: Confidentiality, Exemptions and Appeals ADMINISTRATION: Dispute Resolution APPENDICES: Level 1 and Level 2 COMPETENCIES, Instructor Code of Ethics

4 BGA CERTIFICATION PROGRAM INFORMATION Overview and Purpose of the Program The Barista Guild of America (BGA) is an official trade guild of the Specialty Coffee Association of America (SCAA). A barista prepares coffee and espresso-based beverages that demonstrate craftsmanship and quality, creating a culinary experience for the customer. The purposes of the BGA Certification Program (BGACP) are to: Establish Barista as a recognized profession, conferring credentials at the completion and mastery of each level of the curriculum. Provide an organized framework of continuing educational classes and tests to create opportunity for growth for: o Baristas seeking to increase their skills in and knowledge of the specialty coffee Industry, and o Employers seeking an internationally recognized training program for employees that indicate to customers a high level of commitment to quality coffee. Enhance the level of commitment of baristas through professionalism, and interaction with industry leaders and peers. The purpose of the BGACP is to provide an organized framework of classes and tests that creates opportunity for growth for the working barista. Currently, there are two levels of professional certificates designed to meet the needs of café owners, managers, and the working baristas. The program is designed to appeal and add value to baristas from the smallest local shops to demanding, fast-paced urban locations. Content and testing verify a distinguishable skill set needed for baristas to support specialty coffee in a café environment. Designed by the SCAA Professional Development (ProDev) Committee and the BGA, the classes provide each barista with knowledge and experience in a logical and accessible program. With collaboration among hundreds of member companies and individuals who might otherwise consider one another competitors, class designers identify and support industry best practices. This collaboration provides a unique strength and credibility to all SCAA certification programs. Training is built upon SCAA standards and protocols where appropriate and individual classes are reviewed by the SCAA Statistics & Standards Committee. The SCAA and BGA award certificates upon demonstrated mastery of class objectives, verified through both written and performance exams. The curriculum will evolve as the industry and technologies advance, creating a continuing education program that remains contemporary and relevant. Successful completion of the BGACP in its entirety offers assurance by the SCAA and BGA that the individual has met all criteria established by the BGA Certification Panel to warrant the credential. BGA Level 1 Certificate: Basic skills are taught and tested. The classes are considered the foundation of knowledge and skills in the sphere of coffee preparation, customer service and general knowledge. BGA Level 2 Certificate: For professionals in the coffee preparation sector of the specialty coffee industry. Classes are required and a comprehensive practical test is given to verify performance standards. 1 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

5 BGACP INFORMATION: Eligibility and Requirements for Level 1 Summary of Level 1 Program: Program Summary, Eligibility and Requirements:.. Level 1 Classwork for the Level 1 program provides the knowledge and skill foundation for the professional barista and associated BGA certification programs. Level 1 training classes are eligible to everyone and no prior qualifications are required to enter Level 1 training classes. SCAA competencis are introduced and used throughout Level 1 classes. Completion Time: 2013 A candidate must complete the CP103 Customer Service required class within one year of passing CP and beyond A candidate must complete the entire Level 1 course and testing within 3 years All classwork is at the 100-level, or beginning level, which, according to SCAA's Definition of Levels is appropriate for: Participants who are new to the subject or skill. Participants who have little or no experience or knowledge. Eligibility: None required. Classes: CP101 & CP102 Introduction to Espresso, Parts 1 & 2 CP103 Customer Service GE103 Introduction to Cupping CP151 Introduction to Coffee Brewing & Extraction CP190 Level 1 Certificate Test (2 parts) Recommended: If a candidate enters the program with little or no experience, knowledge or skills, the BGA highly recommends that candidates work for at least 6 months as a professional barista before attempting CP190. Knowledge and Skill Competencies Each class of the BGACP has knowledge and performance objectives that match the competencies for the designations. Primarily the BGA Executive Council and Certification Panel have determined the competencies at their meetings, the records of which are in SCAA files. Instructors and SCAA staff design classes that are approved by BGA Executive Council. Please see Appendix 1 for details of competencies. 2 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

6 LEVEL 1 CERTIFICATE COMPETENCIES Competency 1 Identify features of correct espresso. Competency 2 State the SCAA definition of espresso and step by step espresso preparation instructions. Competency 3 List the four essential elements needed for brewing high quality espresso. Competency 4 Discuss and perform basics of dosing, distribution, and tamping. Competency 5 Identify espresso equipment component parts. Competency 6 Prepare espresso according to SCAA definition of espresso and using the SCAA protocol. Competency 7 Heat and texture milk to SCAA best practices. Competency 8 Identify common café drinks, stating traditional (SCAA recommended) recipes, including weight and volume ratios. Competency 9 Prepare an espresso, cappuccino and latte according to SCAA standards, showing competence in pouring and drink presentation. Competency 10 Demonstrate simple, essential equipment maintenance, workstation cleanliness and hygiene. Competency 11 Identify the four primary sensory aspects of brewed coffee. Competency 12 List and explain the six essential elements of brewing. Competency 13 Identify the main stages of the brewing process. Competency 14 Explain the general rule of optimum extraction and be familiar with the brewing control chart. Competency 15 Distinguish by taste the impact of acceptable vs. improper brewing. Competency 16 Discuss how the coffee extraction process works in these brewing methods: Full immersion, pour over, vacuum, hybrid, and batch brewing devices. Competency 17 Discuss and demonstrate brewing devices within each brewing method and how they can add value to a business/coffee service. Competency 18 Recognize the SCAA Cupping Form. Competency 19 Identify purposes and professional benefits to cupping. Competency 20 Describe the difference and importance of taste and smell as functions in cupping specialty coffee. Competency 21 Perform SCAA Cupping Protocol and etiquette while cupping with a group with 3 unique flights of coffee. Competency 22 Use terminology from SCAA Flavor Wheel. Competency 23 State general geographic areas in which coffee is grown. Competency 24 Differentiate between three different roast levels with the same coffee. Competency 25 Distinguish between coffees that have different processing methods (minimum 2). Competency 26 Distinguish between effective and poor customer service. Competency 27 List common keys to good customer service. Competency 28 State the 5 steps to service recovery. Competency 29 Discuss strategies to improve customer service. Competency 30 Define the barista s role in the specialty coffee industry. 3 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

7 BGACP INFORMATION: Eligibility and Requirements for Level 2 Summary of Level 2 Program: Program Summary, Eligibility and Requirements:.. Level 2 Level 2 training classes are eligible to anyone who has completed Level 1 Certificate or the equivalent (Level 1 classes). Experienced baristas (i.e. those who have mastered most of the Level 1 Competencies listed on page 3) may take classes in Level 1 and Level 2 concurrently if they have passed the Level 1 Practical test. Level 2: 2013 and beyond A candidate must complete the entire Level 2 course and testing within 3 years. All classes in Level 2 are at the 200-level, or intermediate level, which, according to SCAA's Definition of Levels is appropriate for participants who: Have the experience, basic knowledge and abilities that are equivalent to the Level 1 Competencies. Are able to explain key tasks of a barista in detail. Have taken beginning level classes. Feel confident in basic knowledge and skills but desire to learn more. Eligibility to take the BGA Level 2 Written Exams: Completed attendance in each of the required classes. Eligibility to take the BGA Level 2 Practical Exam: Current BGA Level 1 Certificate Work for at least 3 months after completing the course.* Required Classes: CP201 Grind, Dose, Tamp Extract CP202 Espresso Bar Efficiency & Workflow CP203 Latte Art CP204 Espresso Machine Preventive Maintenance CP290 Level 2 Certification Test (2 parts) Plus, one of the following: o RP206 Basics of Coffee Farming o LECTURE ''Seed to Roaster'' Lecture or Webinar o ORIGIN Attend an SCAA Origin Trip * Work eligibility requirement: Candidates for the BGA Level 2 Certificate will not be permitted to take the Level 2 practical exam directly following completion of classes. The BGA strongly recommends at least 3 months practicing skills learned in the course before attempting the practical exam CP290. This requirement may be appealed in writing to the BGA Certification Panel no less than 6 weeks prior to a Level 2 course and test date. Please follow the appeals process outlined on page Knowledge and Skill Competencies The Level 2 Competencies of the BGACP reflect knowledge and performance objectives that match the required classes. Primarily the BGA Executive Council and Certification Panel have determined the competencies at their meetings, the records of which are in SCAA files. Instructors and SCAA staff design classes that are approved by BGA Executive Council. The next page states the competencies. Please see details of competencies for the Level 2 Certificate in Appendix II. 4 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

8 Level 2 Certificate Competencies Competency 1 Perform correct grinding for the espresso method according to SCAA Standards and industry best practices. Competency 2 Perform various dose weights, and use different grinder designs, according to industry best practices. Competency 3 Discuss and describe the role of consistency across various espresso preparation methods. Competency 4 Describe various techniques within the SCAA Standard and their effect on espresso taste. Competency 5 Demonstrate good espresso extraction, using the SCAA guidelines for espresso. Competency 6 Demonstrate steaming milk and extracting espresso simultaneously Competency 7 Prepare milk for a cappuccino and latte in one pitcher. Competency 8 Prepare 5 drinks to SCAA Standards, within 7-8 minutes while maintaining an orderly, clean station. Competency 9 Operate in pairs on dedicated espresso and milk stations. Competency 10 Apply health and hygiene practices as it relates to workflow. Competency 11 Relate basic concepts of the makeup of milk and how milk is processed. Competency 12 List important supply, equipment, and technique considerations and prerequisites necessary to pour latte art. Competency 13 Perform the swirl step of the latte art technique to produce correctly textured foam. Competency 14 Prepare lattes with the correct Speed, Distance, and Location. Competency 15 Plan for ongoing, hands-on practice to perfect technique. Competency 16 Explain the difference between single and double boiler espresso machines. Competency 17 Identify preventative maintenance tools to keep near their espresso machine. Competency 18 Describe the process of Changing water filters. Changing grinder burrs Cleaning or changing drainage tubes Pump pressure adjustment Competency 19 Recognize and identify common issues such as Leaky steam valves Group head gasket and dispersion screen replacement Competency 20 Recognize when service calls are warranted. Competency 21 State basic information about Arabica coffee and its growing conditions (altitude, latitude, soil, water). Competency 22 List basic stages in the chain of coffee from seed to cup: Growing, harvesting, processing, milling, exporting, importing, roasting and cup preparation. 5 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

9 BGACP INFORMATION: Evaluation, Testing and the Review Process Evaluation Level 1 Testing and Awarding of the Certificate: Tests are NOT given at the completion of each class, but rather at the completion of all coursework in the Level 1 program. CP190 tests all objectives from classes in Level 1, which include cupping (GE103) and brewing variables (CP ) class, as well as espresso-based beverages (CP ) and customer service basics (CP103). Candidates must pass both parts of CP190 and the BGA recommends that candidates attend all classes. Exception: Experienced Baristas who exceed the Beginning Level skill set (i.e. have mastered all the Level 1 Competencies) are eligible to complete requirements for the Level 1 Certificate by passing only the CP190 test and attending the mandatory class, CP103 Customer Service. Candidates may take CP103 and CP190 in any order. Testing and Awarding of the Certificate: Level 2 Tests are given at the end of each class. Both the written and practical CP290 tests evaluate competency of the learning objectives from classes in Level 2, for which attendance is required. Candidates must pass all written class tests as well as the practical part of CP290. Review Process for Awarding Certificates Once a candidate passes CP190 or CP290, the candidate s file is reviewed for its completion by the SCAA Administrator, who confirms the candidate has met all the requirements. The SCAA sends certificate packets by mail throughout the U.S. For other countries, certificate packets are sent collectively to the host company where candidates took their tests. 6 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

10 BGACP INFORMATION: Evaluation and Testing General information: Tests and Exams The BGACP uses guidelines set forth by the Joint Committee on Testing Practices, which can be found online at: These guidelines state rights and responsibilities of test developers, test takers, instructors and administrators. The following evaluation methods are used: Written Tests multiple choice, matching, fill-in-the-blanks, short answers, and essay questions. Performance Exams skill checklists, work samples and observation Classes requiring hands-on learning and/or an observed mastery of the classwork are presented at BGA events (annual retreat and regional meetings) and/or the SCAA events and have specific skill checklists, which the instructors will use during class to provide feedback to students. For both Level 1 and Level 2 minimum passing score is 80% for the written tests and 90% for the practical tests. Tests are graded within 2 weeks of administration, and scores are ed within 6 weeks. In order to ensure and receive timely results, candidates are advised to: 1. Write their formal names (under which the candidate registered in the SCAA online process) and addresses clearly on their written test answer sheet and their performance test booklet. 2. Check that all their information is correct in their online profiles at Participants can check their status via their online profiles at Those who pass CP190 or CP290 receive 2-points credit. Those who attempt the tests but do not pass one portion receive 1-point credit. Those who attempt but do not pass either will have CP190 or CP290 listed with 0-points indicated. All scored tests are archived at SCAA Headquarters. Candidates may request feedback in writing under the guidelines listed on page 8 of this handbook within 30 days of results being ed or posted. After 30 days no feedback will be given, since the physical tests will be put into storage and not easily available. 7 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

11 BGACP INFORMATION: Testing Written Tests Written tests are closed book no materials are allowed in the testing room except a pencil or pen. The CP190 written test has a 45 minute time limit for native English speakers, and 1.25 hours for those needing translation. Practical (check times written in the test); The Level 2 written tests vary by subject. Instructors will state the time limit before delivering each test. Time limits vary from 20 to 30 minutes per written class test, and minutes for translation. The BGA has created a strict scoring rubric for the written exams to ensure that all tests are marked reliably and consistently. The SCAA ProDev staff have validated the test and the rubric, ensuring they match class objectives and BGA competencies. The test rubric is only available to specific SCAA ProDev staff and contracted certified examiners who grade the tests. It is not given to those who administer the tests. Once candidates complete the written portion of the exam, answer sheets are mailed to designated SCAA staff to mark. Special services for non-reading candidates: Those candidates who are not able to read the written tests will be given the test orally with a Credentialed Lead Instructor or Certified Examiner. Candidates who need this service must arrange it in advance with the SCAA Administrator or Education Manager ). Performance Exams The grading criteria and scoring rubric for performance exams are not given to candidates prior to the exam. To prepare for the exam, the BGA recommends candidates review all protocols described, demonstrated and practices in the classes of the respective level. Meeting the Competencies as listed are a clear indication of the knowledge and performance level on which a candidate should expect to be tested. Performance exams are conducted by certified examiners at sites approved by the SCAA. Examiners follow a written script and do not give any additional instructions or information to candidates that are not in the script. Once the test is complete, the examiner will not grade the test. If an SCAA ProDev staff member or contracted certified examiner is on site, he or she may grade the exams and advise candidates of their scores on site. Certificate Course Completion Time Reiteration: Level 1: 2013 A candidate must complete the CP103 Customer Service required class within one year of passing CP and beyond A candidate must complete the entire Level 1 course and testing within 2 years. Level 2: 2013 and beyond A candidate must complete the entire course and take the practical exam within 3 years. 8 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

12 BGACP Feedback and Test Retakes Feedback, counseling and remediation The BGA Certification Panel has set the following policy for feedback, counseling and remediation. Level 2 Candidates and Level 1 Candidates who attended the complete Level 1 course, attempt the test, and do not pass the Performance Test: The SCAA ProDev representative will give candidates specific feedback on what items they missed and contact the examiner, if necessary. Candidates may request remediation by contacting the SCAA Education Manager and setting up a time for coaching at an official BGA event. Candidates who did not attend the complete Level 1 course, attempt the test, and do not pass the Performance Test: Candidates are given very general feedback only. The SCAA ProDev representative who gives feedback will recommend the candidate take SCAA classes to prepare for a retake. Only the following comments will be given: You did not prepare your espresso to SCAA protocol. You did not steam your milk to SCAA standard. Your cappuccino or its presentation was not performed to SCAA standard. Your station setup, use of bar cloths and/or your description of cleaning the machine was incorrect or incomplete. No specific feedback on points lost or performance items missed will be given to those who have not taken the complete Level 1 course. Level 1 and Level 2 Candidates who do not pass the Written Test (regardless of class attendance): As with many testing programs, the SCAA will not return tests to candidates and will not inform candidates of which questions they missed on written exams. If candidates request feedback, they will only be told the subject area in which they missed questions: espresso, cupping, brewing or customer service. Re-Taking Tests Candidates, who do not pass a test, are required to retake the test and pass it in order to receive the certificate. Level 2 Candidates and Level 1 Candidates who took the complete Level 1 course, attempt the test, and do not pass: Candidates may schedule performance test retakes as many times as they need. Those who do not pass the written test should study all the course materials available at Candidates who did not take the complete Level 1 course, attempt the test, and do not pass CP190: Candidates will only be allowed one retake within 3 months of attempting the test the first time. If the candidate does not pass again, he or she may only take the test again after 3 months. The BGA highly recommends that those who do not pass the performance test attend the Level 1 course and be a working barista, and those who do not pass the written test attend the Level 1 course or download and study all the course materials available at 9 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

13 BGACP INFORMATION: Credential Title and Certificate Renewal Credential Title The following credential titles are used to identify BGA Certificate holders: Certificate BGA-L1 Certificate BGA-L2 Use of Certificates Baristas are encouraged and entitled to use the BGA logo and credential professionally. Example: John Smith Certificate BGA-L1 Also, we encourage Barista certificate-holders to display their credential at their workplace. Certificate Level 1 and Level 2 Certificates are awarded for a five (5) year term. To renew your certificate, you must complete the following requirements: Continuing Education: Complete two (2) classes related to coffee industries that are different than those completed for either BGA-L1 or BGA- L2. If outside the SCAA or BGA, the following must be provided to the BGA Certification Panel for credit to be granted: Class name Organization providing class Date of class Instructor s name Hours of attendance Volunteer Obligations: Baristas must complete 15 hours of volunteer time at a BGA event or activity, or with the Specialty Coffee Association of America within the 5 year certificate period. Volunteer hours may include, assisting with a training class or educational session, facilitating a seminar, presenting a seminar or educational class, or volunteering for equipment setup of breakdown at a BGA event. If you volunteer to instruct a class for the SCAA different than those completed for either BGA-L1 or BGA-L2, you can receive both Continuing Education and Volunteer Obligation credit. BGA / Specialty Coffee Association of America: Barista certificateholders must meet the membership requirements of the certificate level at the time of renewal. Conference Attendance: Barista certificate-holders must attend and participate in at least one (1) BGA Camp, BGA/SCAA Regional Event or SCAA Expo during their certificate period, to qualify for certificate renewal. Grandfathering and Honorary Certification After much debate, the BGA Executive Council and the BGACP decided that there would be no grandfathering or honorary certifications awarded at this time. This may change in the future, however. 10 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

14 GOVERNANCE and ADMINISTRATION Overview The governance and administration of the certificate program are designed to ensure the integrity and security of the certificate program at all levels. Governance Structure The BGA Certification Program is governed by the BGA Certification Panel, which has members of and works directly with the BGA Executive Council. The Certification Panel is governed by the by-laws of the BGA and thus reports to the Executive Council of the Barista Guild of America. The BGA operates under the legal framework of the Specialty Coffee Association of America. The Barista Guild Education Subcommittee helps provide strategic direction for the program and represents stakeholders. The Certification Panel is made up of one SCAA staff member, two BGA Executive Council members, and four Subject Matter Experts, who are volunteers which work full time in the field of coffee preparation and whom the Council deems meets the current needs of the program. The BGA Certification Panel is chaired by a BGA Executive Council member (BGAEC) appointed by the BGAEC. Administrative Staff The SCAA funds the program with staff members whose responsibilities include support of the BGACP. The positions are: Director of Professional Development Responsible for orchestrating all aspects of the program. Specifically, the Director of ProDev is a training and education specialist who ensures the program meets the highest level of quality and integrity of ProDev programs. This includes: Program design Curriculum and class design Training and coaching instructors and mentors Ensuring rigor and validity of testing instruments, and Evaluating the program. The Director of ProDev is also responsible for supervising SCAA administrative staff that perform record-keeping, information dissemination, and the physical organization of the program (venues, materials, equipment, etc.). The Director of ProDev supervises the Education Manager, who works on content and class design. BGA Senior Staff Liaison and BGA Events Committee Liaisons Primary contact for Regional Barista Events and BGA Activities & community building programs & development. Also a member of the BGA Certification Panel. 11 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

15 GOVERNANCE: Certification Panel and Chair BGA Certification Panel Chair The Certification Panel is made up of one SCAA staff members, two BGA Executive Council members, and four Subject Matter Experts, who are volunteers which work full time in the field of coffee preparation and whom the Council deems to meet the current needs of the program. The BGACP Chair is a member of the BGAEC and reports on the program at each meeting of the BGAEC. The Chair ensures that the Panel and its committees operate under the by-laws and guidelines established by the BGAEC. BGA Certification Panel s Primary Responsibilities The Panel s core responsibility is to create a certification program that accurately reflects the needs of the barista community and all of the program s stakeholders. The Panel revises the program according to the changing needs of the coffee preparation profession and coffee industry. The Panel works to: Establish criteria for the different certificates Set competencies of knowledge and performance for the different subjects covered at different levels and how the competencies are demonstrated in the certification process Decide on test administration and set passing scores based on recommendations from the Education Committee Construct the judging process of candidates and identify qualified individuals to train as jurors Create timelines and schedules Ensure compliance with government and legal entities related to the program Set strict privacy guidelines for disclosure of candidate, test and program information Create renewal requirements and revise them when necessary Design an appeals process for hearing candidate complaints or disputes about testing/assessment and methods for demonstrating competency in performance and knowledge competencies; handling appeals Determine criteria for any possible exemptions and/or substitutions in which candidates will be relieved from meeting a requirement Set fees and compensation Monitor the scope of certification and how a designation is used by individuals and other stakeholders Award certificates 12 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

16 ADMINISTRATION: Examiners and Test Administration Guidelines BGA Examiner Credential The Barista Guild of America (BGA) Examiner Credential program certifies instructors who administer the various levels of written and hands on BGA Certification tests. The BGA Examiner Credential will only be offered at an SCAA event and the frequency is based on demand and venue availability throughout the year. Any participant in the program must be a BGA member in good standing and must have previously passed the BGA Level 1 certification test. All participants must have also successfully completed the SCAA Instructor Development Program (IDP). Each participant who successfully completes the class and shadowing requirement is given the Examiner Credential for a two-year period of time. At the end of the two-year cycle, Examiners must once again participate in the Examiner Credential class. Requirements for BGA Examiner Credentials Requirements must be met in the following order: 1. BGA Member in good standing 2. BGA Level-1 certified barista for Level 1 testing and Level 2 certified for Level 2 testing 3. SCAA Credentialed Instructor (IDP) 4. Successful completion of Examiner Training, which consists of up to 8 hours of classroom instruction of rules, guidelines and review of each item on the performance test and two mock exams at the espresso machine. 5. Completed shadowing requirement of 5 exams conducted with the supervision of a BGA Credentialed Examiner. The candidate will then be approved by the last Credentialed Examiner who supervised testing. 13 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

17 ADMINISTRATION: Examiners and Test Administration Guidelines Test Administration Guidelines EXAMINER ETHICS Upon successful completion of the BGA Examiner Credential, examiners may administer the BGA Certificate tests with the following guidelines: Examiners may not serve as the Credentialed Examiner of the following: Members of the examiner s company; A primary customer of the examiner s company; A company in which the examiner has a financial interest; A wholesale supplier with which the examiner or his/her company works; Any party with which the examiner anticipates a consulting arrangement. Examiners must sign the Code of Ethics. Please see Appendix 3. EXAM DELIVERY First Exams and Re-Takes may be scheduled with the following requirements: A minimum of 6 (six) examinees must be registered in order for delivery of the test. There must be 2 (two) Credentialed Examiners to deliver the test. Two examiners must be in the testing room at all times during exams. Each will be administering the exams at their own espresso machines. They are there to support each other and recuse themselves in case one of them has a conflict of interest or personal relationship with the candidate. In case of problems or disputes, the examiners are expected to support each other and resolve problems together. REGISTRATION Registration for the BGA Certificate Tests must be handled by SCAA in order to count towards certification status. If the event is not set up in the SCAA database, students will NOT be in the SCAA system and they will NOT get credit. Registration for participants will be available online via the SCAA website. Examiners must notify SCAA staff of upcoming certificate events a minimum of 4 weeks before the event by ing: SCAA Membership staff will advise how to coordinate the Event with SCAA staff. Setup requests MUST be made online at: Examiners must present the following information: Name, and phone number of Examiner Location, dates and times of exam 14 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

18 ADMINISTRATION: Examiners and Test Administration Guidelines EXAMIINATION MATERIALS: Test Forms Examination materials: Once the CP190 event is set up in the SCAA database, Certified Examiners must request the exact number of written and practical tests they need by to SCAA ProDev administrators at least 2 weeks before the test date. Tests will be mailed via FedEx Ground to a physical location, NOT a P.O. Box. The test rubric will not be sent. It is only available to specific SCAA ProDev staff and contracted certified examiners who grade the tests. It is not given to those who administer the tests. When requesting the tests, Certified Examiners agree to keep the test in a sealed box or envelope until the day of the exam. The outside of the box or envelope will state the contents, which will be double checked before mailing to the test center. If the outside of the box does not match the number you ordered, please phone the SCAA ProDev administrator immediately. TEST FEES AND MEMBERSHIP STATUS ADMINISTRATION: MAILING TESTS BACK TO SCAA The BGA Certificate test is available to any candidate wishing to participate, though test fees are based on membership status. Any participants wishing to take the BGA certificate tests are strongly encouraged to join the BGA. The SCAA must confirm BGA membership status prior to the start of the certification event. This confirmation is done through the registration process. If an exam participant is not a BGA member in good standing they must either renew their BGA membership or pay the test fee. Please note that the BGA certificate tests offered at the SCAA Expo or Barista Camp is free of charge for all members. All completed written and practical tests must be mailed to the SCAA at the following address no later than 5 business days after the exam: Specialty Coffee Association of America Attn: BGA Certificate Exam Processing 330 Golden Shore, Suite 50 Long Beach, CA COMPENSATION AND REIMBURSEMENT BGA credentialed examiners will receive a specific sum ( for current sum) per registered participant to help cover costs in administering the certification paid by the SCAA upon successful completion of the exam and submission of written and practical tests to the SCAA. BGA credentialed examiners may also receive full reimbursement of their travel costs by sponsoring companies wishing to have an examiner offer certificate testing at their facility. This must be negotiated solely between the credential examiner and the host of the event. SCAA will assume no liability and will play no role in pursuing reimbursement of travel expenses. MARKING OF EXAMS RULE OF CONDUCT The SCAA will grade all exams and notify all event attendees if they have successfully passed the exam. Due to this being a certification event, attendees will only be told if they have passed or failed the exam with no further information given. BGA Examiners may not give exam participants any feedback on the status of their exam during or at the completion of the exam. 15 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

19 ADMINISTRATION: Materials and Equipment CP190 Supplies The exam facility and administrator must have the following items available for each exam participant without exception: Per Participant- 2 lbs. of whole bean espresso ½ gallon of whole milk Printed BGA written certificate test Printed BGA practical exam Per Station- 1 espresso grinder that does not tamp for the participant (no Swifts) 1 espresso machine (cannot be fully automatic) 4 clean bar towels (2) 20oz. straight sided frothing pitchers 1 knockbox (4) 2-3oz. Espresso demitasse cups and saucers (4) 5-6oz. Cappuccino cups and saucers (4) Demitasse spoons (2) double sized portafilter baskets (2) shot glasses group head cleaning brush shot timer timer or stopwatch for the examiner espresso tamper (1) steaming thermometer CP290 Supplies The exam facility and administrator must have the following items available for each exam participant without exception: Per Participant- 3 lbs. of whole bean espresso ½ gallon of whole milk Printed BGA written certificate test Printed BGA practical exam Per Station- 2 espresso grinders that does not tamp for the participant (no Swifts) 1 espresso machine (cannot be fully automatic) Ice Bin milk Ice bin - drinks 4 clean bar towels (3) 20oz. straight sided frothing pitchers 12oz. straight sided frothing pitchers Pitcher washer/rinser 1 knockbox (12) 2-3oz. Espresso demitasse cups and saucers (6) 5-6oz. Cappuccino cups and saucers (6) oz Latte cups and saucers (6) oz Iced Latte cups (12) Demitasse spoons (2) double sized portafilter baskets (2) shot glasses Espresso machine cleaning pouch shot timers timer or stopwatch for the examiner espresso tamper Gram scale (1) steaming thermometer 16 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

20 CP190 LEVEL 1 PRACTICAL EXAM STATION SETUP: Sample of station set-up for CP190 BGA Level 1 Exam CP290 LEVEL 2 PRACTICAL EXAM STATION SETUP 17 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

21 Policy on Attending BGA Level 2 Certificate Classes When the Attendee Does Not Possess the Complete BGA Level 1 Certificate Rationale for Policy The Policy Policy for the Transition Period ending December 2013 The SCAA-BGA s Barista Level 1 and Level 2 Certificates have the following rationale as basis for policies, appeals and rulings: 1. The SCAA protocols and competencies taught in our program have been developed by a wide range of professionals throughout the world. We have developed the Level 1 and Level 2 Certificate competencies directly from these protocols and competencies. The competencies reflect best practices agreed upon by the BGA s Education Subcommittee and Certification Panel and the SCAA s Professional Development staff. 2. The learning objectives for the classes that make up our Level 1 and Level 2 Certificate programs are based on the stated competencies for each level. The practical and written tests assess whether candidates have mastered these competencies to the level indicated by the standard. 3. The SCAA has a responsibility to our event attendees to ensure the highest quality learning experience possible. Participants in classes learn as much from each other as they do from their instructors. Watching others perform a task well or observing others mistakes can be instructive. Therefore, participants still struggling with basic skills in a higher level class often lower the quality of the experience for themselves and others. While we are aware and encourage individual companies develop their own competencies that meet their needs for barista performance, our program tests specifically for the SCAA-BGA competencies. Therefore, despite many baristas having several years of experience in their own companies, the SCAA must verify that our own standards have been met. The verification is in the form of the Level 1 and Level 2 tests. As a courtesy to our members who have taken SCAA classes in the past, and in consideration for the thousands of hardworking, experienced baristas who may not yet have taken our classes, but who are proficient at their jobs, we have created a transition period for testing out of Level 1. This transition period ends on December 31, During this transition period, the following rules apply: 1. Prior to December 31, 2013, those wishing to take Level 2 classes must pass at least the Level 1 Practical Exam before attending Level 2 classes. 2. Under no circumstances should a non-level 1 certificant take the Level 2 Practical exam. Attendees in Level 2 classes may take the written tests, but may not take the practical test if they do not hold the full Level 1 certificate. 3. Priority for registration in Level 2 classes for any event will be given to BGA Level 1 Certificate holders up until three weeks prior to the event. BGA Level 1 Certificate holders should sign up for Level 2 classes at least 1 month before an event to ensure they have a place in the classes, as long as there are places left in the class. (Continued on next page.) 18 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

22 Policy on Attending BGA Level 2 Certificate Classes When the Attendee Does Not Possess the Complete BGA Level 1 Certificate CONT. Policy for the Transition Period ending December 2013 (CONT.) 4. During the transition period, three weeks before the event, registration for Level 2 will open only to those who meet the following: 4.1. Those who have passed the BGA Level 1 Practical Exam, but may still need t pass the written test or take CP103 Customer Service Those who have taken all the Level 1 classes, but have not passed the tests. 5. Individuals who have not taken any SCAA classes before and have not passed the practical exam portion of Level 1 will not be permitted to take Level 2 classes. Without a performance test, instructors have no way of knowing if the participant knows and can perform the SCAA standards required to be successful in Level Those who attend the Level 2 classes by meeting special considerations described above do so with the following understanding: 6.1. They will not ask for remediation of Level 1 skills or knowledge during a Level 2 class, which would take time and attention away from those who have the competencies to learn new Level 2 skills. The instructor will kindly tell them that they should know and be able to do the skill, and he/she does not have time to re-teach them or practice basic skills when they should be practicing the Level 2 learning objectives If after class non-level 1 Certificate attendees felt they did not understand the Level 2 classes or felt they did not get anything out of taking the classes, no refunds will be given. Policy Beginning January 1, 2014 After December 31, 2013 registrants for Level 2 must possess the complete BGA Level 1 Certificate before attending Level 2 classes. 19 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

23 ADMINISTRATION: Confidentiality, Exemptions and Appeals Confidentiality Retaining candidate privacy is a top priority to protect the reliability of the program and prevent the misuse of information about candidates and certified individuals. The following procedures are in place to retain candidate privacy: All BGACP members, staff, instructors, volunteers, jurors and examiners sign a confidentiality agreement which states that they will not discuss a candidate s work or test scores with anyone unless during an official review process. Any violation of this confidentiality agreement is subject to corrective action by the BGACP Chair and other Panel members. All candidate files and records remain locked in the SCAA headquarters and storage facilities. The only representatives authorized to view candidate files are staff members related to the program and the BGA Certification Panel. Any data kept electronically is password protected with only SCAA staff members able to access it. If outside requests are made regarding a candidate, the only disclosure given will be whether or not a candidate or certified individual is currently in good standing. Disclosure will not be given which may violate the confidentiality rights of candidates or certificate awardees. Exemptions Due to Illness or Personal Problems Candidates are expected to renew within a 5 year period. If you are unable to complete the process due to illness or personal problems, you may file for an exemption. In the event that a certificate awardee s status as working barista has changed, candidates should write to the BGA Certification Panel to discuss the policy for continuing in the program. The Certification Panel will make every effort to work with a candidate to resolve concerns fairly and appropriately. Please follow the procedures for Dispute resolution on the following page. Appeals Process Program participants may appeal scores, rules or requirements in writing. Because the appeals go to the BGA Certification Panel directly, it may take from 4 to 8 weeks to rule on the appeal, depending on the impact and details surrounding the appeal. The following information should be included when submitting your information in writing by or mail: 1. Your full name, address, and telephone number 2. If applicable, what date and place your class or test took place 3. Any instructor, staff member or volunteer involved in the dispute 4. A complete description of your exemption request or concern 5. How you would like to see the problem resolved. If your concern cannot be immediately resolved, the person to whom you write upon receipt of your information will give you an estimated time frame that you will receive an answer. After investigating, the outcome will be forwarded to you in writing. In the event that the process does not result in a decision which satisfies you, you may appeal again in writing to the person you believe could resolve the issue more satisfactorily. Every attempt to further investigate your claim and resolve the issue will be made. 20 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

24 ADMINISTRATION: Dispute Resolution Dispute Resolution Whenever possible, candidates are encouraged to resolve any concerns or disputes first by phone or with an SCAA professional development staff member or the BGA Certification Panel. If a candidate is unable to satisfactorily settle the issue, then other avenues are available. The contact chain is as follows (names and contact information for people in these positions can be found on the BGA website at 1. SCAA Staff Administrator 2. SCAA Education Manager or BGA Staff Liaison 3. SCAA Director of Professional Development 4. BGA Certification Panel Chair 5. BGA Executive Council Chair Please be advised that disputes may take 4 to 6 weeks to find resolution. 21 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

25 APPENDIX I LEVEL 1 CERTIFICATE PROGRAM COMPETENCIES Knowledge, Skills and Explanations of the BGA Barista Level 1 (CB1) Designation Introduction The Specialty Coffee Association of America (SCAA) and its Barista Guild of America (BGA) govern certification programs complying with its Competencies. The mission of the SCAA is to recognize, develop and promote specialty coffee. The BGA uses a collaborative process to establish competencies for baristas, evaluate performance of these competencies, and serve as the principal organization on quality certification. The BGA represents professional baristas, who bridge specialty coffee producers to the public. The professional certification program represents needs of stakeholders of the program. Stakeholders include: Coffee producers, coffee mills and exporters, importers, roasters, allied product manufacturers, retail operators (coffee shops, restaurants, etc.) and consumers of specialty coffee. The BGA Level 1 Competencies reflect the basic knowledge and skills that meet stakeholder needs. The statements describing the Competencies are numbered consecutively. Accompanying each Standard are knowledge, skills and explanations, which are directly related to the Competency and specify what a barista must demonstrate to fulfill requirements of the Competency. The SCAA reserves the right to revise the competencies at any time. 22 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

26 COMPETENCIES A LEVEL 1 CERTIFIED BARISTA SHOULD BE ABLE TO DO THE FOLLOWING: Competency 1 Identify features of correct espresso. Explain common misconceptions about espresso. Specialty coffee industry definition of what espresso is. State what espresso is and is not A CB1 must be able to discuss espresso with consumers and set straight common misconceptions. This helps promote specialty coffee. Competency 2 State the SCAA definition of espresso and step by step espresso preparation instructions. Describe what constitutes espresso, and how to prepare. State component parts of an espresso, and guidelines for best practice preparation. State and perform the steps and methods used to achieve best practice preparation. A CB1 must be able to prepare and identify espresso according to best practices. Competency 3 List the four essential elements needed for brewing high quality espresso. State The 4 M s in Italian or English: The coffee, the grinder, the espresso machine and the barista. Describe what makes espressobased beverages special and what the barista s role is in the process (more than just making a drink). The barista s importance in the chain of specialty coffee is a key component of the SCAA-BGA Certificate program. Competency 4 Discuss and perform basics of dosing, distribution, and tamping. Discuss: Acceptable range (per definition) of coffee used in espresso, and how distribution of coffee grounds affects extraction. Impact of tamping on distribution, and extraction flow. Be able to control amount of coffee used in espresso preparation, along with showing acceptable distribution and tamping technique. A CB1 cannot prepare espresso according to best practices without these skills. 23 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

27 Competency 5 Identify espresso equipment component parts. Use component parts of espresso machine, including gauges, buttons, and knobs/levers. State functions of basic espresso machine parts. Identify functions of the buttons, valves and gauges and describe how to use them. A CB1 can use any common commercial espresso machine to prepare espresso within the SCAA designated parameters. Competency 6 Prepare espresso according to SCAA definition of espresso and using the SCAA protocol. State by memory the SCAA definition of espresso, and how to combine the steps, and technical skills to achieve desired result. Competency 7 Heat and texture milk to SCAA best practices. Explains basics of espresso and milk beverages, techniques used to prepare milk, and the correct temperature/texture of desired product. Combine steps and definition of espresso to achieve acceptable beverage. Includes ability to perform all steps and achieve intended results consistently. A CB1 has competence in the process of preparing espresso with the equipment presented and can do so within the SCAA definition consistently. Can use the equipment to Milk and espresso/milk prepare milk to temperature and beverages are a vital part of texture of industry best practice, the CB1 role. A CB1 can Steams milk to the SCAA prepare milk consistently to recommended temperature and standard. texture consistently. Competency 8 Identify common café drinks, stating traditional (SCAA recommended) recipes, including weight and volume ratios. List common café drinks, their qualities and presentation. State SCAA recommended recipes and ratios of traditional espressobased beverages. Can use the equipment to prepare and present: An espresso A cappuccino A caffe latte A CB1 should know names of drinks and their recipes by memory and produce those drinks without referencing supportive materials. Competency 9 Prepare an espresso, cappuccino and latte according to SCAA standards, showing competence in pouring and drink presentation. States SCAA recommended recipes and ratios of traditional espresso-based beverages. Describes correct milk texture for the different drinks that use milk. States the correct presentation of each beverage, including cup size, saucer, spoon, napkin and water. Can prepare and present to standard with correct presentation of each beverage, including cup size, saucer, spoon, napkin (and water if available during class/exam): An espresso A cappuccino A caffe latte Milk and espresso/milk beverages are a vital part of the CB1 role. Presenting espresso-based beverages correctly distinguishes an establishment and gives the appropriate respect to customers and those who have worked to produce the coffee. 24 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

28 Competency 10 Demonstrate simple, essential equipment maintenance, workstation cleanliness and hygiene. Explains program of regular cleaning and maintenance of espresso machine and grinder. States tools and techniques used in regular cleaning routine. Demonstrate cleaning of the espresso machine. Describes and demonstrates tidying of station at end of shift. Uses cloths correctly and does not interchange the steam wand, counter and portafilter cloths. Competency 11 Identify the four primary sensory aspects of brewed coffee. State how we evaluate brewed coffee through the senses of aroma, flavor, body and color. Clean equipment is imperative to the quality of coffee beverages. A CB1 must understand how to clean their equipment. Keeping a tidy work environment is a basic competence for preparing food products to consumers. Name the four sensory aspects, and explain how they are exhibited in a particular coffee. Competency 12 List and explain the six essential elements of brewing. State the basic factors of controlling the brewing process, and basic ways that adjusting variables might change the taste of the coffee. Understanding how/why different brewing apparatus work differently. A CB1 must be able to experience and communicate coffee with customers. These sensory aspects are the foundation to that. Recall the elements, and explain how they can affect the flavors in a cup of coffee. Use terms like under/over-extracted, optimum brewing and strength. Competency 13 Identify the main stages of the brewing process. Describe the wetting, extraction and control of the water flow during the brewing process. A CB1 is expected to brew coffee, and must understand what the important factors in that process are. Often customers ask about brewing coffee and a barista should be able to explain in basic terms how to encourage consumers to bring out the best in coffee using their own equipment. Observe and identify what stages of the brewing process are taking place from start to finish. Conceptual and practical grasp on coffee brewing. This is needed to diagnose correct and incorrectly brewed coffee. Competency 14 Explain the general rule of optimum extraction, and be familiar with the brewing control chart. Has grasp of Extraction % and TDS, and how they affect taste of coffee. Can recognize the concept of strength in brewed coffee and is familiar with the SCAA Brew Control Chart as a tool to measure strength and extraction. Explain the general rule of optimum extraction. State the range of accepted ideal extraction %. Identify the area on the brew control chart that represents optimum brewing. A CB1 should understand extraction, and can identify coffee that is or is not brewed to optimum extraction. In addition, there is a difference between strength and extraction, and it is an essential basic skill to describe the difference between the two. 25 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

29 Competency 15 Distinguish by taste the impact of acceptable vs. improper brewing. Recall the 6 variables of basic brewing and general rule of optimum extraction, and be mindful of these factors when tasting coffee. Taste the difference in coffees that have been brewed correctly and improperly. Hypothesize how to adjust the extraction by changing one or more variables. A CB1 should immediately identify if a coffee has not been brewed properly and not serve it. The CB1 also should be able to adjust any of the 6 variables to brew coffee to optimum extraction. If there is a problem with equipment, the CB1 will be able to recognize it more quickly through competence in this standard. Competency 16 Discuss how the coffee extraction process works in these brewing methods: Full immersion, pour over, vacuum, hybrid, and batch brewing devices. Steps for preparing coffee with each of the devices. Identifying how extraction works in different brewing methods. Compare and contrast the extraction methods in terms of basic functioning and difference in steps. A CB1 has an ability to use various brewing equipment to bring out the best in a specialty coffee. Competency 17 Discuss and demonstrate brewing devices within each brewing method and how they can add value to a business/coffee service. Steps for preparing coffee with each of the devices. Discuss ideas on using different brewing methods at work, being knowledgeable in brew time, weight of coffee used and beverage volume yield of each device. Competency 18 Recognize the SCAA Cupping Form. Identify the official form used by the SCAA and the categories of evaluation used on the form. Brew coffee within the range of optimum balance with each brewing method. Competence at the CB1 level includes the ability to integrate skills into the workplace to add value to the business. List the 10 categories on the form. Competency 19 Identify purposes and professional benefits to cupping. Professional application of objective coffee analysis. A CB1 should know the purpose and parts of the SCAA cupping form. Professional, objective taste A CB1 can analyze and evaluation of coffee. Describing describe coffee. flavors, aromas, and textures of coffee to customers. 26 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

30 Competency 20 Describe the difference and importance of taste and smell as functions in cupping specialty coffee. Difference between taste and aroma. State the relationship of taste and aroma. List the 5 basic tastes. Explain how smell contributes to the experience of flavor. Being able to help consumers appreciate coffees through different aspects of tasting helps advance the specialty coffee industry. Competency 21 Perform SCAA Cupping Protocol and etiquette while cupping with a group with 3 unique flights of coffee. List steps and procedure for cupping. Competency 22 Use terminology from SCAA Flavor Wheel. Recognize, read and be able to use the SCAA Flavor Wheel to define a specific flavor apparent in the coffee. Able to setup and participate in a cupping. Performing the cupping protocol properly is the first step in analyzing and communicating about a coffee with other industry professionals. Taste and describe coffee using Using the common language verbiage from the Flavor Wheel. for describing coffee flavor Using the SCAA Simplified with professionals, and Cupping form, accurately identify consumers is a competency at least 4 tastes or aromas from for a CB1. the wheel that apply to coffee being cupped. Competency 23 State general geographic areas in which coffee is grown. List several coffee-producing Basic knowledge of coffee countries. production is essential State the general regions where coffee is and is not grown. List several coffee-producing countries. Competency 24 Differentiate between three different roast levels with the same coffee. Discern effects of roasting on coffee flavor. Identify and communicate flavors associated with roasting. A CB1 has a basic grasp of how roasting can change coffee flavor. Competency 25 Distinguish between coffees that have different processing methods (minimum 2). Recognize the impact processing method has on coffee flavor Communicate with a customer the general tastes associated with processing A CB1 must regularly talk to customers about coffee, and make recommendations. 27 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

31 Competency 26 Distinguish between effective and poor customer service. Facilitate fulfilling customer needs in a way that conveys a positive experience. Describe characteristics of positive and negative interactions with customers. Competency 27 List common keys to good customer service. Start Easy, Finish Strong Get the Bad Experience out of the Way Early Combine the Pain, Dose out the Pleasure Offer Choices Give People Rituals A barista is the link of specialty coffee to the consumer and must be skilled in communicating with the consumer effectively. Describe aspects of products, A CB1's ability to self govern atmosphere, work environment their service performance is and service. vital to their success in the Apply the principles (keys) of customer service role. good customer service. Competency 28 State the 5 steps to service recovery. Implement new strategies and procedures to improve customer experience in the business. 1. LISTEN! 2. Don t take it personally 3. Offer a sincere apology 4. Ask what will make things better 5. Never try to deny or explain A CB1 strives to improve their ability to uncover and exceed their customers expectations. Competency 29 Discuss strategies to improve customer service. Listening and responding to customers. Discuss challenging customer service situations and brainstorm possible actions to take based on keys of customer service. Competency 30 Define the barista s role in the specialty coffee industry. Improving customers experiences advances the industry. Explain the role of the barista, and perform the role and techniques of a professional Barista. Discuss ways that the barista interacts with the coffee industry and the public at large. A CB1 uses their perspective and position in the industry to expand the reach of specialty coffee. 28 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

32 APPENDIX II LEVEL 2 CERTIFICATE PROGRAM COMPETENCIES Knowledge, Skills and Explanations of the BGA Barista Level 2 (CB2) Designation Introduction The Specialty Coffee Association of America (SCAA) and its Barista Guild of America (BGA) govern certification programs complying with its standards. The mission of the SCAA is to recognize, develop and promote specialty coffee. The BGA uses a collaborative process to establish Competencies for baristas, evaluate performance of these Competencies, and serve as the principal organization on quality certification. The BGA represents professional baristas, who bridge specialty coffee producers to the public. The professional certification program represents needs of stakeholders of the program. Stakeholders include: Coffee producers, coffee mills and exporters, importers, roasters, allied product manufacturers, retail operators (coffee shops, restaurants, etc.) and consumers of specialty coffee. The BGA Level 2 Competencies reflect intermediate knowledge and skills that meet stakeholder expectations that certified baristas are able to work proficiently in a coffee shop environment, representing the business and the industry with quality and integrity. The statements describing the Competencies are numbered consecutively. Accompanying each Standard are knowledge, skills and explanations, which are directly related to the Competency and specify what a barista must demonstrate to fulfill requirements of the Competency. The SCAA reserves the right to revise the standards at any time. 29 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

33 Competency 1 Perform correct grinding for the espresso method according to SCAA Standards and industry best practices. Can predict how adjusting grinders of different types will affect espresso preparation and produce espresso according to SCAA Standards wasting <2.5g of ground coffee per shot. Demonstrates command of doser & doserless grinders for the preparation of espresso according to SCAA standards. CB2 can use provided grinding equipment to produce espresso according to SCAA Standards consistently. Competency 2 Perform various dose weights, and use different grinder designs, according to industry best practices. Grind adjustment and dose calibration features of doserless & doser espresso grinders. Can predict how dose weight/volume impact espresso beverage flavor. Ability to utilize dose weight/volume to change espresso beverage flavor. Can use different types/brands of grinder to prepare espresso. The CB2 can work on different types of equipment, and adjust their technique for different coffees. Competency 3 Discuss and describe the role of consistency across various espresso preparation methods. State how to apply various tools and methods to produce a predictable and consistent final product. Demonstrates flexibility in preparing espresso on a variety of provided equipment with various methods to the SCAA Standard. CB2 must be able to produce espresso consistently using a variety of tools provided and applying various methods. Competency 4 Describe various techniques within the SCAA standard and their effect on espresso taste. State and apply theory for espresso extraction and how it pertains to flavor control of the final product. Demonstrate control over the espresso preparation process with the SCAA Standard to produce different flavor profiles, taste, and describe accurately. CB2 can explain and apply various techniques by which to control espresso flavor with the SCAA Standard and their impact on the cup. Competency 5 Demonstrate good espresso extraction, using the SCAA guidelines for espresso. Explains the application of the SCAA Standard and industry best practices for producing espresso characterized by positive cup attributes and uniform extraction. Consistently prepares espresso according to SCAA Standards that exhibits positive cup attributes and uniform extraction. Being able to be consistent and find ideal brewing parameters for a given espresso are key, as well as eliminating those brewing variables that do not produce an ideal espresso even within standard espresso extraction parameters. CB2 can prepare espresso according to SCAA Standard that features positive cup attributes and uniform extraction with consistency. Competency 6 Demonstrate steaming milk and extracting espresso simultaneously States the proper workflow for managing the production of milk and espresso simultaneously for the efficient and optimal production of espresso-based beverages. Demonstrates the ability to manage raw materials and tools in order to simultaneously produce espresso-based beverages according to SCAA Standard and industry best practices. CB2 should be able to simultaneously produce steamed & textured milk as well as espresso for target beverage(s) according to SCAA Standards. 30 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

34 Competency 7 Prepare milk for a cappuccino and latte in one pitcher. Describes and explains the milk texturing/steaming process and can apply theory to produce milk for a cappuccino and a latte in a single steaming pitcher. Demonstrates the ability to texture and pour milk from a single pitcher to produce both a cappuccino and latte according to SCAA Standards. CB2 can milk-share in order to create target espresso-based beverages according to SCAA Standards. Competency 8 Prepare 5 drinks to SCAA standards, within 7-8 minutes while maintaining an orderly, clean station. Explains workflow and tool/workplace management to efficiently produce target beverages to SCAA Standards accurately and consistently. Demonstrates SCAA Standards and industry best practices in order to produce 5 espresso-based beverages within 7-8 minutes. CB2 can manage tools & workspace to efficiently and consistently produce beverages to SCAA Standards. Competency 9 Operate in pairs on dedicated espresso and milk stations. Enumerates and executes ingredient preparation and drink construction as part of a team for greater production and efficiency. Demonstrates the ability to prepare espresso or steam milk and finish espresso-based beverages to SCAA Standards in cooperation with another barista. CB2 can work seamlessly in pairs for the fast and efficient production of espresso-based beverages to SCAA Standards. Competency 10 Apply health and hygiene practices as it relates to workflow. Lists necessary tools & steps for cleanliness, health, and hygiene in the workspace. Creates espresso-beverages in a clean efficient manner to SCAA Standards while maintaining proper towel dedication, as well as demonstrating good hygiene. CB2 should manage and operate in a clean, food-safe environment, while demonstrating proper considerations for good health and hygiene. Competency 11 Relate basic concepts of the makeup of milk and how milk is processed. States the chemical makeup of different dairy, and non-dairy milks. Explains the relationship of milk and milk substitutes in the production and sensory aspects of steamed milk and espresso-based beverages. Demonstrates the ability to communicate the makeup and character of dairy and non-dairy milks. CB2 should understand and have command of their raw ingredients to produce predictable results to SCAA Standards. Competency 12 List important supply, equipment, and technique considerations and prerequisites necessary to pour latte art. Lists required tools and technique for successfully pouring latte art. Explains how each piece of equipment affects the pour. Demonstrates the ability to pour various latte art designs consistently. CB2 can effectively organize, prepare, and pour milk to create latte art in espresso-based beverages to according to SCAA Standards. 31 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

35 Competency 13 Perform the swirl step of the latte art technique to produce correctly textured foam. Describes the texturing considerations during milk-steaming to effectively produce micro-foam. Demonstrates the ability to consistently produce micro-foamed milk suitable for successfully pouring latte art. CB2 should consistently texture and steam milk to produce micro-foam according to SCAA Standards. Competency 14 Prepare lattes with the correct Speed, Distance, and Location. Lists and explains the necessary steps for pouring & producing latte art designs. Describes different latte art designs and factors that influence the quality of the finished product. Demonstrates the steps necessary for producing latte art in espresso-based beverages. CB2 can consistently pour milk for espresso-based beverages demonstrating the necessary steps for producing latte art. Standard 15 Plan for ongoing hands-on practice to perfect technique. States the steps necessary for refining latte art techniques. Demonstrates the necessary steps for pouring latte art and establishes a plan for putting them into practice. CB2 should consistently prepare espresso-based beverages to SCAA Standards, presented with latte art. Competency 16 Explain the difference between single and double boiler espresso machines. Explains the makeup and function of common espresso machine designs and in particular how the boiler system effects the production of espresso and espresso-based beverages as well as workflow. Prepares espresso & espresso-based beverages according to SCAA Standards on various types of espresso equipment. CB2 is able, consistent, & confident in working on a variety of commercial espresso equipment to produce beverages to SCAA Standards. Competency 17 Identify preventative maintenance tools to keep near their espresso machine. List tools critical for ongoing espresso machine preventative maintenance. Demonstrates the use of common preventative maintenance tools for the proper operation of espresso equipment. CB2 knows and applies regular preventative maintenance measures for proper operation of espresso equipment. Competency 18 Describe the process of Changing water filters. Changing grinder burrs Cleaning or changing drainage tubes Pump pressure adjustment Explains why & how to properly change water filters, grinder burrs, clean or change drainage tubes, and adjust pump pressure for commercial espresso machines. Demonstrates the ability to change water filters & grinder burrs, clean and/or change drainage tubes, and properly adjust pump pressure. CB2 should be able to prescribe when and how to perform these key preventative maintenance functions in order ensure equipment is in optimal working condition. 32 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

36 Competency 19 Recognize and identify common issues such as Leaky steam valves Group head gasket and dispersion screen replacement Identifies common issues with steam valves and group heads. Describes what to look for that signals the type of issue that is a problem. Demonstrates an ability to identify leaky steam valves, as well as replacing group head gaskets and dispersion screens. CB2 should be able to identify suboptimal operation of the steam wands as well as maintain properly functioning group head gaskets and dispersion screens. Competency 20 Recognize when service calls are warranted. Explain when it is essential to bring in a espresso equipment technician to maintain the proper operation of machine and grinders. Demonstrates the ability to distinguish between necessary preventive maintenance measures and mechanical and electrical issues deserving of a service call. CB2 should understand proper and improper operation for espresso equipment, as well as when professional service calls are warranted. Competency 21 State basic information about Rubiaceae (coffee shrub) and its growing conditions (altitude, latitude, soil, water). Identify the basic growing conditions required for the coffee shrub. Outlines the knowledge of coffee as a plant and its necessary conditions for successful production. CB2 should understand where and how coffee is grown. Competency 22 List basic stages in the chain of coffee from seed to cup: Growing, harvesting, processing, milling, exporting, importing, roasting and cup preparation. Explain the coffee supply chain, including key roles, challenges, and how quality is maintained throughout. Demonstrates a knowledge of coffee throughout its process from seed to cup. Differentiates how these steps or factors can change the resulting coffee. CB2 should understand and accurately articulate the process of cultivating quality in the cup. 33 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

37 APPENDIX III Code of Conduct for SCAA Credentialed Instructors and Examiners The education and certification programs of the Specialty Coffee Association of America ( SCAA ) are designed to help participants recognize, develop and promote specialty coffee. Credentialed Instructors and Examiners are a key part of maintaining the integrity and validity of SCAA programs. As a Credentialed Instructor and/or Examiner I agree to: At all times protect the integrity, validity, and reputation of the education and certification programs of SCAA. Conduct myself professionally both within and without the classroom and competition hall, with truth, accuracy, fairness, and responsibility to learners, certification candidates, the specialty coffee industry and the community in which I work. Safeguard the confidentiality of test results and other information given to me by students, credential candidates and others involved in the judging, examination and administration of classes and certifications. Without limiting the preceding paragraph, not disclose the contents of any test form or offer private test coaching, and I will keep all examiner deliberations in the strictest confidence. Not intentionally communicate false or misleading information that may compromise the integrity or reputation of SCAA or its education and certification programs. Not represent conflicting or competing interests, nor place myself in such a position where my personal, professional, or business interest may be in conflict, or appear to be in conflict, with the purposes and fair, unbiased administration of the education and certification programs of the SCAA. Without limiting the preceding sentence, not serve as the Credentialed Examiner of any of the following: Members of my own company; A primary customer of my company; A company in which I have a financial interest; A wholesale supplier with which I or my company works; Any party with which I anticipate a consulting or other fee or profit-generating arrangement. Furthermore, I pledge that as a Credentialed Instructor and/or Examiner, I will endeavor to aid the professional development and advancement of the SCAA, as it serves to encourage the specialty coffee industry to improve quality, productivity, and overall performance through certification of quality standards and performance. Signature Date:, 20 Printed name 34 BGA Certification Program Level 1 & 2 Guide l baristaguildofamerica.net l scaa.org

LEVEL 1 CERTIFICATE PROGRAM CURRICULUM. COMPETENCIES Knowledge, Skills and Explanations of the BGA Barista Level 1 (CB1) Designation

LEVEL 1 CERTIFICATE PROGRAM CURRICULUM. COMPETENCIES Knowledge, Skills and Explanations of the BGA Barista Level 1 (CB1) Designation LEVEL 1 CERTIFICATE PROGRAM CURRICULUM CP103 Customer Service (REQUIRED CLASS) CP101 & CP102 Introduction to Espresso, Parts 1 & 2 GE103 Introduction to Cupping CP151 Introduction to Coffee Brewing & Extraction

More information

Unit of competency Content Activity. Element 1: Organise coffee workstation n/a n/a. Element 2: Select and grind coffee beans n/a n/a

Unit of competency Content Activity. Element 1: Organise coffee workstation n/a n/a. Element 2: Select and grind coffee beans n/a n/a SITHFAB005 Formative mapping Formative mapping SITHFAB005 Prepare and serve espresso coffee Unit of competency Content Activity Element 1: Organise coffee workstation n/a n/a 1.1 Complete mise en place

More information

EDUCATION PROMOTING EXCELLENCE IN SPECIALTY COFFEE SPECIALTY COFFEE ASSOCIATION

EDUCATION PROMOTING EXCELLENCE IN SPECIALTY COFFEE SPECIALTY COFFEE ASSOCIATION EDUCATION SPECIALTY COFFEE ASSOCIATION EDUCATION PROMOTING EXCELLENCE IN SPECIALTY COFFEE The Specialty Coffee Association (SCA) is a non-profit organization that represents thousands of coffee professionals,

More information

WACS culinary certification scheme

WACS culinary certification scheme WACS culinary certification scheme About this document This document provides an overview of the requirements that applicants need to meet in order to achieve the WACS Certified Chef de Cuisine professional

More information

Golden Cup Award Application and Evaluation Procedures

Golden Cup Award Application and Evaluation Procedures PUBLISHED BY THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA) September 2014 Pages: Cover + 4 BACKGROUND The Coffee Brewing Center, during its decades of operation (1952-1975), conducted numerous research

More information

This qualification has been reviewed. The last date to meet the requirements is 31 December 2015.

This qualification has been reviewed. The last date to meet the requirements is 31 December 2015. NZQF NQ Ref 0915 Version 6 Page 1 of 11 National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine

More information

HOME ROASTER COMPETITION ENTRY FORMS GENERAL REGULATION

HOME ROASTER COMPETITION ENTRY FORMS GENERAL REGULATION COFFEE ROASTERS COMPETITION AND CONFERENCE S GENERAL REGULATION Eligibility for Entry Beans must be roasted in Australia. Home Roaster Categories must be roasting for own use only (no commercial roasting)

More information

COMPETITION ENTRY FORMS GENERAL REGULATION

COMPETITION ENTRY FORMS GENERAL REGULATION COFFEE ROASTERS COMPETITION AND CONFERENCE S GENERAL REGULATION Eligibility for Entry Beans must be roasted in Australia. Chain Store/Coffee Franchise must have at least 3 stores under the same name. Must

More information

Inspector s Guidebook for Certification PUBLISHED BY THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA) February 2014 Pages: Cover + 7

Inspector s Guidebook for Certification PUBLISHED BY THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA) February 2014 Pages: Cover + 7 Inspector s Guidebook for Certification PUBLISHED BY THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA) February 2014 Pages: Cover + 7 Purpose SCAA Teaching Lab Inspector s Guidebook for Certification

More information

R A W E D U C A T I O N T R A I N I N G C O U R S E S. w w w. r a w c o f f e e c o m p a n y. c o m

R A W E D U C A T I O N T R A I N I N G C O U R S E S. w w w. r a w c o f f e e c o m p a n y. c o m R A W E D U C A T I O N T R A I N I N G C O U R S E S w w w. r a w c o f f e e c o m p a n y. c o m RAW COFFEE COMPANY RAW Coffee Company is a boutique roastery founded in 2007, owned by Kim Thompson and

More information

Inspector s Guidebook for Certification PUBLISHED BY THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA) June 2015 Pages: Cover + 8

Inspector s Guidebook for Certification PUBLISHED BY THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA) June 2015 Pages: Cover + 8 Inspector s Guidebook for Certification PUBLISHED BY THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA) June 2015 Pages: Cover + 8 Purpose To be completed by an SCAA Lab Inspector to determine whether

More information

COURT OF MASTER SOMMELIERS OCEANIA

COURT OF MASTER SOMMELIERS OCEANIA COURT OF MASTER SOMMELIERS OCEANIA 2019 ENROLMENT INFORMATION W W W. C O U R T O F M A S T E R S O M M E L I E R S. O R G INTRODUCTORY SOMMELIER CERTIFICATE There are four levels of professional certification

More information

Candidate Agreement. The American Wine School (AWS) WSET Level 4 Diploma in Wines & Spirits Program PURPOSE

Candidate Agreement. The American Wine School (AWS) WSET Level 4 Diploma in Wines & Spirits Program PURPOSE The American Wine School (AWS) WSET Level 4 Diploma in Wines & Spirits Program PURPOSE Candidate Agreement The purpose of this agreement is to ensure that all WSET Level 4 Diploma in Wines & Spirits candidates

More information

Baristas interested in participating in the Grand Barista Cup must comply with the following:

Baristas interested in participating in the Grand Barista Cup must comply with the following: Competition Code: Competition Name: Division: Type: Participants: Description: B3 Professional and/or Student Individual One (1) Barista To prepare four (4) drinks for each set of single espresso, single

More information

AGREEMENT n LLP-LDV-TOI-10-IT-538 UNITS FRAMEWORK ABOUT THE MAITRE QUALIFICATION

AGREEMENT n LLP-LDV-TOI-10-IT-538 UNITS FRAMEWORK ABOUT THE MAITRE QUALIFICATION Transparency for Mobility in Tourism: transfer and making system of methods and instruments to improve the assessment, validation and recognition of learning outcomes and the transparency of qualifications

More information

UNIT TITLE: TAKE FOOD ORDERS AND PROVIDE TABLE SERVICE NOMINAL HOURS: 80

UNIT TITLE: TAKE FOOD ORDERS AND PROVIDE TABLE SERVICE NOMINAL HOURS: 80 UNIT TITLE: TAKE FOOD ORDERS AND PROVIDE TABLE SERVICE NOMINAL HOURS: 80 UNIT NUMBER: D1.HBS.CL5.16 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to take food orders and provide

More information

Barista/Café Assistant

Barista/Café Assistant Position Description Barista/Café Assistant Lincoln Hospitality Limited June 2018 1 Position Description Barista/Café Assistant Context Lincoln University is New Zealand s specialist land-based university,

More information

Guideline to Food Safety Supervisor Requirements

Guideline to Food Safety Supervisor Requirements Guideline to Food Safety Supervisor Requirements The Food Safety Supervisor (FSS) Why is a Food Safety Supervisor important? Food laws in NSW require certain food businesses in the hospitality and retail

More information

CAREER OPPORTUNITIES FOR BAKING AND PASTRY PROFESSIONALS

CAREER OPPORTUNITIES FOR BAKING AND PASTRY PROFESSIONALS CHAPTER 1 CAREER OPPORTUNITIES FOR BAKING AND PASTRY PROFESSIONALS Chapter Overview Baking originated thousands of years ago and it is integral to human history and still is the source of the most basic

More information

UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85

UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85 UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85 UNIT NUMBER: D1.HPA.CL4.01 UNIT DESCRIPTOR: This unit deals with skills and knowledge required in the planning, operating and managing of

More information

-SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION. -Module Number Session

-SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION. -Module Number Session -SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION -Module Number- 3230006 -Session-1996-97 -Superclass- NE -Title- CAKE DECORATION: ADVANCED ROYAL

More information

Academic Year 2014/2015 Assessment Report. Bachelor of Science in Viticulture, Department of Viticulture and Enology

Academic Year 2014/2015 Assessment Report. Bachelor of Science in Viticulture, Department of Viticulture and Enology Academic Year 2014/2015 Assessment Report Bachelor of Science in Viticulture, Department of Viticulture and Enology Due to changes in faculty assignments, there was no SOAP coordinator for the Department

More information

1) What proportion of the districts has written policies regarding vending or a la carte foods?

1) What proportion of the districts has written policies regarding vending or a la carte foods? Rhode Island School Nutrition Environment Evaluation: Vending and a La Carte Food Policies Rhode Island Department of Education ETR Associates - Education Training Research Executive Summary Since 2001,

More information

FREQUENTLY ASKED QUESTIONS (FAQS)

FREQUENTLY ASKED QUESTIONS (FAQS) FREQUENTLY ASKED QUESTIONS (FAQS) Table of Contents CAS FAQ... 4 1.1... CAS FAQ 4 2 1.1.1 What is Coffee Assurance Services (CAS)? 4 1.1.2 What is the vision of Coffee Assurance Services? 4 1.1.3 What

More information

Standardized Guidelines & Procedures

Standardized Guidelines & Procedures As the exclusive food and beverage provider at the Greater Tacoma Convention Center, Aramark is committed to bringing you and your guests the highest standards of quality in food, beverage and service.

More information

Caffè Vergnano Best Barista Challenge

Caffè Vergnano Best Barista Challenge This year will mark the sixth year of the Caffè Vergnano Best Barista Competition and we are taking this opportunity to bring the competition to a whole new level. For more than 130 years Caffè Vergnano

More information

SYLLABUS. Departmental Syllabus. Food Production I CULN0130. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus

SYLLABUS. Departmental Syllabus. Food Production I CULN0130. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus DATE OF LAST REVIEW: 02/2013 CIP CODE: 12.0505 SYLLABUS SEMESTER: COURSE TITLE: COURSE NUMBER: Food Production I CULN0130 CREDIT HOURS: 4 INSTRUCTOR: OFFICE LOCATION: OFFICE HOURS: TELEPHONE: EMAIL: PREREQUISITES:

More information

Bishop Druitt College Food Technology Year 10 Semester 2, 2018

Bishop Druitt College Food Technology Year 10 Semester 2, 2018 Bishop Druitt College Food Technology Year 10 Semester 2, 2018 Assessment Task No: 2 Date Due WRITTEN: Various dates Term 3 STANDARD RECIPE CARD Tuesday 28 th August Week 6 WORKFLOW Tuesday 11 th September

More information

LEAN PRODUCTION FOR WINERIES PROGRAM

LEAN PRODUCTION FOR WINERIES PROGRAM LEAN PRODUCTION FOR WINERIES PROGRAM 2015-16 An Initiative of the Office of Green Industries SA Industry Program and the South Australian Wine Industry Association, in association with Wine Australia South

More information

SCA Premier Training Campus

SCA Premier Training Campus SCA Premier Training Campus Requirements for Certification: Barista & Brewing PURPOSE This document outlines the minimum requirements necessary to achieve a successful SCA Campus Certification. The document

More information

KNOWLEDGE/SKILL REQUIRED

KNOWLEDGE/SKILL REQUIRED OVERVIEW: DESIGNED TO TEST ADVANCED SKILLS AND DETAILED KNOWLEDGE OF THE SCIENCE BEHIND PROCESSES USED, EXPECTED FROM A PROFESSIONAL BARISTA (FOR EXAMPLE, FROM SOMEONE WORKING AS A BARISTA FOR 12 MONTHS

More information

SCAA Teaching Lab Inspector s Guidebook for Certification Published by the Specialty Coffee Association of America (SCAA)

SCAA Teaching Lab Inspector s Guidebook for Certification Published by the Specialty Coffee Association of America (SCAA) Published by the Specialty Coffee Association of America (SCAA) Revised: January 31 st, 2012 Pages: Cover + 6 INSPECTORS_GUIDEBOOK VERSION: 31JAN2012 Purpose To be completed by an SCAA Lab Inspector to

More information

Streamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification. One world. One standard.

Streamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification. One world. One standard. Streamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification One world. One standard. Streamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification

More information

UNIVERSITY OF LINCOLN JOB DESCRIPTION CONTEXT

UNIVERSITY OF LINCOLN JOB DESCRIPTION CONTEXT JOB TITL DPARTMNT LOCATION UNIVRSITY OF LINCOLN JOB DSCRIPTION Catering Assistant (GF & Co) Catering Department Brayford JOB NUMBR F5186 GRAD 2 DAT January 2019 RPORTS TO Catering Supervisor CONTXT Catering

More information

Practice of Chinese Food II Hotel Restaurant and Culinary Science

Practice of Chinese Food II Hotel Restaurant and Culinary Science Practice of Chinese Food II Hotel Restaurant and Culinary Science Available Period for Learning Subject Unit Assessment Approved by the Ministry of Education: 2009.03.01~2017.02.28 Occupational Competency

More information

2017 Application for Use of Certified Vegan Logo Trademark

2017 Application for Use of Certified Vegan Logo Trademark VEGAN AWARENESS FOUNDATION We only accept applications from the US, Canada, Australia, New Zealand and US Territories 2017 Application for Use of Certified Vegan Logo Trademark The following company seeks

More information

WORLDCHEFS GLOBAL CULINARY CERTIFICATION

WORLDCHEFS GLOBAL CULINARY CERTIFICATION WORLDCHEFS GLOBAL CULINARY CERTIFICATION About this document This document provides an overview of the requirements for the Worldchefs Certified Chef de Partie professional title. It must be used together

More information

Certificate III in Hospitality. Patisserie THH31602

Certificate III in Hospitality. Patisserie THH31602 Certificate III in Hospitality Aim Develop the skills and knowledge required by patissiers in hospitality establishments to prepare and produce a variety of high-quality deserts and bakery products. Prerequisites

More information

TWIN RIVERS CHARTER SCHOOL REQUEST FOR PROPOSAL VENDED MEALS

TWIN RIVERS CHARTER SCHOOL REQUEST FOR PROPOSAL VENDED MEALS TWIN RIVERS CHARTER SCHOOL REQUEST FOR PROPOSAL 2019-2020 VENDED MEALS DUE DATE: May 20, 2019 1 Twin Rivers Charter School participates in the National School Lunch Program (NSLP) and Child and Adult Care

More information

MBA 503 Final Project Guidelines and Rubric

MBA 503 Final Project Guidelines and Rubric MBA 503 Final Project Guidelines and Rubric Overview There are two summative assessments for this course. For your first assessment, you will be objectively assessed by your completion of a series of MyAccountingLab

More information

SCAA Teaching Lab Program & Materials Guide PUBLISHED BY THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA) October 2013 Pages: Cover + 6

SCAA Teaching Lab Program & Materials Guide PUBLISHED BY THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA) October 2013 Pages: Cover + 6 PUBLISHED BY THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA) October 2013 Pages: Cover + 6 PURPOSE: For current SCAA Certified Teaching Labs to identify the classes that they are eligible to conduct,

More information

CENTRAL OTAGO WINEGROWERS ASSOCIATION (INC.)

CENTRAL OTAGO WINEGROWERS ASSOCIATION (INC.) CENTRAL OTAGO WINEGROWERS ASSOCIATION (INC.) Executive Officer: Natalie Wilson President: James Dicey Central Otago Winegrowers Assn E: james@grapevision.co.nz P.O. Box 155 Ph. 027 445 0602 Cromwell, Central

More information

Roaster/Production Operative. Coffee for The People by The Coffee People. Our Values: The Role:

Roaster/Production Operative. Coffee for The People by The Coffee People. Our Values: The Role: Are you an enthusiastic professional with a passion for ensuring the highest quality and service for your teams? At Java Republic we are currently expanding, so we are looking for an Roaster/Production

More information

CONTEST DESCRIPTION 34 - COOKING - Secondary (NOTE: Scope may change without notice)

CONTEST DESCRIPTION 34 - COOKING - Secondary (NOTE: Scope may change without notice) 6th Annual South Regional Skills Competition CONTEST DESCRIPTION 34 - COOKING - Secondary (NOTE: Scope may change without notice) PURPOSE OF THE CHALLENGE DURATION: 3.5 HOURS To evaluate each contestants

More information

Kentucky Grape and Wine Council Wholesaler Reimbursement Program Program Guidelines

Kentucky Grape and Wine Council Wholesaler Reimbursement Program Program Guidelines Program Guidelines The Purpose of the Program The is intended to assist licensed small farm wineries, defined by KRS 241.010(45), and licensed Kentucky wholesalers in the distribution of wine products.

More information

Courageous Leader Scholarship. Application Packet 2018 Fairview Scholarship Programs

Courageous Leader Scholarship. Application Packet 2018 Fairview Scholarship Programs Courageous Leader Scholarship Application Packet 2018 Fairview Scholarship Programs Workforce Development 2344 Energy Park Drive St. Paul MN 55108 Fax 612-672-7401 Dear Scholarship Applicant: Thank you

More information

1 a) State three leadership styles used by a food and beverage supervisor. (3 marks)

1 a) State three leadership styles used by a food and beverage supervisor. (3 marks) Sample Mark Scheme 1 State three leadership styles used by a food and beverage supervisor. For each style of leadership stated in, explain a situation when it would be appropriate to be used. Autocratic

More information

JCAST. Department of Viticulture and Enology, B.S. in Viticulture

JCAST. Department of Viticulture and Enology, B.S. in Viticulture JCAST Department of Viticulture and Enology, B.S. in Viticulture Student Outcomes Assessment Plan (SOAP) I. Mission Statement The mission of the Department of Viticulture and Enology at California State

More information

NEW ZEALAND WINE FOOD BILL ORAL SUBMISSION OF NEW ZEALAND WINEGROWERS 23 SEPTEMBER Introduction

NEW ZEALAND WINE FOOD BILL ORAL SUBMISSION OF NEW ZEALAND WINEGROWERS 23 SEPTEMBER Introduction NEW ZEALAND WINE PURE DISCOVERY FOOD BILL ORAL SUBMISSION OF NEW ZEALAND WINEGROWERS 23 SEPTEMBER 2010 Introduction 1. New Zealand Winegrowers (NZW) is the national industry organisation representing the

More information

THE NEW GATEWAY TO THE US WINE & SPIRITS MARKET. manhattannin vinexponewyork.com

THE NEW GATEWAY TO THE US WINE & SPIRITS MARKET. manhattannin vinexponewyork.com THE NEW GATEWAY TO THE US WINE & SPIRITS MARKET manhattannin vinexponewyork.com Vinexpo New York gives exhibitors the opportunity to meet with the major players in the US market, with a two-day format

More information

2017 Application for Use of Certified Vegan Logo Trademark

2017 Application for Use of Certified Vegan Logo Trademark We only accept applications from the US, Canada, Australia, New Zealand and US Territories 2017 Application for Use of Certified Vegan Logo Trademark The following company seeks permission to use the Certified

More information

2018 CONVENTION & TRADE SHOW CALL FOR POSTERS & ORAL PRESENTATIONS

2018 CONVENTION & TRADE SHOW CALL FOR POSTERS & ORAL PRESENTATIONS 2018 CONVENTION & TRADE SHOW CALL FOR POSTERS & ORAL PRESENTATIONS ABOUT WINEGROWERS CONVENTION The Washington Winegrowers Association is the place for the wine and grape industry to network and learn,

More information

GEORGIA DEPARTMENT OF JUVENILE JUSTICE I. POLICY:

GEORGIA DEPARTMENT OF JUVENILE JUSTICE I. POLICY: GEORGIA DEPARTMENT OF JUVENILE JUSTICE Applicability: { } All DJJ Staff {x} Administration { } Community Services {x} Secure Facilities Chapter 9: FOOD SERVICE : FOOD SERVICE MANAGEMENT Attachments: A

More information

Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers

Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers National Code: AQF THH33002 This course is for people who want to work in the hospitality industry and specialize in the role of Sommelier

More information

Gateway Unit Standards and Resources

Gateway Unit Standards and Resources Gateway Unit Standards and In order that meets its industry stakeholder obligations, sets out the approved list of unit standards that can be used by Gateway schools. In doing so, schools must still ensure

More information

Advancing Agriculture Grape Industry Development Program

Advancing Agriculture Grape Industry Development Program 2017-2018 Advancing Agriculture Grape Industry Development Program 1) Objectives: To provide assistance for the establishment of new or more productive vineyards. To assist with the adoption of new technologies

More information

GENERAL INFORMATION FOR NICRA S:

GENERAL INFORMATION FOR NICRA S: National Ice Cream Retailers Association 743 Spirit 40 Park Drive, Suite 121, Chesterfield MO 63005 636 778 0297 Fax: 636 898 4326 Toll Free: 866-303-6960 info@nicra.org www.nicra.org GENERAL INFORMATION

More information

Anaphylaxis Policy RATIONALE

Anaphylaxis Policy RATIONALE Anaphylaxis Policy Glowrey Catholic Primary School acknowledges the School s responsibility to develop and maintain an Anaphylaxis Management Policy. in accordance to and complying fully with Ministerial

More information

COUNTY DETENTION COOK (Job Description)

COUNTY DETENTION COOK (Job Description) COUNTY DETENTION COOK (Job Description) Class specifications are intended to present a descriptive list of the range of duties performed by employees in the class. Specifications are not intended to reflect

More information

SYLLABUS. Departmental Syllabus. Food Production II CULN0140. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus

SYLLABUS. Departmental Syllabus. Food Production II CULN0140. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus DATE OF LAST REVIEW: 02/2013 CIP CODE: 12.0505 SYLLABUS SEMESTER: COURSE TITLE: COURSE NUMBER: Food Production II CULN0140 CREDIT HOURS: 4 INSTRUCTOR: OFFICE LOCATION: OFFICE HOURS: TELEPHONE: EMAIL: KCKCC

More information

Simplified Summer Feeding Program

Simplified Summer Feeding Program Simplified Summer Feeding Program 1 Meal Requirements Morning: Program Basics Afternoon: Program Details Review regulations on meal service Identify the rules around offer vs serve and practice identifying

More information

QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS

QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS CAREER CLUSTER Hospitality and Tourism QSRM-15 CAREER PATHWAY Restaurant and Food and Beverage Services INSTRUCTIONAL AREA Communication Skills QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT

More information

Subject: Industry Standard for a HACCP Plan, HACCP Competency Requirements and HACCP Implementation

Subject: Industry Standard for a HACCP Plan, HACCP Competency Requirements and HACCP Implementation Amendment 0: January 2000 Page: 1 V I S C New Zealand Subject: Industry Standard for a HACCP Plan, HACCP Competency Requirements and HACCP Implementation Reference Nos: VISC 1 Date issued: 27 January 2000

More information

2017 Summary of changes to rules for World Brewers Cup

2017 Summary of changes to rules for World Brewers Cup 2017 Summary of changes to rules for World Brewers Cup To take effect in Budapest WBrC 2017 For internal use only not to be used in replacement of the WBrC Rules. Please refer to http://www.worldbrewerscup.org/rules/

More information

MISSION POINT LIGHTHOUSE FRIENDS 2018 WINE LABEL ART COMPETITION ANNOUNCEMENT

MISSION POINT LIGHTHOUSE FRIENDS 2018 WINE LABEL ART COMPETITION ANNOUNCEMENT ANNOUNCEMENT THE MISSION POINT LIGHTHOUSE FRIENDS, in conjunction with BOWERS HARBOR VINEYARDS, is sponsoring a competition to design the bottle label of the first ever Mission Point Lighthouse Wine. After

More information

REVISED 04/10/2018 Page 1 of 7 FOOD ALLERGY MANAGEMENT PLAN

REVISED 04/10/2018 Page 1 of 7 FOOD ALLERGY MANAGEMENT PLAN GARLAND INDEPENDENT SCHOOL DISTRICT HEALTH SERVICES Food Allergy Management Plan DEFINITIONS FOOD INTOLERANCE ALLERGIC REACTION SEVERE FOOD ALLERGY ANAPHYLACTIC REACTION FOOD ALLERGY MANAGEMENT PLAN (FAMP)

More information

Unit title: Fermented Patisserie Products (SCQF level 7)

Unit title: Fermented Patisserie Products (SCQF level 7) Higher National Unit specification General information Unit code: DL3F 34 Superclass: NE Publication date: August 2015 Source: Scottish Qualifications Authority Version: 02 Unit purpose This Unit is designed

More information

Unit ID: 295 Domain FOOD AND BEVERAGE SERVICE Title: Serve food and beverages to guests in a hospitality establishment Level: 3 Credits: 10

Unit ID: 295 Domain FOOD AND BEVERAGE SERVICE Title: Serve food and beverages to guests in a hospitality establishment Level: 3 Credits: 10 Unit ID: 295 Domain FOOD AND BEVERAGE SERVICE Title: Serve food and beverages to guests in a hospitality establishment Level: 3 Credits: 10 Purpose This unit standard specifies the competency required

More information

BARISTA CAMP. Barista Camp Sponsorship Opportunities. #BARISTACAMPUSA baristaguildofamerica.net

BARISTA CAMP. Barista Camp Sponsorship Opportunities. #BARISTACAMPUSA baristaguildofamerica.net BARISTA CAMP 2015-2016 #BARISTACAMPUSA baristaguildofamerica.net Barista Camp Sponsorship Opportunities 2015 BGA CAMP: YOUR PREMIER CONNECTION TO THE LEADERS OF TOMORROW connect directly to retailers through

More information

THE DORCHESTER JOB DESCRIPTION. DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory

THE DORCHESTER JOB DESCRIPTION. DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory THE DORCHESTER JOB DESCRIPTION JOB TITLE: Banqueting Sommelier JOB CODE: DATE: October 2013 DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory REPORTS TO: Event Operations Manager / Director of F&B

More information

TERMS OF REFERENCE APPOINTMENT OF A PANEL OF SERVICE PROVIDERS TO PROVIDE GAUTENG PROVINCIAL LEGISLATURE WITH C ATERING SERVICES

TERMS OF REFERENCE APPOINTMENT OF A PANEL OF SERVICE PROVIDERS TO PROVIDE GAUTENG PROVINCIAL LEGISLATURE WITH C ATERING SERVICES TERMS OF REFERENCE APPOINTMENT OF A PANEL OF SERVICE PROVIDERS TO PROVIDE GAUTENG PROVINCIAL LEGISLATURE WITH C ATERING SERVICES FOR THE PERIOD OF 24 MONTHS AS AND WHEN REQUIRED 1. BACKGROUND 1.1. Gauteng

More information

RESTAURANT AND FOOD SERVICE MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS

RESTAURANT AND FOOD SERVICE MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS CAREER CLUSTER Hospitality and Tourism CAREER PATHWAY Restaurant and Food and Beverage Services INSTRUCTIONAL AREA Customer Relations RESTAURANT AND FOOD SERVICE MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS

More information

UNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80

UNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80 UNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80 UNIT NUMBER: D1.HBS.CL5.10 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to provide advice

More information

UNIT TITLE: PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES NOMINAL HOURS: 25

UNIT TITLE: PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES NOMINAL HOURS: 25 UNIT TITLE: PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES NOMINAL HOURS: 25 UNIT NUMBER: D1.HBS.CL5.07 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve non-alcoholic

More information

Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S And by Appointment

Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S And by Appointment FSS1063 BAKING (446575) PROFESSOR INFORMATION Chef Bouman chef.bouman@fscj.edu Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S 633-8120 And by Appointment COURSE DESCRIPTION

More information

NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR:

NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR: UNIT TITLE: PREPARE AND SERVE COCKTAILS NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve cocktails within the hotel industry workplace

More information

Memorandum of understanding

Memorandum of understanding European Organic Wine Carta (EOWC) Memorandum of understanding 1. Preamble The common European Organic Wine Carta (EOWC) is a private, market-oriented and open initiative to promote and encourage organic

More information

OFFICIAL RULES & REGULATIONS

OFFICIAL RULES & REGULATIONS OFFICIAL RULES & REGULATIONS 2017 CONTENTS Section Topic Page 1 OVERVIEW 3 2 PARTICIPATION IN THE COMPETITION 3 3 RULES OF THE COMPETITION TEA PREPARTION CATEGORY 4 3.1 General Provision 4 3.2 Competition

More information

3. Permit hotels/resorts with a liquor primary to provide a free alcoholic drink to guests in the lobby/reception area at check-in

3. Permit hotels/resorts with a liquor primary to provide a free alcoholic drink to guests in the lobby/reception area at check-in Date: October 20, 2016 To: Re: All LCLB Staff All licensees All industry associations All local government, First Nations and police agencies Liquor primary licence policy changes Please note: These policy

More information

Guidelines for Unified Excellence in Service Training

Guidelines for Unified Excellence in Service Training G.U.E.S.T Program ADVANCED V1.4 Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS ON-BOARD SUPER YACHTS Specifications, Learning

More information

WINTERLICIOUS / SUMMERLICIOUS

WINTERLICIOUS / SUMMERLICIOUS Appendix 1 WINTERLICIOUS / SUMMERLICIOUS PRIX-FIXE PROMOTION NEW CRITERIA AND PROCESS FOR PARTICIPATION PILOT PROJECT for 2009 Introduction: Winterlicious and Summerlicious were initiated in 2003 to promote

More information

2. What are the dates for the Afterschool Supper and Snack Program? The Supper and Snack Program will run from August 21, 2017 through June 6, 2018

2. What are the dates for the Afterschool Supper and Snack Program? The Supper and Snack Program will run from August 21, 2017 through June 6, 2018 17-18 DCYF Supper and Snack Program Frequently Asked Questions for Potential Distribution Site 1. What is the Supper and Snack Program? The Supper and Snack Program is a USDA federally-funded child nutrition

More information

2018 DCYF Summer Meal Program: Frequently Asked Questions for Potential Distribution Site

2018 DCYF Summer Meal Program: Frequently Asked Questions for Potential Distribution Site 2018 DCYF Summer Meal Program: Frequently Asked Questions for Potential Distribution Site 1. What is the Summer Meal Program? The Summer Meal Program is an USDA federally-funded child nutrition program

More information

A Practical Guide to Biocidal Products and Articles

A Practical Guide to Biocidal Products and Articles A Practical Guide to Biocidal Products and Articles Version 2.0 February 2017 Prepared by FIRA International Contents Introduction... 3 A quick step by step guide to help you meet EU Biocides Regulations

More information

Ideas for group discussion / exercises - Section 3 Applying food hygiene principles to the coffee chain

Ideas for group discussion / exercises - Section 3 Applying food hygiene principles to the coffee chain Ideas for group discussion / exercises - Section 3 Applying food hygiene principles to the coffee chain Activity 4: National level planning Reviewing national codes of practice and the regulatory framework

More information

Prepare and serve wines

Prepare and serve wines Prepare and serve wines K/601/4939 Learner name: Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and

More information

Medical Conditions Policy

Medical Conditions Policy Medical Conditions Policy Background: Anaphylaxis is a severe, life-threatening allergic reaction. Up to two per cent of the general population and up to 5 percent of young children (0-5yrs) are at risk.

More information

AWARD: Pulse Hospitality Operations Agreement 2016

AWARD: Pulse Hospitality Operations Agreement 2016 REPORTS TO: SUBORDINATE POSITIONS: Unit Manager Nil AWARD: Pulse Hospitality Operations Agreement 2016 JOB SUMMARY This job contributes to UOW Pulse s success by ensuring our service and retail standards

More information

Retail Technology Program - Digital Menu Board Preamble

Retail Technology Program - Digital Menu Board Preamble Retail Technology Program - Digital Menu Board Preamble As part of enrolling in the Digital Menu Board program ( DMB Program ), you must agree to the DMB Program terms and conditions described in this

More information

TEST PROJECT / PROJET D ÉPREUVE COOKING CUISINE POST - SECONDARY / NIVEAU POSTSECONDAIRE

TEST PROJECT / PROJET D ÉPREUVE COOKING CUISINE POST - SECONDARY / NIVEAU POSTSECONDAIRE TEST PROJECT / PROJET D ÉPREUVE COOKING CUISINE POST - SECONDARY / NIVEAU POSTSECONDAIRE General Information Important: This Test Project is based on the Contest Description document for the Canadian Skills

More information

2018 Application for Use of Certified Vegan Logo Trademark

2018 Application for Use of Certified Vegan Logo Trademark VEGAN AWARENESS FOUNDATION We only accept applications from companies with an office located in the United States, Canada, Australia, New Zealand, and US Territories. 2018 Application for Use of Certified

More information

~ FOR IMMEDIATE RELEASE

~ FOR IMMEDIATE RELEASE Make Rt. 66 history and be creative in the process! The Route 66: The Road Ahead Initiative Name & Logo ~ FOR IMMEDIATE RELEASE ~ The Route 66: The Road Ahead Initiative announces a Name & Logo, designed

More information

SCAE CDS:! Introduction to coffee! The start of your journey into the SCAE Coffee Diploma System, for anyone with an interest in coffee!

SCAE CDS:! Introduction to coffee! The start of your journey into the SCAE Coffee Diploma System, for anyone with an interest in coffee! SCAE CDS: Introduction to coffee The start of your journey into the SCAE Coffee Diploma System, for anyone with an interest in coffee Cimbali and MUMAC Academy are please to be able to offer SCAE Barista

More information

Program Support Notes

Program Support Notes VEA Bringing Learning to Life Program Support Notes Grades 10 - College Espresso Coffee Service Preparing and Serving Café Style Coffee 30mins Teacher Notes by Simon Garner, B.Ed Produced by VEA Pty Ltd

More information

F291. BUSINESS STUDIES An Introduction to Business ADVANCED SUBSIDIARY GCE. Monday 16 May 2011 Afternoon

F291. BUSINESS STUDIES An Introduction to Business ADVANCED SUBSIDIARY GCE. Monday 16 May 2011 Afternoon ADVANCED SUBSIDIARY GCE BUSINESS STUDIES An Introduction to Business F291 *F226250611* Candidates answer on the question paper. OCR supplied materials: None Other materials required: A calculator may be

More information

Rosemead School District Nutrition Services Department MEAL COUNTING & COLLECTION PROCEDURES

Rosemead School District Nutrition Services Department MEAL COUNTING & COLLECTION PROCEDURES Application Process Rosemead School District Nutrition Services Department MEAL COUNTING & COLLECTION PROCEDURES 1. Household meal applications are available online and in print. Online meal applications

More information