Who is qualified to teach and assess this Qualification? How can I qualify? Who is qualified to teach and assess this Qualification? Individuals who have the relevant experience (see details below) and attended the Beverage Standards Association Train the Trainers Course ; been verified and are affiliated to a Centre can deliver and assess the qualification. Continuing to teach this qualification also includes attending a Continuous Professional Development Course once a year and keeping details of training undertaken internally at the Approved Centre or externally on relevant hot beverage courses. Who delivers the Train the Trainer qualification? The BSA has developed a Train the Trainer course for this qualification and listed below are those qualified and approved to deliver the Train the Trainer course for the Beverage Standards Association, along with running the City & Guilds 3 Day level 2 VRQ Course Jon Skinner Bryan Stockley Colleen Yates MAD Training Bryan Stockley Consultancy Services Ltd Colleen Yates Trainers Qualified to Deliver the Qualification The following people have the relevant experience, successfully completing the Train the Trainers programme and been verified as a City and Guilds Assessor. Peter Gamble Ben Clarke Andrew Wright Josh Smith Andrew Tobin Martyn Fraser Tom Chambers Brian Williams Gina Pennington Adam Taylor Jon Skinner Jonny England Marie-Anne Rogers Samantha Allen Matt Bucklow Lorna McCandlish Stuart Lee-Archer Coffeeman Devon Coffeeman De4von Coffee Care Coffee Classics Ltd Cornico Coffee Ltd Cornico Coffee Ltd Cornish Coffee Farrer's Coffee Farrer's Coffee Kimbo MAD Training Masteroast Coffee Company Masteroast Coffee Company Miko Coffee, Exeter Miko Coffee, Chertsey Miko Coffee, Glasgow Pumphrey s Continued. / Martyn Herriott Page 1 Last updated: 15 th January 2018
Trainers Qualified to Deliver the Qualification (continued) The following people have the relevant experience, successfully completing the Train the Trainers programme and been verified as a City and Guilds Assessor. Ben McCosh Stephen Partridge Total Refreshments Voyager How do I qualify to teach and Assess to Level 2 City and Guilds VRQ in Barista Skills? You can qualify by having relevant skills and experience, successfully completing the Train the Trainers course and been Accredited as a City and Guilds Assessor. The relevant skills and experience are essential (a) Experience of making espresso based drinks to a commercial standard (b) Experience with other beverages including filter coffee, tea, chocolate, juice, smoothies and the associated equipment. (c) Formal Barista training at or above the level expected of the qualification (d) Understanding of problem solving related to barista drinks production e.g. poor crema on espresso, poor milk texture on cappuccino and cafe latte, inappropriate vessels and accompaniments used, incorrect production time etc. (e) Experience of one to one and group training technique. Trainers Course The course is an intensive three days culminating in an assessment of skills and knowledge. Delegates will be assessed by both a practical assessment and short answer questions that mirror those of the Award itself, although at a more advanced level. Successful trainees receive certification from the Beverage Standards Association which will assist in verification. How much does it cost? The course costs 650.00 which will include the training and the provision of VRQ course notes and lesson plans. To book the course or to discuss your requirements telephone Martyn Herriott on 07500 858763 For more details of the course - see pages 3 to 5. Final Stage - Verification as an Assessor An Internal Verifier will attend the first programme you take and assess the training and specifically monitor the Assessment. Any additional training will be identified and completed before final verification as a City and Guilds Assessor. Martyn Herriott Page 2 Last updated: 15 th January 2018
Day 1: 9.00 9.30am Welcome & Introduction to Course 9.30 11.00am Introduction to the Level 2 Award in Barista Skills Outline of the course Centre requirements Assessments 11.00-11.10am Break 11.10 12.00am Coffee a World of Flavour An introduction to coffee history and an explanation of the different varieties and flavour in coffee Cupping of key varieties and origins 12.00 1.00pm Essentials for perfect espresso Freshness Grinder calibration (Gram throw & texture) Water quantities 1.45 2.30pm Practical Grinder setting and perfect extraction 2.30 3.30pm Introduction to milk techniques Why milk foams Foaming Texturing 3.30 3.40pm Break 3.40 4.30pm Practical milk technique practise 4.30 5.30pm Daily maintenance and care of your machine 5.30pm Martyn Herriott Page 3 Last updated: 15 th January 2018
Day 2: 9.00 10.00 am Practical Consolidation of learning from Day 1 10.00 11.30am An introduction to tea Outline of key types and production methods Brewing the perfect cup Cupping of key types 11.30 11.45am Break 11.45 1.00pm An introduction to Filter Coffee Obtaining the perfect cup Care & maintenance of equipment 1.45 3.15pm Introduction to Chocolate A brief history and insight into different varieties and origins of chocolate Production methods for chocolate Chocolate tasting Preparation methods for hot chocolate Care of equipment 3.15 3.30pm Break 3.30 4.30pm Practical construction of smoothies and juices Care & maintenance of equipment 4.30 5.30pm Outline of the assessment process for candidates 5.30pm Martyn Herriott Page 4 Last updated: 15 th January 2018
Day 3: 9.00 9.30am Review of Day 2 9.30 10.30 am Customer Service Why is good customer service vital? Personal appearance, presentation and image Steps to service Dealing with customer complaints 10.30 10.45am Break 10.45 12.00pm Coached practice on all practical elements of the course 12.00 1.00pm Review of logistical requirements to run the course and trouble shooting 1.45 2.45pm Assignment 201 - Knowledge Test A selection of more advanced questions will be given that map the simpler versions taken in the Award (30 min. to answer / 30 min. to review) 2.45 4.30pm Delegates follow the same assessment carried out in the Award but are peer assessed 4.30 5.00pm Review of the assessment 5.00pm Martyn Herriott Page 5 Last updated: 15 th January 2018