Barista skills
Progression Pathways
The diagram below shows the progression pathways in this subject:
SCQF Level 5
aims of the course
The Barista Skills course develops the knowledge, understanding and technical skills required for the role of a barista. More specifically, the course covers areas such as the different types of coffees and other beverages typically served by a barista as well as setting up, operating, cleaning and closing down specialist equipment. Learners will have the opportunity to apply their knowledge and skills by preparing and serving different hot and cold beverages. You may have already seen the students at various school events serving up some very professionally made hot drinks!
course content
This course is delivered by outcome. Students must pass all three in order to achieve level 5. The outcomes are:
Outcome 1: Demonstrate knowledge of coffee and other beverages served by a barista. This is where students learn about how coffee is produced, stored, prepared, and served. This unit also explains how to identify allergens and allow students to suggest alternative ingredients.
Outcome 2: Prepare and serve a range of coffees and other hot beverages using specialist equipment. Throughout this unit students will be required to prepare and serve a range of coffees, teas and milk-based hot beverages using specialist equipment.
Outcome 3: Prepare and serve a range of cold beverages using specialist equipment. In addition to coffee students will also gain an understanding of a range cold drinks such as frappes, iced teas, smoothies and juices.
course assessment
Evidence is required to demonstrate that learners have achieved all outcomes and performance criteria in order to achieve level 5. In order to do this written/oral and performance evidence is required. This includes:
Written/oral evidence is required to demonstrate knowledge and understanding of a range of coffees and other beverages typically served by a barista;
Practical activities should be carried out under supervision in a training restaurant, realistic working environment or workplace and provide opportunities to demonstrate good working practices.