Barista EssentialsEnrol in Course
Want a job as a Barista? Then you should do our Barista course!
Discover the secrets to making the perfect coffee – full body, magnificent aroma, well – established cream and a consistent, attractive presentation. Covers frothing, maintenance of commercial grinders and espresso machines and correct technique for making espresso, macchiato, long black, cappuccino and café latte. Suitable for job seekers. Includes certificate.
All our Clayton Campus Barista courses are held in the ST.Ali cafe.
“Life is too short for bad coffee”
Students need to attend 75% of the course to be eligible to receive a Certificate of Completion. Please book early for this very popular course.
Class Schedule — 2020
|Course Code||Day||Start Date||End Date||Time||Location|
|202COFFO||Fri||Nov 6th||Nov 6th||5:30pm - 9:30pm||Wholefoods cafe|
|202COFFP||Mon||Nov 16th||Nov 16th||5:30pm - 9:30pm||Wholefoods cafe|
|202COFFQ||Tue||Nov 24th||Nov 24th||5:30pm - 9:30pm||Wholefoods cafe|
|202COFFR||Wed||Dec 2nd||Dec 2nd||5:30pm - 9:30pm||Wholefoods cafe|
|202COFFS||Wed||Dec 9th||Dec 9th||5:30pm - 9:30pm||Wholefoods cafe|
|202COFFT||Wed||Dec 16th||Dec 16th||5:30pm - 9:30pm||Wholefoods cafe|
|211COFFA||Thu||Feb 4th||Feb 4th||5:30pm - 9:30pm||Wholefoods cafe|
|211COFFB||Sat||Feb 13th||Feb 13th||9:00am - 1:00pm||Wholefoods cafe|
|211COFFC||Mon||Feb 22nd||Feb 22nd||5:30pm - 9:30pm||Wholefoods cafe|
|211COFFD||Wed||Mar 3rd||Mar 3rd||5:30pm - 9:30pm||Wholefoods cafe|
Fees are inclusive of all materials.
To view our Refund and Transfer Policy please click here.
1 x 4 hour session
Notebook and pen. Must wear enclosed shoes (No thongs or sandals).
Richard currently manages the Sir John’s Bar at Monash University in Clayton and has over 20 years experience in hospitality ranging from cafes, pubs, clubs, 5* hotels, high end restaurants, cocktail bars and private members bars. He has been trained by master sommeliers/blenders, leading industry experts on spirits, beers and liqueurs, world renowned cocktail bartenders, Michelin starred chefs and has undertaken a number of courses and programs to develop his skills and knowledge within the industry. In London he was a trainer for Match Bar Group and Gaucho restaurants for a number of years where high expectations were placed on students and trainers. He has also opened venues and consulted for hospitality businesses here in Australia