Barista & Café Skills
This course provides learners with qualifications required to confidently work as a barista, serving hot and cold drinks using advanced espresso routines and milk texturing techniques.
Overview
European Social Fund (ESF)
This course is funded by the European Social Fund (ESF). This means that the course is provided at no cost to the learner. This includes tuition, equipment, courseware and examinations.
The European Social Fund is the European Union (EU)’s main instrument for investing in people and supporting the implementation of the European Pillar of Social Rights. The aim of the ESF is to achieve high employment levels, fair social protection, and a skilled and resilient workforce for the future world of work, in line with the principles set out in the European Pillar of Social Rights.
The European Social Fund Plus provides over €10 billion annually across the European Union. Each country in the European Union avails of this funding to improve job prospects for millions of people and create a more inclusive society. It co-funds local, regional and national employment-related projects throughout the European Union.
More information is available in the EUFunds and European Social Fund websites.
Save Your Spot
March 2025
31 March - 18 April 2025
Marine House, Wicklow
March 2025
18 - 29 March 2025
Naas, Co. Kildare
Expression of Interest
We currently don't have this course scheduled. If you are interested in undertaking this course or looking for more information, please complete the form below and a member of our Recruitment Team will be in contact:
Barista Skills
Course Modules
This course provides learners with qualifications required to confidently work as a barista, serving hot and cold drinks using advanced espresso routines and milk texturing techniques.
Module Content
Barista Skills
Practical skills:
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Outline characteristics of the product to customers
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Deal with customer queries effectively
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Handle and store products and ingredients correctly and safely
Underpinning knowledge:
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Describe the origin and flavour of products and ingredients
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Describe the processes involved in bringing the products to the market
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Explain how processes may affect the quality of products and ingredients
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Compare characteristics of products
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Describe how to store and handle products and ingredients
Clean and Check Equipment
Practical skills:
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Check and clean equipment before use
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Check and clean equipment after use
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Dispose of waste safely and hygienically
Underpinning knowledge:
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Identify the range of equipment available for each product
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Explain the brewing/production process relevant to equipment
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Describe the checks required for each piece of equipment, including the frequency
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Explain the cleaning process for each piece of equipment
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Explain how common faults might occur with each piece of equipment
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Describe the actions to take for each common fault
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State the importance of leaving areas clean, tidy and safe
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Outline methods of dealing with waste and rubbish
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State the main employer responsibilities and employee responsibilities as stated in the appropriate local and national legislation
Display Drink Building Techniques
Practical skills:
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Calibrate pieces of equipment as necessary
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Operate pieces of equipment to produce the drink required
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Check drink meets quality standards and correct as necessary
Underpinning knowledge:
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Outline the calibration and operation of equipment
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List the drinking vessels and ancillaries required for drinks
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Describe the quality characteristics for the range of drinks
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Outline the reasons for professional, methodical, organised and clean working practices
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Explain how to correct common presentation problems for the range of drinks
Serve customers
Practical skills:
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Present a positive personal image
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Use appropriate communication techniques with customers
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Serve customers in an efficient manner
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Ensure service is completed appropriately and satisfactorily
Underpinning knowledge:
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Outline the benefits to organisations of providing excellent customer service
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Explain the consequences of poor customer service
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Describe the personal appearance and presentation required for service
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Describe positive body language techniques
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Explain how to make a customer feel welcome
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Outline organisational procedures for handling customer complaints
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Explain the importance of listening skills when handling customer complaints
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Outline organisational procedures for processing transactions
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State different payment methods
The Bretzel Bakery Training Centre (Kilcullen, Co. Kildare) & Marine House Hospitality Training Centre (Wicklow Town) are widely regarded as places of learning for aspiring bakers and culinary enthusiasts. Renowned for there hands-on approach, both centres offer a comprehensive curriculum, blending traditional baking techniques with modern innovations.
Whether you're a beginner eager to learn the basics or a seasoned baker looking to refine your skills, the centre's experienced instructors provide personalised guidance and share industry insights.
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This immersive learning experience has earned the centre a stellar reputation among baking professionals and hobbyists alike.
One of the standout features of the both centres is there commitment to fostering creativity and confidence in its learners.
The programs are designed not only to teach technical skills but also to inspire a passion for the art of baking.
Learners can work on a diverse range of baked goods, from artisan bread and pastries to specialty desserts.
The supportive community atmosphere encourages collaboration and the exchange of ideas, making it a hub for culinary innovation.
Graduates praise its transformative impact on their careers and personal growth, solidifying its place as a top choice for those seeking excellence in the world of baking.