- Code: HOSP.3210
- Fee: $967*
- Level: 3
- Credits: 20
- EFTS: 0.1667
- Subject: Hospitality, Culinary Arts and Patisserie
|Time in class||48 (approximate total hours)|
|Offered (indicative)||Semester 1, Semester 2|
|Location||Rotorua (Mokoia), Tokoroa, Taupo, Whakatane|
|Related programmes||New Zealand Certificate in Food and Beverage Service (Level 3), Cafe Services and Barista strands;|
The aim of this course is to provide students with knowledge of coffee production and the global coffee industry, and skills in preparing and presenting espresso beverages and providing effective barista service.
On successful completion of this course, students will be able to:
- Outline the origins of coffee, coffee growing regions and the global coffee industry.
- Describe the steps involved in coffee production including roasting, grinding, blending and brewing processes, storage requirements and sustainable practices.
- Identify and explain the componentry and functions of commercial espresso coffee equipment.
- Prepare, use and maintain commercial espresso coffee equipment.
- Interpret and follow coffee recipes and measurements.
- Demonstrate barista service techniques including introductory latte art.
- Co‐ordinate, prepare, present and serve a range of espresso beverages.
*Course cost/fee: Indicative standard fee for New Zealand residents only. Fees for non-New Zealand residents will vary, visit the Programmes and Tuition Fees for International Students information page.
*Course cost/fee last updated 13-Dec-2016
Page last updated: 01 Sep 2017