Course Name : Brew Master

Code(Credit) : CUTM3142 (0-3-1)

Course Objectives

The objectives of this subject are:
To make world-class Barista (BrewMaster) who could smoothly operate the hot/cold beverage section and provide outstanding customer service to the guest in a QSR outlet.

Learning Outcomes

After completing this programme:

Student will be able to

1. Make different types of hot and cold coffee
2. Operate the outlet with the team
3. Provide excellent guest service in the outlet
4. Resolve customer issues and enhance customer satisfaction level
5. Control P&L by following cash/control security procedures, maintaining inventory. Reviewing financial reports and taking appropriate actions
6. Ensure food and beverage quality and customer satisfaction
7. Ensure a safe working and customer experience environment by facilitating safe work behavior of the team
8. Participate in the national level Barista championship conducted by Coffee board of India

Course Syllabus/Contents:

Module 1: Introduction to Coffee (5 hour),
Practice 1: Identification of Coffee plant
Practice 2: Identification of coffee beans
Practice 3:Taste profile of coffee (Aroma & Flavour)

Module 2: Introduction to Equipment’s (10 hours),
Practice 1:Coffee Machine Operation (Group Practice)
Practice 2:Coffee Machine Operation (Individual Practice)
Practice 3:Grinder cleaning & Setting (Individual Practice)

Module 3: Coffee brewing and milk texturing (15 hours)
Practice 1: Espresso brewing
Practice 2: Milk texturing.
Practice 3: Safety measures while preparing espresso & texturing milk
Practice 4: Different brewing methods / Alternative brewing methods milk

Module 4: Hot coffee preparation (15 hours)
Practice 1: Cappuccino, Demonstration (Group practice, Individual Practice & Individual cup tasting)
Practice 2: Café Latte, Demonstration (Group practice, Individual Practice & Individual cup tasting 
Practice 3: Black coffee/ Café Americano, Demonstration (Group practice, Individual Practice & Individual cup tasting)
Practice 4: Flavoured hot coffee (Group practice, Individual Practice & Individual Cup Tasting)
Practice 5: Serving Standard & unique selling point (USP) of every beverage
Practice 6: Inventory of raw material ( Before & after preparing coffee
Practice 7: Wastage management / calculation the cost of raw material used
Practice 8: Safety measures while preparing coffee

Module 5: Cold coffee preparation (15 hours)
Practice 1: Cold Coffee (Ice Blended) Demonstration, Group practice, Individual practice & individual testing.
Practice 2: Cold coffee (Ice - Cream Blended) Demonstration, Group practice, Individual practice & individual testing.
Practice 3: Cold Coffee (On the Rocks) Demonstration, Group practice, Individual practice & individual testing.
Practice 4: Serving Standard & unique selling point (USP) of every beverage
Practice 5: Inventory of raw material (Before & after preparing coffee
Practice 6: Wastage management / calculation the cost of raw material used
Practice 7: Safety measures while preparing coffee

Project: (At least any one)   
1. Make a signature hot beverage (Coffee based) with your recipe
2. Make a signature cold beverage (Coffee based) with your recipe
3. Make a project on setting up a new coffee kiosk
4. Make report to find out the percentage of coffee consumers in CUTM, jatni campus through questionnaires method.