Module 1: Introduction to Food Hygiene (Week 1)
- Understanding the importance of food hygiene
- Food safety legislation and regulations
- Personal hygiene and health requirements
- Cross-contamination and its prevention
- Safe food handling and storage
Module 2: Foodborne Illnesses and Allergen Management (Week 2)
- Common foodborne illnesses and their causes
- Identifying high-risk foods
- Allergen awareness and management
- Labeling requirements for allergens
- Handling allergenic ingredients safely
Module 3: Barista Basics (Week 3)
- The role of a barista and its importance
- Espresso machine operation and maintenance
- Grinding, dosing, and tamping coffee
- Espresso extraction and shot quality
- Milk frothing and latte art techniques
Module 4: Food Preparation and Service (Week 4)
- Safe food preparation practices
- Temperature control and cooking methods
- Serving food safely to customers
- Cleaning and sanitation in the kitchen
- Handling customer complaints effectively
Module 5: Advanced Barista Techniques (Week 5)
- Espresso bean selection and sourcing
- Espresso shot calibration and consistency
- Creating specialty coffee beverages
- Advanced latte art and presentation
- Customer service and communication skills
Module 6: Food Hygiene Assessment and Certification (Week 6)
- Final food hygiene assessment
- Certification in Level 2 Food Hygiene
- Reflecting on your food hygiene knowledge
Module 7: Barista Skills Assessment and Certification (Week 7)
- Practical barista skills assessment
- Certification in Barista Training
- Preparing for a barista career
