01 / THE COFFEE CRAFT
From bean to cup.
Understand coffee, build espresso fundamentals, practise milk texturing, and discover the workflow behind consistent café service.
HOSPITALITY / ONE PROGRAMME. TWO CRAFTS.
Your future,
served with skill.
Certificate Programme in
Barista & Bartending
Learn the rhythm of a café and the craft of the bar. A combined learning journey that connects coffee preparation, beverage skills, and thoughtful hospitality.
Proposed programme · assessing interest
COFFEE CRAFT + BAR SKILLS
PROGRAMMETwo crafts, one pathway
PROPOSED STUDY PLAN12 weeks · 96 guided hours
STARTING LEVELBeginner foundation
NEXT INTAKE & FEESTo be confirmed
A STRONGER FOUNDATION IN HOSPITALITY
Learn the craft.
Understand the service.
Great hospitality goes beyond a well-made drink. It’s the preparation before service, the care in every detail, and the confidence to make a guest feel welcome.
This proposed combined programme introduces both sides of beverage service: the precision of coffee and the creativity of the bar. Shared foundations in hygiene, communication, workflow, and costing connect the two.
It’s a practical direction for school leavers, aspiring hospitality professionals, and adults preparing for work or study abroad. The focus is a useful foundation you can continue to develop through experience.
02 / THE BAR CRAFT
From balance to presentation.
Explore beverage ingredients, bar tools, mixing methods, non-alcoholic drinks, and the care behind professional drink presentation.
THE PROPOSED LEARNING OUTLINE
Two skill sets.
One connected journey.
12 proposed modules across coffee, bar craft, and professional service. Select a learning area to explore the topics.
01Coffee foundations+
Explore the journey from growing and processing to roasting. Recognise common bean characteristics and how roast, freshness, and storage influence flavour.
02Equipment & espresso essentials+
Identify machine and grinder components, set up a clean station, and practise dosing, distribution, tamping, and espresso extraction.
03Grind, extraction & taste+
Use extraction time and beverage yield as learning tools. Compare under- and over-extracted coffee and practise making simple adjustments.
04Milk texturing & introductory latte art+
Practise steaming for temperature and texture, introduce milk alternatives, and work towards a basic heart pattern with attention to safe handling.
05The café menu & daily workflow+
Prepare common espresso-based drinks, explore filter-brewing principles, follow orders, and practise opening, cleaning, and closing routines.
06The professional bar workstation+
Recognise bar layouts, glassware, and essential tools. Practise accurate measuring, ice handling, preparation lists, and efficient station setup.
07Beverage knowledge & flavour+
Explore beverage categories and how sweetness, acidity, bitterness, aroma, and dilution affect a drink. Introduce product knowledge and responsible service principles.
08Core mixing techniques+
Practise building, shaking, stirring, and straining. Learn when each method is useful and how preparation affects texture, temperature, and presentation.
09Cocktails, mocktails & recipe practice+
Follow measured recipes, create balanced non-alcoholic drinks, and explore classic cocktail structures through guided demonstrations and suitable practical exercises.
10Garnishes, presentation & bar operations+
Prepare simple citrus and herb garnishes, choose suitable glassware, maintain recipe records, and practise stock rotation and service preparation.
11Guest care, hygiene & professional habits+
Practise greeting, clarifying orders, communicating with colleagues, and handling common service situations. Explore cleaning, cross-contamination prevention, and allergen awareness.
12Costing & integrated service practice+
Introduce recipe quantities, portion control, ingredient costs, and waste awareness. Bring coffee and beverage skills together in a proposed simulated service and feedback session.
This is a proposed Skill Fit syllabus for planning and interest registration. Content, practical arrangements, and the final timetable may change before enrolment. It does not imply an accredited or externally endorsed qualification.
PRACTISE WITH A PURPOSE
What you’ll
work towards.
Proposed learning outcomes connect technique, understanding, and service confidence.
- Set up and maintain an organised coffee or beverage workstation.
- Prepare core espresso-based drinks using a repeatable workflow.
- Texture milk and practise introductory latte art.
- Use measuring and mixing techniques to follow beverage recipes.
- Apply hygiene awareness and communicate clearly with guests.
- Combine preparation, presentation, and basic costing in simulated service.
PLAN YOUR NEXT STEP
A little more
about the programme.
An indicative structure to help you explore the programme. Final arrangements will be confirmed before enrolment.
Curious beginners.
School leavers after A/Ls, adults preparing for overseas study, and aspiring café, bar, or hospitality professionals. No previous hospitality experience is proposed as a requirement.
Learn. Practise. Reflect.
Proposed format: short demonstrations, guided practical exercises, recipe practice, and service simulations. The indicative plan is 24 sessions of four hours across 12 weeks.
Show what you can do.
Proposed checks include practical observations, a short knowledge review, and an integrated service exercise. Assessment criteria and certificate arrangements remain to be confirmed.
Find a suitable fit.
Proposed entry profile: adults aged 18+ with an interest in hospitality. Share your weekday or weekend preference; eligibility, venue, and the actual schedule will be confirmed with applicants.
WHERE THESE SKILLS COULD TAKE YOU
One foundation.
Different directions.
01
Café environments
Explore entry-level coffee preparation and café service roles.
02
Beverage service
Build foundations relevant to bar support and hospitality service.
03
Further learning
Continue into more specialised coffee, beverage, or hospitality development.
Employment depends on experience, employer requirements, and applicable work permissions. The programme does not guarantee a job or overseas placement.
Is this one combined programme?
Yes. The proposed Skill Fit programme brings Barista & Bartending together, with shared professional service modules. It is one learning journey rather than two separate course registrations.
Are enrolments open now?
We are registering interest and assessing demand. The 12-week, 96-hour outline is a proposed study plan. Dates, fees, venue, eligibility, and certificate arrangements will be confirmed before enrolment.
Can I join without previous experience?
The proposed programme starts with foundations. It is intended for adult beginners as well as people exploring a move into hospitality. We will confirm any entry requirements before registration opens.
Will I learn non-alcoholic beverages too?
Yes. Mocktails, flavour balance, and alcohol-free beverage preparation are included in the proposed bar craft outline. Ask us about participation requirements for any alcohol-related components.
Is this an internationally recognised qualification?
No external accreditation or international recognition has been confirmed. Award title, issuing arrangements, and completion requirements will be stated before enrolment. No job, visa, or overseas study outcome is guaranteed.
Can I study on weekends?
Tell us whether weekdays or weekends suit you. We are using expressions of interest to shape a practical schedule; no delivery option is confirmed yet.
TURN INTEREST INTO POSSIBILITY
Your future, served with skill.
Coffee, bar craft, and the confidence to take a new direction. Let us know you’re interested.