Coffee and tea are growing in importance across the world and restaurants, bars and hotels are extending their beverage menus to meet the demand. In this course, trainees will learn about and experience different types of coffees and teas and how they are prepared and consumed around the world. Looking back through the history of the beverages, the trainee will gain a deeper understanding of best practices, tasting preferences & evolution and the vast selection of service-ware and equipment available on the market.
What you will learn
Describe the history of coffee and tea.
Examine social and cultural meaning as well as consumption patterns of coffee and tea along different eras and cultures.
Name the characteristics of different types of coffee and tea and their origins.
Analyze coffee and tea production from harvesting to packaging.
List the steps of coffee and tea service.
Apply the techniques to prepare different beverages prepared with coffee or tea as a base.
Identify food offer to pair with coffee and tea.
Identify glassware and various equipment used in coffee and tea preparation and service.
Handle customers’ enquiries on coffee and tea.
Practice coffee and tea preparation and service.
Perform handwashing and machine-washing of glassware and various equipment used in coffee and tea preparation and service.
Select different documents and checklists used in coffee and tea preparation and service.
What you will take away with
This module is part of the Vocational Education & Training (VET) by Ecole Hoteliere Lausanne (EHL) programme certification as well as the WSQ certification.
