History & Contemporary Practice of Coffee & Tea
In Partnership with École hôtelière de Lausanne (EHL)- Up to 70% Subsidy
- Redeem SkillsFuture Credits
- Union Training Assistance Programme (UTAP) For NTUC Members
- Receive a EHL & WSQ certification
Course Fee After Funding For Singaporeans above 40 :
$171.72 (includes GST)
Course Fee After Funding For Singaporeans & PRs below 40 :
$286.20 (includes GST)
For corporate course fees & subsidies, please contact us at info@sih.edu.sg.
Overview
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.
Course Dates
Course Dates :
- 15 & 16 June 2023 (Mondays)
Duration: 2 days - 9am to 4pm (10hrs)
Location: Singapore Institute of Hospitality
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Who Is This For:
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 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.
Why You Should Register:
Certification:
"I found this course to be very helpful and my overall experience at SIH to be extremely informative. What I've learnt here has really helped me to become better at my profession! I've truly enjoyed my time at SIH and I look forward to learning more!"
Ethan Yeo
Full Time Barista
Super Coconut