HOST 128 - Barista & Coffeehouse Operations

3 Credits

Coffeehouses have a long history as a gathering place within society. This course will explore not only successful components of coffeehouse operations, but examine the subtle differences between coffees produced in various regions and roasting/brewing styles. Course participants will also study the complexities of hand-crafted espresso beverages and their unique recipes. This course will introduce the learner to the equipment used in coffeehouses and their unique needs in terms of maintenance and sanitation. This course will include an in-depth exploration of coffee; coffee consumption is a major part of this course.

Course Note Students will be working with coffee equipment that may be hot. Students will be tasting coffee, milk, and milk alternatives. There will be suggested food pairings which are not required but are available.
Fees

Quarters Typically Offered
Summer Day
Winter Day
Designed to Serve This course is well suited for Hospitality and Tourism majors and non-majors as well as any student with an interest in/passion for coffee. Students interested in entrepreneurship within food and beverage would benefit from this course as it will cover pertinent topics/issues relevant to the industry.
Active Date 20200330T21:15:31

Grading System Decimal Grade
Class Limit 22
Contact Hours: Lecture 33
Total Contact Hours 33
Degree Distributions:
ProfTech Course Yes
Transferable Elective Yes
Course Outline

Introduction to coffeehouse culture
Standard Operating Procedures within coffeehouses
Introduction to coffee
Overview of coffee brewing equipment and sanitation
Coffee brewing, cupping, and serving
Espresso Basics
Hand-crafting espresso drinks, tasting, serving, and sanitation
Current events/issues/trends within coffee culture/coffeehouse operations

Student Learning Outcomes
Learners will correctly identify the various component parts of espresso machines and other coffeehouse equipment.

Learners will explain the various types of coffee and espresso beverages, and the proper way to make them.

Learners will demonstrate the industry standard way to brew coffee and prepare crafted espresso drinks while maintaining complianc+e with health department standards.

Learners will demonstrate industry accepted practices for both tasting and serving coffee.

Learners will explain and give examples of business and management best practices for coffeehouse operations.

Learners will explain and give examples of sanitation best-practices and Standard-Operating-Procedures (SOPs) within coffeehouse operations.