Coffee Roasting Course Accredited
Who is Suited to this Course?
The ideal target student cohort will be Individuals who seek the skills and knowledge to be competent in a range of activities and functions requiring autonomous work within a defined range of situations and activities. Student will learn to coordinate operational aspects of espresso coffee
service for an outlet. And the ability to develop menus, provide specialist advice to customers and staff, monitor the overall quality of espresso beverages, and maintain equipment.
The target student cohort includes people who would like to gain the set of skills required to prepare and serve espresso coffee beverages, operate independently and learn substantial specialist knowledge of coffee, its history and presentation.
This course is for espresso machine operators who prepare and sell espresso coffee beverages in:
- Cafés
- Restaurants
- Bars
- Clubs and
- Function and event venues.
This program is not suitable for persons with mobility or significant learning or motor skill disabilities.
Class size is limited to 8 students to one (1) trainer and assessor. Students who are currently in Australia on a student visa may not enrol in this program.
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The Black Market Training executive team have identified an industry need for advanced skills in the preparation and service of espresso coffees. In particular, ‘latte art’ is identified as a skill that requires significantly more training than is currently available. BMT has designed this training
program to deliver on that need.
Including SITHFAB019 Plan and monitor espresso coffee with the SITSS00048 - Espresso machine Operation skill set within a single training course will ensure graduates achieve advanced ‘latte art’ skills and potentially meet or exceed the demands of the hospitality and coffee service sectors as
professional baristas specialising in ‘latte art’.
Successful graduates will receive
Statement of Attainment: SITSS00048 - Espresso machine Operation
Statement of Attainment: SITHFAB019 Plan and monitor espresso coffee
Black Market Training acknowledges that applicants will already hold skills, knowledge and experience that are integral to completing this training program within the described time frame. Black Market Training will confirm applicants are suited to the training program in which they enrol and be given the best opportunity for a positive vocational outcome.
Pre-enrolment Questionaire
A pre-enrolment questionnaire is provided to each student. Questions are designed to identify the student’s needs, so BMT staff members can evaluate any requirements the student may have to improve their learning experience and outcome.
Language Literacy and Numeracy
BMT recognises that not all students will have the same level of ability in relation to reading, writing and performing calculations. All students enrolling into a nationally recognised qualification will undertake a Language, Literacy and Numeracy (LLN) assessment. The assessment combines Australian Core Skills Framework (ACSF) Testing, Course Profiling and LLN Support.
When the enrolment is accepted, and student is formally enrolled in the skill set
Black Market Training will:
- Ensure each student provides a copy of their photo ID (*this may include a current driver’s Licence, passport or under 18 card) and Medicare Card
- Students will be provided with a:
- Student study schedule
- Student handbook
- Pre-course letter
- Login details to our BMT Learning management System (LMS)
Further detailed information on specific enrolment and induction procedures and processes are
included in the BMT Student Handbook.
Program of Study
This course, that includes the skill set SITSS00048 - Espresso machine Operation and the unit of competency SITHFAB019 Plan and monitor espresso coffee has been carefully designed to ensure the optimum training and assessment outcomes. The program is delivered over a period of 5 days pre-reading and 10 days face to face. Students will be provided with learning materials prior to attending their face-to-face training. They must complete the required reading and tasks in their own time and confirm their work has been completed.
Week 1 Pre-reading – Self Paced
Students are directed to take part in self-paced study prior to commencing the face to face of the training program. When enrolment is confirmed students are provided with access to a repository of learner resources. Each student receives a Student Study Schedule that includes:
Training schedule
Schedule for students to complete work in their own time
Indicative deadlines
The Student Study Schedule asks the student to complete a minimum of twenty (20) hours self-
paced pre-reading within a five (5) day period.
Students will access our BMT Learning management System (LMS). Including recorded training
information presented by our BMT training
Week 2 Training and Assessment - Face to Face
Five (5) days, each day is eight (8) hours duration. Contextualisation of the formal text to ‘real world’ tuition
Practical examples
Hands on demonstrations
Trainer’s experience
Current case examples
DVDs, PowerPoint presentation
Examining current events and trends in hospitality and coffee service
Opportunities for questions, answers and feedback
Revision
Students may exit the training program after week 2 with a Statement of Attainment for:
SITXFSA001 Use hygienic practices for food safety
Week 3 Practical Training, Demonstration Assessment, Observation Assessment – Face to Face
Five (5) days, each day is eight (8) hours duration. Practical training and assessment will take place at Black Market Training’s café.
Black Market Benchmark course requires demonstration of coffee service in a real or simulated environment on at least 5 occasions.
Assessment will be conducted after the student has had time to learn; time to practice and apply their skills and knowledge in a range of contexts and to understand and process the delivered subject matter. The program is designed to ensure the students receive sufficient training and adequate time to learn.
Assessment
Written Questions
This assessment is to be conducted in a supervised classroom environment. It will be completed without assistance from other persons.
Demonstration Assessment
A range of activities that confirm the application of practical skills .
Observation
Conducted in a workplace environment and meeting commercial timeframes.
Role Plays
The student will role play the designated role(s) as if the situation were real
Written Report
This assessment is to be conducted in a supervised classroom environment. It will be
completed without assistance from other persons.
Safety Check
The safety check is to be completed as the student inspects their ‘workplace’
Student Support
Support provided by the trainer and assessor to monitor the student’s progress. Black Market
Training trainers and assessors will proactively engage with students across the duration of the
training program.
Students are provided with
- Learner resources, handouts, notes, references
- LMS Login:
- Webinars
- Videos
- Student study schedule
- Assessment material
- Additional research and reference sources
- Simulated workplace: Black Market Training Cafe
- 4 x Commercial coffee machines
- Simulation café
- Tables, chairs
- Cutlery, crockery, linen
- Consumables
- Coffee beans
- A range of dairy and non-dairy products.
Students must provide
- Closed footwear
- Computer
- Internet
- MS Office MS Word
Training facility resources include
- Television
- Whiteboard
- Suitable seating
- Adequate lighting
- Audio visual support
- Wireless internet
- Associated training aids
- Tea/coffee/water
A purpose-built training facility is located at: 24 Cadogan St, Marrickville NSW 2204
Practical training, demonstration assessment and observation assessment take place in Black marketTrainings café. This is a purpose-built facility that invites customers to place coffee orders and interact with students as they would in a commercial café environment.
Meet Your Trainer
Jess is the Head-Roaster at Black Market Roasters, a specialty coffee roastery providing fresh roasted
coffee to wholesale partners around Australia. She possesses specialist knowledge in coffee roasting
systems, quality control measures, and green bean procurement.
Jess is also the CEO of Black Market Training. She has developed training programs and strategies
focused on giving people the skills they require to enter into the specialty coffee industry. Jess has
completed a Certificate IV Training & Assessment TAE40116 and is a licensed Q Grader through the
Coffee Quality Institute.
Upcoming Courses
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