Course Details

BSA Approved Course in Barista Skills


This Qualification has been developed to inroduce those
new or relatively new to the position of a Barista

The course is carried out at the approved BSA City & Guilds Centres that are all over the UK and the tutor will be an accredited trainer approved by the Assocition.

The Qualification
This qualification has been developed by the Beverage Standards Association to –

  • Provide an introduction to those who are new or relatively new to the position of Barista
  • Improve the skills and knowledge of those working as Baristas
  • Provide a foundation from which candidates go on to higher skill and knowledge levels
  • Raise the Standards of beverages served in the Hospitality sector

Provided by
Beverage Standards Association approved Trainers and /or City & Guilds Barista Skills Level 2 Trainers at BSA Satellite Centres which have been assessed to have the appropriate equipment and training facilities.

On successful completion of the program candidates will be able to:


Understand the role, duties and responsibilities of a professional Barista


Have an appreciation of the process of coffee from the bean to the final cup


Extract the perfect espresso


Understand the importance of steaming and foaming milk for the correct result


Prepare five different gourmet coffees


Discuss more knowledgeably with customers, coffee, tea and chocolate

Course content  
a. Introduction, Administration, Candidate self-introductions  


Why train Baristas?  Group discussion on the range of skills needed to be a successful Barista covering Health, Safety, Hygiene, origin of products, processes they go through, handling and storage through to the flavour and characteristics of the final drink


Understanding coffee and your chosen blend. Covering the types of coffee including filter and cafetiere, the process, blending, roasting, packaging, distribution and storage


Understanding the coffee grinder. Practical session on loading coffee in hopper, keeping it fresh, the grinding plates, their adjustment and dosing to give a good espresso


Understanding the espresso machine. Practical session on the types of machines, the correct set-up and the operating parts


Perfecting the ‘Extraction time’. Preparation, what you need, rate of extraction and working practices


Foaming and steaming techniques. Difference between steaming and foaming, how to and why foam, how to and why steam


Producing gourmet and speciality coffees. Includes espresso, Americano, cappuccino, flat white, latte, mocha and flavoured lattes


Introduction to tea and tea blends. The tea plant, types of tea, blending, packaging and distribution


Introduction to cocoa and hot chocolate. The types of cocoa beans, harvesting, drying, roasting, milling, packaging and distribution


Cleaning and maintenance of your equipment. The Espresso machine, back flushing, group cleaning, steaming wand, highlight the safety aspects of working with heat and steam and general cleaning. The Grinder, total cleaning, the hopper and grinding mechanism


Knowledge test – 15 questions and Course review.

Assessments and grading

Quality Assurance
Approved Centres have effective quality systems in place to ensure candidates get high quality consistent training and assessment.  Centres notify the Beverage Standards Association of changes in facilities and personnel that are different from that initially approved. Part of this quality system includes mandatory attendance at Continual Personal Development (CPD) sessions every three years for Approved Trainers/Assessors.

The Beverage Standards Association is responsible for external Quality standards and will monitor results submitted from Centres.

Candidate Briefing
The Trainer will introduce the assessment to the candidates, making sure the candidates understand the practical assessment is an ongoing process through the training program and that marks are awarded at each stage. It is also important that the trainer identifies poor literacy skills by checking progress in the written knowledge test.
Candidates need to know what is expected of them to get each grade. The trainer should share and discuss what is needed for a pass and what additional marks are required for a merit or distinction.

Grading for Tasks
The Trainer/ Assessor will mark each candidate’s assessment sheet as each element is completed. If there is doubt about performance the Assessor will ask the candidate to repeat the task. Partial marks are possible if the candidate completes the task to a level which is marginal, otherwise full marks are given for satisfactorily completing the full task.
The knowledge test will be given at the end of the training program and will not be time limited. If a candidate takes a significantly longer time than others the reason must be investigated and a comment made on the bottom of the assessment sheet.

Course Timing
The following timings are approximate:
Course Content - Element a&b - 30 minutes,   Element c-h - 3 hours,  Element i&j  -2 hours, Element k - 30 minutes and 30 minutes for the Theory Test.

The Assessment and Knowledge Test will be sent to the Beverage Standards Association within 5 working days of the candidate taking the Level 1 course and the certificate will be sent to the Centre within 28 working days. The Centre will then forward the certificate to you.

Added: Friday, 30th December 2016