SCA Foundation 6 Foundation Bundle Courses
CAD$2750.00 – CAD$3430.00
|Course Date:||SCA INTRO TO COFFEE + Each individual SCA Foundation class dates will be communicated via email to confirm for attending|
|Course Price:||CAD $2750 /SCA Member
CAD $2000 /Non-Member
|Exam & Certificate Fee:||CAD $80 (INTRO) + CAD $120 x 5 (Foundation for SCA Member /Non-Member)
SCA Introduction to Coffee (1 DAY)
SCA Barista Foundation (2 DAYS)
SCA Green Foundation (1 DAY)
SCA Sensory Foundation (1 DAY)
SCA Roasting Foundation (2 DAYS)
SCA Brewing Foundation (1 DAY)
Attendees will be at Bicerin Coffee Lab from 9:00am to 6:00pm each day.
Coffee Skills Program Intro + Foundation Course BUNDLE OFFER (8 Days – offer separately according to Bicerin upcoming course schedule):
Introduction to Coffee (1 Day), Barista (2 Days), Green (1 Day), Sensory (1 Day), Roasting (2 Day) & Brewing (1 Day)
Note: Courses will be offered according to the ongoing schedule and on separated dates may with off days in between of each classes.
An EIGHT days workshop, hosted by Bicerin Coffee Lab, offers the opportunity to take INTRODUCTION TO COFFEE + 5 FOUNDATION courses of BARISTA, BREWING, ROASTING, GREEN COFFEE, and SENSORY together under the new SCA curriculum. The foundation courses provide to students with a comprehensive overview of the industry basic concept and standard regarding the coffee making by using both hand brewing method and Italian style espresso machine, and coffee selecting, tasting, roasting. It will give you the key information to enable you to find your Barista, Roasting, and Sensory skills on a fundamental level. We recommend any coffee people with either NO EXPERIENCE or VERY LIMITED EXPERIENCE to take advantage of this package bundle offer and start your coffee journey from the most fundamental levels.
Designed to introduce core barista skills to people with no previous barista experience. Successful candidates should be able to calibrate their grinders and make an espresso and cappuccino to core standards.
Designed to introduce core roasting skills and equipment to people with no previous roasting experience. The student will be able to describe the various stages of roasting using all terminology from the keyword list below.
Expose and sensitize student on the notion of specialty vs non-specialty coffee. Enabling the student to recognize the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing and discriminating objectively aroma, taste and body in coffees. Students will be introduced to the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology.