BARISTA WORKSHOP

Building your confidence working in a Coffee Shop

COURSE DATE(S)

Choose from 12, 19 or 26th January 2024
BARISTA WORKSHOP

Building your confidence working in a Coffee Shop

COURSE DATE(S)

Choose from 12, 19 or 26th January 2024

WHAT YOU WILL LEARN

Barista Workshop ( Intermediate) Running a Community Cafe


Objective:


Students will learn the basics of running a community cafe, with a focus on selling cakes and hot drinks. The lesson will also include practical activities to calculate potential profits for the day.


Duration: 2 hours


Introduction (15 minutes):

  • Discuss the concept of a community cafe and its role in fostering a sense of community.
  • Introduce the focus on selling cakes and hot drinks.
  • Briefly explain the importance of calculating profits for sustainability.

Activity 1: Understanding Costs (30 minutes):

  • Break down the costs involved in running a cafe, including ingredients, utilities, and staff wages.
  • Discuss the importance of pricing items to cover costs and generate profit.
  • Provide examples of common pricing strategies in the food industry.

Activity 2: Menu Planning (30 minutes):

  • Have students create a menu for the community cafe, including various cakes and hot drinks.
  • Encourage creativity and diversity in menu choices.
  • Discuss how menu items should be priced based on ingredient costs and desired profit margin.

Break (15 minutes):

  • Allow students to take a short break.
  • Fill out paperwork

Activity 3: Calculating Profit (30 minutes):

  • Introduce a hypothetical scenario for the day's sales.
  • Have students calculate the potential profit for each item sold.
  • Discuss how variations in sales and costs can impact overall profitability.

Activity 4: Role-Playing (30 minutes):

  • Divide students into groups, assigning roles such as cashier, barista, and server.
  • Simulate a day in the community cafe, with each group making sales and tracking transactions.
  • Emphasize the importance of accurate record-keeping for later profit calculation.

Conclusion and Discussion (15 minutes):

  • Review the simulated day and discuss challenges faced by each group.
  • Emphasise the importance of adaptability and problem-solving in a real-world setting.
  • Summarise the key concepts learned, including cost management, menu planning, and profit calculation.

COURSE REQUIREMENTS

All of these courses are funded through multiply so will need to stipulate that you need to be eligible for courses. You must be aged 19+ , No Maths Level C , 3 years in the country ( Exceptions : Afghanistan and Ukraine )

COURSE PROVIDER:

NO. OF PLACES AVAILABLE

To Be Confirmed

BOOKING INFORMATION

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