Subscrição de CoffeeLetters
General Objective Acquire specific knowledge of preparation of different drinks based on milk and Coffee.
Specific Objectives Specific knowledge of preparation of beverages based on milk and coffee.
Study About Milk Types of milk and their differences; Types of pasteurization and its importance.
Vaporization Techniques Study of vaporization techniques
Graphics and Latte Art Graphics techniques; Latte Art Techniques.
Improvement of classic drinks Development of creativity.
Methodology Expository and demonstrative method (20% Theory / 80% Practical).
Evaluation Formative (Completing a satisfaction survey).
Training Resources Specific material for training in Latte Art.
Preconditions Trainees should have minimum age of 18 years.
Target Audience Quality managers from roasting industries or others from food area;
Baristas with executive or educational activities;
Employees of coffee shops;
Quality and product managers in gastronomy area;
Sales professionals, marketing, customer service and product management, linked to the coffee area;
Restaurants managers;
Professionals in the HORECA (Hotel, Restaurant and Coffee Shop) channel.
Time 6 Hours (consecutive)
Number of Participants Maximum: 2; Minimum: 1
Price per person Upon Request