HRM-132 Barista Fundamentals: Coffee and Teas

This course explores the historical and cultural roots of coffee and tea production, connecting them to marketing and café operations. Students complete regular tastings of coffee and tea beverages in order to identify and compare quality, then prepare them in a café setting. All areas of production from harvest to consumption are explored. The course also identifies the current trends of coffee and tea sales and service, and introduces chocolate beverages.   Lecture [1.00]. Lab [4.00].

Credits

3

Syllabus for this course.