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Below you will find a comprehensive list of courses that are offered through the SCAA Professional Development program. Please use the tabs on the right of this page to display only the courses pertaining to your experience level, the subject area you are interested in, or the certificate program that you'd like to pursue.

CP101  |  CP101 Introduction to Espresso Part 1

This class provides attendees with the fundamental principles of espresso preparation. Participants work in small groups to learn how to make espresso to SCAA espresso standards and what the essential elements are for a quality espresso. Groups have access to an espresso grinder and espresso machine. Topics covered include equipment knowledge, key control points of extraction and shot preparation methods. This class can be applied for credit for Barista Guild of America Certificate - Level One. Please note: This is the first half of a 6-hour class (there is a 90 minute break). This class is designed to enable students to: Identify key elements of espresso machines and equipment, list correct espresso preparation techniques, assess the quality of an espresso shot, and participate in Introduction to Espresso, Part Two

CP102  |  CP102 Introduction to Espresso Part 2

This hands-on class gives students experience on an espresso grinder and espresso machine, preparing espresso and steaming milk. Attendees work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. This class can be applied for credit for Barista Guild of America Certificate - Level One. Please note: This is the second half of a 6-hour class (there is a 90 minute break).This class is designed to enable students to: Demonstrate the proper technique for pulling an espresso shot, show understanding of how to properly steam milk, prepare basic espresso drinks, and list and demonstrate methods for cleaning and maintaining equipment.

CP103  |  CP103 Customer Service

Outstanding customer service is a critical component of creating the specialty coffee experience. Participants will identify common keys to great customer service and also steps of service recovery for when things go wrong. During group discussions, learners strategize how to improve customer service interactions and exchange experiences and approaches that have been successful. The class focuses on the specialty coffee barista, but is relevant for all members of the specialty coffee community. This is a required class for Barista Guild of America Certificate - Level One.

CP151/CP152  |  CP151 and CP152 Introduction to Brewing & Extraction, Parts 1 and 2

This class is the foundation for all coffee brewing and is essential for any newcomer to the coffee industry. Coffee professionals need to have a strong knowledge of the principals governing optimum brewing methods and must be able to brew coffee to SCAA's vetted standards. CP151 provides this critical instruction and practice. After a 90 minute break, students return for CP152 which continues to explore the six essential elements of coffee brewing, both through mechanical and manual brewing methods.

CP190  |  CP190 BGA Level 1 Certificate Test

The first test on the path of BGA Certification, the BGA Certificate Level One Exam evaluates practical and theoretical knowledge of a barista at the most basic level. Based on several elements of the BGA Certification Level 1 curriculum, completion of these classes is recommended, but not required. CP190 is a two-part timed exam consisting of a hands on practical test and written test.

Recommended Prerequisites: CP151-CP152 Introduction to Coffee Brewing and Extraction, GE103 – Introduction to Cupping, CP101 - Introduction to Espresso Part 1, CP102 - Introduction to Espresso Part 2

Required Prerequisites: CP103 Introduction to Customer Service

CP290  |  CP290 BGA Level 2 Certificate Test

The BGA Level 2 Certificate Test consists of a written test and practical (hands-on) exam based on principles and learning objectives from the Level 2 classwork. Students must complete all classwork for Level 2 and have completed requirements for Level 1 Certificate in order to attempt the Level 2 Test.

Required Prerequisites: Barista Guild of America Level 1 Certificate, CP201 - Grind, Dose, Tamp Extract, CP202 - Espresso Bar Efficiency and Workflow, CP203 - Latte Art, CP204 - Espresso Machine Preventive Maintenance. Plus, one of the following: RP206 Basics of Coffee Farming, LECTURE - "Seed to Roaster", ORIGIN - Attend an SCAA Origin Trip.

GE103  |  GE103 Introduction to Cupping

Cupping is the Specialty Coffee Industry's standard for coffee evaluation. Using the SCAA Cupping Protocols and evaluating three flights of coffee, students are introduced to the methods and language of objective professional coffee evaluation.

Required Prerequisites: CB100 - Seed to Cup