Professional Development News: View New Requirements for SCAA Certified Teaching Laboratories -
Click thumbnail to learn more »

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.

CB000  |  Coffee Buyer Level 1 Agreement of Understanding

Upon completion of the Coffee Buyer Level 1 Certificate course, participants must sign the agreement of understanding and uses of the Certificate before entitlements will be issued.

CB100  |  Seed to Cup (eLearning Class)

A fundamental skill of any specialty coffee professional is to be able to identify key points and explain the journey coffee from seed to cup, having a basic grasp of concepts of coffee's history, growing conditions and chain of custody. This information is an underpinning for purchasing decisions and communication along the chain from farmer to consumer. Engaging, educating and enriching consumers of specialty coffee are inherent in the work of baristas, roasters and retailers, and this class provides accurate, concise information that surveys the custody of coffee, from farmer to barista. Having this basic framework of knowledge will help newcomers to the industry position new information as they learn on the job from others. It is a required Foundations of Coffee class to complete before attending other classes. Two alternatives to meet this requirement are: (1) Attending Coffee Farming RP206 & Coffee Processing RP207 at past events or on the eLearning platform; (2) Origin Trip Credit-

CB200  |  Mill to Roaster: Green Coffee Price & Contract Impacts (eLearning Class)

CB200 explores in detail the financial, time, and quality implications at each stage in the green coffee supply chain from the time coffee might be contracted: coffee cherry to consuming country warehouse. This class introduces roasters to the definition, history & professional concepts behind managing the flow of coffee from seed to cup. Study begins where farming and processing leave off and follows the logistics and administration the coffee undergoes before arrival at a roasting facility. These stages of the green coffee chain . This class is an online prerequisite for all CB200 level classes.

Required Prerequisites: CB100

CB205  |  Green Coffee Buying Essentials

Green coffee buyers need to use accepted terminology of the green coffee market, have tools for negotiating and purchasing effectively, and buy green coffee through spot, forward, and direct purchases successfully. This class provides instruction and activities to help gain competency in those areas. Please attend online the prerequisite classes, which cover 4 hours of material that provide a solid foundation for understanding green coffee contracts.

Required Prerequisites: CB100, CB200

CB206  |  Green Coffee Market Dynamics Explained

Green coffee buyers (roasters and other coffee professionals) need to make sound green coffee purchasing and planning decisions. These decisions are critical for the financial well-being and profitability of any coffee operation. Every roaster has different needs and approaches to risk management, and roasters may not be aware of the financial tools available to them through their importers. This class, CB206, provides foundational information about the 'C'-Market that is the basis for most green coffee buying in the world. It covers important concepts for the classroom-based workshop Buying on Green Coffee Market Principles - CB236, in which participants practice purchasing calculations and strategies. This CB206 eLearning class content covers:
  • Cash vs. Futures Markets
  • Distinctions between Forward and Futures Contracts
  • 'C' Market Overview and Primer
  • Brief History of 'C'
  • ICE Exchange
  • Other International Markets
  • Factors that impacts the 'C' price

CB236  |  Buying on Green Coffee Market Principles

Understanding the 'C' market is critical for physical coffee buyers and sellers. This class will explore differentials in depth and demystify Open to Be Fixed Contracts. After going over tools and vocabulary for open to be fixed contract buying, participants use case studies and role play as an avenue for transferring knowledge and skills to their workplaces. Please attend the online prerequisite class, CB206, which is essential knowledge to understand CB236 content. Other prerequisites (also online) are required to understand the layered information of this class

Recommended Prerequisites: RP206, RP207, RP219.

Required Prerequisites: CB100, CB200, CB205

CB237  |  Green Coffee Purchasing Strategies

This class is a primer for roasters and importers to determine a purchasing strategy. It covers: usage, planning, buying, blending, bag sizes, shrink, spreads, carrying charges, fixing prices, different types of contracts for different purchases and the pros and cons of each. This is the final class of the Coffee Buyer Level 1 program and CB100-CB236 must be taken prior to taking CB237.

CB230  |  Production and Inventory Control Practices

Properly managing raw materials from source to customer is an essential part of manufacturing process. Understanding and utilizing formal methods can help improve quality and profitability. This class lays the foundation of common practices of efficiency in the recognized field of production and inventory control (PIC). This class provides an overview of Supply Chain Management for the first hour of the class, then proceeds to go into more depth on production and inventory control (PIC). The instructor covers essential components, such as process design, bills of materials, process information, controls, manpower, inventory tracking, and others. Advice on information systems (software) will be included, as well as helpful information for integrating a PIC system into an organization.

Recommended Prerequisites: RP208, CB205

CB390  |  SCAA Instructor Development Program

The SCAA Instructor Development Program is one of our most popular professional development programs. Specialty Coffee Subject Matter Experts (SMEs) can advance their training and education skills through workshops on adult learning principles in the workplace, instructional design (based on the ADDIE model developed by the American Society for Training & Development), testing, evaluation and class management. Upon completion of the one-day program, students earn the SCAA Lead Instructor Credential and are eligible to volunteer as an Instructor for SCAA. Many students enthusiastically report an increase in quality and delivery of their training and instructional design in their own companies after completing the IDP. This course is particularly beneficial for the coffee expert who trains others, but has no formal coursework in training, adult education, or organizational learning. This course is a pre-requisite for advanced IDPs. Below are details on class objectives.
  • Recognizing education and training as an element of organizational success;
  • Applying adult learning principles;
  • Setting clear, measurable skill and knowledge objectives;
  • Designing instruction using the ADDIE model of the American Society for Training and Development;
  • Exhibiting professional presentation skills;
  • Evaluating learner performance and leveraging learning back at work.

CB491  |  Training Feedback

This class explores the nature of feedback, what makes up effective feedback, what prevents instructors from giving feedback, how feedback can impact performance in the classroom and at work, and feedback's role in evaluation. This class is designed to enable participants to:
  • Deliver effective feedback on skill tasks that impact performance at work.
  • Explain how feedback can impact the reaching of learning, application and outcome objectives in the classroom and at work.
  • Inject feedback checks into classes to assist the transfer of learning to work

Required Prerequisites: CB390

CB492  |  Performance Improvement Initiatives

Training is often inaccurately applied as a solution to workplace problems. This advanced instructor development program introduces business owners, managers and supervisors to the Human Performance Technology (HPT) Model as a tool to help improve workplace performance. HPT is a systematic approach to improving productivity and competence, and combines three fundamental processes: performance analysis, cause analysis, and intervention selection. Participants will explore root cause analysis and interventions (training and non-training) as means of achieving employee talent potential. This is an active workshop and participants should bring laptops to fill in templates and tools that can immediately be used back at work. This class is best suited for business owners or staff members who are actively seeking to strengthen their company's human resource function, and pre-course strategizing or discussions are encouraged.

Required Prerequisites: CB390