How does it work? Certifications are based on both technical knowledge and practical evidence. The trip to the Coffee world, from seed to cup, is divided into several modules, which in turn are divided into three levels.
The central pillars of the coffee diploma:
- TRAINING COURSE
Each course follows an organized program, written by industry experts, outlining the course structure, specific learning objectives and mandatory content to follow. Each program includes a series of recommended readings for teachers and students.
Courses can be attended by anyone (professionals or simply enthusiasts) and programs can be downloaded from www.scae.com
- CERTIFICATION AND SUPERVISION OF EXAMINATIONS Certifications in any discipline can only be issued by a qualified and recognized AUTORISED SCAE TRAINER (AST).
Each level of certification successfully completed will allow the student to earn the assigned credits and an official SCAE certificate attesting that result. Written and practical exams for all issues, will be updated regularly and will be checked and released directly by SCAE Europe.
Points attributed:
Exceeding the Base level entitles you to 5 points any of the certified forms
Exceeding the Intermediate level gives you 10 points whatever the certified form.
Exceeding the Professional Level entitles you to 25 points regardless of the certified form.
Once you have reached 100 points, the COFFEE DIPLOMA will be awarded.
- CHECKING RESULTS BY SCAE LONDON TRAINING COURSES
SCAE will manage all programs through SCAE Europe.
All program documentation will only be available online at www.scae.com
Changes to any program will be agreed and audited by HQ and online documents will be updated accordingly.
SCAE HQ will send a certificate for each certification at each level.
The award ceremony for the Coffee Diploma will be held once a year to honor those who have reached 100 credits.
SCAE regularly carries out AUTORISED AST Trainer seminars for those wishing to certify individual categories.
AUTORISED AST Trainer will be calibrated and recertified every 2 years or they will lose their right to certify.
The themes:
- Coffee Introduction
- Barista Skills
- Green Coffee
- Roasting
- Sensory & Cup Tasting
- Grinding & Brewing