Sep 20-25



Oct 4-9
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OR
PDF Registration


6 Seats Remaining!
Nov 1-6
Register Online
OR
PDF Registration


7 Seats Remaining!

6 Day Mgmt, Mkting, and Adv Barista Training

$2,025 - Per Student
$1,725 - Additional Student

FREE BARISTA TRAINING!

Please provide us with your contact information below to have a customer service representative contact you for details.

Ivy League Barista Academy's Management, Marketing and Advanced Barista Training Class consists of 6 eight-hour training days focusing on the fundamentals of managing, marketing, operating and successfully growing a coffee business. This class combined with the 7th day system development and the menu creation class is the most elite and rewarding class for all of our clients. This class focuses on most of the targeted questions clients ask when opening up a coffee business. Our consultants will cover topics such as developing a logo, image, and a brand. Location selection, lease negotiation, and product integration will be evaluated and discussed in detail. Students will learn a variety of ways to market and successfully promote their brand. Students will have the opportunity to discuss and ask questions on cafe products and other food related concepts to add to gourmet coffee and determine what concept works best for them. Loss prevention management from employees to customers will be discussed and evaluated in detail. Point of purchase transactions, customer service, and up-selling are just a few of the topics of discussion in terms of increasing your bottom line profit. This class will hone your skills as a barista while combining the most important and advanced aspect of drink preparation, efficiency, quality and consistency for successful bar operations. Students will learn advanced latte art techniques and sharpen their skills individually by merging multiple drink preparation procedures with the guidance of a consultant. All of our classes are conducted at our 10,000 square foot facility in San Diego, California. Our state of the art facility features a portable POS station and menu board configuration with a full cafe set up to replicate your future coffee business layout. This provides our students with hands on training and a duplicated cafe layout. We will reveal to you the operational details of running a successful coffee house and the critical differences between the big name players and your new cafe.

  • Free 1-hour consulting ($150 value)
  • Coffee products kit ($100 value)


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  • Government Bureaucracies
  • Working with the health department
  • Working with the building department
  • What is required
  • Time frame for approval
  • Architect
  • Designer
  • Layout
  • Time-line
  • Marketing and Promotion
  • Methods of marketing
  • Target market
  • Business expansion
  • Merchandising and Private Labeling
  • Branding an image
  • Business name
  • Cups
  • Coffee
  • Mugs
  • Apparel
  • Menu
  • Point of Purchase
  • Difference in register configurations
  • Theft prevention
  • Up-selling
  • Customer Service skills
  • Flavor Options
  • Powder vs. pump based system
  • Differences in ingredients & flavor profiles
  • Drink development techniques
  • Advanced Drink Preparation
  • Advanced milk texturing and pouring
  • Advanced shot extraction methods
  • Advanced grinding techniques
  • Combining techniques for maximum efficiency
  • Point of purchase role play
  • Decisions between powder and syrup based
  • Roasting
  • Regional taste profiles
  • Price vs. quality
  • Roasting methods
  • Cupping
  • Tasting
  • Fair trade
  • Shade grown
  • Organic
  • Cold Drink Prep
  • Proper blending techniques
  • Equipment options and their results
  • Methods of iced drink preparation
  • Drink Preparation
  • Hot, Iced and Blended Drinks
  • Making Non coffee drinks
  • Menu Evaluation
  • Coffee drinks
  • Coffee terms & slang
  • Drink development consistency
  • Size options
  • Espresso
  • Extracting shots off multiple espresso machines
  • Evaluation of the perfect shot
  • Proper tamping techniques
  • Espresso quality control
  • Efficiency techniques
  • Equipment
  • Introductions to multiple manufacturers
  • Applications for each type of equipment
  • Cleaning and proper sanitation
  • Maintenance and repairs
  • Location
  • Location selection
  • Concept/location evaluation
  • Lease negotiation and terms
  • Concept
  • Cafe products
  • Cafe location
  • Cafe design
  • Budget
  • Vendors
  • Employees
  • Hiring and discovering talent
  • Maintaining a close staff
  • Keeping Consistency in employees
  • Hiring managers
  • Training
  • Methods of marketing
  • Turnover rates
  • Food and Cafe Product Options
  • Menu development
  • Cafe product options
  • Smoothie
  • Crepes
  • Smoothies
  • Gelato
  • Sandwiches
  • Panini's
  • Hot dogs
  • Cigars
  • Pies
  • Chocolates
  • Desserts
  • Loss Prevention/Theft
  • Methods of reducing theft
  • Security
  • Surveillance
  • Tips/shift changes
  • Managerial procedures
  • Tea
  • History and key facts
  • Proper brewing
  • Tea latte drink preparation
  • Quality control
  • Serving options
  • Drink Preparation
  • Hot, Iced and Blended Drinks
  • Making Non coffee drinks
  • Latte Art
  • Introduction to Latte Art
  • Latte art demonstration
  • Latte art training
  • Latte art creation
  • Smoothies
  • Whole fruit vs. fruit blend
  • Proper techniques
  • Product options
  • Brewing
  • Methods of brewing, french press, airpots, satellite, etc.
  • Different equipment options
  • Serving options
  • Systems of extraction
  • Grinding fresh vs. pre-ground
  • Quality control
  • Milk
  • Learning the fundamentals of steaming
  • Pouring the perfect latte
  • Multi tasking
  • Methods of flavoring
  • Proper temperature control
  • History and key facts
  • Proper brewing
  • Tea latte drink preparation
  • Quality control
  • Serving options