┌───────────────────────────────────────────────┐
│ KCS BARISTA DIPLOMA │
│ (Professional Qualification – Level 4) │
│ │
│ • Café Operations & Cost Control │
│ • Leadership & Professional Conduct │
│ • Coffee Ethics & Kenyan Context │
│ • Entrepreneurship Fundamentals │
│ • Industry Attachment / Capstone │
│ │
│ 🎓 EXIT: KCS PROFESSIONAL BARISTA DIPLOMA │
│ ▶ Roles: Head Barista | Trainer | Supervisor │
└───────────────────────────────────────────────┘
▲
│
┌───────────────────────────────────────────────┐
│ ADVANCED BARISTA & SENSORY PRACTICE │
│ (Level 3) │
│ │
│ • Sensory Calibration & QC Thinking │
│ • Processing Impact on Extraction │
│ • Beverage Menu Design │
│ • Plant-Based Milks & Advanced Service │
│ • Coffee Communication │
│ │
│ 🎓 EXIT: KCS ADVANCED BARISTA CERTIFICATE │
│ ▶ Roles: Senior Barista | Shift Lead │
└───────────────────────────────────────────────┘
▲
│
┌───────────────────────────────────────────────┐
│ INTERMEDIATE BARISTA CERTIFICATE │
│ (Level 2) │
│ │
│ • Advanced Espresso Dialing │
│ • Grinder Calibration & Maintenance │
│ • Milk Texturing & Latte Art Foundations │
│ • Sensory Skills for Baristas │
│ • Workflow Speed & Quality Control │
│ │
│ 🎓 EXIT: KCS INTERMEDIATE BARISTA CERTIFICATE │
│ ▶ Roles: Independent Professional Barista │
└───────────────────────────────────────────────┘
▲
│
┌───────────────────────────────────────────────┐
│ FOUNDATION CERTIFICATE IN BARISTA │
│ (Level 1) │
│ │
│ • Introduction to Coffee & Barista Profession │
│ • Coffee Basics for Baristas │
│ • BARISTA SKILLS EDUCATION (CORE SPINE) │
│ • Espresso Fundamentals │
│ • Milk Science & Beverage Basics │
│ │
│ 🎓 EXIT: KCS FOUNDATION BARISTA CERTIFICATE │
│ ▶ Roles: Entry-Level Café Barista │
└───────────────────────────────────────────────┘

KENYA COFFEE SCHOOL (KCS)

PROFESSIONAL BARISTA DIPLOMA HANDBOOK

1. INTRODUCTION

The Kenya Coffee School (KCS) Professional Barista Diploma is a structured, competency-based qualification designed to develop skilled, ethical, and industry-ready coffee professionals. This handbook serves as the official academic and operational guide for learners, trainers, assessors, and institutional partners.

The diploma integrates technical skill, sensory intelligence, professional conduct, and business awareness, positioning the barista as a knowledgeable actor within the full coffee value chain.

2. DIPLOMA PHILOSOPHY

KCS views barista work as a profession grounded in science, craft, hospitality, and responsibility. The diploma is built on the belief that:

  • Skill must be supported by understanding
  • Consistency is more important than speed
  • Quality is intentional, not accidental
  • Professional conduct is non-negotiable

Graduates are expected to think critically, work systematically, and represent coffee with integrity from origin to cup.

3. PROGRAMME OVERVIEW

Qualification: Professional Barista Diploma
Delivery Model: Modular, stackable pathway
Total Duration: 4–6 months (flexible entry and exit points)
Training Mode: Theory, practical labs, sensory calibration, simulated service, and industry exposure

The diploma is divided into four progressive levels, each with a formal exit award.

4. DIPLOMA PATHWAY STRUCTURE (VISUAL LOGIC)

LEVEL 1 → LEVEL 2 → LEVEL 3 → LEVEL 4

Each level deepens barista skills while expanding responsibility, autonomy, and professional scope. Learners may exit at any level with certification or progress through the full pathway to diploma completion.

Barista Skills Education functions as the core vertical spine across all levels.

5. LEVEL 1: FOUNDATION CERTIFICATE IN BARISTA SKILLS

Duration: 4–6 weeks
Exit Award: KCS Foundation Barista Certificate

Purpose

To establish foundational coffee knowledge, basic espresso competence, and professional discipline.

Core Modules

  • Introduction to Coffee & the Barista Profession
  • Coffee Basics for Baristas
  • Barista Skills Education (Core Spine)
  • Espresso Fundamentals
  • Milk Science & Beverage Basics

Graduate Outcomes

  • Operate espresso equipment safely
  • Produce consistent basic espresso beverages
  • Demonstrate entry-level café professionalism

6. LEVEL 2: INTERMEDIATE BARISTA CERTIFICATE

Duration: 6–8 weeks
Exit Award: KCS Intermediate Barista Certificate

Purpose

To develop consistency, technical control, and independent working ability behind the bar.

Core Modules

  • Advanced Espresso Dialing & Recipe Control
  • Grinder Calibration & Equipment Maintenance
  • Milk Texturing & Latte Art Foundations
  • Sensory Skills for Baristas
  • Workflow Speed & Quality Control

Graduate Outcomes

  • Dial in espresso independently
  • Identify and correct extraction and milk faults
  • Maintain quality under service pressure

7. LEVEL 3: ADVANCED BARISTA & SENSORY PRACTICE

Duration: 6–8 weeks
Exit Award: KCS Advanced Barista Certificate

Purpose

To develop sensory judgment, quality evaluation skills, and senior barista capability.

Core Modules

  • Sensory Calibration & Quality Control Thinking
  • Coffee Processing Impact on Extraction
  • Beverage Menu Design & Standardisation
  • Plant-Based Milks & Advanced Service
  • Coffee Communication & Customer Education

Graduate Outcomes

  • Act as senior barista or shift leader
  • Communicate coffee quality professionally
  • Support training and quality control functions

8. LEVEL 4: PROFESSIONAL BARISTA DIPLOMA

Duration: 4–6 weeks
Exit Award: KCS Professional Barista Diploma

Purpose

To prepare learners for leadership, training, management, or entrepreneurial roles in coffee service.

Core Modules

  • Café Operations & Cost Control
  • Coffee Ethics, Sustainability & Kenyan Context
  • Professional Conduct & Leadership
  • Introduction to Coffee Entrepreneurship
  • Industry Attachment or Capstone Project

Graduate Outcomes

  • Manage café stations or teams
  • Train junior baristas
  • Transition into business, training, or specialization pathways

9. BARISTA SKILLS EDUCATION (CORE SPINE)

Barista Skills Education is embedded throughout all four levels, progressively developing:

  • Technical accuracy
  • Sensory awareness
  • Workflow discipline
  • Professional judgment

Skills are revisited with increasing complexity, responsibility, and context rather than repeated mechanically.

10. ASSESSMENT FRAMEWORK

Assessment is competency-based and continuous.

Assessment Methods

  • Theory tests and quizzes
  • Practical espresso and milk examinations
  • Sensory identification and evaluation tests
  • Workflow observation during service simulations
  • Capstone project or industry attachment report

Grading Principles

  • Understanding over memorisation
  • Consistency over speed
  • Professional conduct assessed at all times

11. TRAINER & DELIVERY STANDARDS

  • Trainers must be KCS-certified and calibrated
  • Demonstration precedes student execution
  • Errors are used as teaching tools
  • Sensory language must be guided and standardised
  • Practical logbooks are mandatory

12. CAREER & ACADEMIC PROGRESSION

Employment Pathways

  • Professional Barista
  • Senior / Head Barista
  • Café Supervisor or Manager
  • Coffee Trainer Assistant
  • Roastery or QC Assistant

Academic Progression

  • Brewing & Extraction Specialisation
  • Sensory & Quality Control Track
  • Coffee Roasting Diploma
  • Coffee Business & Entrepreneurship Programmes

13. PROFESSIONAL EXPECTATIONS & CONDUCT

Learners are expected to demonstrate:

  • Punctuality and discipline
  • Respect for equipment and colleagues
  • Hygiene and safety compliance
  • Ethical representation of coffee and origin

Failure to meet professional standards may affect certification.

14. CONCLUSION

The KCS Professional Barista Diploma is not a short course but a professional formation pathway. Graduates leave with skill, understanding, and identity as coffee professionals capable of contributing meaningfully to the industry.