ACE™ & Diploma Curriculum Mapping
International Study Exposure → Unit Codes & Learning Outcomes
Academic Lead: Alfred Gitau Mwaura
Institutions & Industry Sites: Italy
Implementing Institutions: Kenya Coffee School, Barista Mtaani
Framework: ACE™ (African Coffee Education) | Diploma / TVET (CBT)
UNIT MAP SUMMARY
| Unit Code | Unit Title | Exposure Reference | Core Competency Area |
|---|---|---|---|
| ACE 101 | Food Systems & Gastronomic Foundations | University of Gastronomic Sciences | Food systems literacy |
| ACE 202 | Sensory Science & Flavour Evaluation | UNISG, Barolo | Sensory analysis |
| ACE 214 | Coffee Roasting & Espresso Systems | Lavazza | Coffee production & service |
| ACE 228 | Gelato Science & Frozen Desserts | Carpigiani Gelato University | Dairy & frozen dessert science |
| ACE 236 | Fermentation & Terroir Studies | Barolo Wine | Fermentation & origin value |
| ACE 244 | Dairy Science & Artisan Processing | Sardinia Cheese | Milk chemistry & aging |
| ACE 260 | Confectionery & Chocolate Applications | Ferrero (Nutella) | Chocolate & sugar systems |
| ACE 301 | Food Safety, QA & Industrial Hygiene | All sites | Food safety systems |
| ACE 315 | Value Addition & Product Development | All sites | Product innovation |
| ACE 340 | Enterprise, Branding & Job Creation | All sites | Entrepreneurship |
DETAILED UNIT MAPPING
UNIT CODE: ACE 101
Unit Title: Food Systems & Gastronomic Foundations
Exposure: University of Gastronomic Sciences
Learning Outcomes
Upon completion, the learner will be able to:
- Explain food systems as cultural, economic, and ecological structures
- Relate origin, sustainability, and ethics to product value
- Analyse food beyond raw material export models
Key Competencies
- Food systems thinking
- Sustainability literacy
- Origin-based value creation
UNIT CODE: ACE 202
Unit Title: Sensory Science & Flavour Evaluation
Exposure: UNISG, Barolo
Learning Outcomes
- Apply structured sensory evaluation methods
- Use flavour descriptors professionally
- Relate terroir to sensory outcomes
Key Competencies
- Sensory calibration
- Descriptive analysis
- Flavour communication
UNIT CODE: ACE 214
Unit Title: Coffee Roasting & Espresso Systems
Exposure: Lavazza
Learning Outcomes
- Explain espresso extraction principles
- Demonstrate consistency in coffee preparation
- Apply coffee education as a service standard
Key Competencies
- Espresso profiling
- Roast consistency
- Professional barista standards
UNIT CODE: ACE 228
Unit Title: Gelato Science & Frozen Dessert Production
Exposure: Carpigiani Gelato University
Learning Outcomes
- Produce authentic gelato using professional equipment
- Apply pasteurization and aging protocols
- Control overrun, texture, and freezing speed
Key Competencies
- Dairy chemistry
- Equipment operation
- Frozen dessert quality control
UNIT CODE: ACE 236
Unit Title: Fermentation & Terroir Studies
Exposure: Barolo Wine Producers
Learning Outcomes
- Explain fermentation as a value-creation process
- Relate microbial activity to flavour development
- Apply terroir concepts to African coffee
Key Competencies
- Fermentation science
- Origin storytelling
- Process-to-flavour linkage
UNIT CODE: ACE 244
Unit Title: Dairy Science & Artisan Processing
Exposure: Sardinia Cheese Artisans
Learning Outcomes
- Explain milk chemistry and protein structures
- Apply aging and preservation principles
- Adapt artisan models for small enterprises
Key Competencies
- Milk handling
- Aging processes
- Artisan food production
UNIT CODE: ACE 260
Unit Title: Confectionery & Chocolate Applications
Exposure: Ferrero
Learning Outcomes
- Describe chocolate fat and sugar systems
- Apply chocolate safely in café desserts
- Integrate chocolate with coffee and gelato
Key Competencies
- Chocolate handling
- Texture management
- Dessert formulation
UNIT CODE: ACE 301
Unit Title: Food Safety, Quality Assurance & Hygiene
Exposure: All Italian institutions and factories
Learning Outcomes
- Apply international food safety standards
- Implement hygiene SOPs
- Maintain quality assurance systems
Key Competencies
- HACCP principles
- Industrial hygiene
- Quality control
UNIT CODE: ACE 315
Unit Title: Value Addition & Product Development
Exposure: All sites
Learning Outcomes
- Design value-added food and beverage products
- Apply formulation science to product development
- Reduce post-harvest and production losses
Key Competencies
- Product innovation
- Costing & scaling
- Value retention at origin
UNIT CODE: ACE 340
Unit Title: Enterprise Development & Job Creation
Exposure: Integrated industry learning
Learning Outcomes
- Develop café and food enterprise concepts
- Apply branding and storytelling strategies
- Identify employment and self-employment pathways
Key Competencies
- Entrepreneurship
- Branding
- Youth employment creation
OFFICIAL ACCREDITATION NOTE (READY TO USE)
International academic and industry exposure across leading Italian institutions and food enterprises has been mapped to ACE™ unit codes and diploma-level learning outcomes, ensuring curriculum relevance, competency-based delivery, and direct alignment with employability, enterprise development, and job creation objectives at Kenya Coffee School and Barista Mtaani.