Building on the #OSE (Open Skills Education) framework, the Professional Diploma at Kenya Coffee School is a 24-week strategic immersion. It is designed to move a learner from foundational mechanics to high-level industry leadership, totaling 100 ACE (African Coffee Education) Points.
The curriculum is structured into three progressive phases, ensuring that by the end of the 24 weeks, a graduate isn’t just a barista, but a “Coffee Architect” capable of managing the entire value chain.

OSE Professional Diploma: 24-Week Curriculum Roadmap

Phase 1: The Technical Foundation (Weeks 1–8)
Focus: Mastering the mechanics of the “Perfect Cup” and the biology of the bean.

• Introduction to Coffee Biology: Botany, varieties (SL-28, SL-34, Batian, Ruiru 11), and the impact of terroir.
• Barista Skills (Foundational & Intermediate): Espresso extraction science, milk chemistry, and advanced latte art.
• Brewing & Filtration: Mastery of V60, Chemex, AeroPress, and Syphon, focusing on extraction yields and TDS (Total Dissolved Solids) measurement.
• Green Coffee Fundamentals: Grading (AA, AB, PB, C), defect identification, and initial processing methods (Washed, Natural, Honey).
  Phase 2: Sensory Science & Roasting (Weeks 9–16)
  Focus: Developing the “Professional Palate” and the chemistry of heat.
• Sensory Skills & Cupping: Implementing the SCA/SCGS Cupping Protocols. Identifying flavor notes, acidity types (Citric, Malic, Tartaric), and “off-flavors” (Potato defect, Phenol).
• Roasting Physics: Understanding the RoR (Rate of Rise), Maillard reaction, and caramelization. Students develop custom roast profiles for Kenyan high-acid coffees.
• Coffee Chemistry: Water alkalinity/pH impact on flavor and the molecular changes during the roasting drying phase.
• Machinery Technology: Calibration, preventative maintenance, and troubleshooting of commercial espresso machines and roasters.
  Phase 3: Strategic Leadership & Value Addition (Weeks 17–24)
  Focus: Business, sustainability, and the #OSE “Skills-First” economy.
• Vertical Value Chain Analysis: Direct trade models, linking farmers to international roasters, and value retention at the source.
• Digital Inclusivity & Traceability: Using Blockchain and GIS Mapping to track coffee from a specific Kenyan farm to a global consumer.
• Coffee Entrepreneurship: Café operations, financial management, menu drafting, and branding (HORECA management).
• Sustainability & Climate Action: Regenerative agriculture, soil analysis, and circular economy practices (e.g., repurposing coffee husks).
• Final Apprenticeship: A mandatory “live system” placement in a high-end roastery or café to verify skills in a real-world environment.
  Key Outcomes of the 24-Week Initiative
  Upon completion, the graduate receives a Blockchain-Verified Professional Diploma that serves as a “Global Passport” for employment.
  | Metric | Goal |
  |—|—|
  | Total ACE Points | 100 Points (Benchmarked to EQF Levels 5–7) |
  | Guided Learning Hours | ~3,000 Hours (Combined theory and practical) |
  | Certification | KCS Professional Diploma (Certified by Alfred Gitau Mwaura) |
  Director Kenya Coffee School, and Founder of Open skills education: