Kenya Coffee School (KCS)

Specialty Coffee Foundation Diploma

6-Week (42-Day) Foundation Diploma Curriculum

Duration: 6 Weeks (42 Days)
Level: Foundation Diploma
Mode: 30% Theory | 70% Practical
Award: Kenya Coffee School Foundation Diploma

Programme Goal:
Build a strong foundation in specialty coffee by introducing students to coffee production, processing, brewing, barista skills, customer service, café operations, and professional workplace practices.

WEEK 1 – Introduction to Specialty Coffee

Day 1: Orientation, Introduction to Kenya Coffee School & the Global Coffee Industry
Day 2: History of Coffee – From Ethiopia to the World
Day 3: Coffee Species & Varieties (Arabica, Robusta and other cultivars)
Day 4: Coffee-Producing Countries & Coffee Growing Regions of Kenya
Day 5: Coffee Bean Structure, Anatomy & Seed-to-Cup Journey
Day 6: Health, Safety, Hygiene & Food Safety Standards in Coffee Operations
Day 7: Weekly Assessment & Practical Demonstration

WEEK 2 – Coffee Farming & Green Coffee Fundamentals

Day 8: Coffee Plant Growth Cycle & Agronomy Basics
Day 9: Coffee Harvesting Methods & Cherry Selection
Day 10: Coffee Processing Methods (Washed, Natural, Honey, Anaerobic)
Day 11: Coffee Drying, Storage & Transportation
Day 12: Introduction to Green Coffee Grading & Physical Defects
Day 13: Coffee Sustainability, Climate Change & Responsible Production
Day 14: Practical Assessment & Green Coffee Evaluation

WEEK 3 – Espresso & Barista Foundations

Day 15: Introduction to Espresso Machines & Coffee Grinders
Day 16: Espresso Extraction Fundamentals
Day 17: Grinder Adjustment & Dose Calibration
Day 18: Milk Science & Milk Steaming Techniques
Day 19: Introduction to Latte Art (Heart, Tulip and Rosetta Basics)
Day 20: Daily Cleaning, Equipment Maintenance & Café Hygiene
Day 21: Practical Barista Skills Examination

WEEK 4 – Brewing Methods & Beverage Preparation

Day 22: Brewing Principles & Coffee-to-Water Ratios
Day 23: French Press & Pour-Over Brewing (V60)
Day 24: AeroPress, Chemex & Moka Pot Brewing
Day 25: Cold Brew & Iced Coffee Preparation
Day 26: Tea, Chocolate & Non-Coffee Café Beverages
Day 27: Beverage Presentation, Garnishing & Customer Service
Day 28: Brewing Practical Assessment

WEEK 5 – Café Operations & Hospitality

Day 29: Café Workflow & Station Organization
Day 30: Customer Service Excellence & Communication Skills
Day 31: Point-of-Sale (POS) Operations & Cash Handling
Day 32: Menu Knowledge, Upselling & Sales Techniques
Day 33: Inventory Management & Stock Control
Day 34: Teamwork, Professional Conduct & Workplace Ethics
Day 35: Café Operations Practical Assessment

WEEK 6 – Coffee Business, Career Development & Final Assessment

Day 36: Introduction to Coffee Entrepreneurship
Day 37: Coffee Business Models & Café Management Basics
Day 38: Branding, Marketing & Social Media for Coffee Businesses
Day 39: Employment Readiness, CV Writing & Interview Skills
Day 40: Industry Trends, Sustainability & Emerging Coffee Careers
Day 41: Comprehensive Practical Revision & Mock Assessment
Day 42: Final Written Examination, Practical Assessment, Viva Voce & Graduation Briefing

Practical Competencies

Throughout the programme, students will gain practical experience in:

  • Coffee identification and classification
  • Green coffee handling
  • Espresso preparation
  • Grinder calibration
  • Milk steaming
  • Basic latte art
  • Manual brewing methods
  • Café hygiene and sanitation
  • Customer service
  • POS operations
  • Beverage preparation
  • Equipment cleaning and maintenance

Field Visits

Students may participate in educational visits to:

  • Coffee farms
  • Coffee factories and washing stations
  • Coffee roasting facilities
  • Specialty coffee cafés
  • Coffee equipment showrooms
  • Coffee cooperatives
  • Coffee quality laboratories

Learning Outcomes

By the end of the Foundation Diploma, graduates will be able to:

  • Explain the coffee value chain from seed to cup.
  • Identify major coffee species, varieties, and processing methods.
  • Prepare quality espresso and milk-based beverages.
  • Use common manual brewing equipment confidently.
  • Apply food safety and café hygiene standards.
  • Deliver professional customer service in hospitality settings.
  • Operate effectively in a café environment.
  • Demonstrate foundational business and entrepreneurship knowledge.
  • Progress confidently to the Kenya Coffee School Specialty Coffee Intermediate Diploma.