SCB™ PROFESSIONAL STANDARD & ACCREDITED TRAINER MANUAL

Specialty Coffee Barista (SCB™)

Professional Competency, Training, Assessment & Certification Framework

Founded by Alfred Gitau Mwaura

Governing Edition: 1.0 — 2026

DOCUMENT CONTROL

Document: SCB™ Professional Standard & Accredited Trainer Manual
Framework: Specialty Coffee Barista (SCB™)
Document Type: Governing Professional Standard
Edition: 1.0
Year: 2026
Founder: Alfred Gitau Mwaura
Framework Owner: SCB™ Governing Authority
Application: Coffee education, professional training, assessment, certification, trainer accreditation and continuing professional development

Status

This Manual establishes the foundational requirements governing SCB™ qualifications, training, assessment, trainer accreditation, certification and quality assurance.

Detailed programme specifications, examination papers, practical rubrics, equipment specifications and qualification-specific assessment instruments may be issued as controlled subordinate documents.

TABLE OF CONTENTS

1. Purpose, Scope and Status
2. Founding Philosophy and Professional Identity
3. SCB™ Competency Architecture
4. Coffee Origin, Agronomy and Production
5. Green Coffee, Processing and Traceability
6. Roasting, Coffee Chemistry and Quality
7. Sensory Science and Cupping
8. Brewing, Extraction and Beverage Science
9. Professional Barista and Hospitality Practice
10. Café Operations, Enterprise and Sustainability
11. SCB™ Qualification Framework
12. Learning and Curriculum Architecture
13. Competency-Based Assessment System
14. Practical Examination Standard
15. Sensory Assessment Standard
16. Certification and Digital Credentials
17. Accredited Trainer Framework
18. Trainer Qualification and Authorization
19. Accredited Assessor and Examiner Framework
20. Training Provider Recognition
21. Quality Assurance and Moderation
22. Professional Ethics and Code of Conduct
23. Continuing Professional Development
24. Governance and Standards Management
25. Appeals, Complaints and Misconduct
26. Registry, Data and Credential Verification
27. Implementation and Institutional Adoption
28. Review, Research and Continuous Improvement
29. Transitional and Recognition Arrangements
30. Founding Declaration and Schedules

CHAPTER 1

PURPOSE, SCOPE AND STATUS

1.1 Purpose

The SCB™ Professional Standard establishes a common competency architecture for individuals working in specialty coffee.

It defines:

• professional competencies;
• qualification levels;
• learning outcomes;
• practical requirements;
• assessment principles;
• certification requirements;
• trainer standards;
• assessor standards;
• examiner standards;
• training-provider requirements;
• quality-assurance requirements;
• professional ethics;
• continuing professional development.

1.2 Scope

SCB™ applies to:

• baristas;
• specialty coffee professionals;
• café professionals;
• coffee educators;
• trainers;
• assessors;
• examiners;
• training institutions;
• coffee businesses;
• professional development programmes.

1.3 Competency Principle

SCB™ certification shall recognize demonstrated competence, not merely attendance.

A learner shall therefore be required to demonstrate the ability to apply knowledge appropriately.

1.4 Farm-to-Cup Scope

SCB™ extends beyond beverage preparation.

Its professional scope encompasses:

Agronomy → Harvest → Processing → Green Coffee → Roasting → Sensory → Brewing → Service → Enterprise → Value Creation.

CHAPTER 2

FOUNDING PHILOSOPHY AND PROFESSIONAL IDENTITY

2.1 Founding Principle

SCB™ is founded on the principle:

A specialty coffee professional should understand the value of coffee from where it is grown to how it is experienced in the cup.

2.2 Professional Identity

The SCB™ professional is not merely a machine operator.

The professional is expected to understand the relationship between:

Producer + Environment + Processing + Green Coffee + Roast + Extraction + Sensory + Consumer + Value.

2.3 Origin-Based Education

SCB™ incorporates African and Kenyan coffee realities into professional education.

This includes:

• coffee farming;
• varieties;
• altitude;
• soils;
• climate;
• processing systems;
• producer livelihoods;
• cooperatives;
• quality;
• traceability;
• domestic and international markets.

2.4 International Relevance

SCB™ shall seek international comparability without falsely claiming accreditation, endorsement or equivalence with another organization’s qualification.

Where external standards are referenced, the relationship shall be clearly identified as:

• benchmarking;
• alignment;
• comparison;
• recognition;
• equivalency; or
• formal partnership,

as applicable.

CHAPTER 3

SCB™ COMPETENCY ARCHITECTURE

SCB™ competencies are organized into six principal domains.

Domain A — Origin & Agronomy

The professional understands coffee production and origin.

Domain B — Green Coffee, Processing & Trade

The professional understands post-harvest systems, green coffee and traceability.

Domain C — Roasting, Chemistry & Quality

The professional understands roast development and quality.

Domain D — Sensory, Brewing & Extraction

The professional evaluates coffee and produces controlled beverages.

Domain E — Professional Barista & Hospitality

The professional operates professionally within a customer-facing environment.

Domain F — Enterprise, Sustainability & Leadership

The professional understands the commercial, environmental and organizational dimensions of coffee.

CHAPTER 4

COFFEE ORIGIN, AGRONOMY AND PRODUCTION

4.1 Competency Objective

The learner shall understand how agricultural conditions influence coffee quality and value.

4.2 Required Knowledge

The learner shall understand:

• coffee plant biology;
• Coffea species;
• varieties and cultivars;
• altitude;
• climate;
• rainfall;
• soil;
• nutrition;
• flowering;
• cherry development;
• harvesting;
• pests and diseases;
• farm management;
• climate resilience.

4.3 Practical Competence

The learner should be able to:

• identify basic coffee plant structures;
• distinguish mature and immature cherries;
• explain factors influencing quality;
• describe appropriate harvesting practices;
• relate farm conditions to potential cup characteristics.

4.4 Advanced Competence

Higher-level candidates shall be capable of analyzing the relationship between:

Agronomy → Quality → Processing → Market Value.

CHAPTER 5

GREEN COFFEE, PROCESSING AND TRACEABILITY

5.1 Processing Competence

Learners shall understand:

• selective harvesting;
• cherry reception;
• sorting;
• pulping;
• fermentation;
• washing;
• drying;
• natural processing;
• honey processing;
• storage.

5.2 Fermentation

Advanced learners shall understand:

• microbial activity;
• time;
• temperature;
• substrate;
• oxygen availability;
• fermentation control;
• risks of uncontrolled fermentation.

5.3 Green Coffee

Competencies include:

• physical inspection;
• moisture;
• defects;
• density;
• screen size;
• grading;
• storage.

5.4 Traceability

Learners shall understand the ability to connect a coffee lot to relevant origin and processing information.

CHAPTER 6

ROASTING, COFFEE CHEMISTRY AND QUALITY

6.1 Roasting Competence

Learners shall understand:

• heat transfer;
• drying;
• Maillard reactions;
• caramelization;
• roast development;
• first crack;
• roast profiles;
• cooling;
• roast defects.

6.2 Roast Quality

Higher-level candidates shall be able to:

• evaluate roast consistency;
• compare roast profiles;
• identify underdevelopment;
• identify overdevelopment;
• document roast parameters;
• relate roast development to brewing performance.

6.3 Coffee Chemistry

Advanced candidates shall understand the role of:

• acids;
• sugars;
• volatile compounds;
• oils;
• gases;
• water;
• extraction chemistry.

CHAPTER 7

SENSORY SCIENCE AND CUPPING

7.1 Purpose

Sensory competence is a core SCB™ professional requirement.

7.2 Competencies

Learners shall develop ability in:

• aroma recognition;
• flavour identification;
• acidity perception;
• sweetness;
• bitterness;
• body;
• mouthfeel;
• aftertaste;
• balance;
• defects.

7.3 Cupping

Candidates shall demonstrate controlled cupping practices including:

• sample preparation;
• grinding;
• dosing;
• water control;
• aroma evaluation;
• crust breaking;
• tasting;
• recording;
• comparative evaluation.

7.4 Sensory Calibration

Advanced professionals shall participate in calibration activities to improve consistency among evaluators.

7.5 ABCVA™ Integration

Where formally adopted into a programme, SCB™ may utilize the ABCVA™ sensory model as an additional structured evaluation framework.

ABCVA™ evaluates:

• Aroma;
• Balance;
• Complexity;
• Vibrancy;
• Aftertaste.

Its use shall be governed by a separate technical specification.

CHAPTER 8

BREWING, EXTRACTION AND BEVERAGE SCIENCE

8.1 Core Competencies

Candidates shall understand:

• grind size;
• dose;
• yield;
• water;
• temperature;
• contact time;
• agitation;
• pressure;
• filtration;
• extraction.

8.2 Espresso

Competencies include:

• grinder calibration;
• dosing;
• distribution;
• tamping;
• extraction;
• shot evaluation;
• workflow;
• consistency.

8.3 Filter Brewing

Candidates may demonstrate competence using appropriate brewing systems including:

• pour-over;
• immersion;
• batch brewing;
• pressure systems.

8.4 Beverage Development

Advanced candidates shall be able to:

• formulate recipes;
• document recipes;
• evaluate consistency;
• troubleshoot extraction;
• optimize beverages.

CHAPTER 9

PROFESSIONAL BARISTA AND HOSPITALITY PRACTICE

9.1 Barista Competence

The barista shall demonstrate:

• equipment operation;
• grinder management;
• espresso preparation;
• milk preparation;
• beverage assembly;
• presentation;
• workflow.

9.2 Hygiene

Candidates shall demonstrate:

• personal hygiene;
• equipment sanitation;
• safe food handling;
• cleaning schedules;
• cross-contamination prevention.

9.3 Customer Service

Competencies include:

• communication;
• order accuracy;
• professionalism;
• complaint handling;
• customer engagement;
• service recovery.

9.4 Workplace Conduct

SCB™ professionals shall demonstrate:

• punctuality;
• teamwork;
• responsibility;
• respect;
• professional appearance;
• ethical behavior.

CHAPTER 10

CAFÉ OPERATIONS, ENTERPRISE AND SUSTAINABILITY

Advanced SCB™ professionals shall understand:

• café workflow;
• inventory;
• purchasing;
• costing;
• menu design;
• pricing;
• waste;
• equipment maintenance;
• staff management;
• customer retention;
• business planning.

10.1 Sustainability

Competencies include:

• energy efficiency;
• water management;
• waste reduction;
• reusable systems;
• responsible sourcing;
• climate resilience.

10.2 Entrepreneurship

SCB™ encourages pathways into:

• cafés;
• mobile coffee;
• roasting;
• coffee education;
• consultancy;
• coffee trading;
• equipment services;
• specialty coffee retail.

CHAPTER 11

SCB™ QUALIFICATION FRAMEWORK

Level 1 — SCB-FB™

Foundation Barista

Entry-level competency.

Level 2 — SCB-SCB™

Specialty Coffee Barista

Professional specialty-coffee competency.

Level 3 — SCB-PSB™

Professional Specialty Barista

Advanced technical and operational competency.

Level 4 — SCB-MSCP™

Master Specialty Coffee Professional

Advanced professional, technical, educational and leadership competency.

CHAPTER 12

LEARNING AND CURRICULUM ARCHITECTURE

12.1 Curriculum Principle

Each qualification shall contain:

Knowledge + Skill + Practice + Assessment + Evidence.

12.2 Learning Modes

SCB™ programmes may use:

• classroom learning;
• practical laboratories;
• coffee farms;
• roasteries;
• cafés;
• sensory laboratories;
• digital learning;
• workplace learning;
• projects.

12.3 Practical Emphasis

SCB™ programmes should maintain substantial practical exposure.

The exact theory/practical ratio shall be determined by each qualification specification.

12.4 Learning Outcomes

Every module shall identify:

1. Knowledge requirements.
2. Practical skills.
3. Performance criteria.
4. Evidence requirements.
5. Assessment methods.

CHAPTER 13

COMPETENCY-BASED ASSESSMENT SYSTEM

13.1 Assessment Principle

Assessment shall determine whether the learner can perform to the required standard.

13.2 Assessment Types

SCB™ may use:

• written examinations;
• oral examinations;
• practical examinations;
• sensory examinations;
• demonstrations;
• projects;
• portfolios;
• workplace observation.

13.3 Evidence

Evidence shall be:

Valid + Reliable + Sufficient + Authentic + Current.

13.4 Competency Decision

A candidate shall receive a competency decision based on the approved qualification assessment specification.

Possible decisions include:

• Competent;
• Not Yet Competent;
• Competent with Conditions, where specifically permitted.

CHAPTER 14

PRACTICAL EXAMINATION STANDARD

Practical assessment shall evaluate the candidate’s ability to perform defined tasks under controlled conditions.

14.1 Practical Examination Areas

Depending on level:

• workstation setup;
• grinder calibration;
• espresso;
• brewing;
• milk;
• sensory;
• cleaning;
• workflow;
• troubleshooting;
• customer interaction.

14.2 Examiner Observation

Assessors shall evaluate observable performance rather than assumptions about competence.

14.3 Safety

Any unsafe practice that presents significant risk may result in immediate intervention and assessment consequences according to the relevant assessment specification.

CHAPTER 15

SENSORY ASSESSMENT STANDARD

15.1 Sensory Examination

Sensory assessment may include:

• aroma identification;
• triangulation;
• comparative tasting;
• defect recognition;
• descriptive analysis;
• cupping;
• beverage evaluation.

15.2 Calibration

Assessors shall undergo appropriate calibration before conducting formal sensory assessments.

15.3 Integrity

Sensory examinations shall minimize:

• bias;
• coaching during examination;
• unauthorized communication;
• sample identification;
• inconsistent preparation.

CHAPTER 16

CERTIFICATION AND DIGITAL CREDENTIALS

16.1 Certification

A certificate shall only be issued following successful completion of prescribed assessment requirements.

16.2 Credential Information

Credentials should contain:

• candidate;
• qualification;
• level;
• certificate number;
• date;
• issuing authority;
• verification mechanism.

16.3 QR Verification

SCB™ may provide QR-based credential verification.

16.4 Digital Integrity

Where implemented, cryptographic hashing and distributed-ledger technologies may provide additional evidence of credential integrity.

Such technologies do not replace the underlying assessment and certification process.

CHAPTER 17

ACCREDITED TRAINER FRAMEWORK

17.1 Purpose

The Accredited Trainer Framework establishes professional requirements for persons delivering SCB™ training.

17.2 Trainer Principle

Technical competence does not automatically constitute teaching competence.

A trainer must demonstrate both.

17.3 Trainer Competency Domains

An SCB™ trainer shall demonstrate competence in:

1. Technical knowledge.
2. Practical demonstration.
3. Instructional design.
4. Facilitation.
5. Learner support.
6. Assessment.
7. Feedback.
8. Professional ethics.
9. Industry engagement.
10. Continuing professional development.

CHAPTER 18

TRAINER QUALIFICATION AND AUTHORIZATION

SCB-AT1™

Accredited Barista Trainer

May deliver approved foundation/intermediate programmes after meeting authorization requirements.

SCB-AT2™

Professional Coffee Trainer

May deliver advanced technical programmes and approved practical assessments.

SCB-AT3™

Senior Accredited Trainer

May:

• train trainers;
• participate in moderation;
• support curriculum development;
• lead technical programmes.

SCB-ATM™

Accredited Trainer Master

May provide senior trainer leadership, trainer development, standards work and advanced professional education.

18.1 Trainer Requirements

Authorization shall consider:

• qualification;
• technical competence;
• teaching competence;
• experience;
• assessment competence;
• ethical standing;
• practical demonstration;
• CPD.

CHAPTER 19

ACCREDITED ASSESSOR AND EXAMINER FRAMEWORK

SCB-AA™

Accredited Assessor.

Responsible for determining whether candidates have achieved competency.

SCB-EX™

Accredited Examiner.

Responsible for examination integrity, moderation and formal examination processes.

19.1 Independence

Where practical, assessors should maintain appropriate independence from the candidate’s final certification decision.

19.2 Calibration

Assessors and examiners shall periodically participate in calibration activities.

CHAPTER 20

TRAINING PROVIDER RECOGNITION

An institution delivering SCB™ programmes shall meet applicable requirements for:

• facilities;
• equipment;
• trainers;
• learner safety;
• learning materials;
• assessment;
• recordkeeping;
• quality assurance.

Provider Categories

Possible categories include:

SCB™ Recognized Training Centre

SCB™ Accredited Training Centre

SCB™ Centre of Excellence

Specific recognition criteria shall be established by the governing authority.

CHAPTER 21

QUALITY ASSURANCE AND MODERATION

SCB™ quality assurance operates through:

1. Trainer QA

Are trainers competent?

2. Curriculum QA

Is the approved curriculum being delivered?

3. Assessment QA

Are assessments valid and reliable?

4. Certification QA

Are certificates issued correctly?

5. System QA

Is the entire framework improving?

21.1 Moderation

Moderation may include:

• sampling assessments;
• assessor calibration;
• examination review;
• statistical analysis;
• candidate feedback;
• provider audits.

CHAPTER 22

PROFESSIONAL ETHICS AND CODE OF CONDUCT

SCB™ professionals shall:

• act honestly;
• represent qualifications accurately;
• respect learners;
• respect producers;
• protect customer welfare;
• maintain food safety;
• protect confidential information;
• avoid fraudulent certification;
• avoid conflicts of interest;
• maintain professional competence.

Prohibited Conduct

The following may constitute professional misconduct:

• certificate falsification;
• assessment fraud;
• impersonation;
• unauthorized certification;
• deliberate misrepresentation;
• bribery;
• examination leakage;
• credential alteration.

CHAPTER 23

CONTINUING PROFESSIONAL DEVELOPMENT

SCB™ professionals shall be encouraged to maintain competence through CPD.

CPD Activities

Examples include:

• advanced courses;
• workshops;
• research;
• competitions;
• sensory calibration;
• farm visits;
• roasting projects;
• brewing experimentation;
• mentoring;
• teaching;
• conferences;
• professional publications.

Trainer CPD

Accredited trainers shall maintain current knowledge of both:

Coffee + Education.

CHAPTER 24

GOVERNANCE AND STANDARDS MANAGEMENT

24.1 Founding Authority

The founding authority safeguards the founding purpose and identity of SCB™.

Founder

Alfred Gitau Mwaura

Founder of the Specialty Coffee Barista (SCB™) Framework.

24.2 SCB™ Standards Council

Responsible for:

• standards;
• competency frameworks;
• technical revisions;
• benchmarking;
• standards research.

24.3 Academic & Curriculum Council

Responsible for:

• curricula;
• learning outcomes;
• programme development;
• instructional resources.

24.4 Assessment Council

Responsible for:

• examination standards;
• assessment methodology;
• moderation;
• examiner requirements.

24.5 Trainer Council

Responsible for:

• trainer standards;
• trainer accreditation;
• trainer CPD;
• trainer conduct.

24.6 Certification & Quality Office

Responsible for:

• candidate records;
• certification;
• credential verification;
• provider records;
• quality controls.

CHAPTER 25

APPEALS, COMPLAINTS AND MISCONDUCT

25.1 Candidate Rights

Candidates shall have access to:

• assessment information;
• applicable rules;
• results;
• appeal mechanisms.

25.2 Appeals

A candidate may appeal an assessment decision according to the applicable assessment policy.

25.3 Complaints

Complaints may concern:

• trainers;
• assessors;
• providers;
• examination conditions;
• certification;
• professional misconduct.

25.4 Investigation

Complaints shall be:

1. Recorded.
2. Reviewed.
3. Investigated where appropriate.
4. Determined.
5. Communicated to relevant parties.

CHAPTER 26

REGISTRY, DATA AND CREDENTIAL VERIFICATION

SCB™ shall maintain appropriate records of:

• candidates;
• qualifications;
• trainers;
• assessors;
• examiners;
• training providers;
• certificates;
• CPD;
• disciplinary decisions where legally appropriate.

26.1 Professional Registry

A professional registry may provide verification of:

Who is certified?

At what level?

When was the credential issued?

Is it valid?

What authorization does the professional hold?

26.2 Data Protection

Personal information shall be managed according to applicable data-protection requirements.

CHAPTER 27

IMPLEMENTATION AND INSTITUTIONAL ADOPTION

SCB™ implementation shall proceed through controlled phases.

Phase 1 — Standards

Finalize competency standards.

Phase 2 — Curriculum

Develop qualification curricula.

Phase 3 — Assessment

Develop examinations and rubrics.

Phase 4 — Trainer Development

Qualify initial SCB-AT™ trainers.

Phase 5 — Assessor Development

Qualify SCB-AA™ assessors.

Phase 6 — Examiner Development

Establish SCB-EX™ examination capacity.

Phase 7 — Pilot

Conduct controlled pilot programmes.

Phase 8 — Certification

Launch formal credentialing.

Phase 9 — Provider Recognition

Recognize qualified training centres.

Phase 10 — Expansion

Extend SCB™ across Kenya, Africa and international coffee markets.

CHAPTER 28

REVIEW, RESEARCH AND CONTINUOUS IMPROVEMENT

SCB™ shall be a living professional standard.

It shall evolve through:

• research;
• industry consultation;
• trainer feedback;
• learner feedback;
• employer feedback;
• coffee science;
• technology;
• sustainability developments;
• assessment data.

28.1 Review Cycle

The governing authority should conduct formal standards reviews at defined intervals.

28.2 Research

SCB™ may establish research programmes covering:

• coffee science;
• sensory science;
• brewing;
• roasting;
• agronomy;
• climate resilience;
• education;
• workforce development.

CHAPTER 29

TRANSITIONAL AND RECOGNITION ARRANGEMENTS

Existing coffee professionals may apply for recognition through defined pathways.

Possible routes include:

Direct Assessment

Experienced professionals demonstrate competence through examination.

Recognition of Prior Learning

Existing learning and professional experience may be evaluated.

Bridging Programme

Candidates complete identified competency gaps.

Trainer Transition

Experienced educators may enter the trainer framework through assessment and bridging requirements.

No prior experience shall automatically guarantee certification.

Recognition shall remain evidence-based.

CHAPTER 30

FOUNDING DECLARATION AND SCHEDULES

30.1 Founding Declaration

The Specialty Coffee Barista (SCB™) Framework is established as an Africa-led professional competency system intended to connect coffee education with the complete coffee value chain.

SCB™ recognizes that coffee excellence begins before the café.

It begins with:

soil, plant, farmer, climate, cherry, processing and people.

It continues through:

green coffee, roasting, sensory evaluation, brewing and hospitality.

And ultimately becomes:

employment, enterprise, culture, trade and value.

SCB™ therefore establishes professional education that connects these stages rather than treating the barista as an isolated occupation.

SCHEDULE A

SCB™ QUALIFICATION LADDER

SCHEDULE B

SCB™ COMPETENCY MATRIX

SCHEDULE C

MINIMUM EVIDENCE MODEL

Every qualification should identify:

Knowledge Evidence

What the candidate must know.

Performance Evidence

What the candidate must demonstrate.

Product Evidence

What the candidate must produce.

Workplace Evidence

Where applicable, what the candidate must demonstrate in a realistic environment.

Professional Evidence

How the candidate behaves.

SCHEDULE D

SCB™ QUALITY CHAIN

STANDARD

↓

CURRICULUM

↓

TRAINER

↓

LEARNER

↓

PRACTICE

↓

ASSESSMENT

↓

MODERATION

↓

CERTIFICATION

↓

REGISTRY

↓

EMPLOYMENT / ENTERPRISE

↓

CPD

↓

REASSESSMENT / RENEWAL

This chain shall form the operational backbone of SCB™.

SCHEDULE E

SCB™ FARM-TO-CUP PROFESSIONAL MODEL

FARM

Agronomy and production

↓

HARVEST

Maturity and selection

↓

PROCESS

Fermentation and post-harvest

↓

GREEN

Grading and quality

↓

ROAST

Development and chemistry

↓

SENSE

Sensory evaluation

↓

BREW

Extraction and beverage science

↓

SERVE

Hospitality

↓

VALUE

Employment, enterprise and producer value

SCHEDULE F

SCB™ CORE PROFESSIONAL STATEMENT

SCB™ develops coffee professionals who understand coffee from origin to cup, demonstrate competence through evidence, uphold professional ethics, and continuously develop their knowledge and skills.

SCHEDULE G

FOUNDING MOTTO

SCB™ — FROM ORIGIN TO OPPORTUNITY

Farm Knowledge.

Professional Skill.

Verified Competence.

Global Opportunity.

FINAL FOUNDING STATEMENT

The SCB™ Professional Standard is founded on a simple but consequential proposition:

Build the professional who understands the coffee, not merely the person who prepares the coffee.

The framework shall therefore remain committed to the advancement of coffee professionals, coffee producers, educators, employers, entrepreneurs and the wider specialty coffee economy.

Founded by Alfred Gitau Mwaura

Specialty Coffee Barista (SCB™)

Professional Competency • Training • Assessment • Certification • Trainer Development • Continuing Professional Development

DOCUMENT STATUS

SCB™ Professional Standard & Accredited Trainer Manual — Edition 1.0

This Manual constitutes the foundational governing document of the SCB™ professional framework. Qualification-specific specifications, assessment instruments, trainer handbooks, examiner manuals, provider accreditation standards, certification regulations and technical protocols shall be developed as controlled subordinate documents under this Standard.