Basic Barista and Coffee Appreciation Workshop

Are you a coffee lover? Or do you simply enjoy the art of coffee making? Just what goes into brewing that great cup of coffee?

From techniques like milk frothing to expresso extraction, this course will introduce you to the fundamentals of coffee making. Be on your way to making that perfect cuppa as you discover different types of coffee beans and understand the components of an espresso machine.

Get acquainted with your cup of joe today through this informative and hands-on appreciation workshop at Republic Polytechnic’s very own Barista Lab, and impress your friends the next time you visit your favourite coffee joint. 

Who knows, you might just be inspired to open your very own café!

Learning Objectives

By the end of the course, participants will be able to

  • identify different types of coffee beans and coffee

  • define coffee characteristics and key tasting terms

  • identify different parts of the espresso machine and grinder

  • demonstrate the ability to extract an espresso shot

  • prepare different types of espresso-based drinks

  • explain factors affecting milk texture and how milk affects the taste of coffee

  • demonstrate milk frothing techniques

  • demonstrate basic free-pour latte art techniques

  • clean, maintain and reinstate an espresso machine

Who should attend?

Food & Beverage (F&B) managers and operators, aspiring café entrepreneurs, entry-level baristas, and individuals without prior experience seeking employment with a café or coffee joint.

Coffee lovers who are interested to know more about coffee and its preparation techniques.

Entry Requirement

This appreciation workshop is suitable for participants who are ages 15 and above and have little or no experience and knowledge in coffee-making.

Participants are expected to follow the trainer’s instructions, and exercise caution when handling the equipment, heated surfaces, and hot beverages.


Participants will be awarded the Certificate of Attendance issued by Republic Polytechnic upon meeting 80% of the attendance.


Coffee novices like me, who simply want to make a delicious cup of coffee, should attend this hands-on Basic Barista and Coffee Appreciation Workshop that teaches basic barista skills and latte art. Delight your friends with your insight on coffee brewing and milk frothing, as well as show off (your skills in) latte art..
William Fong
Certified Management Consultant

I want to thank Michael (workshop trainer) for the enjoyable training sessions, not to mention plenty of opportunities to sample good espresso and hands-on latte art.
Jackie Leung
Purchasing Executive

Course Dates

Click "APPLY NOW" to check available course dates and to register.

Course Duration

1 day (8 hours, including breaks)

Course Venue

This course is conducted at Republic Polytechnic campus @ Woodlands.

Full Course Fees              Singapore Citizens aged 40 and above SME-Sponsored Singapore Citizens OR Singapore Permanent Residents Singapore Citizens aged 39 and below OR Singapore Permanent Residents





*Payment may be made using SkillsFuture Credit.
*Fees reflected are inclusive of Goods & Service Tax (GST)
*From 1 July 2020, Workfare Training Scheme (WTS) and fee subsidy under WTS will cease. WTS will be replaced by Workfare Skills Support Scheme (WSS). For more information on WSS, please refer to  

Republic Polytechnic reserves the right to make changes to the course fee and application closing dates without prior notice. The commencement of each course is subject to sufficient number of participants. 

All information is accurate at the time of publishing.

Last updated on 26 Apr 2022

Need more help?

If you are still unsure about which course to pursue, please contact our Academy for Continuing Education.  

Fees quoted are inclusive of GST. Republic Polytechnic reserves the right to make changes to the course fees and application closing dates without prior notice. The commencement of each course is subject to a sufficient number of participants. All information is accurate at time of publishing.