Barista Course Level 2 (ATS 150)
Barista course Level 2 (ATS 150) Prerequisites: None Course credits: 1-6 This seminar will cover topics such as coffee growth and origins, processing methods, roasting, espresso and recipes, milk steaming and latte art, grinders and machine maintenance, and business skills and planning, and more. Our goals are for you to complete this seminar inspired, more […]
Gastronomy in Missions and Field Assignment (ATS 247 / ATS 248)
The Food and Beverage Operations course consists of two parts. These are: Food and Beverage Service (front of house) and Food Production (back of house). In the Food & Beverage services, students will develop the applied knowledge and skills required to work as a food and beverage service professional in a full- service restaurant. Various food and beverage service techniques and effective guest service skills and attitudes will be taught and practiced. Students will also be introduced to the different types of beverages, and concept of revenue management and cost control. Food production covers key theoretical aspects of food production critical to the success of a full service restaurant. Students will learn the importance of kitchen workflow and the need for good coordination among the various divisions of the kitchen vis-à-vis service personnel. They will also learn how food product, basic food science and nutrition knowledge are essential in the application of menu planning and pricing.
Food and Beverage Operations (ATS 205)
The Food and Beverage Operations course consists of two parts. These are: Food and Beverage Service (front of house) and Food Production (back of house). In the Food & Beverage services, students will develop the applied knowledge and skills required to work as a food and beverage service professional in a full- service restaurant. Various food and beverage service techniques and effective guest service skills and attitudes will be taught and practiced. Students will also be introduced to the different types of beverages, and concept of revenue management and cost control. Food production covers key theoretical aspects of food production critical to the success of a full service restaurant. Students will learn the importance of kitchen workflow and the need for good coordination among the various divisions of the kitchen vis-à-vis service personnel. They will also learn how food product, basic food science and nutrition knowledge are essential in the application of menu planning and pricing.
Arts Practicum (ATS 319)
Arts practicums are designed to give serious students a deeper experience and training in their area of arts specialty (music, dance, fine arts, etc.) with an emphasis on practical application – usually through performance or teaching. This will usually be a position with a specific project within YWAM that requires further development of their skills.
Culinary Arts Seminar and Field Assignment (ATS 144 / ATS 149)
This school is for those with a passion for food and a heart for people. We aim to model how chefs can use cooking and culinary arts skills to reach people in all spheres of society, and create community. More than only meals, we focus on the inner workings of culinary arts, the ways to build a business, and how to involve our communities together. Within the three months, we will study food origins and history, the skills of being a culinary artist, developing the craft, and key points of customer service and service of influence.
Barista Arts Seminar and Field Assignment (ATS 147 / ATS 148)
The aim of this seminar is to learn barista and coffee skills in order to reach out to people in all spheres of society, and create community. You will be able to learn brewing methods, latte art, coffee flair and more through hands-on training. During this seminar you will learn fundamental skills including grinder setting, milk handling, refracting coffee and graphing, through practical training sessions.
