Brief course description:
The course will be about how to create delicious and beautiful espresso drinks. It will be a blended course with the instructor and students gathering for two hours every Tuesday night. The remainder of the class will be asynchronous over the internet. The learners will be future baristas who will be employed by a variety of corporate and local coffee shops. For most of these coffee shops, the course is mandatory training before the baristas are certified and able to work at their respective locations.
Things that I want to accentuate in my course:
I want students to recognize the art of creating espresso and espresso mixed drinks. I want them to not only learn the logistics of how the equipment is used, but also understand that having the knowledge to create these beverages is a skill that not everyone can easily attain. I want to teach in such a way that the students will take pride in their work and not view it on the same level as a fast-food chain job.
Problems that I would like to avoid in my course:
I am afraid that because making espresso is such a hands-on skill, that the students will struggle with the online trainings. I plan on using various instructional methods including videos and pictures. Most of the students live in metropolitan areas, so internet access should not be an issue. The completion of this course is necessary for their employment, so most of them take it seriously. One concern I have is fostering an environment that promotes discussion and acceptance. I’m hoping with the help of fun ice-breaker activities and face-to-face interactions this will not be a problem.
What might be the most problematic aspect of my course?:
I hope to give each student an adequate amount of time practicing on the espresso machines. With no espresso machines during the rest of the week, and only two hours of actual class time on Tuesdays, I’m afraid we will be rushed for time. The class size is limited to 15, but even that is stretching it.
The most time consuming aspect of my course will be:
For me, it will probably be brain-storming how to teach the logistics of espresso machines to the students during the face-to-face meetings on Tuesdays. For them, it will probably be reading the articles and responding to them during the week.
The course will be about how to create delicious and beautiful espresso drinks. It will be a blended course with the instructor and students gathering for two hours every Tuesday night. The remainder of the class will be asynchronous over the internet. The learners will be future baristas who will be employed by a variety of corporate and local coffee shops. For most of these coffee shops, the course is mandatory training before the baristas are certified and able to work at their respective locations.
Things that I want to accentuate in my course:
I want students to recognize the art of creating espresso and espresso mixed drinks. I want them to not only learn the logistics of how the equipment is used, but also understand that having the knowledge to create these beverages is a skill that not everyone can easily attain. I want to teach in such a way that the students will take pride in their work and not view it on the same level as a fast-food chain job.
Problems that I would like to avoid in my course:
I am afraid that because making espresso is such a hands-on skill, that the students will struggle with the online trainings. I plan on using various instructional methods including videos and pictures. Most of the students live in metropolitan areas, so internet access should not be an issue. The completion of this course is necessary for their employment, so most of them take it seriously. One concern I have is fostering an environment that promotes discussion and acceptance. I’m hoping with the help of fun ice-breaker activities and face-to-face interactions this will not be a problem.
What might be the most problematic aspect of my course?:
I hope to give each student an adequate amount of time practicing on the espresso machines. With no espresso machines during the rest of the week, and only two hours of actual class time on Tuesdays, I’m afraid we will be rushed for time. The class size is limited to 15, but even that is stretching it.
The most time consuming aspect of my course will be:
For me, it will probably be brain-storming how to teach the logistics of espresso machines to the students during the face-to-face meetings on Tuesdays. For them, it will probably be reading the articles and responding to them during the week.