The course includes both theoretical and in developing business ideas that meet the needs of the intended customers. Learners will embark on a hands on experiential learning journey, where they will learn, practice and experiment with menu development and menu engineering techniques, food and beverage business concept development and coffeehouse/restaurant business development plan.
Tony Tang, Master Trainer
Tony has more than a decade of experience in all aspects of coffee from coffee roasting to creation of different beverage products and barista training. Being one of the pioneer artisan coffee roasters in Singapore, Tony has constantly been learning about coffee from different coffee masters all over the world. His expertise and professionalism have been highly regarded by people in the coffee industry, with many inviting him to judge at barista championships in Singapore and other parts of ASEAN countries. In 2010, he was the Assistant Head Grader for SGX SICOM Robusta Coffee Grading. With the vast knowledge and experiences gained over the years, Tony shares interesting insights and knowledge about coffee with all his trainers and of course, students attending his coffee workshops and barista training courses.