About the Course

"Introduction to the Coffee Business" is for the passionate, budding home brewer who is looking at converting an interest to a business. This course covers two distinct parts - Basic F&B business operation, management communication and rudimentary knowledge in coffee and brewing. In the business portion, participants will learn the different types of F&B establishments and the operational aspects of a café/coffee-house, including the various kinds and characteristics of restaurants and multi-concept/multi-brand food and beverage organisations by referring to its modus operandi and strategy. In the other portion on coffee, participants will be introduced to the brief history of coffee and learn how to set the task of brewing a V60 for yourself. Trainer Profiles: 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. Linda Lim, Course Manager Linda started her career with the Four Seasons Hotels & Resorts before moving into a regional role in Business-to-Business marketing and corporate training. She joined NYP in 2011 to groom the next generation. Passionate about hospitality, business and food and beverage, Linda frequently conducts trainings in hospitality and business-related areas such as menu planning, revenue management etc. She is a holder of Bachelor of Business Studies (Hospitality & Tourism Management) with Merit from Nanyang Technological University and is currently pursuing MBA from Ecole Hoteliere de Lausanne.

  • Course Outline

    1. Discover the business fundamentals required on the operational aspect of cafe/coffee-house 2. Know the history of coffee with hands-on pour-over experience

  • Target Participants

    Entrepreneurs, Baristas, Café/Restaurant Operators & anyone seeking to deepen or broaden their skills in this area.

  • Certification

    Certificate of Completion

  • Admission Requirements

    No Minimum Requirements

  • Course schedule (conducting days & time)

    7 September 2022

    9am - 5pm

  • What You'll Study

  • Course Fees and Funding

    Please refer to course brochure.

  • Contact for course enquiries

    Ms TEO SHALYNN,, Tel No:65501094
    Mr CHONG RAYMOND, , Tel No:
  • Remarks

    NYP reserves the right to reschedule/cancel any prog and amend the fees/info without prior notice.