About the Course

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. Trainers Profile: 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

    The practical elements of the course  include cupping, latte art, knowledge of espresso machine, grinder maintenance, grinding, milk frothing/steaming and temperature control. Through learning and applying need finding, idea generation and prototyping skills in the workshop, the participants will gain a deeper understanding in uncovering customers’ needs and testing the solutions, thereby enhancing their abilities in turning thoughts into innovative and human-centric business solutions.

  • 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 Requirement

  • Course schedule (conducting days & time)

    8- 9 September 2022

    9am - 5pm

  • What You'll Study

  • Course Fees and Funding

    Please refer to course brochure.

  • Contact for course enquiries

    Mr CHONG RAYMOND, , Tel No:
  • Remarks

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