enquiries@aasca.com

Becoming an AASCA Accredited Barista

The Barista Guild has established an Accreditation scheme for Australia's baristas. Press Release

This Accreditation is about the barista, confirming the status of achieving a skill level that reflects excellence.
It does not refer to passing an accredited course. See Barista Training for AASCA members who offer accredited training.

OBJECTIVE
The objective is to:

  • recognise the outstanding skills that set apart the barista from the espresso operator;
  • reward the passion for coffee excellence that keeps the best of Australia's baristas up with the world's best;
  • encourage Australia's baristas to pursue and maintain espresso excellence;
  • endorse quality work practices; and
  • provide a further path beyond "accredited barista training" to "accredited barista"
The scheme will be known as "AASCA Barista Accreditation", and individual's will be issued an "AASCA Certificate of Accreditation", as an "AASCA Accredited Barista".


REQUIREMENTS
To achieve accreditation, a barista must meet all of the following requirements:
  • Have been awarded a Certificate of Competency in "Prepare & Serve Espresso Coffee", issued by a Registered Training Organisation under the Australian Quality Training Framework (by either coursework or recognised prior learning);
  • Complete 120hours espresso operation in an Australian place-of-work, confirmed by authenticated logbook, timesheets, or employer certification;
  • Achieve a minimum of 85% in a coffee knowledge quiz, covering coffee history, horticulture, harvesting and processing, blending, health & safety, extraction, and diagnosis; and
  • Either
    a) Completion of World Barista Championship-based performance evaluation with a minimum score of 208/357, comprising three “orders”:
      i) four espresso;
      ii) three cappuccino and one espresso; and
      iii) mixed order of four different espresso-based drinks (eg     espresso, cappuccino, café latte, and macchiato);
      to be completed in 15 minutes, after a 15 minute setup time. Note extraction volume should be managed manually.
      See Assessment Form for details.
    Or
    b) Completion of an Australian Barista State, Open or National Championship, with a minimum score of 175/300; and
      a)iii) above.
  • The order of completion of these four requirements is not critical.
ASSESSMENT
Assessment will be undertaken by AASCA members currently accredited as Australian Barista Championship judges, one of whom must have experience at national or international level, and at least one of whom is from the home State of the applicant.

The quiz will be one-of-three secure 50-question quizzes endorsed by the AASCA Executive, issued randomly by the convenor of Barista Guild.  It will be marked with applicant, but not issued to the applicant.  

During the assessment, no advice or assistance can be offered by the assessors or any other party.

The assessment will take place on a current-standard commercial espresso machine, in a workplace or equivalent at the discretion of the assessors.  The applicant will be required to provide complete mise-en-place.  It should be noted that complete re-adjustment of the grinder will be expected.

CERTIFICATE
An "AASCA Certificate of Accreditation" will be issued for 6 or 12 months as a laminated A6 certificate identifying the accredited barista.   It will be accompanied by an engraved espresso tamper.

RENEWAL
Annual re-issue will require re-assessment to confirm continuing excellence. Re-assessment will require: continuing espresso operation of 1000hrs/yr; satisfactory completion of a knowledge quiz; participation in a minimum of two AASCA-endorsed professional development events.

REGISTER
A register of accredited baristas will be maintained by AASCA, and will be published on the AASCA web-site under the auspices of the Barista Guild.

REVIEW
A web-based praise/criticism form will be provided for public appraisal.   Only comment from identified Australians will be passed to the Accredited Barista.   Continued criticism of an individual Accredited Barista will result in the Barista being asked to "Show Cause" to support continuing Accreditation.   In such circumstances, the Barista's in-production performance may be reviewed by an unannounced AASCA accredited barista judge.   If warranted, an Accredited Barista may have the accreditation withdrawn by the AASCA Executive on advice of the convenor of the Barista Guild.

While an appeal framework will be established if a barista considers that an assessment or withdrawal of accreditation has not been fair.   The matter will be reviewed by the AASCA Executive on advice from the convenor of the Barista Guild.   The decision of the AASCA Executive will be final and no further correspondence will be entered into.

APPLICATION
AASCA Barista Accreditation is open to non-AASCA members, but AASCA members will have priority.
The Application for can be downloaded here.
The Application fee is $450.  (AASCA members $400).  This is for assessment, and issue of a "Certificate of Accreditation" if successful.  A re-assessment fee if unsuccessful is $200.
Applications should be forwarded by email, fax or mail as listed on the Application.  A Tax Invoice will be issued. The application will not be processed until payment has been received.

DISCLAIMER
The AASCA Barista Accreditation is not a licence.   AASCA does not purport to establish minimum criteria for acceptable espresso preparation, but a standard above which barista skills warrant overt recognition of excellence.