Theme

Sustainable Barista

Activity Duration

4 days of 4 hours

Group Size

2–3 students

Objectives

• Plan and produce simple food items in accordance with hygiene and professional standards
• Use kitchen and service equipment safely and appropriately
• Follow routines for hygiene, cleaning, and food safety
• Provide good service and communicate professionally with customers
• Work efficiently and cooperate with others in a real production setting

Description

Students develop practical café and barista skills through place-based training in a real working environment. The activity covers four core areas: sandwich production, use of a barista machine, hygiene and tidiness routines, and customer service. Students prepare at least three different types of open-faced sandwiches (meat, fish, and vegetarian) and at least two different coffee drinks using a professional barista machine. Throughout, they follow hygiene protocols — hand washing, use of gloves and apron, cleaning routines — and serve real customers in a friendly and professional manner. The activity is grounded in the Norwegian curriculum for VG1 Restaurant and Food Processing (RMF01-03) and connects craft skills to sustainability, responsible consumption, and decent work.

Materials/Tools

Tools and equipment available at the FREM sustainable mall/café

Space (indoor, outdoor, settings…)

Indoors – place-based training at café

Structures/steps (timing)

Place-based training across 4 sessions of 4 hours. Students rotate through the four task areas at their own pace:

1. Sandwich production — preparation of at least 3 different open-faced sandwiches, documented with a photo or short description
2. Barista machine use — preparation of at least 2 different coffee drinks, with a brief explanation of correct and safe machine operation
3. Hygiene and tidiness — demonstration of hand washing, protective equipment use, and cleaning routines, documented with a photo or written account
4. Customer service — serving at least one customer professionally, with a short reflection on what good café service looks like

Evaluation System/Tools

Badge awarded to students who demonstrate the ability to work independently and confidently in a café setting. Evidence to be submitted includes:

• Photos of sandwiches and coffee drinks prepared
• A short reflection (3–5 sentences) on what was learned
• Confirmation from a supervisor or teacher