I. Introduction

A. Intro about the company and how it can help the customer’s business.
B. Introduce visitors and instructor.
C. Presentation of timetable, setting objectives, and expectations.
D. Discussion and assessment of the student’s business ideas.

II. Introduction to Coffee

A. History of coffee: Explore the origins and historical significance of coffee.
B. Coffee growing regions: Discover the different regions where coffee is grown and cultivated.
C. Types of coffee beans: Learn about the various types of coffee beans and their characteristics.

III. Coffee Processing

A. Harvesting methods: Understand the methods used to harvest coffee beans.
B. Processing methods: Explore the different processing methods for coffee beans, including dry process, wet process, and pulp natural.
C. Roasting types/methods: Delve into the different types and methods of coffee bean roasting.
D. Brewing methods: Gain insights into the different brewing methods used to prepare coffee.

IV. Espresso Preparations

A. Basic espresso making: Learn the fundamental techniques and steps involved in preparing espresso.
B. Differentiating good and bad shots: Understand the characteristics of a well-prepared espresso shot versus a poorly prepared one.

V. Milk Steaming

A. Techniques in milk steaming: Discover the methods and techniques used to steam milk for coffee drinks.
B. Techniques in pouring: Learn how to pour steamed milk to create latte art and achieve desired texture and consistency.

VI. Coffee Menu Basic Preparations

A. Espresso, Ristretto, Longo: Explore the basic preparation methods for different espresso-based drinks.
B. Milk-based drinks with espresso: Learn how to combine milk and espresso to create various coffee drinks.

VII. History of Coffee

A. Coffee belt regions: Discover the regions around the world known as the coffee belt and their significance in coffee production.
B. Coffee tree family, genus, species, and varietals: Understand the botanical classification and characteristics of coffee trees.
C. Arabica coffee characteristics
D. Robusta coffee characteristics
E. Liberica/Excelsa coffee characteristics

VIII. Harvesting Coffee

A. Manual picking vs. mechanical harvesting: Compare the manual and mechanical methods used for coffee bean harvesting.
B. Dry process (natural)
C. Wet process
D. Pulp natural (semi-washed)
E. Sorting and grading methods

IX. Roasting

A. Importance of roasting for flavor development
B. Stages of roasting: Learn about the various stages of the coffee bean roasting process and their impact on flavor.
C. Different roast levels and their characteristics Understand the different roast levels and their characteristics.

X. Coffee Market Grades

A. Grade of beans and their descriptions: Explore the different grades of coffee beans based on their quality and defects.
B. Factors to consider when buying coffee: Understand the factors to consider when buying coffee, such as packaging, roasting date, origin, and roast level.
C. Proper coffee storage: Learn the best practices for storing coffee beans to maintain freshness.

XI. Grinding

A. Grinder types: traditional vs. on-demand: : Understand the different types of coffee grinders and the degrees of fineness for grinding.
B. Degrees of fineness for different brewing methods
C. Coffee grinds for various brewing equipment

XII. Brewing

A. Methods of brewing coffee: Explore various brewing methods and equipment used to make coffee, such as French press, V60, espresso machines, etc.
B. Brewing equipment for different methods
C. Water for brewing and its role in coffee quality: : Understand the importance of water in coffee brewing and its impact on flavor. Learn about water hardness and desirable mineral content for brewing coffee.

XIII. Espresso

A. Definition and characteristics
B. Steps in pulling an espresso shot: Step-by-step guide on how to pull a perfect espresso shot, including preparation, dosing, distribution, extraction, and pressure.
C. Factors for making a good espresso shot: Understand the elements that contribute to a good espresso shot, including water, dosing, distribution, pre-infusion, extraction, and pressure.

XIV. Steaming Milk

A. Process and techniques for steaming milk: Learn the techniques and considerations for steaming milk to achieve the desired texture and temperature.
B. Temperature and milk type considerations

XV. Conclusion

A. Recap of key points covered
B. Importance of understanding coffee fundamentals
C. Encouragement for further exploration and practice

I. Introduction to the Training Program
This section provides an overview of the training program, highlighting its objectives and the importance of milk tea and specialty beverages in the beverage industry. Participants are given a brief introduction to the topics covered throughout the program.

A. Overview and objectives
B. Importance of milk tea and specialty beverages in the beverage industry
C. Brief introduction to the topics covered in the training program

II. Manual Brewing and Frappes
Participants explore the world of coffee brewing, including the variety of coffee beans, roast levels, and grind sizes. They learn manual brewing techniques such as steeping, pour-over, and vacuum filtration, enabling them to create rich and flavorful coffee beverages. Frappes, a versatile cold beverage, are also covered in this section.

A. Coffee Beans Variety
B. Coffee Roast and Grind Size
C. Manual Brewing Techniques
c1. Steeping
c2. Pour over
c3. Vacuum Filtration

III. Milk Tea Fundamentals
This section focuses on the science behind tea and the business of bubble tea. Participants learn about the brewing of tea and the cupping process for tea evaluation. They also master the art of preparing tapioca pearls, a signature element of bubble tea.

A. Science of tea and bubble tea business
B. Brewing of tea and cupping of tea base
C. Preparation of tapioca pearls

IV. Concoction and Mixology
Participants delve into the preparation of classic milk tea flavors and learn how to create their own signature drinks. The art of mixology is explored, allowing participants to experiment and craft unique and enticing beverages.

A. Classic milk tea preparation
B. Making basic milk tea flavors
C. Creating signature drinks

V. Bubble Tea Business Course
This section provides an in-depth understanding of the history, origin, and types of bubble tea. Participants learn about the different types of tea used in bubble tea, milk options and alternatives, and the variety of sinkers (bubbles) that can be added to enhance the experience.

A. Bubble tea history and origin
B. Types of tea used in bubble tea
C. Milk options and alternatives
D. Sinkers (bubbles) for bubble tea

VI. Cup Foaming and Walling Techniques
Participants discover the techniques for creating milk foam, which adds a creamy and luxurious touch to beverages. They also learn about walling techniques that create visually appealing drinks, reminiscent of popular milk tea shops.

A. Creating milk foam for beverages
B. Walling technique for visual appeal

VII. Fruit Teas
This section introduces participants to fruit teas, exploring the blending of fruit purees and syrups to create refreshing and flavorful beverages. They discover popular fruit tea flavors and learn how to create enticing combinations.

A. Introduction to fruit teas
B. Blending fruit purees and syrups
C. Popular fruit tea flavors and combinations

VIII. Italian Soda
This optional topic provides an introduction to Italian soda, including its preparation techniques and flavor options. Participants explore the possibilities of incorporating Italian soda into their beverage offerings.

A. Optional topic: Introduction to Italian soda
B. Preparation techniques and flavor options

IX. Yogurt Base Drinks
Another optional topic, this section focuses on yogurt-based drinks. Participants learn how to create yogurt base mixtures and explore popular yogurt drink flavors and variations.

A. Optional topic: Introduction to yogurt-based drinks
B. Creating yogurt base mixtures
C. Popular yogurt drink flavors and variations

X. Basic Frappe Recipe
Participants are introduced to frappes, including their ingredients and preparation techniques. They learn how to create variations and customize flavors to suit their customers’ preferences.

A. Optional topic: Introduction to frappes
B. Ingredients and techniques for making frappes
C. Variations and flavor options

XI. Application and Costing Analysis
Participants gain practical knowledge in mixology, cupping, and sensory analysis techniques. They learn how to create signature drinks and engage in financial analysis and cost evaluation to ensure profitability.

A. Mixology, cupping, and sensory analysis techniques
B. Creating signature drinks for menu building
C. Financial analysis and cost evaluation

XII. Recipe Guides
Detailed step-by-step instructions are provided for preparing sinkers, milk foam, cheese foam, and cream puffs. Participants acquire the necessary skills to create authentic and visually appealing beverages.

A. Step-by-step instructions for preparing sinkers, pudding, basil seeds, and butterfly pea
B. Milk foam and cheese foam recipes
C. Cream puff preparation techniques

XIII. Soda Series
Focused on this specific beverage series, providing recipes, techniques, and flavor variations. Participants gain expertise in creating a diverse range of drinks to expand their menu offerings.

A. Recipes and techniques for creating soda-based beverages
B. Flavor combinations and customization options

XIV. Yogurt Series
Focused on this specific beverage series, providing recipes, techniques, and flavor variations. Participants gain expertise in creating a diverse range of drinks to expand their menu offerings.

A. Recipes and techniques for yogurt-based drinks
B. Flavor variations and combinations

XV. Fresh Milk Series
Focused on this specific beverage series, providing recipes, techniques, and flavor variations. Participants gain expertise in creating a diverse range of drinks to expand their menu offerings.

A. Recipes and techniques for fresh milk-based beverages
B. Flavor options and customization

XVI. Fruit Tea Series
Focused on this specific beverage series, providing recipes, techniques, and flavor variations. Participants gain expertise in creating a diverse range of drinks to expand their menu offerings.

A. Recipes and techniques for fruit tea beverages
B. Flavor combinations and variations

XVII. Costing and Pricing
Participants learn how to calculate ingredient costs and determine optimal selling prices for their beverages. They acquire skills in financial analysis and cost evaluation to make informed decisions regarding profitability.

A. Calculating ingredient costs for beverages
B. Determining optimal selling prices
C. Evaluating return on investment

XVIII. Conclusion and Q&A
This section serves as a recap of the key points covered in the training program. Participants have the opportunity to ask questions and seek clarifications.

A. Recap of key points covered in the training program
B. Opportunity for participants to ask questions and seek clarifications

I. Introduction
The introduction provides an overview of the training program titled “Soft-Serve Ice Cream/Frozen Yogurt for Business Training Course.” It highlights the historical roots, ingredient selection, machine dispensers, menu innovation, hygiene, and safety standards. The description emphasizes the importance of knowledge and craftsmanship in achieving success in the soft-serve ice cream and frozen yogurt industry.

A. Training Program Title: “Soft-Serve Ice Cream/Frozen Yogurt for Business Training Course”
B. Training Program Description
1. Overview of the course content and objectives
2. Emphasis on historical roots, ingredients, machine dispensers, menu innovation, and hygiene/safety standards
3. Connection between knowledge, craftsmanship, and success in the industry

II. Planning the Business
This section focuses on the significance of strategic planning for a soft-serve ice cream/frozen yogurt business. It covers market analysis, target audience identification, and the development of a comprehensive business plan. Financial projections and effective marketing strategies are also discussed.

A. Importance of strategic planning for a soft-serve ice cream/frozen yogurt business
B. Market analysis and target audience identification
C. Developing a business plan, including financial projections and marketing strategies

III. Introduction to Soft Serve and Frozen Yogurt
Here, the history and definition of soft serve and frozen yogurt are explored. The differentiation between the two products is explained, along with their characteristics such as milk fat content and air content (overrun). This section provides a foundational understanding of these frozen treats.

A. History and Definition
B. Differentiating between Soft Serve and Frozen Yogurt
C. Understanding the characteristics of each product, including milk fat content and air content (overrun)

IV. Different Types of Premixes
The various types of premixes used in soft serve and frozen yogurt production are discussed. This includes powder premix and liquid (UHT) premix. The advantages and considerations for each type are explained, including storage requirements and logistical aspects.

A. Powder Premix
B. Liquid (UHT) Premix
C. Advantages and considerations for each type of premix

V. Guide to Selection of Equipment
Choosing the right soft serve machine is crucial for a successful business. This section provides guidance on selecting the appropriate machine based on factors such as the number of flavors, serving size, servings per minute/hour, and the type of product to be served. Additionally, it covers features to consider, such as gravity type vs. air pump and water-cooled vs. air-cooled machines.

A. Choosing the right Soft Serve machine
B. Factors to consider: number of flavors, serving size, servings per minute/hour, product type, additional features
C. Comparing gravity type vs. air pump and water-cooled vs. air-cooled machines

VI. Identification of Parts and Function
Understanding the different components of a soft serve machine and their functions is essential for proper operation and maintenance. This section familiarizes participants with the parts and their roles, ensuring they can effectively maintain and troubleshoot the equipment.

A. Understanding the components and their roles in a Soft Serve machine
B. Familiarizing with the functions of each part for proper operation and maintenance

VII. Standard Operation Guide
Best practices for operating a soft serve machine are covered in this section. It includes instructions for proper set-up and installation, daily tasks for maintenance, routine cleaning procedures, and recommendations for regular and annual maintenance. The importance of professional repair is also addressed.

A. Best practices for operating a Soft Serve machine
B. Proper set-up and installation procedures
C. Daily tasks and routine maintenance for optimal performance and cleanliness
D. Regular and annual maintenance requirements
E. Professional repair considerations

VIII. Tips and Tricks for Success
This section provides valuable tips and tricks to maximize success in running a soft serve/frozen yogurt business. It covers pre-chilling and pre-mixing products, maintaining equal mix levels, cleaning and lubrication guidelines, flavor consistency, checking Brix levels, and avoiding common mistakes.

A. Pre-chilling and pre-mixing product for efficiency
B. Maintaining equal mix levels in hoppers
C. Cleaning and lubrication guidelines
D. Flavor consistency and viscosity settings
E. Checking Brix levels and following manufacturer specifications
F. Avoiding common mistakes such as using standby mode with low mix or hot water for cleaning

IX. Understanding Overrun
Overrun, the percentage of air incorporated into ice cream during the process, is explained in this section. Participants learn the importance of overrun for appearance and taste, and how to calculate it. Different types of soft serve machines and their overrun capabilities are also discussed.

A. Definition and importance of overrun in Soft Serve and Frozen Yogurt
B. Calculating overrun percentage
C. Types of Soft Serve machines and their overrun capabilities

X. Actual Demonstration
This section offers a hands-on demonstration of soft serve ice cream preparation. It covers the equipment required, step-by-step instructions, dilution ratios, the aging process, and priming techniques to prevent crystallization. Participants gain practical experience in creating high-quality soft serve ice cream.

A. Importance of sanitation, food safety, and ingredient selection
B. Step-by-step preparation of Soft Serve Ice Cream
C. Equipment and tools required
D. Dilution ratio and aging process
E. Priming for avoiding crystallization

XI. Costing
The costing section introduces participants to the Top Creamery website calculator, which helps analyze costs associated with running a soft serve/frozen yogurt business. It emphasizes understanding pricing strategies and profitability in the industry.

A. Utilizing the Top Creamery website calculator for cost analysis
B. Understanding pricing and profitability in the Soft Serve/Frozen Yogurt business

XII. Sensory and Costing Analysis
Participants learn how to evaluate the sensory aspects of soft serve and frozen yogurt, including taste, texture, and appearance. The section also covers cost analysis, optimal pricing strategies, and achieving desirable returns on investment

A. Evaluating sensory aspects of Soft Serve and Frozen Yogurt
B. Cost analysis and finding optimal prices and returns

XIII. Business Startup Guide

A. Overview of the history of Soft Serve
B. Notable milestones and key players in the industry
C. Insights and lessons for starting a successful Soft Serve/Frozen Yogurt business

XIV. Conclusion and Q&A
Participants learn how to evaluate the sensory aspects of soft serve and frozen yogurt, including taste, texture, and appearance. The section also covers cost analysis, optimal pricing strategies, and achieving desirable returns on investment

A. Recap of key points covered in the training course
B. Open floor for questions and discussion