Roster training. Training Roster Templates: Streamline Your Course Management

Why are training roster templates essential for course management. How can they improve attendance tracking and student engagement. What key elements should be included in an effective training roster template. Where can you find customizable roster templates for various training programs.

Understanding the Importance of Training Rosters

Training rosters serve as a crucial tool for educational institutions and corporate training programs. These documents help instructors and coordinators maintain accurate records of attendance, track student progress, and manage course logistics efficiently. By implementing a well-designed roster system, organizations can streamline their training processes and ensure that all participants receive the necessary instruction.

Key Benefits of Using Training Rosters

• Improved attendance tracking
• Enhanced student engagement
• Simplified record-keeping
• Better communication between instructors and students
• Easier identification of students who may need additional support

Are training rosters only useful for large classes? While they are particularly beneficial for managing large groups, training rosters can be valuable for courses of any size. Even in smaller settings, a well-organized roster can help instructors maintain consistency and professionalism in their teaching approach.

Essential Components of an Effective Training Roster Template

To create a comprehensive training roster, certain elements should be included to ensure its effectiveness. These components provide a clear overview of the course and its participants, making it easier for instructors to manage their classes and track progress.

Core Elements to Include

1. Course title and code
2. Instructor name and contact information
3. Class schedule (dates and times)
4. Student names and identification numbers
5. Attendance columns for each session
6. Space for additional notes or comments

Should contact information for students be included on the roster? While it can be helpful to have student contact details readily available, it’s important to consider privacy concerns. Some institutions may choose to keep this information separate from the main roster to protect student privacy.

Types of Training Roster Templates

Different training programs may require specific types of roster templates to meet their unique needs. By selecting the appropriate template, instructors can ensure that they capture all necessary information for their particular course or program.

Common Training Roster Template Variations

• Employee Training Roster
• Safety Training Roster
• Environmental Training Roster
• Law Enforcement Training Roster
• Military Training Roster
• Academic Course Roster

Can a single roster template be used for all types of training programs? While a basic template can be adapted for various purposes, specialized templates often include fields and formatting tailored to specific industries or training types. This customization can make record-keeping more efficient and relevant to the program’s goals.

Customizing Training Roster Templates for Specific Needs

While pre-designed templates offer a convenient starting point, many organizations find it beneficial to customize their training rosters to align with their specific requirements and branding. This personalization can enhance the effectiveness of the roster and make it more user-friendly for both instructors and students.

Tips for Customizing Roster Templates

1. Include your organization’s logo and color scheme
2. Add fields specific to your training program (e.g., certification levels, equipment issued)
3. Adjust the layout to accommodate the number of students and sessions
4. Incorporate space for digital signatures if using electronic formats
5. Consider adding QR codes for easy scanning and data input

Is it necessary to create a new template for each training course? While some customization may be needed for different courses, developing a versatile template that can be easily modified for various programs can save time and ensure consistency across your organization’s training initiatives.

Digital vs. Paper-Based Training Rosters: Pros and Cons

As technology continues to evolve, many organizations are transitioning from traditional paper-based rosters to digital alternatives. Both formats have their advantages and drawbacks, and the choice between them often depends on the specific needs of the training program and the resources available.

Advantages of Digital Rosters

• Easy to update and share in real-time
• Reduces paper waste and storage requirements
• Allows for quick data analysis and reporting
• Can be integrated with other digital tools and systems
• Accessible from multiple devices and locations

Benefits of Paper-Based Rosters

• No reliance on technology or internet connectivity
• Familiar format for instructors and students
• Physical record can serve as a backup
• May be preferred in certain industries or settings
• Can be easily annotated by hand

How can organizations transition smoothly from paper to digital rosters? A gradual transition, starting with a pilot program or hybrid approach, can help instructors and students adapt to the new system while maintaining the reliability of traditional methods during the changeover period.

Best Practices for Implementing Training Rosters

To maximize the benefits of training rosters, it’s essential to implement them effectively and consistently. By following best practices, organizations can ensure that their roster system contributes positively to the overall training experience and outcomes.

Key Strategies for Effective Roster Management

1. Clearly communicate the importance of the roster to all participants
2. Establish a consistent process for taking and recording attendance
3. Regularly review and update roster information
4. Use the roster data to identify trends and areas for improvement
5. Ensure compliance with privacy regulations when handling student information
6. Provide training for instructors on proper roster management techniques

How often should training rosters be reviewed and updated? Ideally, rosters should be reviewed at the beginning of each training session to ensure accuracy. Regular audits, perhaps monthly or quarterly, can help identify any systemic issues or areas for improvement in the roster management process.

Leveraging Training Roster Data for Program Improvement

Beyond their primary function of tracking attendance, training rosters can provide valuable insights that can be used to enhance the effectiveness of training programs. By analyzing the data collected through rosters, organizations can make informed decisions about curriculum design, resource allocation, and student support.

Potential Insights from Roster Data Analysis

• Attendance patterns and trends
• Correlation between attendance and performance
• Identification of popular or underutilized courses
• Student engagement levels across different instructors or teaching methods
• Capacity planning for future training sessions

What tools can be used to analyze training roster data effectively? Many organizations use spreadsheet software like Microsoft Excel or Google Sheets for basic analysis. For more advanced insights, dedicated learning management systems (LMS) or data analytics platforms can provide powerful visualization and reporting capabilities.

Ensuring Compliance and Privacy in Training Roster Management

As training rosters often contain personal information about students or employees, it’s crucial to handle this data responsibly and in compliance with relevant privacy regulations. Organizations must strike a balance between maintaining detailed records and protecting individual privacy rights.

Steps to Maintain Compliance and Privacy

1. Familiarize yourself with applicable data protection laws (e.g., GDPR, FERPA)
2. Implement secure storage and access controls for roster data
3. Obtain necessary consent for collecting and using personal information
4. Establish clear policies for data retention and disposal
5. Provide transparency about how roster data is used and shared
6. Regularly train staff on privacy best practices and compliance requirements

How can organizations ensure that instructors handle roster data responsibly? Developing clear guidelines and providing regular training on data handling procedures can help instructors understand their responsibilities. Additionally, implementing technical safeguards, such as password-protected files or encrypted databases, can add an extra layer of security to sensitive information.

By implementing well-designed training roster templates and following best practices for their use, organizations can significantly improve the management and effectiveness of their training programs. From streamlining attendance tracking to gaining valuable insights for program improvement, training rosters serve as an essential tool for educators and trainers across various industries. As technology continues to evolve, the future of training roster management promises even greater efficiency and insights, further enhancing the learning experience for students and the operational effectiveness of training institutions.

Training Roster Template – 10+ Free Word, PDF Document Downloads

Roster Templates

Training rosters are duly maintained in every training institute. They help the training supervisor or coordinator to have a clear idea on the number of attendees in the course. Some of the rosters even have space for contact details of the attendees so that the supervisor can contact the person if he is not coming to class for long. If you need help in creating such lists, there are Roster Templates samples specifically designed for training rosters to help you.

Training Attendance Roster Template

Details

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• Word
• Google Docs

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Employee Training Roster Template

Details

File Format

• Word
• Google Docs

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Training Roster Template

Details

File Format

• Word
• Google Docs

Download

Employee Training Roster Template

co. lake.ca.us

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• PDF

Size: 15.4KB

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You have got a detailed training roster template here for a pesticide training institute. It starts with the list of pesticides to be taught in training, followed by data of the trainer. Then, you have a complete list to document the name, signature, job assignments and date of the training received by the employees. You may also see Attendance Roster Templates.

Free Training Attendance Roster Template

maine.gov

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• Doc
• Docx

Size: 31.7KB

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This training attendance roster template in word is to be maintained and signed by the training instructor. But it’s not the template where the instructor would mark the trainees present or absent, rather, the students attending the course would themselves come and sign their own names and mention the respective department, as the proof of attendance.

Free Training Class Roster Template

miamivalleyyoungmarines.org

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• PDF

Size: 549.4KB

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This training roster template is for a class of young marines. You have a neat and basic class roster sample here that documents information about the name of the marines, their ranks, and billets. The template starts with information on class subject and name of the instructor. Below you have space for staff initials or receipt.

citadel.edu

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• Doc
• Docx

Size: 48.6KB

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This training sign in roster template in word comes with a professional touch throughout and hence would be great if you are looking for a standard training roster. The list has to be signed in by each of the training attendees to prove their attendance in the class. The list can include information of up till 34 trainees.

Safety Training Roster Template

sem. umaine.edu

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• PDF

Size: 51.1KB

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You have a simple yet practical class roster template in google docs for safety training institute here. The roster has space for the name of the employee along with other relevant details like the department, his email id and name of his training supervisor. At the top of the roster, you can include details on the training and instructor.

Environmental Training Roster Template

floridahealth.gov

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• PDF

Size: 77KB

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Law Enforcment Training Roster

inol.org

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• PDF

Size: 536.KB

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> How to make a Training Roster Template?

Do you need to create a training roster? Well, you have to maintain one when you have to take a class and have to keep a tab on your trainees. To create a training roster, primarily you have to take into account the number of trainees in the training program. It’s on the basis of the number of students that you will be creating the attendance column for the training roster template. Some of these rosters have the training supervisors mentioning the name of the trainees attending the class. However, some of these rosters also come with separate columns where the trainees make their signature as a proof of their training attendance. You may also see Blank Order Form Template.

> What is the Purpose of Training Roster Template?

It’s important for the very training coordinator to create a training roster template. The main purpose of such a roster is to check how many students have attended the training course. However, creating a training roster implies drawing columns and rows that could mean a daunting affair in your packed schedule. You may also see Shift Schedule Template.

Thus, it would be more convenient if you can go for the training roster template samples which come up with pre-designed roster columns to count the attendance of your trainees. This way, you are no longer needed to design the list table yourself – all you have to do is download such a template and modify it.

> What are the Benefits of Training Roster?

A training roster template is really beneficial when you have a huge class of trainees to maintain. One of the most important advantages of such a roster is that you will have a complete idea on the number of students attending your training and not attending the training template. As some of the rosters need the trainees themselves to sign on the roster while taking the class, you will get a more authentic proof of their attendance. Then, a training roster is also helpful in understanding whether your students actually find the training effective or not. A high rate of attendance is always directly proportional to a high rate of acceptance of the class.

Are you looking for some ideas or inspirations on how to format a training roster for your training class? Well, in that case, you can check the basic templates mentioned above as they are specially designed by experts for training rosters. These work roster samples would be really valuable for any sort of training class out there.

More in Roster Templates

Session Roster Overview

LO Attachments – Manage

Grants ability to upload attachments to learning objects. Administrators with this permission are automatically granted the LO Attachments – View permission. This permission can be constrained by User’s ILT Provider, Provider, and ILT Provider. This is an administrator permission.

Learning – Administration

Roster – Manage

Grants ability to manage instructor led training session rosters, including updating attendance, and marking the ILT session complete to update student transcripts. A variety of other features are available depending upon additional roster permissions. This permission works in conjunction with Events – View, Sessions – View, and Roster – View permissions. This permission can be constrained by Instructor, User as Instructor, ILT Provider, and User’s ILT Provider. This is an administrator permission.

Learning – Administration

From grain to cup | Cyprus For Travelers

The third wave of coffee culture is steadily sweeping the island. Interest in specialty coffee in Cyprus is growing. Young enthusiasts open new coffee houses, helping the public to cultivate a taste for natural coffee and treat the drink not as part of the daily routine, but as an event that brightens the day. We decided to figure out what specialty is and what distinguishes it from coffee, which, without hesitation, the whole world drank for the last hundred years. And Andrea Maria Troneki, co-owner of the new Black Cure coffee house that recently opened in Limassol, will help us with this.

Why is specialty coffee so special?

First of all, specialty coffee is distinguished by its taste, and it is given by careful attitude to raw materials and strict quality standards. The path of fragrant grain can be traced from the sprout to the cup. An enthusiastic third-wave barista will be able to tell you not only what country and region the coffee is in your cup from, but also about the characteristics of the soil in this place, at what height, in what temperature and humidity the tree grew, and how all this affects the taste. Perhaps this will be a discovery for some, but coffee should not taste like coals, like any berry, it has a unique bouquet formed by many factors. All stages of development of specialty grain and its processing are carefully controlled, and the final product is always certified and evaluated by specialists. Thus, specialty coffee is, first of all, hand-selected ripe berries (and after drying – grains) of a particular region with a minimum number of defects, that is, the best and most expensive raw material that the market can offer.

Andrea, why did you decide to do specialty sports and how did your coffee love story develop?

Andrea: The idea to open a specialty coffee shop in Limassol came about because of the lack of good coffee places available in every sense: price, location and quality. Finding really good coffee here is quite difficult for various reasons. Some simply do not know that there is something better than a familiar coffee chain, they do not have information about special places or time to look for it. Others are too busy to go to the city center every time for coffee, where good coffee shops are usually located. That’s how we came up with the idea to open a small specialty coffee shop in a busy area where you can quickly grab your favorite drink while running down the street, but it’s also great to stop in a cozy atmosphere and enjoy the taste and aroma of freshly roasted coffee.

Why did we choose specialty? It’s simple: it’s about quality. For many, coffee is associated with pleasure, and in our hectic lives, a coffee break is one of the few moments of joy that helps to cope with the difficulties of the day. If at such a moment the coffee turns out to be mediocre, all the magic of the moment is destroyed. But if we are responsible for the quality and excellence of our drinks, we can be sure that we have given the guest a few important moments of happiness, even if there is a difficult job or a boring daily routine ahead. We like to see the happy faces of people around, and if we managed to make someone happy with the help of great coffee, then we have reached the goal.

My coffee story began 5-6 years ago in Ayia Napa when I first became a barista. Then I had no experience, and I didn’t even drink coffee much. Some time passed before I could understand the value of this work, fall in love and cherish it. There was a lot to learn, but different courses offer a different approach, and sorting out this confusion was not easy. In addition, in Cyprus everyone has their own theory about coffee and how it should be handled. I think that’s why coffee evolution took so long to come here. So I decided to build on the basic facts that I learned in the coffee mastery courses, allowing them to acquire new details and knowledge gained in practice. But in any case, the coffee industry is so vast and evolving so rapidly that new knowledge emerges every day. No one can claim to have mastered all the techniques and information, and this is another reason why I fell in love with coffee: there is always room to grow. Here is a story full of successes and failures, as well as passion and dedication, as in any serious relationship. However, this is only the beginning.

Taste for coffee and the ability to recognize shades: talent or practice?

Andrea: Specialty coffee means so much more to me than just a drink. I can say that the ability to recognize the tastes contained in a coffee bouquet makes each cup unique. You will be amazed to discover how many different flavors can be found in one drink. And even if it’s the same blend, each new cup can bring new shades and sensations. Of course, you don’t have to be puzzled by this recognition, but if you take a little time and attention and try to understand your coffee, you will have much more fun.

Can this be called talent? I can say that the interest in the origin of the coffee you drink, and the desire to understand what you feel at the same time, will definitely bring you closer to understanding the coffee bouquet. Everything comes with experience, and if you can determine the basic taste category, the rest is just details that everyone can interpret differently. In addition, the perception of taste depends on receptors, the quality and quantity of which varies greatly from person to person. So, if something seems sweet to me, for another the same thing may seem sour or bitter. People with a higher sugar tolerance find it easier to detect sweet notes in coffee, while those with a lower threshold are more likely to pick up bitter undertones.

In general, if someone tells you that the coffee in your cup has a caramel or nutty aftertaste and you think it’s more like chocolate, you might both be right. Just remember that these are the flavors that farmers and roasters are trying to emphasize, but natural factors such as the location of the farm, the composition of the soil, the trees growing around, always affect the taste of the coffee berries, and therefore the bouquet of the drink in the cup.

Roasting as the art of flavor development

An equally important role is played by the roasting of green beans, which turns from a routine production process into a special craft that requires experience and knowledge. The task of the roaster, or roaster, is to find a method of heat treatment suitable for a particular crop and thereby maximize the taste inherent in nature. Small new-generation roaster companies, with their enthusiasm, tireless search for new roast profiles, and often educational activities, are becoming as important as the farmers. In the third wave coffee shop, you will always be offered freshly roasted coffee that was still green only three to five days ago.

Tell us about the role of roasters and the importance of freshly roasted coffee. How did you choose your roaster?

Andrea: We researched this market for a long time before choosing the main supplier. As I said before, specialty coffee is much more than just a drink for me, so its source is extremely important. To begin with, I collected information about various specialty roasters from around the world. I got acquainted with their history and the criteria by which they select suppliers of coffee raw materials. If it seemed to me that their vision coincided with mine, we agreed on tasting different blends. So I found a lot of great coffee, but I wanted to choose the perfect one.

Berlin-based Five Elephant won my heart not only with delicious coffee, but also with the story behind each blend, the relationship with the farmers. They work not just with coffee from a single origin, but with coffee from a single farm. This collaboration has evolved over a long period of time, through strong relationships with the local population – all in order to establish the ideal process from cultivating the land to making coffee. Hard honest work, respect for it and the desire to support people who for generations give their strength to their favorite work, not only give excellent results, but also fill them with a special meaning, and I think this is the best reason to partner with this company.

Five Elephant green coffee is roasted twice a week, on Mondays and Thursdays, and fresh beans are shipped internationally the same day. We work with a fast carrier, which allows Black Cure to brew coffee that has been roasted less than a week ago. We always try to place an order at the beginning of the week to ensure the fastest and most reliable shipment.

Ask a barista (and get ready to listen)

And, of course, the barista is the culmination of a long journey and the whole history of the coffee bean. He must know how to grind the finished bean (the grind size for espresso machines and alternative brewing methods (filter coffee) is different), and be able to brew coffee so that it retains all the flavors and becomes a gastronomic experience. But even more important is the “psychological” work of the barista. He wants to brew the best cup for you (and recognition of this is the best result and motivation for professional growth), which means he needs to know your passions, needs and mood. The barista of a specialty coffee shop is often the owner, and often the waiter, dishwasher, cleaner, interior designer, PR person, and so on. Its main quality is that it lives by the coffee culture, improves itself, replenishes the knowledge base and at the same time does not get tired of delighting guests with delicious drinks and pleasant conversations.

Let’s talk about the work of a barista: after all, it is he who must make coffee reveal its riches to the maximum, isn’t it?

Andrea: yes, different coffee blends and roasts need to be treated differently. Cypriot coffee houses most often use the same blend for all brewing methods. But the brewing methods are different because they have unique differences and characteristics. If you cook the same grind three or four ways, most likely only one will work. It is also worth remembering the amount of coffee and the size of its grinding. Both of these factors are extremely important for coffee to reach its full potential.

Let’s say you’re making an espresso with just the right grind but not enough coffee – you’ll most likely end up with what we call under-extraction. The fact is that there must be a certain distance between the coffee and the brewing device of the machine (group). If there is more room than necessary, the water will force itself through the coffee pod, breaking it up, and as a result, the water will not have time to take all the flavors out of the coffee. You can easily check this by measuring the brewing time of espresso with a chronometer. Under extraction can also occur with enough coffee if the grind is too coarse. On the other hand, grinding too fine can also cause problems and lead to over-extraction. In this case, the water will not have time to pour out of the portafilter in time, which will give the drink a bitter and astringent taste. Water quality is just as important: unfiltered water can ruin the best coffee in the world. These are just a few of the factors that affect the quality of coffee during the preparation process, but if the barista carefully controls them, his coffee can be exceptional.

When I first started my career as a barista, I had no idea how to relate to coffee, and then it was normal, it was easy to hire baristas without experience. Spoiling coffee with careless attitude to it was in the order of things, and to be honest, I myself tried a lot in this matter before I gained the knowledge that I now have. A few years ago, finding a good barista was a challenge, few people could boast of understanding how to make quality coffee. Loyal fans of coffee culture suffered a lot of “suffering” then, really good coffee was a curiosity.

Now things are starting to change, we have a lot of training courses available from beginner level to blind cupping as they call tastings in the coffee industry. The courses can be quite expensive, but it’s really worth it and I would recommend trying something like this to anyone who would like to become a coffee expert. Often, coffee shop owners are well aware of what they want from a barista, and getting such a job without at least basic knowledge and skills is becoming increasingly difficult. To gain experience for novice baristas, I would recommend choosing small coffee shops of a new kind. Such places open with slightly different ideas and intentions than large chains, and, in addition to financial tasks, their main driving idea is to provide people with high-quality and tasty coffee.

There are several such coffee houses in Cyprus, and you will definitely not be disappointed when you come to them. For example, Angel’s Cup, Bike & Bean Coffee Station and Uluwatu Specialty Coffee in Limassol, Brew Lab (use the same coffee supplier from Greece as Bike & Bean and Angel’s cup) and Menta Specialty Coffee Shop in Nicosia (mainly use coffee from the London roasters Square Mile, as well as the Uluwatu coffee shop) and let’s not forget the Black Cure.

Summing up, I would like to note once again that specialty coffee houses are distinguished by their design. If an ordinary cafe pursues quantitative indicators: to buy more raw materials at a bargain price, to ensure their storage, to sell more cups, the third wave coffee house relies on quality. The modern consumer is beginning to understand and demand more from the coffee service, which is leading to amazing changes in the industry as a whole. I hope and really want this trend to continue and people to treat coffee with the respect it deserves.

Plant-based milk and its impact on the coffee industry. Open practical lecture dedicated to the launch of the coffee line at Stanfood

What is happening in the plant-based milk market and how does this affect the coffee industry as a whole? You will learn the answer to this question on February 16 at an open lecture with plant-based milk producers at STANFOOD. At the end of February, the Academy launches a coffee direction, the basic program of which was formed by three intensives: “Barista from scratch”, “Latte art” and “How to open your own coffee shop”. Therefore, themed events for the coffee community will be held on a regular basis.

Starting a series of specialized events with an “alternative” theme is not a random decision. The consumption of vegetable milk in Russia is growing every year. Increasingly, visitors to coffee shops hear from the barista the clarifying question “What kind of milk?”, As many consumers have already completely switched to vegetable analogues. Participants of the lecture “Plant-based milk and its impact on the coffee industry” will talk not only about consumption statistics, but also directly communicate with producers of plant-based milk. In addition, each manufacturer will show and tell you how to work with their line using a practical example. Listeners will be able to see everything, try it and draw their own independent conclusions.

Plan of the event:

• Brief presentation of the launch of the coffee direction in STANFOOD
• Alternative milk market research in Russia
• Determining the key differences between alternative milk and animal milk using practical examples
• Fixing the key criteria for the most popular plant milk among consumers
• Preparation of trend drinks based on vegetable milk

Timing: from 14. 00 to 17.00

Free registration for the event via the link

Participants of the event:

Moderator: Ilya Polikarpov, coffee curator at STANFOOD

VELLE Company

During the event, you will be able to taste classic Velle drinks.
Find out where plant-based alternatives can be used outside of coffee.
You will also see various latte art techniques on coffee drinks made from products from the Velle Barista line.

GREEN MILK (Association “Soyuzpischeprom”)

At the lecture we will talk about the basic requirements for plant-based milk and share the results of research with you. We will understand what you need to know about fat content, protein and whipping techniques, as well as analyze the main difficulties of a barista when working with alternative milk. At the practical workshop, we will consider what is better: an alternative or a classic (subjective user experience).

PLAN+B Company

At the lecture we will talk about the diversity of plant milk composition, the influence of ingredients on working with milk, on the quality of drinks, and whipping technology. And, of course, we will touch on the benefits of plant-based milk. Let’s talk about the difference in the tastes of nut and other bases and talk about the uniqueness of our plant-based milk.

Company ORASI

In the lecture we will talk about trendy combinations with herbal drinks.
Let’s show and tell you how to use OraSi herbal drinks for everyday crafting at the bar or at home using local and simple ingredients.

ALPRO (Danone)

The lecture will discuss the trends of the plant category (worldwide and in Russia), analyze the growth potential in the Russian market and consider the sources of category growth.

Coffee block instructors and courses at STANFOOD:

February 27 – March 2, How to open your own coffee shop. We dream and do

6-7 March Barista from scratch. How to brew coffee professionally and make a career out of it

March 16, Latte art for advanced

Ilya Polikarpov. Barista of the Year 2020, QQ Coffee, Verle, Coffee Workshop – barista trainer

Education: Q-Grading CQI, SCA Barista skils intermedia, SCA Brewing intermedia, SCA Sensory professional

Ilya is the unspoken curator of the course “How to open your own coffee shop. We dream and do” in STANFOOD. He managed to assemble a team of strong professionals who decided to unite in order to create a unique program for the students of the Academy to launch their institution. Ilya constantly conducts training programs on creating drinks and setting up espresso, advises and oversees the opening of new establishments. On the course, Ilya is responsible for immersing students in the environment and the profession of a barista and for independently mastering the work with a coffee machine.

Trainer-barista Coffee Workshop (Pravda coffee) and franchise coffee chains. Verle coffee roaster quality control representative for clients, QQ Coffee Ambassador, World Chess Club and Alpaca bartender. Finalist of the Coffee and Alcohol Championship 2018\19\21. Barista of the Year 2020 Very different trainers were invited, in the personal case of which there is more than one successful launch. Why STANFOOD? Because cooperation with such a training platform is consonant with the mission of my colleagues to improve the culture of coffee consumption at the enterprises of the restaurant segment. Among the students, we see start-ups and existing entrepreneurs, as well as line and managerial staff of catering establishments.”

Lera Cherevatova. Creator of the Barista training school, consultant

Valeria is the founder of the Barista training school. More than 10 years in the hospitality industry. She went from waitress to manager. She has held senior positions at Mojo bar deli and the Honey and Rhubarb restaurant. She opened two own coffee shops and a barista school. He teaches at the course “Opening a coffee shop from scratch”, 15 graduates of which have already opened their own coffee shops. Lera provides consulting services for the launch of coffee shops (opened 18 establishments) and continues to manage many of them after the opening. She developed her own methodology, which helps not to make many mistakes when opening and significantly saves the budget.

Trained in SCA programs:

– Barista skills advanced

– Sensory advanced

Quote: “ I will help you make a cost plan, tell you how to choose a room, what are stop factors, how to draw up a contract, calculate the cost of electricity , lay the necessary communications, measure the patency, etc. We will consider accounting systems, invoices, inventory, implementation and maintenance of a crm system. A separate block will be devoted to the choice of employees: how to hire, how to fire, to whom and how much to pay. How to correctly prescribe job responsibilities and create a healthy microclimate. We will also discuss the launch of a training system – you need to work with people, develop them “.

Renat Ayupov. HQ Coffee, Ginza project, Brasserie MOST — network manager

In the restaurant business since 2011. He went from assistant barista to business owner. He is currently COO at HQ!, doing consulting work and building his 15th coffee shop. He worked in the Ginza project, Coffee House, Brasserie MOST, was the host of the Business Example TV program in Ufa. Renat closes the course “How to open your own coffee shop. We dream and do” in STANFOOD as a large management unit.

Quote: “Today’s coffee market is very competitive and a professional approach is essential to survive. Here I mean competent analysis, bookkeeping, management accounting, etc. At first glance, this may seem very complicated, but here it is important to convey the information correctly: so that a sequence of actions and their tools arise in the head. It is important to properly systematize a young business at the start: through practical tools and delegation (in case it is a business owner).”

Ramil Rzayev. Champion of Coffee and Alcohol 2019, Floo, Flip, Doublebee – chef barista

Ramil – Champion of Russia 2019 in the nomination “Coffee and Alcohol”, ex-chief technologist of the DoubleBee coffee chain, head of the coffee department at Flip Coffee and just very sincere and an open person, a talented mentor. Being a strong mixologist, he masterfully creates menus for existing projects, and also opens new turnkey outlets: construction, equipment, staff training, control. Ramil Rzayev is a media personality. You can learn more about his skills and achievements from numerous interviews and video content. Ramil will open the course at STANFOOD, starting with a discussion with students of the key technical points needed to launch a coffee shop.

Quote: “ I have a lot of experience and a desire to share it by demonstrating real working cases. I explain on my fingers how to do it and how not to do it from the point of view of a professional mixologist and an expert who knows how to sell. Together with students, we consider fatal mistakes that can occur when organizing a bar area and forming menu concepts. In addition, the guys get the necessary knowledge on designing the working space of the bar.”

Olga Sazonova. Deputy director in the direction of HoReCa in the company “PiR Trading House”

Olga has two red diplomas as a technologist in the catering segment (secondary vocational education and higher education). She worked as a training manager in one of the first roaster companies with specialty “Coffee Development” – OWL COFFEE ROASTERS. In 2017, she was a trainer and was engaged in quality control of the coffee direction in the Maison Dellos restaurant chain. From 2019 to 2021, she worked in leading European companies importing green coffee in the country (COCAR, KLD – Neumann Kaffee Gruppe). Since 2019, she has been the ambassador of the European coffee magazine STANDART. Developed personal brands and coffee audit for companies such as Live Coffee, MacCoffee, SPAR, ALPRO; for the leading vending player in Russia — UVENCO.

Since 2021, she has held the position of a leading manager for the coffee direction at the Italian company DeLonghi: selection of roaster partners – quality control of purchased grain, development of recipes and field events (CASHKA festival, PIR Expo, etc.), maintaining brand ambassadors in the company and selection of new ones, trainings for the company and training for promoters at hypermarket points. Now Olga works as a Deputy Director in the HoReCa direction at the PiR Trading House company – maintaining plant milk ALPRO, ORASI and creating a package offer for coffee, cocoa, tea and additional products for bars, restaurants and coffee shops throughout Russia.

Quote: « A distinctive feature of my teaching approach is the absence of “water” in the subject of the curriculum. For example, if we are talking about the author’s menu, then there will be a specific analysis of the necessary ingredients. I sincerely and generously share the experience gained at various championships, openings and creating various menus. I know which ingredients and flavors are the most popular based on seasonality and locality. I constantly monitor world experience for the relevance of a particular product, adapting this information in a very accessible format.”

Alina Baida. The chief barista of BURO TSUM and AYNA

Alina dreamed of making coffee and latte art since childhood. At first, she had to combine her studies at the faculty of personnel management and the work of a barista, but after a while, the work captured her completely. Soon, constant participation in various professional championships and battles, practice, training and tracking the latest trends began. Alina has worked in coffee houses such as Pravda Kofe, Coffee Way, Roaster Coffee, Flip, Friends Cafe and Big Bang.

Completed the brewing skills intermediate course from SCA. She starred in the TV show “Do you know what?” in the block about latte art on REN TV.