Module 1: Andragogy and Instructional Design
Module 2: Training and leadership practice
Developed By: INFODEP
- Understand and apply the principles of andragogy to create effective adult learning experiences in barista training.
- Identify and compare key theories of adult learning, including experiential and problem-based learning.
- Select and implement appropriate instructional design models (e.g. ADDIE, Merrill, Gagné) to structure training.
- Design learner-centred and practical training activities tailored to the barista context.
- Integrate digital tools to enhance training accessibility, engagement, and performance.
- Facilitate and evaluate training sessions that respect learners' experience and support professional growth.
References:
- Knowles, M. S., Holton, E. F., & Swanson, R. A. (2015). The Adult Learner: The Definitive Classic in Adult Education and Human Resource Development. Routledge.
- Kolb, D. A. (1984). Experiential Learning: Experience as the Source of Learning and Development. Prentice Hall.
- Merrill, M. D. (2002). First Principles of Instruction. Educational Technology Research and Development, 50(3), 43–59.
Additional Resources:
- Garrison, D. R., & Vaughan, N. D. (2008). Blended learning in higher education: Framework, principles, and guidelines. Jossey-Bass.
- Lave, J., & Wenger, E. (1991). Situated learning: Legitimate peripheral participation. Cambridge University Press.
- National Coffee Association (n.d.). Best practices for barista hygiene. Retrieved from https://www.ncausa.org
- Smith, P. L., & Ragan, T. J. (2005). Instructional design (3rd ed.) Wiley.
- Tuckman, B. W., & Jensen, M. A. C. (1977). "Stages of small-group development revisited." Group & Organization Studies, 2(4), 419-427.
- Wilson, C. (2018). The world atlas of coffee: From beans to brewing - Coffees explored, explained, and enjoyed (2nd ed.). Firefly Books.
- Bandura, A. (1977). Social Learning Theory. Prentice-Hall.
Module 1: Andragogy and Instructional Design
Module 2: Training and leadership practice
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