B1 7.04 – Recap and Glossary

Please sign up for the course before starting the lesson.

Recap and Glossary


  • The efficiency and quality standards used on-bar are key to the success of a cafe.
  • The mise en place of your working environment helps you maintain efficiency, quality, and hygiene in your drink making. It is necessary to work together with a team to make the mise en place helpful for everyone.
  • Cleaning in a cafe environment should be done according to a protocol,
Back to: Barista One > Behind The Bar