The First two letters indicate subject area:

• CP = Coffee Preparation (brewing, espresso, barista stuff, coffee retailing)
• GE = Grading & Evaluation (cupping, sensory analysis, grading)
• RP = Roasting && Processing (includes Origin-based activity)
• 
  
• The next digit indicates SCAA Level:
• 100-level = Beginner
• 200-level = Intermediate
• 300-level = Advanced

The final two digits are the unique class code. Similar classes are grouped together, and every effort is also made to match course numbers with RG Certification Credits (BGA uses class code only for credits).

For example, CP151, CP158, and CP255 are all Brewing classes which is why they all have codes "in the 50's" even across levels

For example, GE154 is credit J4 for RG Cert; RP216 is credit J16, etc.

Members receive significant discounts on course registration fees, but membership is not a requirement.

The Roasters Guild (RG) Certification Program is the SCAA Professional Certification for Craft Coffee Roasters. Professional Roasters attend courses at SCAA Events around the world and document hours of professional roasting to amass a total of 11 credits (Level 1) and at least 14 credits (Level 2) to earn Professional Certification in these two levels. Courses include a theory (written) test or performance requirements during class, or a combination of the two where participants must demonstrate competence to earn the education credit for the course. The Program is managed by the Roasters Guild Executive Council Education Committee and is monitored by the RG Certification Panel.

The Courses in the RG Certification Program are SCAA Education courses and are designed with the ADDIE model of instructional design, the education industry's gold standard, which was developed by the American Society for Training & Development and widely in use in corporate training since 1975. All courses are managed by the SCAA Professional Development Committee, a committee of industry Subject Matter Experts across a variety of companies and locations who collaborate to ensure all courses accurately reflect industry best practices and address the most current industry trends and needs.

To get started in the RG Certification Program, most participants become a member of the Roasters Guild, SCAA's trade guild for Professional Craft Roasters. Become a member here: http://bit.ly/RG_membership, or learn more about RG member benefits here: http://roastersguild.org/?p=membership&sub=benefits. Please note that members receive significant discounts on all courses. Roasters Guild membership is for individuals.

After reviewing membership (and hopefully, joining!), visit http://scaa.org/?page=events to see a complete list of upcoming events. Each event listed may or may not offer courses that can be applied for credit in the RG Certification Program. Please click on each individual event to see a list of courses and education credits associated with each course.

Courses toward Roaster Certification are offered on an ongoing basis at SCAA Events around the world. Please visit http://scaa.org/?page=events to see a complete list of upcoming events. Each event listed may or may not offer courses that can be applied for credit in the RG Certification Program. Please click on each individual event to see a list of courses and education credits associated with each course.

SCAA does not operate a standalone education facility- our courses are offered only at SCAA Events, which take place throughout the year all over the world. The best opportunities to earn credit in the RG Certification Program for most participants are the annual SCAA Event (more info at http://www.scaaevent.org/ ) and the annual Roasters Guild Retreat (more info at http://roastersguild.org/?p=events&sub=retreat ).

The Barista Guild of America (BGA) Certification Program is the SCAA Professional Certification for Baristas. Aspiring Baristas, Retailers, and Professional Baristas alike attend courses at SCAA Events around the world to amass a total of 6 credits (Level 1) and 6 credits (Level 2) to earn Professional Certification in these two levels, including a performance test and theory (written) test upon the completion of each level to demonstrate competence. The Program is managed by the BGA Executive Council Education Subcommittee and is monitored by the RG Certification Panel.

The Courses in the BGA Certification Program are SCAA Education courses and are designed with the ADDIE model of instructional design, the education industry's gold standard, which was developed by the American Society for Training & Development and has been widely in use in corporate training since 1975. All courses are managed by the SCAA Professional Development Committee, a committee of industry Subject Matter Experts across a variety of companies and locations who collaborate to ensure all courses accurately reflect industry best practices and address the most current industry trends and needs.

To get started in the BGA Certification Program, most participants become a member of the BGA, SCAA's trade guild for Professional Baristas. Become a member here http://bit.ly/BGA_membership, or learn more about BGA member benefits here http://baristaguildofamerica.net/about.html. Please note that members receive significant discounts on all courses. BGA membership is for individuals.

After reviewing membership (and hopefully, joining!), visit http://scaa.org/?page=events to see a complete list of upcoming events. Each event listed may or may not offer courses that can be applied for credit in the BGA Certification Program. Please click on each individual event to see a list of courses and education credits associated with each course.

To get started in the BGA Certification Program, we recommend becoming a member of the BGA, SCAA's trade guild for Professional Baristas. Become a member here http://bit.ly/BGA_membership, or learn more about BGA member benefits here http://baristaguildofamerica.net/about.html. Please note that members receive significant discounts on all courses. BGA membership is for individuals.

A complete list of Certification Requirements and Study Guides for Level 1 and Level 2 Barista Certification are available here http://baristaguildofamerica.net/certification.html.

Courses toward Barista Certification are offered on an ongoing basis at SCAA Events around the world. Please visit http://scaa.org/?page=events to see a complete list of upcoming events. Each event listed may or may not offer courses that can be applied for credit in the RG Certification Program. Please click on each individual event to see a list of courses and education credits associated with each course.

SCAA does not operate a standalone education facility- our courses are offered only at SCAA Events, which take place throughout the year all over the world. The best opportunities to earn credit in the BGA Certification Program for most participants are the annual SCAA Event (more info at http://www.scaaevent.org/ ) and the semi-annual Camp Pull-A-Shot Events (more info at http://baristaguildofamerica.net/events.html ).

Please contact SCAA through any of the following channels:

• Visit http://scaa.org/?page=contact , select "Barista Certification," complete the online form, and click "submit" (recommended best option)
• Call us at (562) 624-4100
• Email us at info@scaa.org. Be sure to mention "Barista Certification" in the subject or body of the email, and include as much information as possible about your company.
• Send us a message on twitter @SpecialtyCoffee or Facebook (Specialty Coffee Association of America).

SCAA will discuss your specific situation, and suggest/facilitate one of the following two options:

1. We will map out an educational path for your staff to attend SCAA events (live and online) and enroll in courses, including the Certification tests.
2. If some staff members are experienced enough and familiar with SCAA performance standards and theoretical practices in espresso, brewing, and cupping at a beginner level, OR if they have already completed the required SCAA Coursework at SCAA Events (5 courses), they may be eligible to take the test for BGA Level 1 Certification at a regional/local level outside of an SCAA Event. If this is the case, SCAA staff will contact a Credentialed Examiner (authorized to administer the CP190 test) to facilitate the CP190 exam for your staff (restrictions apply). Please see http://baristaguildofamerica.net/certification.html for information about the process of taking the CP190 test with a remote Credentialed Examiner in your area.

The cost of Certification varies between the SCAA Certification Programs. All Certification Programs are composed of a fixed number of SCAA Courses, each of which has a registration fee associated with it, which varies based on membership status.

Course registration fees range from $55-$225 depending on the course. Approximately 75% of SCAA Courses have a registration fee of $140 for SCAA members.

Certification Programs are composed of, on average, 5 courses, though some programs such as the Roasters Guild Roaster Certification Program, Level 2, are significantly longer.

To calculate your cost, first find your most up-to-date membership information by logging in to your online profile at SCAA.org. If membership is expired, we recommend renewing your membership.

Once you have confirmed your membership status, find the Certification Program of your interest here, http://scaa.org/?page=development#cert taking note of the individual courses required to earn Certification.

Next, please visit the registration page of the upcoming event (start here: http://scaa.org/?page=events) that you plan to attend to see course registration fees for that event. If you are uncertain as to which event you will be attending, it may be useful to visit the SCAA Event Skill Building Workshop Registration page here http://www.scaaevent.org/?p=labs to estimate costs of courses on an ongoing basis. Registration fees vary from event to event. At Roasters Guild Retreat and BGA Camp Pull-A-Shot, registration fees are for the entire event and include that year's courses. In some cases, more courses may be added to the beginning or end of Roasters Guild Retreat and Camp Pull-A-Shot for an additional fee. Finally, add all course fees for each specific event or course together to estimate cost of completing Certification.

Experienced professional Roasters can complete the requirements for Level 1 Roaster Certification via the Level 1 Accelerated Track. Participants must create an online profile at scaa.org. RG Membership is not required to pursue Roaster Certification via the Accelerated Track.

Students interested in pursuing Level 1 Certification via the Accelerated Track must complete all below requirements by December 31, 2013. The Accelerated Track will not be available after December 31, 2013.

1. Attending an RG Certification Test-Out Event and passing the open book tests in the following courses:
   • GE151 Introduction to Green Coffee Grading (not required for Licensed Q-Graders)
   • RP112 Introduction to Roasting Concepts
   • RP104 Decaffeination
   • RP208 Roaster Plant Safety
   • RP110 Basic Roasting Equipment
2. (Not required for Licensed Q-Graders) Volunteering as a station instructor or lead instructor, or registering as a student and attending the following courses at an SCAA Event:
   • GE255 Organic Acids & the Chemistry of Coffee at an SCAA Event
   • GE103 Introduction to Cupping
   • GE303 Triangulation
3. Attending a Roasters Guild Origin Trip OR volunteering as a station instructor or lead instructor, or registering as a student and attending the following courses at an SCAA Event:
   • RP206 Basics of Coffee Farming
   • RP207 Basics of Coffee Processing
4. Completing the Roasting Log requirement (Credit A11)
5. Volunteering for 35 hours or points in SCAA/RG activity at an SCAA Event (can use prior volunteering back to 2005 with approval from two RGEC members or SCAA staff members). Please report volunteering activity by sending an email to Renee Espinoza, SCAA Volunteers coordinator at volunteers@scaa.org.

Experienced Baristas who exceed the Beginning Level skill set are eligible to complete requirements for The Level 1 Certificate by passing only the CP190 test and attending the mandatory class, CP103 Customer Service. CP190 tests all objectives from classes in Level 1, which include cupping (GE103 Introduction to Cupping) and brewing variables (CP151 Introduction to Coffee Brewing & Extraction), as well as espresso-based beverages (CP101-102 Introduction to Espresso, Parts 1 & 2) and customer service basics (CP103). Candidates must pass both parts of CP190 and the BGA recommends that candidates attend all classes. Candidates may take CP103 and CP190 in any order. This exception described above is available until December 31, 2013.

GE103 is listed as a prerequisite for RP112 because there is cupping involved in RP112 and no training in the skill of cupping. In fact, cupping is a critical skill to have in order to truly and correctly perform effective roasting. Students unfamiliar with cupping will not be able to properly participate in all activities of RP112. Although RP112 is itself an introductory course in roasting, the subject matter of roasting is best attempted by learners with some industry experience, particularly cupping experience.

The Seed to Roaster Presentation is given as part of our Lectures Presentations at the annual SCAA Event as well as at Camp Pull-A-Shot and other SCAA events throughout the year.

Regarding the actual content and how it relates to GE103, the Seed to Roaster lecture is listed as a prerequisite because GE103 does not cover any of the Origin-side supply chain information, and this information is extremely valuable to provide context of why we cup and why coffees might taste a certain way. The GE103 course covers the SCAA Cupping Protocol and teaches students to cup and differentiate, but it is far more valuable for students if it can be put into context of the whole industry. Even in a beginning-level class such as GE103, students have a variety of backgrounds, and some even come from producing countries, which is why we list the prerequisite of "Attend Seed to Roaster OR have knowledge of Specialty Coffee Supply Chain" which allows students to self-select whether they need the lecture or not.

At the SCAA Event, Pre-registration is not required for this Lecture. However, attendance will be taken and students wishing to earn the CB100 Seed To Cup Education Credit for this lecture will simply need to sign in at the Lecture.

Short answer: Yes, if prior credits have been earned. It is not possible to earn all necessary credits toward Roaster Certification at one session of the annual SCAA Event or at a Roasters Guild Retreat from start to finish. Moreover, there is a requirement of a Roast Log to document 100 hours of professional roasting, which cannot be submitted until a minimum of 6 months from completion of first course. This helps us ensure our Certification is representative of the real world of Craft Roasting, where experience is necessary to totally accomplish learning to roast.

Long answer: It depends. There are several opportunities to earn education credit towards Roaster Certification at The Event. Here is a sample itinerary for those interested in pursuing Roaster Certification at the upcoming SCAA Event April 20-22, 2012, in Portland, Oregon (Please see http://www.scaaevent.org/ for more information).

Step 1: Sign up for RG membership (recommended)
Step 2: Create online profile and log in to SCAA.org. In the section titled "My professional development," review education credits earned to date. If any credits previously earned are missing, request credit for these education credits by checking the boxes and indicate where/when of each classes were taken using this form:

https://specialtycoffee.wufoo.com/forms/scaa-education-tracking-request-for-credit-form/

SCAA staff cross-reference requested ed credits with our records to process credits for these classes. Please allow 4-6 weeks.

Step 3: Register for the SCAA Event and select classes toward Certification:

Please note some courses are marked with **, these are courses that typically sell out early, so registration is recommended as soon as possible.

Friday, April 20:
Morning:
RG Test Out: Accelerated Track for Experienced Coffee Roasters: Roasters Guild Certification Program- Test out of up to 5 requirements for Level 1 Certification in the RG Certification Program (formerly "Apprentice Level"). Available from 9-1, students can test-out of the following credits:

• GE151 Introduction to Green Grading (not required for licensed Q-Graders written test
• RP112 Introduction to Roasting Concepts written test
• RP104 Decaffeination written test
• RP208 Roaster Plant Safety written test
• RP110 Basic Roasting Equipment & Operation written test
• The cost for this is $0 for RG members/SCAA members ($100 non-members)

Afternoon:
First choice: **RP120 Profile Roasting ($140 member px) (Level 2 credit)
Alternate choices:

• GE255 Organic Acids & the Chemistry of Coffee ($95) (Level 1 credit) (offered twice);
• **GE204 Defect Cupping ($140) (Level 2 credit);
• **CB205 Purchase, Finance, and Green Coffee Contracts: Uses & Terms ($140) (Level 2 credit);
• RP223 Sample Roasting ($140) (Level 2 credit)

Saturday, April 21:
Morning:
First choice: **RP216 Identifying Roast Defects ($140)(Level 2 credit)
Alternate choices:

• RP223 Sample Roasting ($140)(Level 2 credit)
• **GE154 Sensory Skills Test, parts 1, 2, and 3 ($95)(offered twice)(Level 2 credit)
• **GE202 Comparative Cupping ($140) (Level 2 credit)
• GE206 Grinding & Particle Size Analysis ($140) (Level 2 credit)

Afternoon:
First choice: GE303 Triangulation Cupping ($140)(Level 1 credit)
Alternate choices:

• CB206 Market Strategies ($140)(Master Level credit)
• GE261 Le Nez du Café: Olfactory Identification & Matching ($140)(Master Level Credit)
• RP104 Decaffeination ($140) (Level 1 credit)

Sunday, April 22:
First choice: GE255 Organic Acids & the Chemistry of Coffee (see above)
Alternate choice: GE103 Introduction to Cupping- experienced roasters who are familiar with this class, may be eligible to volunteer as a table lead and will be able to get the Level 1 credit. Please see #3 and #6 above.

Short answer: Yes.

Medium answer: You can become Level 1 or Level 2 Certified at either of these events depending on some specific conditions. The answer is "Yes," if :

1. You are an experienced barista and you can pass the CP190 test and attend CP103 Customer Service
2. You were a beginner last year and took some Level 1 Requirements, you've spent the year working and getting practical experience, you continue to complete all requirements on site at the event (SCAA Exposition or BGA Camp Pull-A-Shot), and you pass CP190 the Certification test for Level 1.
3. You are Level 1 Certified and you took CP201 at Camp or Expo in 2011 (this course is required for Level 2 Certification but is not offered at 2011 Expo), and you are able to complete any outstanding requirements among the following: CP202, CP203,

Please note that Certification is not awarded until tests are graded and credits are transferred into your online profile at SCAA.org. Please allow 4-6 weeks for all credits to process including Certification credit.

The Golden Cup Technician Certification is awarded to those who demonstrate an expert understanding of the SCAA Brewing Standards and brewing recommendations that outline six points of quality for brewed coffee. SCAA Certified Golden Cup Technicians are authorized to conduct on-site inspections as part of the Golden Cup Award program.

Requirements:

• CP151 & CP152 Introduction to Coffee Brewing & Extraction, Parts 1 & 2
• CP158 Golden Cup Fundamentals
• CP255 Brewing Technologies
• CP291 Golden Cup Technician Certification Test- must pass open-book written and practical tests.

Yes. All required coursework for the Golden Cup Technician Certification is usually offered at our annual SCAA Event, including the upcoming Exposition in Portland, Oregon. For reference, these are:

• CP151 & CP152 Introduction to Coffee Brewing & Extraction, Parts 1 & 2
• CP158 Golden Cup Fundamentals
• CP255 Brewing Technologies
• CP291 Golden Cup Technician Certification Test- must pass open-book written and practical tests.

Please contact SCAA through any of the following channels:

• Visit http://scaa.org/?page=contact , select "Other," complete the online form, and click "submit" (recommended best option)
• Call us at (562) 624-4100
• Email us at info@scaa.org. Be sure to mention "Golden Cup Award" in the subject or body of the email, and include as much information as possible about your company.
• Send us a message on twitter @SpecialtyCoffee or Facebook (Specialty Coffee Association of America).

For those new to the industry:
Friday: Attend the "Seed to Cup" Morning Lecture at 9, followed by GE255 Organic Acids and the Chemistry of Coffee or CP101 & CP102 Introduction to Espresso, Parts 1 & 2
Saturday: CP103 Customer Service
Sunday: GE103 Intro to Cupping


For those with some experience in coffee:
Friday: GE201 The SCAA Cupping Form & Peer Calibration; any of the PM classes
Saturday: GE202 Comparative Cupping (AM), RP112 Introduction to Roasting Concepts
Sunday: any of the available classes


Please visit http://www.scaaevent.org/ for course descriptions and more information.

RG Level 1: (Formerly "Apprentice" Level)

• GE 151 Basic Green Coffee Grading*§
• RP 112 Introduction to Roasting Concepts*
• GE 103 Introduction to Cupping
• RP 104 Decaffeination*
• GE 255 Organic Acids & The Chemistry of Coffee §
• RP 208 Roaster Plant Safety* (Test-out only)
• GE 303 Triangulation §
• RP 110 Basic Roasting Equipment & Operation* (Test-out only)
• Volunteer opportunities toward completion of 35 hour requirement for those pursuing the Accelerated option of Level 1 Certification. See #6 above.

* Indicates courses with a test-out option. See #6 above.
§ Licensed Q-Graders receive automatic credit for A1, A5, and A9

RG Level 2: (Formerly "Journeyman" Level)

• GE202 Comparative Cupping §
• GE154 The Sensory Skills Tests, Parts 1, 2, and 3 (must pass tests to receive credit) §
• CB205 Purchase, Finance and Green Coffee Contracts Use and Terms
• GE206 Hands-on Grinding and Particle Size Analysis
• CB206 Market Strategies
• CP158 Golden Cup Fundamentals
• RP120 Profile Roasting Practices †
• GE153 Introduction to Le Nez du Café: Aroma of Coffee §
• GE201 The SCAA Cupping Form & Peer Calibration §
• RP216 Identifying Roast Defects †
• CP151 Introduction to Coffee Brewing & Extraction †
• GE204 Defect Cupping
• RP223 Sample Roasting

§ Licensed Q-Graders receive automatic credit for GE202, GE154, GE153, and GE201
† RG Certification Level 2 Required course

RG Master Level:
GE261 Le Nez du Café: Olfactory Identification & Matching §

§ Licensed Q-Graders receive automatic credit for GE261.

For complete program requirements including the Level 1 Accelerated Option for Experienced Roasters, or for more information, please visit: http://roastersguild.org/?p=certification&sub=certLvl

BGA Level 1:

• CP101 & CP102: Introduction to Espresso, Parts 1&2
• CP103 Customer Service*
• GE103 Introduction to Cupping §
• CP151 Introduction to Coffee Brewing & Extraction, Part 1
• CP190 BGA Level 1 Certification Test*

* Please note: experienced baristas can choose to earn Level 1 Certification by achieving a passing score in CP190 AND attending CP103 (may test out of all other requirements). § Licensed Q-Graders receive automatic credit for GE103.

BGA Level 2:

• CP202: Espresso Bar Efficiency & Workflow
• CP203: Latte Art
• CP204: Espresso Machine Preventive Maintenance
• CB100: Seed to Roaster (Morning lecture, registration not required but attendance must be documented at time of lecture)
• CP290: BGA Level 2 Certification Test

BGA Level 3:

• GE154 The Sensory Skills Test, Parts 1, 2, and 3 (must pass) §
• CP152 Introduction to Coffee Brewing & Extraction, Part 2

§ Licensed Q-Graders receive automatic credit for GE154.

Education credits are tracked in SCAA's online database. Individuals must create an online profile (distinct from a company profile) at scaa.org and then must log in. Earned education credits to date are available on the "My professional development" page.

After creating an online profile and logging in to SCAA.org, individuals may review earned education credits to date in the "My professional development," section.

If a credit is missing from an event that took place within the past 4 weeks, please allow up to 6 weeks for all credits to post.

If any credits previously earned from an event that did not take place within the past 6 weeks are missing, individuals may request credit for these education credits by completing this online form:

https://specialtycoffee.wufoo.com/forms/scaa-education-tracking-request-for-credit-form/

Credit requests will be cross-referenced with event rosters and registration information. Please allow 4-6 weeks. Credits earned at SCAA events may take up to 6 weeks to post in an individual's online profile. Please do not request credit for credits earned at events within the past 6 weeks.

The RG Cert Test-Out is part of a larger Accelerated Track for experienced roasters to quickly earn Level 1 Roaster Certification (formerly "Apprentice Level"). The Test-Out includes the chance to earn credits by taking tests associated with 5 of the 11 required credits for Level 1 Roaster Certification. They will not be automatically Certified unless they have also already met the other requirements in the Accelerated Track. They are available at http://roastersguild.org/?p=certification&sub=certLvl as well as below:

Accelerated Level 1 Roaster Certification Program
Experienced professional Roasters can complete the requirements for Roaster Certification in the Roasters Guild Certification Program, Level 1, by:

• Passing the open book tests in GE151, RP202, RP104, RP208, and RP110. These tests are offered as a "Test Out" at SCAA Events including the 2012 SCAA Exposition in Portland, Oregon. Licensed Q-Graders do not need to take the GE151 test. Students must register for the Test Out.
• Volunteering as a station instructor or lead instructor, or registering as a student and attending GE103, GE255, and GE303 at an SCAA event (not required for students who are Licensed Q-Graders)
• Attending a Roasters Guild Origin Trip or volunteering as a station instructor or lead instructor, or registering as a student and attending RP206 and RP207 at an SCAA Event
• Completing the Roasting Log requirement (Credit A11)
• Volunteering for 35 hours or points in SCAA/RG activity at an SCAA Event (can use prior volunteering back to 2005 with approval from two RGEC members, SCAA staff members, or SCAA Professional Development Committee members)

Please note that the Accelerated program is available until December 31, 2013. For Roasters Guild members there is no fee to attend the Test Out listed in #1 above; for non-members the registration fee is $100. The 6-month time requirement for credit A11 does not apply to Accelerated program participants. Visit the Course Description page to view full course information.

SCAA delivers four primary events in the USA. In 2012 these are the Annual Symposium & Exposition in Portland in April 2012, a large and educationally intense Roasters Guild Retreat in Stevenson, WA in August 2012 and two Barista Guild Camp Pull-A-Shot Events (East & West).

Please visit the http://scaa.org/?page=events page to see the most current list of other SCAA courses that are offered occasionally. Also, please visit the BGA's list of upcoming Member-Driven Events, which are not official SCAA events but include many valuable educational opportunities hosted by BGA members locally: http://bit.ly/BGA-mde.

SCAA education is available through our International Education Partnership License program participants all over the world. Courses are organized by Continent on our main SCAA Events page at http://scaa.org/?page=events. Current IEPL Partners are available here http://scaa.org/?page=global along with links to each Partner company.

SCAA E-learning courses are available throughout the year. For a list of upcoming E-learning courses, please visit http://scaa.org/?page=events.