2.1.1 Basic knowledge of professional ethics

2.1.2 Professional Code of Conduct (1) Love the profession and be loyal to one’s duties. (2) Observe laws and regulations and operate in a civilized manner. (3) Be polite and provide warm service. (4) Be sincere and trustworthy, and be meticulous. (5) Study the business and strive for excellence. 2.1 Professional ethics

2.1.1 Basic knowledge of professional ethics

2.1.2 Professional code

(1) Love the profession and be loyal to one's duties.

(2) Abide by laws and regulations and operate in a civilized manner.

(3) Hospitality and hospitality.

(4) Be sincere and trustworthy, and be meticulous.

(5) Study the business and strive for excellence.

2.2 Basic knowledge

2.2.1 The origin and spread of coffee

(1) The history of coffee.

(2) Chinese and foreign coffee culture.

2.2.2 Common knowledge about coffee

(1) The growing area of ??coffee trees.

(2) Organization and planting of coffee trees.

(3) Composition of coffee.

(4) Coffee picking and processing.

(5) Storage and transportation of green coffee beans.

(6) Roasting and grinding of coffee beans.

(7) Packaging and storage of coffee.

2.2.3 Common sense about coffee drinking

(1) Factors affecting coffee quality.

(2) The impact of coffee on the human body.

2.2.4 Professional image and quality of baristas

(1) Grooming requirements.

(2) Instrument requirements.

(3) Appearance requirements.

(4) Language requirements.

2.2.5 Basic knowledge of production safety

2.2.6 Knowledge of relevant laws and regulations

(1) "Labor Law of the People's Republic of China" Relevant knowledge.

(2) Relevant knowledge of the "Food Hygiene Law of the People's Republic of China".

(3) Knowledge related to the "Law of the People's Republic of China on the Protection of Consumer Rights and Interests".

(4) Relevant knowledge of the "Regulations on Health Management of Public Security and Public Security Places of the People's Republic of China".