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Sat, 16 Aug 2025
JIMBARAN — Widiatmika Vocational School held a Barista Basic Training in collaboration with Bali State Polytechnic (PNB). The workshop took place on campus and brought together Grade X–XI Culinary students as well as Grade XII Hospitality and Culinary students. The goal was to sharpen hands-on skills while opening pathways to sustainable coffee entrepreneurship.
Vice Principal for Public Relations Wely Suriya Handika, S.Pd., described the training as an entry point for students to see the coffee world from end to end.
“They did more than brew. Students learned to read market opportunities, calculate costs, and understand service standards. We want technopreneurship to take root early,” he said.
Green tourism framed the entire agenda. Students were guided to design coffee ventures that consider environmental impact and community benefits, from using local ingredients and reducing brewing waste to building fair supply chains. During practice sessions with a professional barista from PNB, participants explored extraction, milk texturing, and cupping, then compared results and discussed consistency.
The program also included a Business Model Canvas lab. Through a simple worksheet, students mapped value propositions, customer segments, channels, and cost structures aligned with their culinary and hospitality competencies. “Ideas should not stop at presentations. With the right tools, students can test and refine a concept quickly,” Wely added.
Toward the end, organizers handed over barista equipment as a grant to strengthen practical lessons and enable small-batch production under the school’s learning unit. The set will support a step-by-step rollout toward a student-run production line through the Teaching Factory.
The initiative aligns with the school’s SMK Center of Excellence program, targeting graduates who are job-ready, adaptable, and entrepreneurially minded. The partnership with PNB will continue through barista mentoring and support for green coffee supplies so Widiatmika’s Teaching Factory can operate as a sustainable student enterprise.
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