The NZSCA has the license to run the SCAA portfolio of courses within New Zealand. In order to take these internationally respected courses to all parts of the country, we encourage our members to take part in courses as instructors or porters.
Each course has requirements which must be met in order to meet the high level of professional development expected of the students, host, the SCAA, NZSCA and indeed instructors themselves.
This document is intended as an overview. More detail and specific requirements will be provided to those who are interested in instructing.
The first course for which we are seeking instructors is GE 103 – Introduction to Cupping
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Name of course: Introduction to Cupping
Course code: GE 103
Course duration: 3 hours
Course overview: This is a lecture about the methodology and function of cupping. The lecture is interspersed with interactive instruction in small groups with a maximum of six (6) people where three flights of coffees are explored.
Personnel:
• One Lead Instructor
The Lead Instructor is responsible for the delivery of the course content.
Lead Instructors must hold the SCAA Lead Instructor Credential which is achieved by successfully participating in the SCAA Instructor Development Program.
Lead Instructors must have previously participated in a course as a Station Instructor.
Lead Instructors will participate in alpha testing for the course.
The Lead Instructor role is a voluntary position. Lead Instructors receive course credits.
• Station Instructor
Station Instructors are responsible for assisting students in the interactive part of the course.
Station Instructors must hold the SCAA Lead Instructor Credential which is achieved by successfully participating in the SCAA Instructor Development Program.
One Station Instructor is required per table of 6 participants.
All Station Instructors will participate in alpha testing for the course.
The Station Instructor role is a voluntary position. Station Instructors receive course credits.
• Porters
Porters are responsible for brewing the coffee and generally assisting the class in an accurate, efficient and timely manner.
Porters must have some experience in brewing coffee and following strict brewing instructions. Porter role is a voluntary position. One porter is required per twelve (12) participants.
If you are interested in one of these roles please contact Emma MW emma@nzsca.org