Barista Training Admission — CMS Hospitality

Step 1 of 4 — Grind

Tell us about you

☕ Good to know: "Espresso" means "pressed out" in Italian — that pressure is exactly what creates the crema on top.

Full Name *

As per your citizenship or ID card.

Please enter your full name.

Date of Birth *

Please enter your date of birth.

Gender *

Male Female Other

Please select an option.

Mobile Number *

We'll call to confirm your seat — no spam, promise.

Please enter a valid 10-digit mobile number.

Email Address

Please enter a valid email address.

Current Address *

Please enter your current address.

Pick your brew

☕ Good to know: Baristas re-dial their grind every time they open a new bag of beans — freshness changes everything.

CTEVT Certified Barista Course

390 hrs total · 11 weeks (~3 months)

90hGeneral

156hCore

144hOJT

NPR 48,000 + 2,500 registration

⚠ Full combo only — General, Core & OJT aren't sold separately.

Govt-Aligned

CMS Hospitality Certified Course

14 days total · Origin to cup — espresso, cold drinks & latte art

7dTheory

7dPractical

NPR 25,000 all-inclusive

⚠ Sold as the complete 14-day planner only.

Industry Speciality

Please select a course.

Preferred Shift *

☀ Morning ◐ Day ☾ Evening

Please select a shift.

Preferred Starting Month

Pour us your story

☕ Good to know: Milk steamed to 55–65°C tastes sweetest. Any hotter, and you scald the sugars.

Highest Education Level

How did you hear about us?

Any prior café or barista experience?

Yes No

Ready to serve?

🎉 Almost there: Batches fill up fast — the moment you hit serve, your seat is locked in.

Name—

Course—

Shift—

I confirm that the information provided above is true and complete, and I agree to be contacted by CMS Hospitality regarding my admission.

Please accept the declaration to continue.

Questions? Call us or drop by CMS Cafe — the coffee's on us.

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You're in the queue.

Thank you! Our team will call you within 1–2 working days to confirm your batch and payment details. Get ready to pull your first shot.

Registration No: