바리스타 교육 매주 금요일 오후7시

1-1. 바리스타 기본과정(10회 과정, 주1회(2시간) / 5명 정원   목적 : 커피머신을 이용하여 에스프레소를 추출하고 추출된 에스프레소에 스팀을 이용한 폼밀크로 카푸치노를 만드는 방법을 배우는 과정이다. 이 과정을 마치시면 한국능력교육개발원 음료자격검정원에서 진행되는 검정을 통해 커피바리스타 자격증을 취득할 수 있다. <TABLE style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-COLLAPSE: collapse; BORDER-BOTTOM: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; mso-table-overlap: never"> <TBODY> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 0.28pt solid; BACKGROUND: #b2b2b2; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 주별</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 0.28pt solid; BACKGROUND: #b2b2b2; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 강의단원</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 1.98pt solid; BACKGROUND: #b2b2b2; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> 세부내용</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 39.91pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 1회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 39.91pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 오리엔테이션 및 에스프레소의 이해</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 39.91pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> - 총 8회 동안의 강의 설명 - 에스프레소 추출 이론 및 실습</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 36.63pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 2회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 36.63pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 에스프레소 실전 연습</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 36.63pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> - 추출 양과 시간에 따른 실습 - 수평밀도에 대한 실습</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 36.63pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 3회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 36.63pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 카푸치노의 이해</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 36.63pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> - 스팀 기본 원리 이해 - 라떼와 카푸치노의 차이 이해</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 36.63pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 4회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 36.63pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 카푸치노 실전 연습</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 36.63pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> - 회전과 공기주입을 통한 스팀 - 한 점 붓기 실습</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 36.63pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 5회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 36.63pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 바리스타 자격시험 대비 I</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 36.63pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> - 평가 기준에 대한 이해 - 준비과정, 시연과정, 정리과정 숙지</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 36.63pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 6회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 36.63pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 바리스타 자격시험 대비 II</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 36.63pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> - 평가기준에 따른 시연과정 실습 - 평가기준에 따른 정리과정 실습</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 7회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 바리스타 자격시험 대비 III</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> - 평가기준에 따른 실기 평가 실습 I</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 1.98pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 8회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 1.98pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 바리스타 자격시험 대비 IV</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 1.98pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> - 평가기준에 따른 실기 평가 실습 II</TD></TR></TBODY></TABLE>   1-2. 바리스타 응용과정(주6회 과정. 주1회(2시간) / 5명 정원   목적 : 바리스타 기본과정을 통하여 배운 기술을 토대로 여러 가지 재료를 곁들여 음료를 만드는 방법을 배우는 과정이다. 이 과정을 통하여 일반 카페에서 판매되는 커피류의 음료와 라떼 및 주스류의 음료를 만들게 됨으로써 창업 및 바리스타 계열의 일을 할 수 있는 준비를 할 수 있게 된다.   <TABLE style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-COLLAPSE: collapse; BORDER-BOTTOM: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; mso-table-overlap: never"> <TBODY> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 0.28pt solid; BACKGROUND: #b2b2b2; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 주별</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 0.28pt solid; BACKGROUND: #b2b2b2; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 강의단원</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 1.98pt solid; BACKGROUND: #b2b2b2; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> 세부내용</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 42.46pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 1회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 42.46pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 오리엔테이션 및 Coffee beverage 실습 I</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 42.46pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> 간략한 강의 설명 및 자기소개 카페라떼(Hot), 카페모카(Hot), 카라멜 마끼아또(Hot), 카라멜 모카(Hot)</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 28.14pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 2회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 28.14pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> Coffee beverage 실습 II</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 28.14pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> 카페라떼(Ice), 카페모카(Ice), 카라멜 마끼아또(Ice), 카라멜 모카(Ice)</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 28.14pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 3회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 28.14pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> Non-Coffee beverage 실습 I </TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 28.14pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> - 핫쇼콜라, 화이트쇼콜라, 그린티라떼(Hot), 티라떼(Hot)</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 28.14pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 4회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 28.14pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> Non-Coffee beverage 실습 II</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 28.14pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> - 아이스쇼콜라, 아이스 화이트쇼콜라, 그린티라떼(Ice), 티라떼(Ice)</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 28.14pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 5회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 28.14pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> Frappe 실습</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 28.14pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> - 과일스무디, 요거트프라페, 카라멜프라페, 오곡프라페</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 28.14pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 1.98pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 6회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 28.14pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 1.98pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> Juice 실습 </TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 28.14pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 1.98pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> - 석류주스, 자몽주스, 레몬주스, 아이스허브티</TD></TR></TBODY></TABLE> 2. 취미 및 친교 프로그램   2-1. 라떼아트 과정(주8회 과정. 주1회(3시간) / 10명 정원   <TABLE style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-COLLAPSE: collapse; BORDER-BOTTOM: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; mso-table-overlap: never"> <TBODY> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 0.28pt solid; BACKGROUND: #b2b2b2; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 주별</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 0.28pt solid; BACKGROUND: #b2b2b2; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 강의단원</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 1.98pt solid; BACKGROUND: #b2b2b2; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> 세부내용</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 57.51pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 1회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 57.51pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 오리엔테이션 스팀의 기초 이론</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 57.51pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> - 간략한 강의 설명 및 자기소개 - 라떼아트 시연 - 공기주입과 회전에 대한 이해</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 58.16pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 2회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 58.16pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 스팀 기초 이론 에칭의 기초 이론 </TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 58.16pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> - 복습 - 에칭에 대한 이해 및 실습 (유성, 꽃, 코스모스, 국화, 프로펠러, 궁전)</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 57.51pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 3회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 57.51pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 에칭 실습 푸어링의 기초 이론</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 57.51pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> - 에칭 실습(동물 만들기, 키스하는 연인) - 한점 붓기 및 낙차에 대한 이해 - 핸들링의 이해</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 4회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 푸어링 실습</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> - 핸들링 하트 만들기</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 39.91pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 5회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 39.91pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 푸어링 실습</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 39.91pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> - 핸들링 하트 만들기 - 로제타 만들기</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 39.91pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 1.98pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 6회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 39.91pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 1.98pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 푸어링 실습</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 39.91pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 1.98pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> - 로제타 만들기 - 프리 푸어링</TD></TR></TBODY></TABLE>부드럽고 밀도 있는 우유거품을 이용하여 에스프레소 위에 아름다운 그림을 그리는 과정이다.     2-2. 홈카페 마스터 과정(주8회 과정. 주1회(3시간) / 10명 정원   커피머신으로 뽑는 에스프레소가 아니라 다양한 드립퍼를 이용한 핸드드립커피와 프랜치프레스, 사이폰, 모카포트, 등의 다양한 추출기구를 통한 추출방법을 배우는 과정이다. <TABLE style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-COLLAPSE: collapse; BORDER-BOTTOM: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; mso-table-overlap: never"> <TBODY> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 0.28pt solid; BACKGROUND: #b2b2b2; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 주별</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 0.28pt solid; BACKGROUND: #b2b2b2; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 강의단원</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 22.31pt; BORDER-RIGHT: #000000 1.98pt solid; BACKGROUND: #b2b2b2; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> 세부내용</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 33.8pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 1회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 33.8pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 오리엔테이션</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 33.8pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> -커피와 건강 -Hand Drip 시연</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 33.8pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 2회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 33.8pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 커피의 기초 이론 I</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 33.8pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> -커피의 발견과 역사 -Hand Drip 의 기본이해 및 실습</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 42.46pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 3회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 42.46pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 커피의 기초 이론 II</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 42.46pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> -커피의 재배에서 생두까지 (커피품종 등) -Hand Drip 실습</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 48.12pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 4회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 48.12pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 커핑 실습 , 핸드드립실습</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 48.12pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> -커핑의 이해 및 실습 -핸드드립의 (칼리타, 멜리타, 고노, 하리오) 원리이해</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 48.12pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 5회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 48.12pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 로스팅의 이해, 커피의 신선도</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 48.12pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> -콜롬비아, 예가체프 등 (수망, 열풍) -커피의 신선도 판별법과 보관법 및 핸드드립실습</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 33.8pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 6회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 33.8pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 다양한 추출방법의 이해 및 실습</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 33.8pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> -프렌치프레스, 모카포트, -사이폰, 에어로 프레스, 클레버 등</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 19.48pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 7회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 19.48pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 핸드드립 심화</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 19.48pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 0.28pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> -다양한 드립 방법의 따른 향미변화</TD></TR> <TR> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 42.46pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 1.98pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 35.79pt" vAlign=middle> 8회</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 42.46pt; BORDER-RIGHT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 1.98pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 165.97pt" vAlign=middle> 모카포트 심화</TD> <TD style="BORDER-TOP: #000000 0.28pt solid; HEIGHT: 42.46pt; BORDER-RIGHT: #000000 1.98pt solid; BORDER-BOTTOM: #000000 1.98pt solid; PADDING-BOTTOM: 1.41pt; PADDING-TOP: 1.41pt; PADDING-LEFT: 5.1pt; BORDER-LEFT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; WIDTH: 222.57pt" vAlign=middle> -모카포트 심화 다양한 카페메뉴 (카푸치노, 카페모카, 캬라멜마끼아또, 아포가토 등등)</TD></TR></TBODY></TABLE>