Some questions to ponder.
Do you think this will be an eventuality?
How available would you like to make training as a barista?
Would a course for training baristas fit in with a culinary program?
What is our capacity for growth in the restaurant industry?
Would you go to culinary school for a diploma as a barista?
Would a standardized benchmark for determining proficiency, such as a diploma from culinary school, help or hinder the profession?
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