From Technical Mastery to Venture Creation: Evaluating Barista Training and Entrepreneurial Intentions Through the Shapero’s Model (SEE)

While the burgeoning specialty coffee industry demands high technical proficiency, the link between vocational mastery and entrepreneurial emergence remains under-theorized. This study investigates the influence of barista training on students’ entrepreneurial intentions through the lens of Shapero’s Model of Entrepreneurial Event (SEE). Utilizing a cross-sectional quantitative design, data were synthesized from 227 barista trainees at Universiti Teknologi MARA and analysed via multiple regression. The results provide robust empirical validation for the SEE framework, identifying perceived desirability and perceived feasibility as significant precursors to intention. Notably, propensity to act emerged as the most potent predictor, underscoring the primacy of psychological readiness in behavioural formation. Conversely, technical barista training exhibited a negative, non-significant correlation with entrepreneurial intent. This pivotal finding suggests a competency-intention gap, where technical skill acquisition alone without integrated business-oriented modules, may inadvertently highlight the complexities of the craft, thereby dampening immediate entrepreneurial aspirations. The study advocates for a pedagogical paradigm shift in vocational hospitality education, transitioning from isolated skill-based training to an interdisciplinary model that synthesizes technical mastery with financial literacy and market strategy. These insights offer critical implications for curriculum designers seeking to bridge the divide between vocational competency and self-employment within the global coffee economy.

Barista training, Entrepreneurial Intentions, Shapero’s Model (SEE, Vocational Education, Hospitality Management, Propensity to Act

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