No. But with the exception of "getting to know your roaster", a course on espresso extraction run by a roaster is always good to go to - the one run in Sydney through Di Bartoli with Hazel De Los Reyes was absolutely brilliant, as Hazel is a professional roaster and very quickly gets you to treat each roast with both respect and creativity, and you can ask any roasting questions along the way.
In summary, try roasting light, dark and in-between, and then try shooting shots short, mid-length and long for each. See what you like best. You can land up with some real surprises.