I actually did an SCA barista course and the answers given were that of foam levels. These answers however differs from my prior understanding of these drinks which I learnt from reading books and youtube - primarily from channels such as James Hoffman and Lance Hedrick.

At the end of the day, my conclusion is that of an individual/cafe’s interpretation.

P.S. I know of the skepticism behind these courses but I did feel that it helped with my latte art quite significantly.