Cider & Perry Production Foundation Online - Spring 2023 Session

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Cider & Perry Production Foundation Online - Spring 2023 Session

Join CINA for the most in-depth introduction to cider & perry production available online, with live discussions with industry experts.

When and where

Location

Online

Refund Policy

Refunds up to 7 days before event
Eventbrite's fee is nonrefundable.

About this event

Please note: This 12-week online course begins on February 16 and includes a live (virtual) session on Thursdays from 4:30-6:00pm PT / 7:30-9:00pm ET from February 16 through May 4, 2023.

Since 2016, the Cider Institute has set the industry standard for cider production education. Our courses are taught by leading scholars and practitioners to keep you up-to-date on market trends and key skills. Our online Cider & Perry Production - A Foundation is a unique opportunity to learn directly from experts in fermentation research and cider industry leaders in a 12-week modular learning approach.

Cider & Perry Production - A Foundation provides an in-depth introduction to cider and perry production. Participants will gain an understanding of cider and perry, acquire the key skills and knowledge necessary to make quality products, and network with peers and cider experts. Upon successful completion of the course and qualification exam, participants will receive the Foundation Certificate in Cider & Perry Production; a prerequisite for advanced-level courses.

Academic instructors from Cornell University, Brock University, and Washington State University will introduce you to the fundamentals of cider making as well as the history and traditions behind the modern cider and perry industry. World-renowned cider makers and consultants will lead live discussions about the application of production knowledge to a career in the cider industry.

COURSE FORMAT

This course is developed to deliver an engaging, flexible, and interactive digital experience. With extensive course materials, group discussions each week, and direct access to our expert faculty along the way, your experience is sure to be a rich and rewarding one. This intensive course has the following elements:

Course materials & videos will be available on a weekly basis.

Live (virtual) discussions will occur for an hour and a half every Thursday evening to discuss the week's topic and will feature cider experts to lead conversations related to the topic. All sessions will be recorded for anyone who's unable to make the live sessions.

Group work and networking will be facilitated through online tools to connect with your peers and build community during and after this course.

Sensory analysis skills will be developed and assessed through both guided and independent tasting sessions.

Fermentation supplies will be mailed to all participants so you can make your own cider through the length of the course.

Certification exam will evaluate your cider production knowledge. The exam will be held during the class time on April 27. Successful candidates will receive the Foundation Certificate in Cider & Perry Production.

COURSE SCHEDULE

This class has 20 hours of live course discussion and an estimated 30 hours of self-instruction. Our modular approach will introduce one topic per week for 12 weeks. Live discussions will be held on zoom every Thursday from 4:30-6:00pm PT / 7:30-9:00pm ET starting February 16 and ending May 4. Attendance to the live sessions is not required and they will all be recorded for future reference.

Module topics (subject to change):

Week 1 (Feb 16): Course Orientation & Introduction to the Cider Industry

Week 2 (Feb 23): Cider History & From Apples to Cider: Orchards, Presses & Everything in Between

Week 3 (Mar 2): Sensory Evaluation

Week 4 (Mar 9): Cider Chemistry and Laboratory Analysis

Week 5 (Mar 16): Cider Microbiology

Week 6 (Mar 23): No Class

Week 7 (Mar 30): Tools of the Trade and Use of SO2

Week 8 (Apr 6): Cider Faults, Fermentation Management, and Clarification

Week 9 (Apr 13): Carbonation, Pasteurization and Stabilization

Week 10 (Apr 20): Cellar Hygiene; Regulation, Record-Keeping, and GMPs

Week 11 (Apr 27): Foundation Certification Exam

Week 12 (May 4): Starting a Cider Business: Basic Cost Calculations & Consideration

If you have any questions contact Brighid O'Keane at brighid@ciderinstitute.com. We're excited to offer this opportunity to learn about cider & perry production from the accessibility and safety of your home.

The fee for this course is USD $1,850 + service charges per person. If family members, friends, and /or colleagues wish to take the class together, they must each enroll separately. The course fee includes 12 weeks of expert training, course textbook, cider sensory samples, fermentation kit, and one attempt at the CINA Foundation Certificate in Cider & Perry Production qualification exam. Students may send a check to avoid service charges - contact brighid@ciderinstitute.com for more information.

International students and welcomed and encouraged. Shipments of some of the supplemental course materials may be prohibited to some countries outside North America, or require an additional customs fee. International students can email brighid@ciderinstitute.com for more information.

Cancellations received before April 15 will be refunded 100%, minus service fees. Cancellations received April 15 - March 15 will be refunded 50% minus service fees. Cancellations received on or after March 16 are non-refundable; however, substitutes from the same organization are welcome.

$1,850