Cider & Perry Production – A Foundation ONLINE
June 30, 8:00 am until August 18, 5:00 pm PDT$1850
Please note: This 8-week online course begins on June 30th and includes a live (virtual) session every Wednesday from June 30th through August 18th. It is an accelerated version of the Cider & Perry Production Foundation class with all of the same course content.
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 an unique opportunity to learn directly from experts in fermentation research and cider industry leaders in an 8-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, Washington State University, and Virginia Tech 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.
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 2 hours every Wednesday 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 session.
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 after the course will evaluate your cider production knowledge. Successful candidates will receive the Foundation Certificate in Cider & Perry Production.
Note: all course content will be available through 2021 and students can sign up to take the Foundation Certificate exam right after this course or later in the year.
This class has 16 hours of live course discussion and an estimated 30 hours of self-instruction. Our modular approach will introduce two topics per week for 8 weeks. Live 2-hour discussions will be held on Zoom every Wednesday starting June 30th and ending August 18th. Partipants will have the option to choose between the day session (9-11am PT / 12-2pm ET) or the night session (5-7pm ET / 8-10pm ET). Attendance to the live sessions is not required and they will all be recorded for future reference.
Module topics (subject to change):
Week 1 (Jun 30): Setting the Stage: introduction to the cider industry, history, and marketplace
Week 2 (Jul 7): From Apples to Cider: overview of the cidermaking process and introduction to sensory evaluation
Week 4 (Jul 14): The Science of Cider: cider chemistry
Week 3 (Jul 21): What & How to Measure: laboratory analysis; use of SO2
Week 5 (Jul 28): Fermentation Management: cider microbiology; identifying & troubleshooting faults
Week 6 (Aug 4): Secondary-Fermentation & Post-Fermentation: clarification; carbonation, pasteurization, and stabilization
Week 7 (Aug 11): Scaling Up: tools of the trade, equipment selection, cellar hygiene
Week 8 (Aug 18): Good Business: regulations, records, GMPs; basic costs & consideration