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Cider & Perry Production – A Foundation ONLINE
August 31, 2021, 8:00 am until December 13, 2021, 5:00 pm PDT$1850
Please note: This 16-week online course begins on August 31st and includes a live (virtual) session every Tuesday from 4-6pm PT / 7-9pm ET from August 31st through December 14th.
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 a 16-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 Tuesday 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.
This class has 30 hours of live course discussion and an estimated 30 hours of self-instruction. Our modular approach will introduce one topic per week for 16 weeks, including one week for the Certification Exam. Live 2-hour discussions will be held on Zoom every Tuesday from 4-6pm PT / 7-9pm ET starting August 31st and ending December 14. Attendance to the live sessions is not required and they will all be recorded for future reference.
Module topics (subject to change):
Week 1 (Aug 31): Course Orientation & Introduction to the Cider Industry
Week 2 (Sep 7): History & Cider Marketplace
Week 4 (Sep 14): From Apples to Cider: Orchards, Presses & Everything in Between
Week 3 (Sep 21): Sensory Evaluation
Week 5 (Sep 28): Cider Chemistry
Week 6 (Oct 5): Cider Microbiology
Week 7 (Oct 12): SO2 and the Cidermaking Process
Week 8 (Oct 19): Laboratory Analysis
Week 9 (Oct 26): Cider Faults and Fermentation Management
Week 10 (Nov 2): Tools of the Trade: Equipment Selection
Week 11 (Nov 9): Cellar Hygiene
Week 12 (Nov 16): Clarification: Enzymes, Fining, and Filtration
Week 13 (Nov 23): Regulation, Record-Keeping, and Good Manufacturing Practices
Week 14 (Nov 30): Carbonation, Pasteurization and Stabilization
Week 15 (Dec 7): Foundation Certification Exam
Week 16 (Dec 14): Starting a Cider Business: Basic Cost Calculations & Consideration
If you have any questions contact Brighid O’Keane at firstname.lastname@example.org. 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 $1,850 USD + service charges. This includes 16 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.
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 email@example.com for more information.
Cancellations received before July 15th will be refunded 100%, minus service fees. Cancellations received July 15th – July 31st will be refunded 50% minus service fees. Cancellations received on or after August 1st are non-refundable; however, substitutes from the same organization are welcome.