coursework

About Cider Institute Courses

The Cider Institute of North America partners with academic institutions and the cider industry to deliver high-quality, hands-on trainings from foundational to master cider making skills. Coursework was first developed by Peter Mitchell, one of the world's leading authorities in cider production and founder of the Cider & Perry Academy in the U.K. Upon course and exam completion, students will receive an industry-recognized Certificate from the Cider Institute of North America.

CIDER & PERRY PRODUCTION - A FOUNDATION

Participants of this five-day course, run in association with the Cider & Perry Academy (CPAC), will gain an understanding of cider and perry and acquire the key skills and knowledge necessary to make quality products. Academic instructors of this course will introduce you to the fundamentals of cider making as well as the history and traditions behind the modern cider and perry industry. The course involves hands-on practical lab work, lectures, workshops, and cider tastings that include:

• Knowledge and understanding of the main principles and processes of cider and perry production 
• A broad appreciation of the main styles of cider and perry, along with an understanding of the cider industry
• An essential grounding in the chemistry and microbiology behind cider and perry
• Practical hands-on training in the key skills of cider production and methods of laboratory analysis
• Introduction to sensory analysis of cider and perry

Based on Peter Mitchell's curriculum, each instructor has adapted the course to her/his teaching style and regional considerations. Learn more about each specific course and register using the links below.

CIDER & PERRY PRODUCTION - Science & practice

Developed by Peter Mitchell for CINA, this master class builds on the Foundation course and aims to cover, in depth, advanced aspects of cider and perry production. A key part of the class program involves undertaking a "new product development" project associated with cider production and explore aspects including production planning, blending, development of product specifications and recipes, laboratory analysis, cost analysis, and the application of sensory evaluation techniques. Course content includes:

• Meeting consumer requirements
• The microbiology and biochemistry of cider and perry production
• Selection, application and management of production processes and technologies
• Sensory evaluation
• Quality Assurance and Quality Control

The intermediate course is taught by Peter Mitchell once a year in North America. Courses in the U.K. are offered through the Cider & Perry Academy. Prerequisites apply - please contact info@ciderinstitute.com for more information.