A list of our upcoming courses

coursework

About Cider Institute Training & Certification

The Cider Institute of North America partners with academic institutions and the cider industry to deliver high-quality, hands-on trainings from Foundation, through Advanced, to Master cider making skills for every stage of a career in the cider industry. 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 industry-recognized certificates from the Cider Institute of North America. The Cider & Perry Production Certification
Program
has three levels of training and certification designed to meet industry standards:

The Foundation level provides an introduction to cider and perry production, and is a prerequisite for additional levels of certification.

The Advanced level is for cider makers already working in the industry, with practical experience and a firm knowledge of basic skills.

The Master level is for those who want to demonstrate industry knowledge at the highest level.

Contact info@ciderinstitute.com for more information about this Certificate Program. Learn more about each specific course and register using the links below.

foundation certificate: CIDER & PERRY PRODUCTION - A FOUNDATION

This course is required for the Foundation Certificate in Cider & Perry Production. Participants of this five-day course, run in association with the Cider & Perry Academy (CPAC) and approved training providers, 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. Successful completion of the Foundation Certificate Examination at the end of this course is a prerequisite to the Advanced Certificate in Cider & Perry Production.

advanced certificate module: Science, Practice & Quality Assured Cider & Perry Production

This course is a Core Module for the Advanced Certificate in Cider & Perry Production. Developed by Peter Mitchell for CINA, this class builds on the Foundation course and aims to cover, in depth, advanced theoretical aspects of cider and perry production. A key part of the class program involves undertaking a "new product development" project with an emphasis on developing marketing and production plans. Course content includes:

  • Principles & practices of quality-assured production
  • The microbiology and biochemistry of cider & perry production
  • Principles of marketing & product development
  • Selection, application and management of production processes and technologies
  • Sensory evaluation
  • Quality Assurance and Quality Control

This course is taught by Peter Mitchell 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.

advanced certificate Module: Good Manufacturing Practice, Safety & Sanitation in Cider & Perry Production (online)

This online course is a Core Module for the Cider Institute of North America (CINA) Advanced Certificate in Cider & Perry Production, however it can be taken by any producer with an interest in GMPs, Safety & Sanitation. The online content will cover:

  • Quality Assurance (QA), Quality Control (QC), and current Good Manufacturing Practices (cGMPs)
  • Preventative controls
  • Occupational safety
  • Sanitation
  • Record-keeping

This online course is self-directed and will be open for one month.

advanced certificate module: essential laboratory testing of CIDER & PERRY PRODUCTION

This course is a Core Module for the Cider Institute of North America (CINA) Advanced Certificate in Cider & Perry Production, however it can be taken by anyone with an interest in advanced-level lab methods for cider and perry production. The course aims to cover, in depth, the following key aspects of cider & perry analysis:

  • Base principles of laboratory analysis
  • Role of laboratory testing in cider and perry production
  • Chemical parameters of cider and perry and their role in cider and perry
  • Range of techniques that are used in laboratory analysis of cider and perry
  • Competence completing core laboratory analyses of cider and perry (specific gravity, pH, TA, Free and Total SO2)
  • Experience completing a range of analyses (fruit maturity, alcohol, residual sugar, volatile acidity, microbial analysis)

The majority of time will be spent in a practical laboratory setting, learning the methods for determining common cider and perry chemical parameters. Students will be evaluated on their ability to complete these methods independently at the end of the class. 

ADVANCED CERTIFICATE module: ESSENTIAL Sensory analysis OF CIDER & PERRY PRODUCTION

This course is a Core Module for the Cider Institute of North America (CINA) Advanced Certificate in Cider & Perry Production, however it can be taken by anyone with an interest in advanced-level sensory analysis for cider and perry production who meet the prerequisite. The course aims to cover, in depth, the following key aspects of cider & perry analysis:

  • Role, importance, and underlying principles for sensory analysis of cider & perry
  • Main sensory analysis techniques used in the cider industry
  • Range and source of flavor-active chemical compounds found in cider
  • Participants will undertake sensory analysis of cider & perry

Essential Laboratory Testing of Cider & Perry

Advanced, Core, Laboratory
DATE: 
October 15, 2019
-
October 17, 2019
LOCATION: 
Brock University, St. Catharines, ON Canada

Steven Trussler, Instructor

Barb Tatarnic, Mgr Continuing Ed

btatarnic@brocku.ca

905-688-5550

REGISTER >

Cider & Perry Production - A Foundation

Foundation
DATE: 
October 21, 2019
-
October 25, 2019
LOCATION: 
Washington State University Northwest Research Center Mt. Vernon, Washington

Brianna Ewing, Instructor  

bri.ewing@wsu.edu

360-416-5208

REGISTER >

Science, Practice & Quality Assured Cider & Perry Production

Advanced, Core, Science & Practice
DATE: 
November 4, 2019
-
November 8, 2019
LOCATION: 
Washington State University Northwest Research Center Mt. Vernon, Washington

Peter Mitchell, Instructor

Information: Brighid O'Keane, CINA  

brighid@ciderinstitute.com

REGISTER >

Cider & Perry Production - A Foundation

Foundation
DATE: 
December 2, 2019
-
December 6, 2019
LOCATION: 
Cornell University, Geneva, NY

Chris Gerling, Instructor

Information: Gemma Osborne 

gro2@cornell.edu

315-787-2248

REGISTER >

Essential Sensory Analysis of Cider & Perry

Advanced, Core, Sensory
DATE: 
December 12, 2019
-
December 13, 2019
LOCATION: 
Glynwood Center for Regional Food and Farming, Cold Spring, NY

Brighid O'Keane  

brighid@ciderinstitute.com

REGISTER >
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