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Find A Course Near YouCIDER & PERRY PRODUCTION - A FOUNDATION
This course is required for the Foundation Certificate in Cider & Perry Production . The Foundation level provides an introduction to cider and perry production, and is a prerequisite for additional levels of certification.
Participants of the five-day Cider & Perry Production - A Foundation 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.
Length: 5 days
Prerequisite: none
The following courses are Core Modules for CINA's Advanced Certificate in Cider & Perry Production.
SCIENCE, PRACTICE & QUALITY ASSURED 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.
Participants will receive a broad knowledge and fundamental understanding of:
- 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
Length: 5 days
Modular Credit: 2.0 (out of 6.0 Core Module Credit)
Prerequisite: Foundation Certificate in Cider & Perry Production and / or extensive experience in cider production.
This course is taught by Peter Mitchell in North America. Courses in the U.K. are offered through the Cider & Perry Academy.
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ESSENTIAL SENSORY ANALYSIS OF CIDER & PERRY
This course designed for cider producers will teach the theory of sensory analysis and hands-on sensory evaluation of cider and perry. Day 1 is a scientific overview of sensory analysis generally and applied to cider specifically, including faults common in cider. Day 2 runs through a series of sensory evaluation tests for ciders provided by the participants in areas they want to get feedback on (e.g. difference-testing between different apple sources or production practices; descriptive testing for trained-panel feedback; and acceptance testing for consumer likeability).
This course will help cider producers to:
- Understand the role, importance, and underlying principles of sensory analysis
- Investigate the main sensory analysis techniques used in the cider industry
- Investigate the range and source of flavor-active chemical compounds found in cider
- Undertake sensory analysis of cider and perry
Length: 2 days
Modular Credit: 0.5 (out of 6.0 Core Module Credit)
Prerequisite: Foundation Certificate in Cider & Perry Production and / or extensive experience in cider production.
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ESSENTIAL LABORATORY TESTING OF CIDER & PERRY
What should you be testing in your cider? How often? Using what equipment? There are many benefits to doing your own testing on your cider, including quality control and regulatory compliance, but it can be daunting to decide what equipment to buy or how to know if the testing your are doing is accurate.
This course aims to cover, in depth, the following key aspects of cider and 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 this class 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.
Length: 3 days
Modular Credit: 0.5 (out of 6.0 Core Module Credit)
Prerequisite: Foundation Certificate in Cider & Perry Production and / or experience in cider production.
GOOD MANUFACTURING PRACTICE, SAFETY & SANITATION IN CIDER & PERRY PRODUCTION
This course is a Core Module for CINA's Advanced Certificate in Cider & Perry Production.
How can you ensure that your product is safe for consumers? How can you ensure that your workplace is safe for employees? How can you ensure that your sanitation program is adequate to prevent spoilage? How can you prove any of the above to customers or government inspectors? The modern marketplace and regulatory environment demands that cider and perry producers adopt documented, repeatable procedures to ensure that products and production environments are safe and sanitary. Fortunately, there are a number of programs that have been developed with these specific issues in mind.
This course offers an introduction to key quality, safety and sanitation terms and techniques, as well as the formal approaches that underpin modern food production. The online content will cover current Good Manufacturing Practices (cGMPs), preventive controls, occupational safety, sanitation and record-keeping.
This course aims to teach students to:
- Understand the importance of Good Manufacturing Practice (GMP), Quality Assurance (QA) & Quality Control (QC) in all aspects of the cider and perry production process to ensure product and process safety and quality
- Have a fundamental knowledge and understanding about the principles, range and application of GMP, QA and QC systems and method
- Recognize and review the development and implementation of GMP operations throughout the whole cider and perry manufacturing process
- Understand the importance and application of HACCP
- Operate safe and effective working practices throughout the production of cider and perry
- Understand the importance and effective application of sanitization and plant and equipment maintenance
Recognize the importance of good record keeping
Length: This online course is self-directed and open for one month at a time.
Modular Credit: 1.0 (out of 6.0 Core Module Credits)
Prerequisite: Foundation Certificate in Cider & Perry Production and / or extensive experience in cider production.
MASTER DIPOLOMA IN CIDER & PERRY PRODUCTION
The Cider Institute's Master Diploma in Cider & Perry Production will assess the producer's level of competence in the management of the cider and perry making process. Candidates must also be able to demonstrate a detailed and broad knowledge and deeper understanding of the theory underpinning the production processes involved. We are currently defining module outcomes and performance criteria according to industry standards and will launch the Master Diploma in 2021. The Master Cider Maker™ certification demonstrates industry knowledge at the highest level.
Are you curious how our certificate program and class modules are structured? You can download the PDF below to get an overview of our entire certificate program administered by the Cider Institute of North America (CINA) and taught by Authorized Training Providers.
Chris Gerling, Instructor
Information: Gemma Osborne
gro2@cornell.edu
315-787-2248
Brighid O'Keane
brighid@ciderinstitute.com
Brighid O'Keane, CINA
brighid@ciderinstitute.com
Steven Trussler, Instructor
Barb Tatarnic, Mgr Continuing Ed
btatarnic@brocku.ca
905-688-5550
Steven Trussler, Instructor
Barb Tatarnic, Mgr Continuing Ed
btatarnic@brocku.ca
905-688-5550
Bri Ewing Valliere, Instructor
bri.ewing@wsu.edu
360-416-5208
Chris Gerling, Instructor
Information: Gemma Osborne
gro2@cornell.edu
315-787-2248
Peter Mitchell, Instructor
Information: Brighid O'Keane, CINA
brighid@ciderinstitute.com
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