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. 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.

Administered by the Cider Institute and taught by authorized training providers, the Cider & Perry Production Certificate Program is the only program worldwide that offers cider-specific education and training for every stage of a career in the cider industry. 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.

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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.

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advanced certificate: science & practice of 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 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

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.

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advanced certificate: 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 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. 

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ADVANCED CERTIFICATE: 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 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