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Get hands-on training recognized by leaders in the cider industry.

We have partnered with educational institutions across North America to give those passionate about cider time-tested knowledge and up-to-date skills and techniques.

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Class Levels

CIDER & PERRY PRODUCTION - A FOUNDATION ONLINE COURSE

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.

Taught in collaboration with all of CINA's training providers, this online course is offered as an alternative to the traditional in-person Foundation class. It was developed to deliver an engaging, flexible, and interactive digital experience.  The curriculum and learning outcomes are the same as the 5-day intensive class, with the following differences in format:

Course materials & videos will be available on a weekly basis.
Live (virtual) discussions will occur for 2 hours each week 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 analysisskills 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.

Length: 15 weeks
Prerequisite: none

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CIDER & 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

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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.

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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.

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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.

cina's Cider & PERRY

Production Certificate Program™

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.

Download PDF

Current Classes

ONLINE Good Manufacturing Practice, Safety & Sanitation in Cider & Perry Production

Advanced, Safety & Sanitation
DATE: 
November 16, 2020
-
December 18, 2020
TBD
LOCATION: 
Online

Chris Gerling, Instructor

Information: Brighid O'Keane, CINA

brighid@ciderinstitute.com

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ONLINE Cider & Perry Production - Foundation

Foundation
DATE: 
February 10, 2021
-
May 26, 2021
TBD
LOCATION: 
Online

Brighid O'Keane, CINA

brighid@ciderinstitute.com

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Essential Sensory Analysis of Cider & Perry

Advanced, Core, Sensory
DATE: 
May 18, 2021
-
May 19, 2021
TBD
LOCATION: 
Grand Rapids, MI

Bri Valliere, Instructor

Information: Brighid O'Keane, CINA  

brighid@ciderinstitute.com

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Science, Practice & Quality Assured Cider & Perry Production

Advanced, Core, Science & Practice
DATE: 
June 21, 2021
-
June 25, 2021
TBD
LOCATION: 
Washington State University Northwest Research Center Mt. Vernon, Washington

Peter Mitchell, Instructor

Information: Brighid O'Keane, CINA  

brighid@ciderinstitute.com

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Essential Laboratory Testing of Cider & Perry

Advanced, Core, Laboratory
DATE: 
August 3, 2021
-
August 5, 2021
TBD
LOCATION: 
BC Beverage Technology Access Center (BCBTAC), Penticton, BC

Steven Trussler, Instructor

Information: Brighid O'Keane, CINA

brighid@ciderinstitute.com

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A DIVERSIFIED TEAM

OUR PARTNERS

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Experts from every part of the industy

OUR Passionate TEAM

Brighid
O'KEANE
Executive director

NICK
GUNN
President

CIDER Consultant - OREGON

Peter
Mitchell
VICE PRESIDENT

Cider & Perry Academy -
UNITED KINGDOM

David
Bauermeister
Secretary/
TREASURER

Director, Northwest Agriculture business Center -
Washington

Ryan
Burk

Angry Orchard CIDER Company -
New York

Brad
PAGE

Colorado CIDER COMPANY -
COLORADO

Charlotte
Shelton

Albermarle Ciderworks -
VIRGINIA

CHRIS
GERLING

Cornell University -
New York

Paul
Vander Heide

Vandermill Cider Co. -
Michigan

Kristen
NeedHAM

SEA CIDER -
British ColUmbia

Alissa
Scheuritzel

RHR International -
Pennsylvania

Dave
Takush

2 Towns Ciderhouse -
Oregon

Ronald Sansone

Spoke & Spy Ciderworks -
CONNECTICUT

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