The following courses are Core Modules for CINA's Advanced Certificate in Cider & Perry Production.

SCIENCE, PRACTICE & QUALITY ASSURED CIDER & PERRY PRODUCTION
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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
Format: In-person
Modular Credit: 2.0 (out of 6.0 Core Module Credits)
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
Format: In-person
Modular Credit: 0.5 (out of 6.0 Core Module Credits)
Prerequisite: Foundation Certificate in Cider & Perry Production and / or extensive experience in cider production and be 21 years of age or older

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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
Format: In-person
Modular Credit: 0.5 (out of 6.0 Core Module Credits)
Prerequisite: Foundation Certificate in Cider & Perry Production and / or  experience in cider production and be 21 years of age or older
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