Learn the production process of Cider and Perry in 12 weeks, taught by leading scholars and practitioners to keep you up-to-date on market trends and key skills. During this cider and perry production course, you will explore the key processes behind cider and perry production, understand the techniques for crafting high-quality beverages and network with industry experts and fellow peers.
This comprehensive programs is led by instructors from prestigious institutions including: Cornell University, Brock University, and Washington State University. You’ll dive into the science of cider making, from fermentation to production, while also learning about the rich history and traditions that shape the modern cider and perry industry. Join live weekly discussions from renowned cider makers and consultants on how to apply your newly gained skills to your career in the cider industry.
Program Information
What you’ll learn studying Cider and Perry Production:
- Develop a broad appreciation of the main types and styles of cider and perry, along with understanding of the Cider Industry.
- Develop appreciation for historical development of cider and perry and its position in the alcoholic drinks market.
- Gain knowledge and understanding of the main principles, practices and methods of cider production.
- Develop basic practical skills involved in in the control and assurance of product quality of cider and perry.
- Explore ways in which to encourage positive and responsible development of the industry.
Cider and Perry Production course for:
- Individuals who want to get into alcoholic beverage industry.
- Individuals currently in alcoholic beverage industry who wish to gain additional credentials.
- “Professional enthusiasts” who wish to gain in-depth knowledge of the fermentation process and production of cider and perry specifically.
- Course Orientation & Introduction to the Cider Industry
- Cider History and Macro-Overview of the Cider Making Process
- Cider Chemistry and Laboratory Analysis
- Laboratory Analysis and Tools of the Trade
- Cider Microbiology
- Sensory Evaluation
- SO2, Cider Faults, and Fermentation Management
- Downstream Processing (carbonation, pasteurization, stabilization, filtration)
- Cellar Hygiene; Regulation, Record-Keeping, and Good Manufacturing Practices
- Starting a Cider Business: Basic Cost Calculations & Consideration
Included:
- Textbook
- Commercial ciders for sensory evaluation
- Faults Kit
- Optional Fermentation Kit
Student purchased:
- At least three other ciders to taste during the course
- Apple juice, if completing the optional fermentation project
Prerequisites
- None
Technology Requirements
- Access to modern computer and high-speed internet connection
To successfully complete your program, you will complete all components of the program. Your progress will be continuously evaluated using a variety of formative and/or summative assessments to receive a final mark. Information about these assessment methods will be provided in the Learning Management System on the first day of the program.
Intake Details
For the ASY- Asynchronous Online delivery of this course, learners can expect 1.5 hours of optional synchronous learning per week, that will be recorded and watched asynchronously. There is an average of two hours of asynchronous content commitment per week in addition to the virtual sessions for the duration of the programming. Please see the registration page for upcoming intake class times.
Related Programming
| Course Detail | Course Info |
|---|---|
| Course Code | COOL 9N505 |
| Date of Next Start | Closed |
| Price | $1,850 USD |
| OSAP Eligible | Yes |
| Delivery Mode(s) | ASY - Asynchronous Online |
| Duration | 12 weeks |
| Frequency | Weekly |
| Intake Details | Next and more intake info |
| Scheduled Class Time(s) | See registration |