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Description

This course is required for the Foundation Certificate in Cider & Perry Production.                                              

Participants of this five-day course, run through the Cider Institute of North America 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. 

Workshop instructors are Bri Ewing Valliere, Fermentation Specialist and Amanda Stewart, Assistant Professor at Virginia Tech Department of Food Science and Technology.

On the final day of the class, participants will take a qualification exam to receive the Foundation Certificate in Cider & Perry Production.

The registration fee includes the course textbook, all class materials, light breakfast and lunch each day, cider samples for sensory analysis, and the Foundation Certificate Qualification Exam.

Please contact Brighid O'Keane at CINA if you have any questions: brighid@ciderinstitute.com

Virginia Cooperative Extension programs and employment are open to all, regardless of race, color, national origin, sex, religion, age, disability, political beliefs, sexual orientation, or marital or family status. An equal opportunity/affirmative action employer.

Extension is a joint program of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and state and local governments.

If you are a person with a disability and desire any assistive devices, services or other accommodations to participate in this activity, please contact Brighid O'Keane at Brighid@ciderinstitute.com or (585) 732-8793* during business hours of 9 a.m. and 5 p.m. PST (Noon to 8 pm EST) to discuss accommodations 5 days prior to the event.

*TDD number is (800) 828-1120.

Learner Outcomes

 

  • 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 curriculum developed by Peter Mitchell for the Cider Institute of North America, 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.

‍For more information on cider and perry production courses offered in partnership with CINA (including more information on this course), please go to the following website. If you have issues with the link, you can copy the web address directly into your browser https://www.ciderinstitute.com/courses.

Notes

 

Participants must be over the legal minimum age for the retail purchase of alcoholic beverages.

The registration fee includes the course textbook, all class materials, light breakfast and lunch each day, cider samples for sensory analysis, and the Foundation Certificate Qualification Exam.

Refund Policy: Registration fees (minus $80 processing fee) may be refunded if we receive your cancellation (Brighid O'Keane at Brighid@ciderinstitute.com) at least 14 days prior to the first day of the course. No refunds will be given for cancellations after that date. Substitution of a paid registrant may be made at any time prior to the first day of the course.

Course Cancellation Policy: At the discretion of the instructors, this course may be cancelled due to low enrollment, etc. If the course is cancelled, registration fees will be refunded, but Virginia Tech is not responsible for any travel (airfare, hotel, etc.) or other expenses incurred by the registrant.

NOTE: We can only accept credit and debit cards for this event even though the system states that other payment methods can be used.

Applies Towards the Following Certificates

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Enroll Now - Select a section to enroll in

Section Title
Cider & Perry Production – Foundation
Type
Workshop
Days
M, T, W, Th, F
Time
8:00AM to 5:00PM
Dates
Mar 09, 2020 to Mar 13, 2020
Schedule and Location
Contact Hours
40.0
Location
  • Virginia Tech Campus
Fee(s)
Workshop Charge non-credit $1,950.00
Section Notes

Total workshop fees include $1870 course fees (course textbook, all class materials, light breakfast and lunch each day, cider samples for sensory analysis, as well as the Foundation Certificate Qualification Exam) plus $80 registration system and handling fees. 

Participants must be over the legal minimum age for the retail purchase of alcoholic beverages.

The workshop will be held at the Food Science and Technology Building, 360 Duck Pond Drive, Blacksburg, VA 24060 

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