SCA sensory taste
Introductory course which covers the basics of sensory evaluation.
sca Foundation sensory
This is a beginner's introduction course to cover the essentials of sensory evaluation. Students are taught practical skills balanced with theoretical concepts.
· Fundamental sensory physiology
· Basic tastes and aroma recognition
· Concepts of Mouthfeel
· How to apply key sensory concepts to the evaluation of the coffee’s intrinsic characteristics.
· How to use professional terminology to differentiate between coffees
Course Times are 10am to 5/5.30pm (1 day)
Cost: £300 +VAT include SCA Exam and certification
Dates Available: 27th January 2020 with AST Emma Haines
Specialist knowledge over three main areas, taste, cupping and sensory evaluation.
SCA sensory taste
sca intermediate sensory
The SCA intermediate course looks at sensory analysis and cupping in a deeper level. It builds on the core vocational skills needed for those people who work with coffee on a daily basis and particularly useful for people working with a quality control function in their jobs.
The module is broken down into three areas:
How we taste, perceive and interpret
Managing cupping sessions and exploring diversity in speciality coffee
How to set up sensory in your business & sensory application
The course provides you with the key information to enable you to sit your Sensory Skills Intermediate certification that consists of 4 short practical exams and a written exam (25 questions with a pass rate of 70%).
Cost is £400 +VAT for the 2 day training
Certificates are an additional fee £161 for non members and £90 for members .
Dates Available: 28th & 29th January 2020 with AST
SCA sensory taste
Price on application
Provides key information, enabling you to sit your sensory certificate
sca professional sensory
This course is designed to build on the knowledge gained in the Sensory Skills Intermediate course and prepares the student for managerial job functions found in sensory related professions. Integration of sensory knowledge with that in other CDS modules including green coffee and roasting are also expected.
The course provides you with the key information to enable you to sit your Sensory Professional certification that consists of several practical exams and an extensive written exam (35 questions with a pass rate of 80%)
Be able to prepare a range of sensory related tests including different cupping protocols, gateway panel tests and understand the methodology behind them, recognise taints in coffee
Be able to set up a sensory panel within a company and to organise workflow.
Define appropriate sensory tests for specific work functions in coffee such as daily QC checks, shelf life testing and NPD, perform sensory profiling and be able to set up sensory facilities within an organisation and define workspace capacities and relevant supporting equipment to assist sensory functions.
Dates Available: this course is offered twice a year for further infomation please email us.
lSC - INTRODUCTION TO Cupping/SENSORY (NO EXAM)
This will be a fun and information hands on course for beginners learning to taste and assess their coffee.
Background information of what is cupping and what processes influence the flavour.
How we taste and the role of smell
Some Sensory Exercise.
Why do we cup and in what conditions
Setting up of a Professional Cupping Table – of which you will assist.
Helpful points for cupping, mouthfeel.
You will also cup up to two tables of coffees.
This course is from 10am to 4pm - Course fee is £167 +VAT to include a certificate of attendance plus a light lunch.
Dates Available: dates to be confirmed
with Daisy Rollo