Expose and sensitize student on the notion of specialty vs non-
specialty coffee. Enabling the student to recognize the core of sensory analysis, and explain why and how coffee use it in the coffee industry. Broad focus will be put identifying, describing and discriminating objectively aroma,
taste and body in coffees. Students will be introduced to the SCA
cupping protocol and methodology and reflect on the qualitative
dimension of this evaluation methodology.
There are two tests associated with this class. A practical test on day of class and after successfully passing this an online written exam.
Students who pass online written exam and want a certificate will need to submit a $65.00 CAD certificate fee before SCA will issue certificate. Fee is payable to your AST which will be forwarded to SCA on your behalf.
Hope to see you in class!!
Course is scheduled for August 18, 2020
Class hours are 9:00 am - 6:00 pm.