SCA SENSORY SKILLS FOUNDATION & INTERMEDIATE
Due to current Covid 19 situation and for safety concern, we provide only one person class for all courses except learners know each other
1 person class you get more practice
1. (Thu) 9 June 09:30-19:00 or
2. (Sat) 18 June 09:30-19:00 or
*Also check other schedules for this course with us.
The Sensory Skills Foundation course explores the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers insight into identifying specialty coffee qualities, as well as an overview of how to implement this in business.
- Theoretical Principal
- Physiology and Sensory Attributes
- Identifying Sensorial Characteristics in Coffee
- Cupping Protocol
To enable the student to apply core concepts of sensory science to analyze aroma, taste, and body differences in coffee. Students will be introduced to various testing methods including triangle and in/out and they will progress in their calibration of the SCA cupping form. Students will examine basic requirements for developing a sensory program at their place of employment.
AST CHRISTINA CHAN (all modules covered)
Written Exam & CSP Course skills report. (Foundation)
Written Exam & Practical Assessment (Intermediate)
- Online written exam to be done within 21 days.
15 POINTS FOR SCA COFFEE DIPLOMA (WITH CERTIFICATION)
The course is globally accredited via the Specialty Coffee Association (SCA).
Bundle Discount: HK$14,800/head (SCA Examination and Certificate fee included, SCA certificate will be issued if exams passed)