Friday, December 7, 2012 at 8:00am to 5:00pm
630 W. North Street, Geneva, Food Research Laboratory Conference Room
Do you want to gain a thorough understanding of cider & perry and acquire the skills & knowledge necessary to make quality products?
Then, this is THE class to attend!
Part 1: An Understanding of Cider & Perry. Including extensive sensory analysis of cider & perry, this section aims to enable the participant to:
*Develop a broad appreciation of the main types & styles of cider and perry, along with an understanding of the Cider Industry - including its historical development and
its position in the alcoholic drinks market;
*Gain an outline knowledge & understanding of the main principles & practices involved in making cider & perry;
*Explore ways in which to encourage the positive & responsible development of the industry & its products.
This part of the class is also designed for individuals who wish to gain a recognized industry qualification – The NACM Certificate in Cider & Perry Appreciation. This is the only formal Cider Industry-specific qualification available in the world.
Part 1 is also separately available for those who want to gain a thorough understanding of cider & perry, but who may not wish to be directly involved in practical production.
Part 2: Practical Production of Cider & Perry. Including hands-on practical production and laboratory work, this part aims to provide:
*a thorough grounding in the main methods and processes of cider and perry production;
*a wealth of knowledge, insight and technical know-how, drawn from many years of practical experience;
*the skills, knowledge and understanding necessary for the production of quality cider and perry.