BEGIN:VCALENDAR
VERSION:2.0
PRODID:icalendar-ruby
CALSCALE:GREGORIAN
X-WR-CALNAME:Cider Production: Principles & Practice
X-WR-TIMEZONE:Eastern Time (US & Canada)
BEGIN:VEVENT
DTSTAMP:20260517T122050Z
UID:tag:localist.com\,2008:EventInstance_246759
DTSTART:20121203T130000Z
DTEND:20121203T220000Z
DESCRIPTION:Do you want to gain a thorough understanding of cider & perry a
 nd acquire the skills & knowledge necessary to make quality products? \nTh
 en\, this is THE class to attend!\n\nPart 1: An Understanding of Cider & P
 erry. Including extensive sensory analysis of cider & perry\, this section
  aims  to enable the participant to:\n\n*Develop a broad appreciation of t
 he main types & styles of cider and perry\, along with an understanding of
  the Cider Industry - including its historical development and \nits posit
 ion in the alcoholic drinks market\; \n*Gain an outline knowledge & unders
 tanding of the main principles & practices involved in making cider & perr
 y\; \n*Explore ways in which to encourage the positive & responsible devel
 opment of the industry & its products.\n\nThis part of the class is also d
 esigned for individuals who wish to gain a recognized industry qualificati
 on – The NACM Certificate in Cider & Perry Appreciation. This is the onl
 y formal Cider Industry-specific qualification available in the world.\n  
  \nPart 1 is also separately available for those who want to gain a thorou
 gh understanding of cider & perry\, but who may not wish to be directly in
 volved in practical production.  \n\nPart 2: Practical Production of Cider
  & Perry. Including hands-on practical production and laboratory work\, th
 is part aims to provide:\n\n*a thorough grounding in the main methods and 
 processes of cider and perry production\; \n*a wealth of knowledge\, insig
 ht and technical know-how\, drawn from many years of practical experience\
 ; \n*the skills\, knowledge and understanding necessary for the production
  of quality cider and perry.
LOCATION:630 W. North Street\, Geneva\, Food Research Laboratory Conference
  Room
SUMMARY:Cider Production: Principles & Practice
URL;VALUE=URI:https://events.cornell.edu/event/cider_production_principles_
 practice
CATEGORIES:Class/ Workshop
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260517T122050Z
UID:tag:localist.com\,2008:EventInstance_246760
DTSTART:20121204T130000Z
DTEND:20121204T220000Z
DESCRIPTION:Do you want to gain a thorough understanding of cider & perry a
 nd acquire the skills & knowledge necessary to make quality products? \nTh
 en\, this is THE class to attend!\n\nPart 1: An Understanding of Cider & P
 erry. Including extensive sensory analysis of cider & perry\, this section
  aims  to enable the participant to:\n\n*Develop a broad appreciation of t
 he main types & styles of cider and perry\, along with an understanding of
  the Cider Industry - including its historical development and \nits posit
 ion in the alcoholic drinks market\; \n*Gain an outline knowledge & unders
 tanding of the main principles & practices involved in making cider & perr
 y\; \n*Explore ways in which to encourage the positive & responsible devel
 opment of the industry & its products.\n\nThis part of the class is also d
 esigned for individuals who wish to gain a recognized industry qualificati
 on – The NACM Certificate in Cider & Perry Appreciation. This is the onl
 y formal Cider Industry-specific qualification available in the world.\n  
  \nPart 1 is also separately available for those who want to gain a thorou
 gh understanding of cider & perry\, but who may not wish to be directly in
 volved in practical production.  \n\nPart 2: Practical Production of Cider
  & Perry. Including hands-on practical production and laboratory work\, th
 is part aims to provide:\n\n*a thorough grounding in the main methods and 
 processes of cider and perry production\; \n*a wealth of knowledge\, insig
 ht and technical know-how\, drawn from many years of practical experience\
 ; \n*the skills\, knowledge and understanding necessary for the production
  of quality cider and perry.
LOCATION:630 W. North Street\, Geneva\, Food Research Laboratory Conference
  Room
SUMMARY:Cider Production: Principles & Practice
URL;VALUE=URI:https://events.cornell.edu/event/cider_production_principles_
 practice
CATEGORIES:Class/ Workshop
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260517T122050Z
UID:tag:localist.com\,2008:EventInstance_246761
DTSTART:20121205T130000Z
DTEND:20121205T220000Z
DESCRIPTION:Do you want to gain a thorough understanding of cider & perry a
 nd acquire the skills & knowledge necessary to make quality products? \nTh
 en\, this is THE class to attend!\n\nPart 1: An Understanding of Cider & P
 erry. Including extensive sensory analysis of cider & perry\, this section
  aims  to enable the participant to:\n\n*Develop a broad appreciation of t
 he main types & styles of cider and perry\, along with an understanding of
  the Cider Industry - including its historical development and \nits posit
 ion in the alcoholic drinks market\; \n*Gain an outline knowledge & unders
 tanding of the main principles & practices involved in making cider & perr
 y\; \n*Explore ways in which to encourage the positive & responsible devel
 opment of the industry & its products.\n\nThis part of the class is also d
 esigned for individuals who wish to gain a recognized industry qualificati
 on – The NACM Certificate in Cider & Perry Appreciation. This is the onl
 y formal Cider Industry-specific qualification available in the world.\n  
  \nPart 1 is also separately available for those who want to gain a thorou
 gh understanding of cider & perry\, but who may not wish to be directly in
 volved in practical production.  \n\nPart 2: Practical Production of Cider
  & Perry. Including hands-on practical production and laboratory work\, th
 is part aims to provide:\n\n*a thorough grounding in the main methods and 
 processes of cider and perry production\; \n*a wealth of knowledge\, insig
 ht and technical know-how\, drawn from many years of practical experience\
 ; \n*the skills\, knowledge and understanding necessary for the production
  of quality cider and perry.
LOCATION:630 W. North Street\, Geneva\, Food Research Laboratory Conference
  Room
SUMMARY:Cider Production: Principles & Practice
URL;VALUE=URI:https://events.cornell.edu/event/cider_production_principles_
 practice
CATEGORIES:Class/ Workshop
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260517T122050Z
UID:tag:localist.com\,2008:EventInstance_246762
DTSTART:20121206T130000Z
DTEND:20121206T220000Z
DESCRIPTION:Do you want to gain a thorough understanding of cider & perry a
 nd acquire the skills & knowledge necessary to make quality products? \nTh
 en\, this is THE class to attend!\n\nPart 1: An Understanding of Cider & P
 erry. Including extensive sensory analysis of cider & perry\, this section
  aims  to enable the participant to:\n\n*Develop a broad appreciation of t
 he main types & styles of cider and perry\, along with an understanding of
  the Cider Industry - including its historical development and \nits posit
 ion in the alcoholic drinks market\; \n*Gain an outline knowledge & unders
 tanding of the main principles & practices involved in making cider & perr
 y\; \n*Explore ways in which to encourage the positive & responsible devel
 opment of the industry & its products.\n\nThis part of the class is also d
 esigned for individuals who wish to gain a recognized industry qualificati
 on – The NACM Certificate in Cider & Perry Appreciation. This is the onl
 y formal Cider Industry-specific qualification available in the world.\n  
  \nPart 1 is also separately available for those who want to gain a thorou
 gh understanding of cider & perry\, but who may not wish to be directly in
 volved in practical production.  \n\nPart 2: Practical Production of Cider
  & Perry. Including hands-on practical production and laboratory work\, th
 is part aims to provide:\n\n*a thorough grounding in the main methods and 
 processes of cider and perry production\; \n*a wealth of knowledge\, insig
 ht and technical know-how\, drawn from many years of practical experience\
 ; \n*the skills\, knowledge and understanding necessary for the production
  of quality cider and perry.
LOCATION:630 W. North Street\, Geneva\, Food Research Laboratory Conference
  Room
SUMMARY:Cider Production: Principles & Practice
URL;VALUE=URI:https://events.cornell.edu/event/cider_production_principles_
 practice
CATEGORIES:Class/ Workshop
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260517T122050Z
UID:tag:localist.com\,2008:EventInstance_246763
DTSTART:20121207T130000Z
DTEND:20121207T220000Z
DESCRIPTION:Do you want to gain a thorough understanding of cider & perry a
 nd acquire the skills & knowledge necessary to make quality products? \nTh
 en\, this is THE class to attend!\n\nPart 1: An Understanding of Cider & P
 erry. Including extensive sensory analysis of cider & perry\, this section
  aims  to enable the participant to:\n\n*Develop a broad appreciation of t
 he main types & styles of cider and perry\, along with an understanding of
  the Cider Industry - including its historical development and \nits posit
 ion in the alcoholic drinks market\; \n*Gain an outline knowledge & unders
 tanding of the main principles & practices involved in making cider & perr
 y\; \n*Explore ways in which to encourage the positive & responsible devel
 opment of the industry & its products.\n\nThis part of the class is also d
 esigned for individuals who wish to gain a recognized industry qualificati
 on – The NACM Certificate in Cider & Perry Appreciation. This is the onl
 y formal Cider Industry-specific qualification available in the world.\n  
  \nPart 1 is also separately available for those who want to gain a thorou
 gh understanding of cider & perry\, but who may not wish to be directly in
 volved in practical production.  \n\nPart 2: Practical Production of Cider
  & Perry. Including hands-on practical production and laboratory work\, th
 is part aims to provide:\n\n*a thorough grounding in the main methods and 
 processes of cider and perry production\; \n*a wealth of knowledge\, insig
 ht and technical know-how\, drawn from many years of practical experience\
 ; \n*the skills\, knowledge and understanding necessary for the production
  of quality cider and perry.
LOCATION:630 W. North Street\, Geneva\, Food Research Laboratory Conference
  Room
SUMMARY:Cider Production: Principles & Practice
URL;VALUE=URI:https://events.cornell.edu/event/cider_production_principles_
 practice
CATEGORIES:Class/ Workshop
END:VEVENT
END:VCALENDAR