The Sensory Skills Intermediate course builds on the concepts and skills introduced in the Sensory Skills Foundation course and prepares the learner for more complex job functions in the sensory evaluation of coffee and related products.
This course covers a wide range of topics, including the physiology of taste and aroma; the types of sensory analysis tests, the operation of a cupping session; the diversity of coffee attributes; the use of the SCA Flavor Wheel and WCR Sensory Lexicon; and the implementation of a sensory analysis panel and session.
A written exam tests intermediate course knowledge while a practical exam assesses the learner’s ability to identify basic differences in coffee attributes and recall fragrance identification.
Baristas, roasters and coffee professionals looking to develop their knowledge of sensory skills for specialty coffee.
THIS IS A BLENDED COURSE. The theory components are conducted in 1 session via a Zoom webinar, followed by 2 sessions of in-person practical class in the Academy.
$850.00 incl. GST
The course fee includes 1 online theory and 1 practical test.
Any subsequent retests will be charged as follows:
Students must complete the online theory test (2 attempts) within 21 days from the date of receiving the exam links. After which there will be a S$40.00 administration fee re-enrolment incurred due to the exam link expiration.
Students may also opt to not do the assessments if they choose to. There will be no SCA certification given in this case, but a certificate of completion from Bettr Barista.
We require a minimum number of 2 learners to run each class. If the number of sign-ups does not meet this requirement, learners will be notified and have their class rescheduled to the next available date.
Please read our Terms and Conditions for information about rescheduling, cancellations and refunds.
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