SCA Sensory Skills Intermediate
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 Flavour 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.
Participation on this course does not require any prior modules being completed but the following courses are recommended:
- Introduction to Coffee
- Sensory Skills Foundation
- Green Coffee Foundation
For further information or advice send a message to: firstname.lastname@example.org
- Points towards CSP diploma: 10
- Course length: 2 days, 9:00-16:00
- Class size: 6