SCA Sensory Skills Foundation
The Sensory Skills Foundation course introduces the essentials of sensory evaluation in a practical and interactive manner. It investigates the way human senses influence perception and how to apply this knowledge when evaluating coffee’s natural characteristics. Learners gain the ability to differentiate certain sensorial aspects of coffee including body, acidity, bitterness and more. The course introduces fragrance identification references and also focuses on the purpose and procedure for conducting an SCA cupping. Learners gain insight into identifying specialty coffee qualities, as well as an overview of how to implement this in business.
Practical learning objectives and activities specifically prepare the learner to identify basic differences in coffee attributes, recall fragrance identification and set up a cupping according to the SCA Cupping Protocol. A written exam tests theoretical knowledge based on Foundation course learning objectives.
Participation on this course does not require any prior modules being completed but the following courses are recommended:
- Introduction to Coffee
For further information or advice send a message to: firstname.lastname@example.org
This course can be taken with or without SCA certification and can be used towards the SCA Diploma. We would recommend certification for anyone either already working in, or seeking a career in the industry.
- Points towards CSP diploma: 5
- Course length: 1 day, 9:00-16:00
- Class size: 6