, 16650 State Route 536, Mount Vernon 98273 (US).
|Date:||Mar 12 2018 - Mar 16 2018|
|Time:||8:30am - 4:00pm|
THIS COURSE IS HOSTED BY WSU: FOR REGISTRATION PLEASE SEE THIS LINK
This five-day course located in Washington's Skagit Valley provides students with expert knowledge of cider and perry principles and practices. The curriculum is taught by fermentation specialist, Bri Ewing, and includes information regarding cider culture, production, science, and business. Students of this course will participate in hands-on sensory demonstrations, laboratory exercises, and blending trials.
The course involves hands-on practical lab work, lectures, workshops, and cider tastings that include:
This course may be eligible for IFT Certified Food Scientist Credit Hours or WSU Continuing Education Units. Please inquire for more information.
Registration Fee: $1,550; includes official manual, workshop notes, cider and perry tastings, laboratory instructions/supplies, lunch, coffee/tea. Registration is non-refundable after 12 hours of purchase. Cancellations may receive a credit for a course at a later date.
For more information or questions, contact Bri Ewing at firstname.lastname@example.org or visit cider.wsu.edu.
Note: Efforts will be made to send the course manual ahead of time. Registration less than 4 weeks in advance may instead result in receiving the manual on the first day of instruction