3 วัน อัดแน่น เต็มที่แน่นอน
40,000 Thb (for SCA Member)
สมัครสมาชิกได้ที่ www.sca.coffee
including exam fee
( ออกใบกำกับภาษีได้ +Vat7% ชำระด้วยบัตรเครดิตได้+Vat7%)
มีเนื้อหาอะไรบ้างที่เราจะเรียนรู้กันใน SCA Sensory Skill
1. General Information
Course Information :
Course Length: Minimum 7 hours
Prerequisites: None; Introduction to Coffee recommended
Written Exam Information:
Total Number of Questions on Online Written Exam: 25 (worth one point each)
Total Time Allowed for Online Written Exam: 27 minutes
Passing Score (Online Written Exam): 60%
Practical Objectives and Activities:
• This Foundation course does not include a practical exam.
However, there are practical learning objectives.
The Sensory Skills Foundation course explores the essentials of sensory assessment in a practical and interactive manner.
It investigates the way we perceive what we taste and how to apply this knowledge when evaluating a coffee’s characteristics.
Learners will gain practical experience identifying a variety
of sensory attributes and cupping coffees using both
the SCA Descriptive and Affective Assessments.
1.01 | Section | SENSORY ASSESSMENT OVERVIEW
1.02 | Section | PHYSIOLOGY AND SENSORY ATTRIBUTES
1.03 | Section | IDENTIFYING SENSORY CHARACTERISTICS IN COFFEE
1.04 | Section | CUPPING PROTOCOL
##Intermediate##
Course Information:
Course Length: Minimum 14 hours including practical exam
Prerequisites: None; Introduction to Coffee, Sensory Skills Foundation
and Green Coffee Foundation recommended
Written Exam Information:
Total Number of Questions on Online Written Exam: 35 (worth one point each)
Total Time Allowed for Online Written Exam: 37 minutes
Passing Score (Online Written Exam): 70%
Practical Exam Information:
Total Time Allowed for Practical Exam: 60 minutes
Passing Score (Practical Exam): 70% = 37 points correct / 53 total exam points
2.01 | Section | SENSORY ASSESSMENT OVERVIEW
1 Topic: Introduction to Sensory Assessment
2 Topic: Three Sensory Test Methods
3 Topic: Sensory Assessment in the Coffee Industry
2.02 | Section | PHYSIOLOGY AND SENSORY ATTRIBUTES
1 Topic: Human Physiology and the Senses
2 Topic: Neurology, Psychology, and Sensory Perception
3 Topic: Basic Tastes
4 Topic: Taste and Aroma in Flavor Perception
5 Topic: Common Mouthfeel Sensations
6 Topic: Impact of Value Chain on Flavor
7 Topic: Evaluating Sensory Qualities in Coffee
2.03 | Section | DIFFERENCE TESTING AND TRIANGULATIONS
1 Topic: Overview of Difference Testing and Triangulations
2 Topic Common Applications for Triangulation Testing
3 Topic: Triangulation Testing Protocols
4 Topic: Triangulation Test Statistics
5 Topic: Alternative Methods for Difference Testing
2.04 | Section | CUPPING SESSION OPERATIONS
1 Topic: Overview of Coffee Cupping
2 Topic: Key Terms in the SCA Cupping Protocol
3 Topic: Terminology on the SCA Descriptive Form
4 Topic: SCA Descriptive Assessment
5 Topic: Terminology on the SCA Affective Form
6 Topic: SCA Affective Assessment
2.05 | Section | CUPPING PROTOCL AND FORMS IN USE
1 Topic: Non-SCA Cupping Forms
2 Topic: Importance of Standardized Cupping Protocols
2.06 | Section | SETTING UP A SENSORY PROGRAM
1 Topic: Definition and Purpose of a Sensory Descriptive Panel
2 Topic: Advantages of a Sensory Panel Over a Single Taster
3 Topic: Staging a Tasting Session
4 Topic: Venue Requirements for Successful Sensory Assessment
5 Topic: Sensory Assessment Best Practices
2.07 | Section | SETTING UP A SENSORY PANEL
1 Topic: Panel and Test Selection
2 Topic: Sensory Panel Proposals
3 Topic: Panelist Screening
4 Topic: Sensory Panel Training
5 Topic: Sensory Performance Testing and Calibration
6 Topic: Applications in Business
2.08 | Section | In/Out Tests
1 Topic In/Out Test Definition and Purpose
2 Topic: Steps of the In/Out Test
2.09 | Section | Analytical Tests
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