Sensory Skills – Professional Level


It’s an introduction to sensory analysis and senses physiology generating aroma, taste and tactile experience. Learn more about SCA Cupping protocol and the sensory lexicon, the Meilgaard flavour wheel, different tests applied in coffee business and practical tasting sessions.

Professional level (3 days)

The Professional level is suitable if you want to pursue specialist knowledge at a high level in your subject.
Success at this level should indicate to employers competence to work in the field. Extensive relevant experience is recommended before attempting this level. Candidates must hold the Intermediate qualification in the module.
Courses at this level would be expected to take a minimum of 3 days.