SCA Sensory Skills Course

Foundation

Selected option price

€220,00

Available as

In-Person / Group · In-Person / Private · Distance Learning / Group · Distance Learning / Private · Hybrid / Group · Hybrid / Private

Delivery guidance

In person, distance learning, or a combination of both, where offered.

Duration

Minimum 7 hours

Who it is for

Learners new to sensory assessment who want a practical introduction to evaluating coffee.

Entry requirements

Required: none. Recommended: Introduction to Coffee.

Course focus

Learn the essentials of sensory assessment, coffee attributes, the Flavor Wheel, and SCA cupping.

Syllabus for Foundation

What sensory assessment is, the three sensory methods, and human senses and basic tastes. Acidity, bitterness, mouthfeel, the Flavor Wheel, and the WCR Lexicon. SCA cupping methodology, Coffee Value Assessment, and cupping-room equipment.

Assessment

Written exam | 60%

Credential

Successful completion of the required assessment(s) leads to the relevant SCA course credential.

Intermediate

Selected option price

€350,00

Available as

In-Person / Group · In-Person / Private · Distance Learning / Group · Distance Learning / Private · Hybrid / Group · Hybrid / Private

Delivery guidance

In person or blended delivery: practical work takes place in person; theory may be offered by distance learning.

Duration

Minimum 14 hours

Who it is for

People with cupping experience who want to build sensory-science knowledge and practical evaluation skill.

Entry requirements

Required: none. Recommended: Introduction to Coffee, Sensory Skills Foundation, and Green Coffee Foundation.

Course focus

Build practical sensory-science, testing, cupping, and panel-development capability.

Syllabus for Intermediate

Taste and aroma physiology, sensory perception, and coffee attributes. Triangle and difference testing, statistics, cupping operations, SCA forms, and standardised protocols. Building a sensory program or panel: selection, training, calibration, venue, and performance testing.

Assessment

Written exam | 70% · practical exam | 70%

Credential

Successful completion of the required assessment(s) leads to the relevant SCA course credential.

Professional

Selected option price

€475,00

Available as

In-Person / Group · In-Person / Private · Distance Learning / Group · Distance Learning / Private · Hybrid / Group · Hybrid / Private

Delivery guidance

In person or blended delivery: practical work takes place in person; theory may be offered by distance learning.

Duration

Minimum 21 hours

Who it is for

Sensory professionals preparing for managerial work in coffee and related-product evaluation.

Entry requirements

Required: Sensory Skills Intermediate. Recommended: Green Coffee Intermediate and Roasting Intermediate.

Course focus

Apply advanced sensory calibration, profiling, consumer testing, and program management.

Syllabus for Professional

Perception thresholds, bias and error mitigation, plus the Flavor Wheel and WCR Lexicon applied to coffee. Descriptive profiling, data interpretation, cupping protocols, and panel calibration. Shelf-life work, consumer testing, new-product development, and sensory-test design.

Assessment

Written exam | 80% · practical exam | 80%

Credential

Successful completion of the required assessment(s) leads to the relevant SCA course credential.