In order to receive a refund, or if you need to withdraw or transfer classes you must submit your request by email to Tasheena Taylor, at email@example.com, 7 business days prior to the course start date.
Apply an in-depth understanding of brandy microbiology & chemistry and key aspects of technology.
Demonstrate a detailed insight into the techniques and application of sensory evaluation;
Identify a thorough appreciation of a range of techniques involved in product development, marketing and the operation of a successful brandy production business.
Location & Times:
- This is a hybrid course consisting of 25% Internet instruction and 75% classroom. Assignments and reading material will be posted on Grayson’s Internet teaching platform, Canvas, under the “Units/Lessons” tab.
- Four, in-class sessions will be held on December 5th & 6th and December 12th & 13th at the Distilling Laboratory, Grayson College – West Extension. Class begins at 9AM and ends at 6PM. The in-class meetings will consist of hands-on activities and lectures/discussions. Attendance to these meetings is required. If you cannot attend please let the instructor know in advance.
- 12/5/2020 - 12/10/2020