Requests for course withdrawals, refunds, or transfers must be submitted by email to email@example.com, 7 business days prior to the course start date.
Apply an in-depth understanding of cider 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 cider 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 November 6th & 7th and November 13th & 14th 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.
- 11/06/2021 - 12/09/2021