Sensoric License Chocolate

Description

Chocolate makes you happy. The same applies to knowledge. This sensoric license enables you to recognize, test, and assess the sensory dimensions of chocolate according to internationally recognized standards. Over seven training units, you will learn to decode the complexity of chocolate. Enhance your sensory skills. Content Starting from the basics of sensory analysis, participants are guided to increasingly complex tasks in objectively describing chocolate.

• Module 1: Sensory Basics
• Module 2: Perception of Taste
• Module 3: Perception of Aromatics
• Module 4: Perception of Texture
• Module 5: Quality Assessment of Chocolate
• Module 6: Repetition and Exam Preparation
• Module 7: Training (optional)
• Exam: To obtain the Sensoric License for Chocolate, a theory and practical exam must be passed.

Prerequisite: No special prior knowledge required.
Learning Objectives: The Sensoric License for Chocolate enables participants, through systematic training of the perception of taste, aromatics, and texture, to recognize, test, and assess the sensory dimensions of chocolate according to internationally recognized standards. Participants should be able to improve and verifiably demonstrate their sensory performance in a professional environment. After the seven training units, the Sensoric License for Chocolate can be acquired, valid for four years.
Target Group: The course is aimed at actors across the entire value chain of cocoa and chocolate processing, processing companies, the gastronomy sector, and ambitious consumers. Especially those who see sensory analysis as a helpful tool in their daily work or want to deepen their own sensory skills.
Benefits: Chocolate makes you happy! Learn to decode the complexity of chocolate in the sensory field and become an expert! Benefit from our extensive experience in research, industry, and teaching for your personal advantage. Your benefits and skills after completing the course:

• Discover and further develop your sensory abilities
• Integrate chocolate sensory analysis into your operational environment
• Recognize and evaluate the qualities of chocolate
• Learn about the influence of different process parameters on the sensory quality of chocolate
• Communicate sensory product properties
• Opportunity to join and work in sensory panels
• Deepen product understanding for creating new products

Note: CHF 350.00 per training module / CHF 450.00 final exam
When booking all seven modules and the final exam simultaneously: instead of CHF 2,900 only CHF 2,450
Source: www.weiterbildung.swiss

Highlights

• Sensoric License for Chocolate
• Seven training units
• Exam to obtain the license

General Information

The Sensoric License for Chocolate is offered at ZHAW Zurich University of Applied Sciences in Wädenswil. Participants learn to recognize and assess the sensory dimensions of chocolate. The training includes various modules focusing on the perception of taste, aromatics, and texture.

Location

Grüentalstrasse, 8820 Wädenswil, Switzerland

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