Date: Offered 2nd Wednesday of every month (Offerings begin September 13, 2023)
The student will have 2 months of access to complete the modules and assessments.
Learning Time: Approximately 15-20 hours
Cost to complete the full badge: $329+gst
The General Beverage microcredential will familiarize you with the sensory attributes of different beverages and how they are produced and packaged. Production, quality control and introduction to sensory attributes, filtering and packaging are explored. In each module, you will learn with interactive lessons which are followed by a self-knowledge check.
At the completion of the 5 modules that make up the General Beverage microcredential, you will take a final test to assess your mastery of the competencies. Upon successful completion of this test, you will be eligible to receive a DIGITAL BADGE that is powered by MyCreds.ca. This proves the student’s competency of the subject matter to organizations and will help you tell your professional story in a way that is complete and validated.
General Alcoholic Beverage Production
This microcredential focuses on the production of ethanol from a variety of sources. You will gain a general insight into the major raw materials used by most beverage alcohol producers globally. The role of fermentation and the creation of ethanol via yeast-driven metabolic processes will be described in detail. Finally, the section will conclude with an overview of the major pieces of equipment utilized by alcoholic beverage producers.
Quality
This module focuses on quality beverage production. You will gain a general insight into what quality means to beverage producers. The role of cleaners & sanitizers will be defined and discussed as well as common usages explored. The use of quality management systems such as Hazard Analysis and Critical Control Points as well as general Good Manufacturing Practices will be addressed as they pertain to beverage manufacturing. The role of microbes and methods for their control will be addressed in detail.
Introduction to Sensory
This module focuses on the sensory attributes and testing methods for beverages. You will gain a general insight into common sensory analysis techniques used in beverage analysis as well as an overview of common positive and negative sensory compounds. Common sensory testing methods will be described in detail. Sensory panelist behaviors and methods to limit and eliminate sensory biases will be explored. Sensory panel management and how a sensory panel can be constructively led will be addressed in detail.
Introduction to Filtering
After completing this module the student will be able to describe the materials, equipment, and methods that are used to create beverages with specific attributes. The student will also learn how to carbonate a beverage naturally and through supplementation.
Introduction to Packaging
Following this module, you will be able to describe the requirements for successful packaging operations and the packaging options for different beverages within the industry