Professional gives you the skills and knowledge needed as a manager to plan and execute quality control, create a product range to meet different preferences, calculate production costs and ensure efficient production. Roasting module covers roast defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production.
Advanced skills in profile development and the sensory evaluation of different profiles are tested at this level. Knowledge of the fundamental chemistry of coffee is tested as well as the chemical reactions occurring during coffee roasting.
Course Outline:
* Gain a deeper understanding of heat, heat transfer and a more specific understanding of the physical, chemical and sensorial aspects of green and roasted coffee.
* Learn about more subtle aspects of profile roasting and how the different parts of the roasting cycle affects physical and chemical aspects of the coffee.
* Develop the required knowledge and skills as a manager to plan and execute quality control, create a product range to meet different customer segment preferences, calculate production costs, and to plan and execute lean production.
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