FDSC 6340 - Cider Production Laboratory

(crosslisted) VIEN 6340

Spring. 1.5 credits. Letter grades only (no audit).

Prerequisite: VIEN 2205, VIEN 5205, or permission of instructor. Co-meets with FDSC 4340/VIEN 4340.

K. Arnink, G. Peck.

Cider is a fermented beverage made from apples. Students in this course are immersed in cider production and analysis practices through activities in the teaching winery and by visiting commercial cideries. Readings and discussions support the hands-on learning focus in this laboratory course. Significant winery time between weekly class sessions is required.

Outcome 1: Demonstrate effective analytical techniques, sanitation practices and safe use of cider making equipment.

Outcome 2: Explain the expected results from different cider production methods and relate to their cider making project.

Outcome 3: Produce ciders from whole apples to finished products.

Outcome 4: Design and complete a sensory difference test.

Outcome 5: Demonstrate written and verbal communication and critical evaluation of literature skills as they complete reports during production and final presentations of cider projects.