The Cacao Grader Intensive (カカオ品質評価 集中コース)
The Fine Cacao and Chocolate Institute presents:
The Cacao Grader Intensive
The Fine Cacao and Chocolate Institute (FCCI) Cacao Grader Intensive is a three-day training course in which participants learn fine cacao and chocolate grading techniques in Tokyo, Japan.
“The Cacao Grader Intensive”
DATE：29th(Fri), 30th(Sat) of Nov, 1st(Sun) of Dec, 2019
PLACE：green bean to bar CHOCOLATE（https://greenchocolate.jp/?lang=en)
PARTICIPANTS : 20 (tentative)
TUITION FEE：150,000 yen + tax
WHO SHOULD ATTEND：
Fine cacao and chocolate industry professionals for whom consistent, expert quality evaluation of cacao is a desired professional skill.
Please make a payment via peatix. You will be registered once payment is arranged.
The application will be closed as soon as the number of participants reaches the limit.
TERMS and CONDITIONS：
Please carefully read FCCI's following Terms and Conditions and agree to them before making an payment. (https://chocolateinstitute.org/terms/classes/)
Please don't hesitate to contact us with any further queries.
green bean to bar CHOCOLATE: email@example.com
This course prepares participants to evaluate fine cacao and chocolate quality with tested, research-based techniques. It combines in-depth lectures on fine cacao and chocolate with intensive hands-on training in cacao sample preparation and sensory analysis.
Lectures will cover the following topics:
· history and culture of fine cacao and chocolate;
· factors in fine cacao and chocolate quality - genetics and agronomy, post-harvest processing, storage and transport, and chocolate making;
· science of cacao-chocolate flavor and sensory analysis;
· supply chain - market basics, cacao sourcing, economics, politics, culture; and
· ethics and transparency - social and environmental responsibility, certifications, models for success.
Hands-on training will develop the following skills:
· external evaluation of raw cacao;
· cut test;
· cacao sample protocol and preparation;
· cacao sample organoleptic evaluation;
· sensory analysis techniques and exercises - e.g. defect tasting, sensory deprivation, triangulation, calibration;
· development of sensory lexicon; and
· tasting and evaluating chocolate liquor and finished chocolate.
Conducted in a small group setting, the course includes significant interaction with the instructors and fellow class members. Course materials have been developed in consultation with certified coffee Q grading instructors, chocolate industry experts, and scholars of sensory evaluation. The course is a prerequisite for examinations in cacao grading certification.
While there are no set prerequisites, the course assumes some familiarity with cacao and chocolate liquor tasting. In addition, all participants are required to complete introductory readings and begin cacao sample preparation and evaluation practice prior to the class.
Carla D. Martin, PhD, is the Founder and Executive Director of the Fine Cacao and Chocolate Institute, a nonprofit organization devoted to identifying, promoting, and developing fine cacao and chocolate. An award-winning researcher and educator, she is also a Lecturer at Harvard University. Find her online at chocolateinstitute.org and @carladmartin.
Chloé Doutre Roussel is a consultant and educator with 35 years of experience in cacao and chocolate. She is a former buyer at Fortnum and Mason, shop manager at Ladurée, author of The Chocolate Connoisseur, and creator of Chloe Chocolat in Paris. She has also worked with El Ceibo, a co-operative of cocoa farmers in Bolivia, to develop the first range of gourmet chocolate for export wholly produced by the cocoa growers. She is a board member of the Fine Cacao and Chocolate Institute. Find her online at chloe-chocolat.com.
Jose Lopez Ganem is the Latin American Exchange Fellow for Mexico at the Fine Cacao and Chocolate Institute (FCCI). In his current position, Jose is a leading academic on Mexican cacao and chocolate conducting interdisciplinary research drawing on the fields of history, culture, public policy, trade, and sensory analysis. He has presented his work at several scholarly forums such as Harvard University, Boston University, the Culinary Institute of America, and European Business School Paris, among others. He is also an instructor for the Cacao Grader Intensive, a curriculum developed by FCCI. His professional experience includes work in cultural and food studies, as well as an engaged period in the food industry in New York City. He graduated magna cum laude from the Culinary Institute of America in 2018.
- イベント詳細情報を更新しました。 Diff#486674 2019-10-23 05:18:18
[ Fri ] - [ Sun ]
8:00 AM - 6:00 PM JST
The Cacao Grader Intensive SOLD OUT ¥165,000
- Venue Address
- 渋谷区桜丘町２３−１８ Japan