VIEN 4340 - Cider Production Laboratory

(crosslisted) FDSC 4340

Spring (weeks 8-14). 1.5 credits. Letter grades only.

Prerequisite: VIEN 2205/FDSC 2205 or VIEN 5205/FDSC 5205 or permission of instructor. Concurrent enrollment in VIEN 2340/FDSC 2340 required.

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.