The program
Delve into the science of coffee. This online learning course takes you from crop to cup, exploring the scientific aspects of the whole production process, including a critical examination of the supply chain. Join our next cohort to deepen your knowledge, meet and interact with other coffee professionals, and grow your network.
The postgraduate CAS Certificate of Advanced Studies in Coffee Excellence is an online learning programme designed at the highest level of the coffee training path. Participants are offered a comprehensive science-based education on coffee along the whole value chain, through a flexible, remote learning course format.
The syllabus is meticulously crafted by our team of experienced coffee scientists and expert faculty, who guide you along the way via regular touchpoints through the program. This programme is informed directly by up-to-date research and provides new insights and perspectives on all aspects of coffee.
Target audience
This CAS addresses the following professionals:
- Coffee professionals within the supply chain who want to pair their skills-based careers with a solid foundation in the applied science of coffee. This can include but is not be limited to: Producers, Roasters, Educators (e.g. ASTs), Café Owner or Managers, Sales and Marketing Professionals, Green Buyers or Coffee Quality Managers, Coffee Scientists and Researchers, and Sustainability Specialists.
- Coffee Professionals at management level.
- Coffee Professionals with a university degree and basic knowledge in coffee sensory evaluation.
- Individuals with a university degree who are interested in transitioning from another career into the world of coffee.
Objectives
- Acquire a comprehensive, in-depth knowledge of the science of coffee, from crop to cup.
- Apply multidisciplinary scientific and practical knowledge of all processes involved in the coffee value chain.
- Critical thinking skills to examine all aspects of coffee.
- Integrate knowledge on selected coffee topics into professional contexts.
- Enlarge your professional network and make contacts with experts in the coffee sector.
- A diploma and module confirmation for professional use.
Content
Module A - The Coffee Fruit: From Tree to Trade
In this module, we will explore all aspects of the coffee cherry in origin countries; from its discovery to how different coffee species and varieties evolved worldwide. We will also consider important aspects of botany and the role of agronomic practices on the farm to improve yield and quality while developing strategies to combat pests and diseases. We will discuss harvesting as well as processing aspects until green coffee is obtained. Finally, we will take a look at the economics of coffee production, sustainability, the impact of climate change and different models of trade.
Module B - The Coffee Bean: Transformation and Composition
This module covers all aspects of physical transformation and chemical composition of the green coffee to the roasted bean, until extraction. We will investigate the many factors that have an impact on coffee freshness and the process behind decaffeination and soluble coffee. We will also look into the subject of coffee as it relates to health.
Module C - The Coffee Cup: Extraction and Sensory Evaluation
This module covers the complex dynamics of extraction and the vital role that water composition plays, as well as machine technologies from grinding to brewing as a means to influence the quality of the brew. We will also investigate the sensory world in coffee.
Admission
a) Admission with a University Degree
- Degree from a state-recognised university or previously recognised equivalent school.
- At least 2 years of professional experience in the coffee industry or related areas (food, hospitality management, etc.).
- Good written and verbal communication skills in English.
b) Admission without a University Degree
- Proof of a qualification in higher vocational education and training: BP professional examination (federal diploma), HFP higher professional examination or HF higher professional school. Other persons may be admitted if their qualification for participation is based on other evidence.
- At least 3 years of professional experience in the coffee industry or related areas (food, hospitality management, etc.).
- Good written and verbal communication skills in English.
- Passing an admission interview.
Costs: CHF 7'800.00
Comment on costs:
The cost includes the tuition fees, application fee, course materials, virtual lessons, coffee samples for module assessment, exam payment and diploma certificate. The costs do not include any customs fees when sending the packages, coffee equipment and coffee for the practical exercises.
Location: Online
Methodology
The course is delivered as a mix of interactive and self-study materials which include:
- Learning slides.
- Online lectures and group discussions in virtual classrooms.
- Live-lab sessions.
- Hands-on exercises to apply what you have learned.
- Personalized feedback and support through expert. faculty and your peers.
- Quizzes to test your knowledge.
- Office hours with course instructors.
- Additional content for further reading.
Structure
Each module is structured into 6 sessions of self-study on the online learning platform Moodle, and will involve discussions with invited experts and fellow participants in the virtual classroom at the end of each session. The module will be completed by an assessment. Participants have 2-3 weeks’ time, to complete one learning session.
Each Module (21 weeks) is generally structured as follows:
- Introduction: 1 week
- Sessions 1 - 6: 15 weeks including Virtual Lab Sessions in Module B and C
- Assessment: 3 weeks
- Closing / lecture-free time: 2 weeks (attendance of one Virtual Classroom Closing Session 1.5 hours)
