The post graduate program CAS in Coffee Excellence is an exclusive blended e-learning program designed at the highest level of the coffee training path. You will gain science-based and practice-oriented expertise on coffee along the whole value chain, through a flexible, remote learning course format. The course was developed by the experts at the Coffee Excellence Center of the Zurich University of Applied Science. It is delivered as a mix of interactive and self-study documents, tests, practical exercises, assessments and individual project work.
- People with a university degree (diploma or Bachelor)
- People with an equivalent education
- Professionals from the coffee industry
- Professionals from related fields (food, gastronomy and hospitality management)
The course is also suitable for people who want to teach or advise in the field of coffee or similar products.
The participants acquire in-depth knowledge and a comprehensive overview of the science of coffee along the entire value chain. Focus:
- Module A - The fruit: from tree to trade (green coffee)
- Module B - The bean: transformation and packaging
- Module C - The cup: extraction and sensory analysis
- Module D - Workshops
Historical, social and ethical aspects of coffee as well as economic and business management topics complement the curriculum. Successful graduates are able to take a fact-based approach and critically examine all aspects of coffee. The expansion of the network of relationships within the coffee industry and the establishment of contacts to experts are an additional advantage of this training.
Module A - The Fruit: From tree to trade
This module covers all aspects of the green coffee, from tree to trade, is structured into 6 Sessions of self study on moodle and completed by an Assessment in form of a report.
Module B - The Bean: Transformation and Packaging
This module covers all aspects of roasted bean, until extraction, is structured into 5 Sessions of self study on moodle and completed by an Assessment in form of a report.
Module C - The Cup: Extraction and Sensory
This module is dedicated to the extraction, aroma and sensory of coffee, is structured into 5 Sessions of self study on moodle and completed by an Assessment in form of a report.
Module D - Workshops
This module is is a tailormade workshop, in remote learning format, to deepen the content covered in Modules A to C (to be jointly developed),and will happen during WoC or EXPO. This module is completed by an Assessment in form of a report.
- University degree (diploma or bachelor's degree) or an equivalent education.
- Or at least 3 years of professional experience in the coffee industry or related areas (food, hospitality management, etc.) at the time of registration.
- Good written and oral skills in English.
Costs: CHF 7'400.00
Comment on costs:
The cost includes the tuition fee, course materials, virtual lessons, exam payment, the diploma and expenses related to Module D which is accommodation, dinner and entrance fees to World of Coffee and Specialty Coffee Expo events.
Online on moodle platform (Module D is in person during Worls of Coffee or Specialty Coffee EXPO events.)
The relevant know-how is conveyed and developed through lectures by recognized experts, case studies, group work and self-study.
Modules A, B and C are structured into 6-7 Sessions in online self-study format. Every session includes 1 online classroom. Module D is a tailormade workshop that will take place during World of Coffee or Specialty Coffee EXPO events. Workload per week is approx. 5-7 hours of self-study.