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Certificate for Module (Specialty Coffee: Sensory Skills – Foundation and Intermediate)
證書(單元 : 精品咖啡之初級及中級咖啡感官技巧)

CEF Reimbursable Course

CEF Reimbursable Course

Course Code
HT036A
Application Code
2185-2066AW
2185-2101AW

Credit
6
Study mode
Part-time
Start Date
12 May 2024 (Sun)
Duration
30 hours
Language
Cantonese, suppl with teaching materials in Eng
Course Fee
HK$17,100 per programme inclusive of:
1.) Learning materials in English
2.) Coffee tasting and hands-on practice
3.) Test Fee for SCA "Sensory Skills Foundation" qualification
4.) Test Fee for SCA "Sensory Skills Intermediate" qualification
5.) SCA certificate(s) (soft-copy) for each qualification upon successful completion

Note: A Student Service fee of USD 50 for SCA “Sensory Skills Foundation” Examination and USD 50 for SCA “Sensory Skills Intermediate” Examination will be paid by students directly to SCA, and this is an additional fee on top of the tuition fee (i.e. HK$17,100) to HKU SPACE.
Deadline on 15 Apr 2024 (Mon)
Enquiries
28678483
28610278
How to Apply

Highlights

This programme is designed to provide essential knowledge on the concepts of specialty coffee sensory evaluation in a practical and interactive manner. Students gain insight into identifying specialty coffee qualities, as well as an overview of how to implement this in business.

Students will be introduced to a wide range of topics, including the physiology of taste and aroma; the types of sensory analysis tests; the operation of a cupping session; the diversity of coffee attributes; the use of the Specialty Coffee Association (SCA) Flavor Wheel and World Coffee Research (WCR) Sensory Lexicon; and the implementation of a sensory analysis panel and session.

Through practical and interactive class sessions, students can enhance their techniques in evaluating natural characteristics and sensorial qualities in coffee; and successfully perform sensory analysis using different analytical tests.

INTENDED LEARNING OUTCOMES

On completion of the programme, students should be able to:

  1. State the differences in sensation between taste and aroma, and explain how they are related to human physiology;
  2. Identify some common best practices and etiquette for sensory analysis;
  3. List the components of design for an objective sensory programme in a coffee business;
  4. Differentiate between analytical and sensory testing and explain how each test can be used to support sensory assessments;
  5. Describe the definition of key cupping terms in the SCA Cupping Protocol; and
  6. Illustrate the best practices associated with the preparation, execution, and conclusion of a tasting session.

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WHY HKU SPACE?

  1. Graduates of our coffee programme will be awarded:
    - HKU SPACE Certificate for Module (Specialty Coffee: Sensory Skills - Foundation and Intermediate) 證書(單元 : 精品咖啡之初級及中級咖啡感官技巧), awarded within  the HKU system through HKU SPACE.
    - "Sensory Skills Foundation" certificate (e-certificate) by the SCA.
    - "Sensory Skills Intermediate" certificate (e-certificate) by the SCA.
  2. Students can taste various samples of coffees during the course of their studies, and they are systematically arranged by classroom session.
  3. Our coffee programme is taught by qualified professionals who are also experienced in coffee education.
  4. Our coffee programme will be delivered by a single teacher, where possible, throughout the entire course to ensure consistency in content and teaching style.
  5. All coffee beans are carefully and impartially selected from different recognized coffee suppliers to suit the genuine needs of the course.
  6. Small class-size (max.8) in our coffee programme brings about better teaching and learning, and enhances teacher-student interaction.

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Programme Details

The programme consists of 30 face-to-face teaching hours, 3 hours in each session with coffee tasting and sensory skills activities, and they are structured into 10 sessions with the following key topics.

SYLLABUS

This syllabus is adapted from the Coffee Skills Diploma programme guidebooks by Specialty Coffee Association (SCA)

No. Topic
1 Sensory analysis in the coffee industry
2 Physiology and sensory attributes
3 Identifying sensorial characteristics and evaluating sensorial differences in coffee
4 Triangle Testing
5 Cupping session operations
6 Cupping forms in use
7 Setting up a sensory programme
8 Setting up a sensory panel
9 In/Out Tests VS Descriptive Tests
10 Analytical Tests

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ASSESSMENT AND AWARDS

This programme will be assessed by Two Tests. Setting and marking of the test papers are conducted/verified by the Specialty Coffee Association (SCA) or its Authorized SCA Trainers.

Students have to obtain a ‘Pass’ on all assessment components (see below table for details) and attain 70% attendance for completion of this Certificate for Module programme. Students who fail in any assessment components can apply for re-attempt subject to payment of retake fee.

Type of Assessment
and Weighting
Description Pass Mark
Test 1 (35%) 25 Online Multiple Choice Questions (27 minutes) 60% and above
Test 2 (65%)

Section A: 35 Online Multiple Choice Questions     (37 minutes);

Section B: Practical Test (65 minutes)

Section A: 70% and above

Section B: 70% and above

Upon successful completion of the programme, graduates will be awarded the 'Certificate for Module (Specialty Coffee: Sensory Skills - Foundation and Intermediate) 證書(單元 : 精品咖啡之初級及中級咖啡感官技巧)' within the HKU system through HKU SPACE. In addition, graduates of this programme with a mark of 60% attained in Test 1 will be awarded the “Sensory Skills Foundation” Certificate by the Specialty Coffee Association (SCA); graduates of this programme with a mark of 70% attained in each of Sections A & B of Test 2 will be awarded the “Sensory Skills Intermediate” Certificate by the Specialty Coffee Association (SCA).

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PRIVATE GROUP TRAINING  

Corporate training or private group training can be arranged. Please contact Programme Team (Tel: 2867 8483 or email: coffeehtm@hkuspace.hku.hk) for details.

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Application Code 2185-2066AW -
Start Date 12 May 2024 (Sun)
Application Code 2185-2101AW -
Start Date 20 May 2024 (Mon)

Duration
  • 30 hours
    3 hours per session; 1-2 sessions per day
Venue

Class Details

upcoming class

Application
Code
Date Time Tutor Test

Application

Deadline

2185-2066AW

12 May 2024
(Sunday)

13 May 2024
(Monday)

14 May 2024
(Tuesday)

16 May 2024
(Thursday)

17 May 2024
(Friday)

10:00AM - 5:00PM

(Incl. 1 hour lunch break)

Chris So

(Cantonese
supplemented with
English materials)

17 May 2024 15 April 2024
2185-2101AW

20 May 2024
(Monday)

21 May 2024
(Tuesday)

22 May 2024
(Wednesday)

23 May 2024
(Thursday)

24 May 2024
(Friday)

10:00AM - 5:00PM

(Incl. 1 hour lunch break)

Chris So

(Cantonese
supplemented with
English materials)

24 May 2024 15 April 2024
  • The programme team reserves the right to change the above timetable if necessary.
  • All classes are subject to sufficient enrolment.

Our Coffee Tutor

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Mr. Chris So

Chris has great passion in coffee and has been certified as a Specialty Coffee Association (SCA) Trainer since 2015. He holds the SCA Coffee Skills Diploma and is a licensed Q Arabica Grader of Coffee Quality Institute. Chris is a professional coffee consultant and his focus is on training, quality control and coffee buying. Chris has been a Head Judge for multiple Hong Kong Coffee Championships and he is also a Certified Sensory Judge for the World Barista Championship, World Brewers Cup, World Coffee in Good Spirits Championship and World Coffee Roasting Championship. Chris won the Hong Kong Coffee in Good Spirits Championship in 2018 and represented Hong Kong and ranked 8th at the World Championship. He has also successfully coached four Hong Kong Champions and one World Champion in Coffee.

In addition to his coffee knowledge, Chris is also a longstanding Wine and Spirit Educator at HKUSPACE and he is an international judge for Wine, Spirit, Sake and Beer. Chris was awarded the "Outstanding Teacher Award of HKUSPACE College of Business & Finance 2018/19" for his teaching excellence.

 

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Competition Coach:

2012 Hong Kong Siphonist Champion
2013 Hong Kong Siphonist Champion
2013 World Siphonist Champion
2015 Hong Kong Brewers Cup Championship 2nd place
2016 Hong Kong Brewers Cup Championship Champion
2016 Hong Kong Latte Art Championship Champion
2017 World Latte Art Championship 5th place
2018 Hong Kong Siphonist Champion  
2018 World Siphonist Champion 4th place  
2018 Hong Kong Latte Art Championship Champion
2019 Hong Kong Brewers Cup Championship 3rd place

Competition Awards:

2013 Hong Kong Clever Cup Contest Champion
2016 Hong Kong Coffee Power Rangers Team Championship Champion
2018 Hong Kong Coffee in Good Spirits Champion
2018 World Coffee in Good Spirits Championship 8th Place
2024 United Kingdom Brewers Cup Championship 3rd place

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Mr. Isacc Wong

Isacc is a seasoned barista with over a decade of experience in the coffee industry. He has developed a deep passion for coffee and is committed to sharing his expertise with others. His dedication to the craft has earned him the title of Authorized Specialty Coffee Association (SCA) Trainer, and he holds certifications in 'Brewing Professional', 'Barista Skills Professional', and 'Sensory skills Professional' from the SCA.

As an accomplished barista trainer, Isacc has delivered training programs for prestigious institutions such as 'Employees Retraining Board (ERB)' from 2019 to present. He is known for his approachable and friendly teaching style, which combines highly interactive and informative classes that have garnered high praise from students.

Isacc's achievements as a barista extend beyond the competition circuit, as he was the 1st Run-up in the Korea Barista Team Championship 2018 (Korea) and placed 3rd Runner-up in the Hong Kong Barista Championship 2017 (Hong Kong). He has also served as a judge for the 2018 & 2019 Hong Kong Interschool Latte Art Competition.

He is dedicated to sharing his knowledge and experience with others, believing that a perfect cup of coffee can brighten anyone's day. He is enthusiastic about continuing to learn and grow in the coffee industry and is eager to inspire others to share his passion.

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COMPETITION AWARDS:

2014 Hong Kong Coffee Power Latte Art Competition - 3rd place
2015 Hong Kong Coffee Power Coffee Power Coffee Roasting Competition - 2nd place
2017 Fuji Royal Roasting Competition - Champion
2017 Hong Kong Barista Championship - 4th place
2018 Korea Barista Team Championship - 2nd place

Professional Accreditation

SCA Logo

Specialty Coffee Association (SCA) is a non-profit trade association worldwide, with a purpose to foster global coffee communities to support activities to make coffee a more sustainable, equitable and thriving activity for the whole value chain. The SCA acts as a unifying force within the specialty coffee industry and works to make coffee better by raising standards worldwide through a collaborative and progressive approach. 

Brand-New: SCA Skills Diploma

A new set of diplomas that give student in-depth knowledge and practical experience which can immediately apply in an industry setting. Each diploma requires a combination of advanced level learning and foundational coursework.

This programme is designed for students to acquire the required courses towards "SCA Café Diploma", "SCA Roastery Diploma", "SCA Coffee Trade Diploma" and "SCA Sustainable Coffee Diploma" awarded by Specialty Coffee Association (SCA).

Students completing this programme satisfactorily will simultaneously complete 2 out of 3 levels of the specialist module “Sensory Skills” (namely Foundation level of Sensory Skills and Intermediate level of Sensory Skills). Students will also be awarded a SCA certificate (soft copy) of the completed module of the level. If students wish to continue to study other specialist modules, they can choose to study the remaining courses that the Diploma required to obtain the Diploma.

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Retiring the SCA Coffee Diploma (100-point Diploma)

During the launch of the SCA Skills Diplomas, the current SCA Coffee Diploma (also known as the 100-point Diploma) will remain available for an extended transition period. Those qualifying for the SCA Coffee Diploma may still apply through SCA by December 31, 2023. Then, the SCA Coffee Diploma will be completely replaced by the SCA Skills Diploma.  

Even though the SCA Coffee Diploma will no longer be issued starting in 2024, it is still recognized and celebrated by the Specialty Coffee Association as a valid representation of a learner’s achievement.

The former SCA Coffee Diploma is exclusive to the Coffee Skills Program (CSP) and is awarded to learners who earned 100 or more points with CSP courses. In this diploma program, each CSP course is assigned a point value. The points awarded at each level are listed below:  

Introduction to Coffee = 10 points  
Foundation = 5 points 
Intermediate = 10 points 
Professional = 25 points  

For more information, please visit: https://education.sca.coffee/sca-skills-diploma

Fee

Course Fee
  • HK$17,100 per programme inclusive of:
    1.) Learning materials in English
    2.) Coffee tasting and hands-on practice
    3.) Test Fee for SCA "Sensory Skills Foundation" qualification
    4.) Test Fee for SCA "Sensory Skills Intermediate" qualification
    5.) SCA certificate(s) (soft-copy) for each qualification upon successful completion

    Note: A Student Service fee of USD 50 for SCA “Sensory Skills Foundation” Examination and USD 50 for SCA “Sensory Skills Intermediate” Examination will be paid by students directly to SCA, and this is an additional fee on top of the tuition fee (i.e. HK$17,100) to HKU SPACE.

Entry Requirements

Applicants shall be aged at least 18 years or above, and do not have any health problems that make them unfit for coffee tasting.

Note: Applicants who have already obtained SCA "Sensory Skills Foundation" / "Sensory Skills Intermediate" certificate should approach Programme Team before application.

CEF

  • The CEF Institution Code of HKU SPACE is 100
CEF Courses
CERTIFICATE FOR MODULE (SPECIALTY COFFEE: SENSORY SKILLS - FOUNDATION AND INTERMEDIATE)
證書(單元:精品咖啡之初級及中級咖啡感官技巧)
COURSE CODE 43C157375 FEES $17,100 ENQUIRY 2867-8483
Continuing Education Fund Continuing Education Fund
This course has been included in the list of reimbursable courses under the Continuing Education Fund.

Certificate for Module (Specialty Coffee: Sensory Skills – Foundation and Intermediate)

  • This course is recognised under the Qualifications Framework (QF Level [3])

Apply

Application Form Download Application Form

Enrolment Method
Application Code:  
2185-2066AW Apply Now
2185-2101AW Apply Now

 

Payment Method
1. Cash, EPS, WeChat Pay Or Alipay

Course fees can be paid by cash, EPS, WeChat Pay or Alipay at any HKU SPACE Enrolment Centres.

2. Cheque Or Bank draft

Course fees can also be paid by crossed cheque or bank draft made payable to “HKU SPACE”. Please specify the programme title(s) for application and the applicant’s name.. You may either:

  • bring the completed form(s), together with the appropriate course or application fees in the form of a cheque, and any required supporting documents to any of the HKU SPACE enrolment centres;
  • or mail the above documents to any of the HKU SPACE Enrolment Centres, specifying  “Course Application” on the envelope.  HKU SPACE will not be responsible for any loss of payment sent by mail.
3. VISA/Mastercard

Applicants may also pay the course fee by VISA or Mastercard, including the “HKU SPACE Mastercard”, at any HKU SPACE enrolment centres. Holders of the HKU SPACE Mastercard can enjoy a 10-month interest-free instalment period for courses with a tuition fee worth a minimum of HK$2,000; however, the course applicant must also be the cardholder himself/herself. For enquiries, please contact our staff at any enrolment centres.

4. Online Payment

Online application / enrolment is offered for most open admission courses (course enrolled on first come, first served basis) and selected award-bearing programmes. Application fees and course fees of these programmes/courses can be settled by using "PPS by Internet" (not available via mobile phones), VISA or Mastercard. In addition to the aforesaid online payment channels, continuing students of award-bearing programmes, if their programmes offer online service, may also pay their course fees by Online WeChat Pay, Online Alipay and Faster Payment System (FPS). Please refer to Enrolment Methods - Online Enrolment  for details.

Notes

  • If the programme/course is starting within five working days, application by post is not recommended to avoid any delays. Applicants are advised to enrol in person at HKU SPACE Enrolement Centres and avoid making cheque payment under this circustance.
  • Fees paid are not refundable except under very exceptional circumstances (e.g. course cancellation due to insufficient enrolment), subject to the School’s discretion. In exceptional cases where a refund is approved, fees paid by cash, EPS, WeChat Pay, Alipay, cheque or PPS (for online payment only) will normally be reimbursed by a cheque, and fees paid by credit card will normally be reimbursed to the payment cardholder's credit card account.
  • In addition to the published fees, there may be additional costs associated with individual programmes. Please refer to the relevant course brochures or direct any enquiries to the relevant programme team for details.
  • Fees and places on courses cannot be transferrable from one applicant to another. Once accepted onto a course, the student may not change to another course without approval from HKU SPACE. A processing fee of HK$120 will be levied on each approved transfer.
  • Receipts will be issued for fees paid but HKU SPACE will not be repsonsible for any loss of receipt sent by mail.
  • For payment certification, please submit a completed form, a sufficiently stamped and self-addressed envelope, and a crossed cheque for HK$30 per copy made payable to "HKU SPACE" to any of our enrolment centres.