Key Information

Course Price $250
Delivery Online
Learning Hours 18 hours
Registration Now Open

About this course

Are you passionate about cider making? Want to learn the science behind making your own signature apple beverage? Or maybe it's your dream to start your very own craft cider business? 

Our Cider Start Up course is Australia’s first cider-making short course combining science and business expertise. Developed in partnership with industry, including FermenTasmania, this course aims to tap into the growing popularity of cider making and help both hobbyists and those already working in the industry refine their product.

This is your opportunity to learn the fascinating science behind cider-making, including production methods, flavours and ingredients, the fermentation process as well as bottling and cleaning methods. In the last module of this course you will also learn how to take your product to market and how to start your own cider business with our step-by-step business basics guide.

How you will learn

This course is fully online and self-paced, allowing you to study when it’s convenient for you. As a general guide, we recommend allocating 2-3 hours of study time per module.  The learning will consist of online materials, reading resources and short videos to help guide your knowledge. There are no formal assessments and upon course completion, participants will receive a Certificate of Attendance.  You will retain access to the course materials for 6 months, from the date you register.

Who should do this course?

The course is designed for anyone who wishes to understand more about the science of cider.  This course is particularly useful for commercial and recreational cider makers.

Interested in further study? Check out the Associate Degree in Applied Science (Fermentation & Separation)

What you will learn

  • Gain an understanding of the science and process of cider making

  • Understand the key science that makes a big difference to your cider

  • Learn business strategies to develop your craft cidery

Dr Robin Katersky Barnes

Robin Barnes is the Coordinator of the Associate Degree in Applied Science at the University College at UTAS. Robin has more than 15 years’ experience as a researcher in the Science, Technology Engineering and Mathematics (STEM) field and as a project manager on multiple UTAS projects. She has broad research interests in Education and Training and more recently focused on pathways to Higher Education, parental engagement in schools and educational aspirations in rural and regional areas.

Karina Dambergs

Karina Dambergs is the CEO of Fermentasmania. Karina has worked globally in the wine and spirits industry for 20 years. She started making cider in Tasmania in 2008, before launching Red Brick Road Cider along with her husband Corey in 2013. Red Brick Road Cider were the first in Australia to make a commercial dry hopped cider and the first in the world to make a Cider Rose by blending Pink Lady apples and Pinot Noir. Karina also uses her skills learned in a variety of fermentation businesses to pay it forward.

Dr Fiona Kerslake

Dr Fiona Kerslake is a cool climate viticulture, oenology and cider researcher at the Tasmanian Institute of Agriculture (TIA), at the University of Tasmania. Fiona’s research interests are in Pinot noir and sparkling wine viticulture and oenology, which she has transferred over to help support and develop the growing Tasmanian craft cider industry. Fiona has been an associate cider judge for the Australian Cider Awards and judged at the Australian Fruit Wine and Cider Show and Tasmanian cider competitions.