CCP Program Updates

We have some exciting announcements about the Certified Cider Professional (CCP) program! We first launched the CCP program in 2016, and it has continually evolved to meet the needs of our ideal audience in allied industries. What do food and beverage professionals need to know about cider to sell more of it to happy consumers? That remains our guiding question.

Here are some of the exciting changes we’ve made!

• We evolved our style guide into a cider lexicon. It was industry input that lead us to these changes. The lexicon is still open for feedback and you can preview it here. Please reach out with questions at lexicon@ciderassociation.org. It is a developing tool, but our exams and study guides are now emphasizing five cider families instead of styles. Additionally, we focus on the established scientific classifications for apples: bittersweet, bittersharp, sweet and sharp.
• We launched Version 3 of the introductory Certified Cider Professional exam to reflect the above changes and refine questions. We’ve updated our study guide accordingly. Exam links on the CCP website now direct you to the updated test.
• We adapted the Certified Pommelier™ exam and study guide to reflect the new direction of the lexicon project. These can also be found on the CCP website. The next test, taking place in Oakland, California during CiderCon®, contains these changes. The exam emphasizes these topics in order of relative importance: (1) Flavors and Families (2) Apples & The Orchard (3) Cider Making (4) Food Pairing (5) Evaluating Family (6) Keeping & Serving.
• We’ve redesigned the sensory portion of the Certified Pommelier™ exam. After much review, we felt that doctored samples were not representative of the skill we were hoping to test: the ability to evaluate a cider and all its characteristics. The flaw identification portion of the exam has therefore changed. Instead of being asked to id flaws students will be asked to evaluate three ciders. These ciders may or may not contain characteristics perceived as flaws. They will not be doctored. A structured sensory analysis worksheet will be provided for the exam. You can view a sample of that worksheet and learn more here. (Students should still know specified flaws and their causes).
• We created a Facebook group for potential Certified Pommelier™ test takers. The emphasis is on peer learning. We are encouraging Certified Pommeliers to join the group and share their wisdom and for those studying to share their resources.

In 2020 you can expect:

• More opportunities to take the Certified Pommelier™ exam
• The launch of an online training for the introductory Certified Cider Professional program
• Announcements about specialty certificates in topics like draft systems for cider
• The development of more published study materials for both the introductory level and the more advanced Certified Pommelier™
•  New tools such as a CCP directory

Watch our website for the announcement of future exam possibilities. Demand for the CCP program is growing, and we are rising to meet that demand!

Visit here to sign up for the Certified Pommelier on January 28 in Oakland.