Taste & Smell : playing on your senses

1,700.00

The session proceed in September. It lasts 1 week, from Monday to Friday from 9 am to 5 pm, lunch included.


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Taste and smell are more complicated than you might think. Working together, and alone, these senses can have big impacts on our life.

This training course is led by Miss Carole André, Perfumer. It allows to discover the resemblances and the differences between the olfactory universes of the perfume and some food or beverage products (wine, tea and chocolate). It’s also another way to improve the delicate and creative work of the perfumer.

Carole André has a degree in organic chemistry and also the option ISIPCA perfumery. Teacher in perfumes and cosmetics, she created her company in November 2004 for training and services. Since that, she divides her time between the various schools and universities where she teaches both the formulation and olfaction and creativity and sensory analysis, and professional customers who want to develop new ranges or in need of supervision regulatory.

The working langage is English. The number of participants is limited to 8.

Program

Day 1 – morning Introduction to perfumery and perfumery trades

The profession of perfumer through the ages

Linguistic Descriptors – Olfactory Families

Olfaction of “historical” ingredients
Olfactory classification game
Day 1 – afternoon Focus on the citrus family Olfaction of raw materials

Tasting of 2 white wines

Day 2 – morning Essential knowledge about wines

The french vineyards

Focus on the fruity family

Olfaction of raw materials

Tasting of 2 white wines

Day 2 – afternoon Focus on the floral family Olfaction of raw materials

Tasting of 2 white wines (1 sparkling)

Day 3 – morning Essential knowledge about grapes and vines, impact of the soil/location/country

Focus on the woody family

Olfaction of raw materials

Tasting of 2 red wines

Day 3 – afternoon Focus on the leather and ambery families Olfaction of raw materials and fragrances

Tasting of 2 red wines

Day 4 – morning Essential knowledge about tea : the plant, fermentation (green, oolong, black), crops, leaves, impact of the soil/location/country

Focus on the aromatic family

Olfaction of raw materials

Tasting of 3 unflavoured teas

Tasting of dish with tea

Day 4 – afternoon Focus on the green family

How to marry tea with food, unexpected ways of enjoying tea

Olfaction of raw materials

Tasting of 4 teas, flavoured and unflavoured

Day 5 – morning Essential knowledge about chocolate : crops, from fruit to cocoa powder, impact of the soil/location/country

Focus on the sweet family

Olfaction of raw materials

Tasting of 4 black chocolates from 4 different countries

Day 5 – afternoon Focus on the spicy family Olfaction of raw materials

Tasting of 4 chocolate specialities with naturally flavoured ganache

 

Session

September 17 to 21, 2018