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FIRST NATIONAL COURSE FOR PISCO TASTERS - AREQUIPA
JULY 11TH TO AUGUST 24TH, 2008
1. INTRODUCTION
The National Commission of Pisco (CONAPISCO) has decided to continue the tasting training process for current tasters and new applicants to the taster directory. This training will be a requirement for officially participating in the next regional and national pisco contests. For this purpose, CONAPISCO has entrusted the Vinicultural Research Center of Universidad Nacional Agraria La Molina and "Le Cuisinier" Gastronomy Institute with the organization and execution of this First National Course for Pisco Tasters.
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2. OBJECTIVES
2.1 Updating and training judges in sensory evaluation.
2.2 Training judges in sensory evaluation of pisco. |
3. TARGET
Tasters and new applicants for taster. A basic knowledge on the different pisco variations preparation and tasting is required
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4.SPEAKERS
The speakers have an recognized international and national career:
| MILBER UREÑA PERALTA |
Degree in Food Technology of the Universidad Politecnica de Valencia, Spain. Graduate of Food Science and Technology of the Ministry of Science and Technology of Spain. Professor Engineer in the Department of Food Industries of Universidad Nacional Agraria La Molina. Specialist in Sensory Evaluation and author of publications on such topic. Advisor to the National Council of University and Career Certification of Peru. Coordinator of Certification of Universidad Nacional Agraria La Molina.
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EDWIN PAUL LANDEO DEL PINO.
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Chemical Engineer, Engineers’ Association No. 70680. Independent consultant. Specialist in preparation of piscos and wines. Graduated enologist from the Swiss-French Ecole Superieure de Viticulture, Oenologie et Arboriculture de Changins. Specialization Studies on viticulture and enology in Spain. Person in charge of the Enological Area of CITEvid for seven years. Secretary of the Permanent Regulatory Committee of INDECOPI in 2000. Professor and researcher of the Wine and Pisco Institute of Universidad de San Martín de Porres, Lima. Professor of UPC. Person in charge of the preparation of 16 piscos awarded in national and international contests. Speaker at 4 national pisco congresses. Presentations on pisco elaboration and tasting in Tacna, Moquegua, Arequipa, Ica and Lima.
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| JUAN CARLOS PALMA. |
Master of Sciences. Agronomist Engineer. Professor and researcher at the Vinicultural Research Center of the Department of Sciences of Universidad Nacional Agraria La Molina. Professor of the Career of Pisco Specialist and Taster in the Wine and Pisco Institute (IDEVIP) of UPSMP. Official pisco taster for the National Commission of Pisco (CONAPISCO). Specialist in quality control and quality management in test laboratories. Technical manager of Certificadora y Laboratorios AP SAC, certified before INDECOPI. Consultant of the Technical Committee for the Regulation of Vinicultural Alcoholic Drinks of INDECOPI.
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| 5. PROGRAM |
The course is divided in two consecutive and independent stages. The first covers sensory evaluation (32 hours) in two weekends, and the second stage covers pisco training (48 hours) in three weekends. |
FIRST STAGE
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OBJECTIVE: TRAINING AND COACHING IN SENSORY EVALUATION FOR JUDGES
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First weekend
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BASIS OF SENSORY EVALUATION. BASIC FLAVORS AND AROMAS.
July: Friday 11th, Saturday 12th and Sunday 13th
16 hours
Professor: Dr. Milber Ureña Peralta
Supervisor: CONAPISCO representative
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Second weekend
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JUDGE TRAINING
July: Friday 18th, Saturday 19th and Sunday 20th
16 hours
Professor: Dr. Milber Ureña Peralta
Supervisor: CONAPISCO representative
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SECOND STAGE
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OBJECTIVE: TRAINING AND COACHING JUDGES FOR PISCO TASTING
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Third weekend
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PISCO TASTING. PISCO DEFECTS.
August: Friday 1st, Saturday 2nd, Sunday 3rd
16 hours
Special conference
Professor: Edwin Landeo, Eng.
Supervisor: CONAPISCO representative
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Fourth weekend
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PISCO TASTING. DESCRIPTORS, PART 1
August: Friday 8th, Saturday 9th, Sunday 10th
16 hours
Professor: Juan Carlos Palma, Eng.
Supervisor: CONAPISCO representative
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Fifth weekend
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PISCO TASTING. DESCRIPTORS, PART 2
August: Friday 22nd, Saturday 23rd, Sunday 24th
16 hours
Professor: Juan Carlos Palma, Eng.
Supervisor: CONAPISCO representative
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Schedule:
Fridey: 4 pm. - 9 pm.
Saturday : 9 am. - 7 pm.
Sunday: 9 am. - 1 pm.
Venue:
The course will be held in the facilities of “Le Cuisinier” Gastronomy Institute, at Mariscal Benavides No. 223. Parque Selva Alegre. Arequipa.
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| 6. FEE: |
S/. 750.00 Nuevos Soles - Includes: Supplies and handouts. |
| 7. CERTIFICATION |
Certifications of Universidad Nacional Agraria La Molina and “Le Cuisinier” Gastronomy Institute. The participants who pass the course will be able to register in CONAPISCO Tasters’ group.
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| 8. INFORMATION AND REGISTRATION |
"Le Cuisinier" Gastronomy Institute
Mariscal Benavides No. 223 Parque Selva Alegre. Arequipa.
Teléfono: (054) 283-364
Informes@lecuisinier.edu.pe
rrpp@lecuisinier.edu.pe
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LIMITED VACANCIES
100% PRACTICAL COURSE
REQUEST YOUR REGISTRATION IN ADVANCE
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