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Certificate in Sustainable Coffee Value Chain
永續咖啡價值鏈證書 [中文版]
 

Course Code:
CSCVC-2021

 

Mode of Study:
Part Time

Contact Hours and Study Period:
1 session per week, a total of 84 contact hours in 6 months’ time

Teaching Medium:
English, supplemented with Cantonese

Commencement Date:
August 25, 2021 (Wednesday)

Tuition Fee*:
HKD 39,800 (site visit expenses such as transportation and meals are not included)

Application Deadline:
August 17, 2021 (Tuesday)

Application Method:
Download and fill in the Course Application Form (proof of academic qualification is required)
and return to the Academy for Sustainable Communities by email or by post on or before the application deadline.
Quota for this programme is limited.
Enrollment to the course will be processed on a first-come-first-serve basis. 

Enquiry:
Monday-Friday 9:00am-6:00pm
Tel: 3917-4768
Email: ruralsd@hku.hk

Class Venue:
Coffee Lab @ sensory ZERO, Causeway Bay
Lai Chi Wo Experimental Farm for Sustainable Agriculture (Field Practice)

Tutors:
Ms Katie Chick (HKU), Ms Cindy Ng (Coffee Lab Asia, CLA), Mr Dixon Ip (CLA), Dr Winnie Law (HKU), Mr Johan Kwe (Coffee Quality Institute, CQI), Ms Kris Wang (CLA) and guest speakers

*This certificate programme is organised by the Academy for Sustainable Communities in collaboration with Coffee Lab Asia (CLA). The course fee will be made payable to “Coffee Lab Asia”.

 

Course Description:
Coffee is one of the most important food commodities consumed by people all over the world. As an integral part of many people’s daily life, over billion cups of coffee are consumed across the globe on a daily basis. Coffee generates multi-billion dollar global business and involves thousands of companies in developed countries, as well as co-operatives and several million small producer families in developing countries. The production and consumption of coffee influence numerous natural ecosystems and the livelihoods of millions. However, the coffee sector is also facing numerous sustainability challenges and many actors along the global coffee supply chain have started to prioritize socio-economic and conservation values in their practices.


Integrating concepts of sustainable value chains and hands-on practice at local coffee farms, this course is designed for practitioners and interested public to acquire professional skills and knowledge on coffee cultivation, on-farm processing, green bean production and trading, as well as downstream operations and activities. From seed to cup, this is the first comprehensive course offered in Hong Kong focusing on coffee production and value chain management as a way to incubate sustainability change agents for coffee related sectors. The certificate course advocates the building of a sustainable coffee production, consumption and recycling network in Hong Kong.

 

Intended Learning Outcomes:
In this certificate programme, students will be able to:

  • Describe the overview and details of various components of the coffee value chain, from cultivation, processing, distribution to consumption;

  • Identify and manage the factors affecting the quality of coffee;

  • Apply a range of hands-on practical farming and post-harvesting management skills of sustainable coffee cultivation and green bean production in the local context;

  • Recognise the key sustainability challenges along the value chain and explain the complex interdependencies of producing and consuming countries and regions; and

  • Apply theories and scientific knowledge to enhance sustainability performance along the coffee value chain.

Module 1: Introduction to Coffee
From coffee processing, roasting, brewing to tasting, this module offers an overview of the coffee supply chain. This two-day module also includes a coffee tasting session which allows students to taste the various flavours of different coffee species, specialty, and non-specialty coffee. Basic knowledge on coffee roasting and brewing is also included.

Module 2: From Seed to Tree – Cultivating Coffee
This module covers all the essential aspects of coffee farming including plant physiology, coffee varieties, planting design and establishment, cultivation methods and crop management. Students will be expected to work both in the classroom and on the coffee farm to gain genuine coffee farming experience. This module will also introduce students to the concept of sustainable agriculture and the specialty coffee supply chain.

Module 3: From Cherry to Cup - Harvesting and Processing Coffee
This module explains the theories and science behind coffee harvesting, processing and handling. Through lectures, field practices and cupping experience, the module allows students to practise various coffee processing methods and discuss on how those methods affect coffee flavours and quality. Students will also learn about the post-harvesting procedures of green coffee production in the specialty coffee supply chain.
Students who have completed Modules 1, 2 and 3 and passed the examinations may be invited for placement opportunities.

Module 4: Towards Sustainability – Coffee Value Chain
This module is designed for students with a keen interest on the business of coffee and sustainability. It introduces the concept of sustainable value chain and explores the various natural resource management, fair trade and other socio-economic challenges in the coffee industry. Students will learn about the environmental, social and economic impacts of coffee production and consumption and how the business’ value chain management relates to local policies, community development and global trends. The module will also investigate into the different sustainability initiatives taken place at the global and local levels. Professionals and seasoned practitioners from the industry and other relevant fields will be invited to interact with students through discussions and firm visit. Students will work in groups to develop their own sustainability initiative.

 

Target Students:
The course is suitable for coffee industry practitioners, coffee lovers as well as those who are interested in understanding the science, actual practices, and sustainability issues behind coffee production and the value chain.

 

Assessment and Recognition:
Students, who attained 90% attendance rate and passed the course assessment in all four modules in a cluster, will be awarded a Certificate in Sustainable Coffee Value Chain by the Centre for Civil Society and Governance, The University of Hong Kong.
Students will be able to obtain the below professional recognitions awarded by professional organisations in the coffee industry upon completion of the specified requirements:

Recognitions

Requirements

Specialty Coffee Association’s (SCA) Introduction to Coffee certificate and 10 points toward the SCA Diploma

Students who attained 100% attendance rate of Module 1 and passed the relevant SCA examination.

Specialty Coffee Association’s (SCA) Green Foundation certificate and 5 points toward the SCA Diploma

Students who attained 100% attendance rate of Modules 2 & 3 and passed the relevant SCA examination.

Coffee Quality Institute (CQI) Q Processing Level 1 - Generalist Qualification

Students who attained 100% attendance rate of Module 3 and passed the relevant CQI examination.

 

Intermediate recognition:

Intermediate Awards

Requirements

Certificate of Completion for Professional Training in Coffee Cultivation, Harvesting and Processing

Students who attained 90% attendance rate of Modules 1, 2 & 3 and passed all the assessments in each of the three modules.

Certificate of Completion for Executive Training in Sustainability and Coffee

Students who attained 90% attendance rate of Modules 1 & 4 and passed all the assessments in each of the two modules.

*Professional Training in Coffee Cultivation, Harvesting and Processing and Executive Training in Sustainability and Coffee are the intermediate awards of the Certificate in Sustainable Coffee Value Chain. Students who have successfully completed the Professional Training in Coffee Cultivation, Harvesting and Processing and/or Executive Training in Sustainability and Coffee curriculum but continue to pursue the Certificate shall not be awarded any completion certificate. Upon the successful completion of the Certificate in Sustainable Coffee Value Chain, students will be required to surrender the completion certificate of the intermediate awards to the Academy (conditions apply).

 

Entry Requirements:
(a) have gained in the HKDSE Examination Level 2 in five subjects including Chinese Language and English Language; or
(b) have passed five subjects in HKCEE, including Chinese Language and English Language; or
(c) hold equivalent academic qualifications, taking into consideration individual merit

 

Exemption Policy:
Applicants holding qualification of the SCA certificate in Introduction to Coffee or other equivalent qualifications will be exempted from taking Module1. The Programme Team will consider exemption applications on a case-by-case basis.

 

Course Contents and Timetable:

Module 1: Introduction to Coffee (Tutors: Ms Cindy Ng and Ms Kris Wang)

Date

Contents

August 25, 2021 (Wednesday)
6:30-8:30pm
Coffee Lab @ sensory ZERO, Causeway Bay

Lecture:

  • Coffee history and basic knowledge
  • Basics of coffee roasting process
  • Human senses

September 1, 2021 (Wednesday) 
6:30-8:30pm
Coffee Lab @ sensory ZERO, Causeway Bay

Lecture:

  • Sensory experience on different coffee species, processing methods, and roast levels
  • Introducing cupping
  • Basics of coffee brewing
  • Coffee tasting

By September 7, 2021 (Tuesday)

Complete SCA Introduction to Coffee certificate online exam

*Class schedule and teaching mode may change depending on future Covid-19 restrictions and guidelines.

 

Module 2: From Seed to Tree – Cultivating Coffee (Tutors: Ms Katie Chick, Ms Cindy Ng and Mr Dixon Ip)

Date

Contents

September 8, 2021 (Wednesday)
6:30-9:30pm
Coffee Lab @ sensory ZERO, Causeway Bay

Lecture:

  • Botany and physiology of coffee plant
  • Environmental conditions for coffee growing
  • Sustainable agriculture and cultivation practices of coffee worldwide
  • Coffee tasting

September 11, 2021 (Saturday)
9am-6pm
Lai Chi Wo Experimental Farm for Sustainable Agriculture

Field practice:

  • Field and planting design for agroforestry
  • Land preparation
  • Germination and seedling establishment

September 18, 2021 (Saturday)
9am-6pm
Lai Chi Wo Experimental Farm for Sustainable Agriculture

Field practice:

  • Crop maintenance
  • Nutrient, irrigation and pest management
  • Tree maturing and pruning

September 25, 2021 (Saturday)
9am-6pm
Lai Chi Wo Experimental Farm for Sustainable Agriculture

Contingency

October 6, 2021 (Wednesday)
6:30-9:30pm
Coffee Lab @ sensory ZERO, Causeway Bay

Lecture and examination:

  • Specialty coffee supply chain
  • Origins and varieties
  • Class examination

*Class schedule and teaching mode may change depending on future Covid-19 restrictions and guidelines.

 

Module 3: From Cherry to Cup - Harvesting and Processing Coffee (Tutors: Ms Katie Chick, Mr Dixon Ip and Mr Johan Kwe)

Date

Contents

October 9, 2021 (Saturday)
10:30am-6:30pm
Online

Online lecture:

  • Coffee processing history
  • Coffee anatomy, focusing on fruit
  • CQI’s anatomy-based coffee processing method classification
  • Comparative cuppings
  • Biology of fermentation
  • Coffee drying
  • Challenges and the future of coffee processing

(This lecture will be conducted in English only)

October 10, 2021 (Sunday)
10:30am-6:30pm
Coffee Lab @ sensory ZERO, Causeway Bay

Cupping exercise and examination:

  • CQI Q Processing - Level 1 examination

October 16 - 17, 2021 (Saturday & Sunday)
9am-6pm
Lai Chi Wo Experimental Farm for Sustainable Agriculture

Field practice:

  • Harvesting and handling
  • Processing techniques (Natural, Washed, Honey and Anaerobic)
  • Beans drying, storage and milling

October 23 - 24, 2021 (Saturday & Sunday)
9am-6pm
Lai Chi Wo Experimental Farm for Sustainable Agriculture

Contingency

December 5, 2021(Sunday)
10:30-6:30pm
Coffee Lab @ sensory ZERO, Causeway Bay

Lecture and examination:

  • Green beans grading
  • Sample roasting and tasting
  • Green coffee markets
  • Storage and Transport
  • Certification
  • Decaffeination

By December 12, 2021 (Wednesday)

Complete SCA Green Foundation certificate online exam

*Students who have completed Modules 1, 2 and 3 and passed the examinations may be invited for placement opportunities.
*Class schedule and teaching mode may change depending on future Covid-19 restrictions and guidelines.

 

Module 4: Towards Sustainability – Coffee Value Chain (Tutors: Dr, Winnie Law, Mr Dixon Ip, Ms Katie Chick and guest speakers)

Date

Contents

December 8, 2021 (Wednesday)
6:30-9:30pm
Coffee Lab @ sensory ZERO, Causeway Bay

Lecture: Sustainable value chains in coffee businesses

  • Customer and supplier relationship
  • Stakeholder engagement for sustainability
  • Partnerships in sustainable value chains
  • Case studies on sustainability in the coffee business
  • Coffee tasting

December 15, 2021 (Wednesday)
6:30-9:30pm
Coffee Lab @ sensory ZERO, Causeway Bay

Lecture: Natural resource and environmental stewardship

  • Environmental issues and resource management challenges in coffee production and consumption
  • Environmental stewardship and certification
  • Ecology and climate resilience in the coffee industry
  • Coffee tasting

December 22, 2021 (Wednesday)
6:30-9:30pm
Coffee Lab @ sensory ZERO, Causeway Bay

Lecture: Inclusiveness and innovation

  • Social inclusion, livelihood and community development in farming communities
  • Community empowerment and social innovation
  • Industry innovation for sustainability
  • Coffee tasting

December 29, 2021 (Wednesday)
6:30-9:30pm
Coffee Lab @ sensory ZERO, Causeway Bay

Lecture: Workplace culture and corporate governance

  • Workplace culture and knowledge transfer in coffee production
  • Corporate governance and productive workforce
  • Information disclosure and transparency in the supply chain

January 8, 2022 (Saturday)
10am-4pm

Firm visit

January 15, 2022 (Saturday)
2-5pm
The University of Hong Kong, Pokfulam

Group presentation and assessment

*Class schedule and teaching mode may change depending on future Covid-19 restrictions and guidelines.

 

Collaborating Organisation:

Coffee Lab Asia (CLA) was established in 2012 with the belief of “Better Coffee through Education & Research”. CLA aims to provide specialty coffee education for individuals, schools, universities, and corporations; as well as to apply technologies to the coffee industry. CLA has been delivering coffee training programs worldwide including Hong Kong, Indonesia, Japan, Brazil, Greece, Ukraine and mainland China cities. Such training includes the certification programs from but not limited to the Coffee Quality Institute, the Specialty Coffee Association; as well as coffee judges training to support the World Coffee Events competitions.