SENSORY ANALYSIS CERTIFICATE PROGRAM FOR CHOCOLATE PROFESSIONALS
January 5 - February 11, 2022
Course Instructor Bio: R. Brian Cisneros, M.A.
Brian is the Board President of the Specialty Cocoa Association, he is the founder of the Northwest Chocolate Festival, co-founder of the Chocolate Makers UnConference, and the co-founder of Chocolate Alliance. Brian began working in the artisan chocolate industry in 2006 and Brian has remained committed to the work of educating and organizing the chocolate industry around quality metrics for cacao and chocolate. Brian Cisneros has produced and directed the Northwest Chocolate Festival Awards, now called the Chocolate Alliance Awards for 14-years, since its first year in 2008; he has co-chaired the Good Food Awards: Chocolate Category - Milk, Dark, Inclusions, since 2018. Through his work with these industry recognized awards programs Brian was able to design and create the “chocolate competition score sheet and evaluation method” for use by the judges in the awards programs. These forms and methods, in their most updated version, are in use today to determine and award the highest quality products from around the world. In 2017 Brian created the “long-form” analysis system in collaboration with chocolate makers in Brazil, France and the United States. The new long-form sensory analysis method was introduced at industry conferences in 2018 for feedback and peer review. In 2019 the official score form and guidebook were released to the artisan chocolate industry with a free download of each set of materials for use by professionals. In 2021 the hybrid learning program for Sensory Analysis was launched to the industry and The Cocoa Center was born as an education organization. We are pleased to have Brian Cisneros, founder of the Sensory Analysis Method for Chocolate Products and the Score System, as our instructor for the six-week professional certificate program.