Dear Friends of the AHTS community,
We have been carefully following Covid-19 across the globe and now in the U.S.
As you may know, Italy has been under a strict national quarantine and since our
co-instructors travel from Bologna, Italy we are keeping a vigilant eye on developments over the next few months. There is nothing more important than keeping everyone safe and comfortable when traveling to participate in our
sensory evaluation courses.
At this time the AHTS has decided to postpone both our May 21- 24 and July 30 - August 2 courses until we are able to comfortably travel and engage in social events. It was a difficult decision to make but the right one. If you have registered and paid for a seat we are offering to hold your reservation until a new date has been agreed upon or if you prefer, we can offer you a full refund. Simply email us your full name and date of course you registered for and let us know which option you prefer.
We hope you stay safe during until these unprecedented times and hope to see
you in classroom sometime in the very near future.
We are offering Learn at Home On Line Course.
If you have any questions please email us at email@example.com.
The AHTS's sensory training courses in honey offer students a rare opportunity to be fully immersed in the complex world of honey. Through interactive, self-testing exercises students will be guided through the methods of sensory analysis to taste and evaluate honey at an academic level. Our instructors are beekeepers and have been trained by Italian National Register of Experts in the Sensory Analysis of Honey.
The art of being a honey tasting expert is as complex as being a wine or olive oil sommelier.
* Learn the difference between taste and flavor through sensory exercises.
* Taste and learn 15 important honeys and their floral sources.
* Learn how to identify 9 basic aromas and flavors families found in honeys.
* Enrich your vocabulary using a using the honey aroma and flavor wheel for describing honey.
* Learn to write detailed tasting notes for any honey sample.
* Brush up on the composition and physical properties of honey.
* Understand the how’s and why’s of crystallization and how to evaluate its qualities.
* Learn about the causes of defects in honey and how to avoid them.
* Use your knowledge to confidently pair honey with cheeses, wines and all food groups to compliment sweet or savory dishes.
* Certificate of completion awarded at the end of course. Fully accredited toward advancing to Level I and Level II in Italy.
Seats are limited for each course, travel and accommodations are not included. Travel information.