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Event Venue – Trade show hours

The International Centre -
HALL 1

6900 Airport Rd,
Mississauga, ON
L4V 1E8

Trade show hours:
Sunday, September 28, 2014
& Monday, September 29, 2014
12:00 – 5:00 p.m.

Code of Conduct Link

Age Restriction

The event is restricted to the trade. Event is open to persons 16 years of age and older. Anyone under the age of 16 will not be admitted.

Agenda




Day 1



2014 Agenda – Day 1
Time

Agenda

7:00 – 8:00 A.M.Registration & Breakfast

8:00 – 10:00 A.M.

Coffee cupping basics workshop


Tea industry update
(9:15 – 10:00 A.M.)

10:00 – 10:15 A.M.

Coffee & tea break

10:15 – 11:00 A.M.


Better coffee, better profits


Tea’s your customer
11:00 – 11:15 A.M.

Coffee & tea break

11:15 A.M. – 12:00 P.M.Hungry for profits


Roasting in your cafe


FRAPPÉS THAT PAY WORKSHOP 

12:00 – 1:30 P.M.Lunch
12:00 – 5:00 p.m.Trade show
5:00 – 6:30 P.M.

Networking reception


Day 2



2014 Agenda – Day 2
Time

Agenda

7:00 – 8:00 A.M. Registration & Breakfast

8:00 – 10:00 A.M.

Advanced coffee cupping workshop


Discover oolongs – The best
kept secret (9:15 – 10:00 A.M.)

10:00 – 10:15 A.M.

Coffee & tea break

10:15 – 11:00 A.M.

Getting started in espresso and specialty coffee


Tea’s your customer
11:00 – 11:15 A.M.

Coffee & tea break

11:15 A.M. – 12:00 P.M.
The state of sustainability

Coffee industry panel
12:00 – 1:30 P.M.Lunch
12:00 – 5:00 p.m.

Trade show


Education




Day 1



DAY 1 – SUNDAY, SEPTEMBER 28, 2014

WORKSHOP: Coffee cupping basics

DAY 1 (8:00 – 10:00 A.M.)

In this hands-on workshop, you will be introduced to the world of coffee-tasting, beginning with the origin and history of coffee, all the way to sniffing, slurping and swirling like an experienced veteran. Register early as this always popular session is sure to sell out.

 

Tea industry update

DAY 1 (9:15 – 10:00 A.M.)

Anyone who makes a living in the tea industry needs to hear the Tea Association of Canada’s update. The TAC will share the latest tea facts and figures and help you understand the most pressing issues affecting all of those involved in the production, distribution, retail sale and consumption of the second most consumed beverage in the world after water.

 

Better coffee, better profits

DAY 1 (10:15 – 11:00 A.M.)

Learn how to increase your profits on one of the staples of any foodservice establishment, brewed coffee. Discover how using the right brewing equipment properly can offer your customers better-tasting coffee and your café tastier profits.

 

Tea’s your customer

DAY 1 (10:15 – 11:00 A.M.)

Did you know that your customers are ready to pay more for a well-executed tea program? In this session you will learn what they want and how to up your beverage offerings and turn water into a golden opportunity, cup after cup after cup. This session will cover menu design, seasonal promotions, tea preparation, and tea and food pairing.

Roasting in your café

DAY 1 (11:15 A.M. – 12:00 P.M.)

Discover how easy and affordable it is to get started roasting your own coffee beans in your establishment. We will cover off all you need to know and how to get started on taking your café to the next level.

 

WORKSHOP: Frappés that pay

DAY 1 (11:15 A.M. – 12:00 P.M.)

This hands-on workshop reveals the secrets of producing popular and profitable coffee and fruit-based frappés for your customers. There are many options available to you in equipment, preparation and marketing strategy to service your customers’ needs. Learn about the market trends in this growing segment as well as the delivery options best suited to your customers, including the benefits and challenges of a range of preparation options from powder mixes to close to scratch. The result will be a delicious drink for your customers and a profitable product for your business.

 

Hungry for profits

DAY 1 (11:15 A.M. – 12:00 P.M.)

Want to add new revenue to your café? There are a number of foodservice options to help you increase your revenue. Learn which option is right for you, how to get started, and how to handle the many challenges you’ll face along the path to healthier profits and revenue.


Day 2



DAY 2 – MONDAY, SEPTEMBER 29, 2014

WORKSHOP: Advanced coffee cupping

DAY 2 (8:00 – 10:00 A.M.)

The advanced coffee cupping workshop is your chance to put your palate to the test. Those with a basic understanding of coffee tasting will enjoy this workshop, designed to raise you to the next level of coffee appreciation and understanding by teaching you how to recognize the subtle flavour and aroma distinctions of different coffees from different coffee-growing regions.

 

Discover oolongs, the best kept secret

DAY 2 (9:15 – 10:00 A.M.)

Varieties of oolong are processed differently, and oxidation as well as production style are very important components. Learn how to choose from the many oolong varieties based on their aroma, appearance and flavour.

 

Getting started in espresso and specialty coffee

DAY 2 (10:15 – 11:00 A.M.)

Find out in this session what it takes to build a successful espresso and specialty coffee program. Discover how to buy the right equipment, project costs and revenue, build a menu, price properly, train your staff, and market effectively.

 

Tea’s your customer

DAY 2 (10:15 – 11:00 A.M.)

Did you know that your customers are ready to pay more for a well-executed tea program? In this session you will learn what they want and how to up your beverage offerings and turn water into a golden opportunity, cup after cup after cup. This session will cover menu design, seasonal promotions, tea preparation, and tea and food pairing.

 

 Coffee industry panel

DAY 2 (11:15 A.M. – 12:00 P.M.)

The world of retail coffee is constantly changing and evolving. Don’t miss our panel of experts discussing the hot issues of the day facing the coffee industry, and particularly retail coffee concerns like marketing, supply chain and operational issues.

 

The state of sustainability

DAY 2 (11:15 A.M. – 12:00 P.M.)

Sustainability remains as hot a topic in coffee as ever. Learn about meaningful sustainability initiatives, critical issues facing coffee farmers, the effectiveness and direction of the Fair Trade system, and ways in which the coffee trade and Canadian consumers can make a difference.

TEA SOMMELIER Program



TEA SOMMELIERTM Program


Get certified as a TEA SOMMELIER™ at The Canadian Coffee & Tea Show

Want to become a certified expert in tea? Then this is the program is for you! The TEA SOMMELIER™ program developed by the Tea Association of Canada will educate and empower any novice tea minded individual. This program contributes to the entire value chain of tea from producing countries to retailers.

What is a Tea Sommelier?
A Tea Sommelier has a complete knowledge of all types of teas, the different categories, how they’re produced, regions that they come from, and history behind the social development of tea. A Tea Sommelier can also talk diversely about tea cocktails, tea & food pairing, cooking with tea as well as creating the perfect tea menu.

How do you become a Tea Sommelier?
First you drink a lot of tea, and then you take the tea sommelier program which consists of 8 modules. Each module ends with an exam and a blind cupping and covers all aspects of tea. At the end of 8 modules you are required to take a certification with the Tea Association of Canada.

Final Certification Examination

The final TAC TEA SOMMELIERTM/SM certification examination is an in-person exam offered to students who have completed and passed all eight modules.

DATE:  September 28, 2014

TIME: 2:00-5:00 P.M. (EST)

LOCATION: The Canadian Coffee & Tea Show

The International Centre, 6900 Airport Rd

Mississauga, ON

COST: $250.00 (HST)

To register, please fill out the REGISTRATION FORM (hyperlink the form http://www.tea.ca/wp-content/uploads/2014/07/REGISTRATION-FORM-Final-Certification-September-28.pdf)

and return to Adi Baker at adi.baker@tea.ca.

DEADLINE: September 8th at noon.

For more detailed information about what will be tested, please visit here. (hyper link http://www.tea.ca/education/tea-sommelier-certification-exam/)