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HI-101: Introduction to Herbs and Infusions ONLINE COURSE

Whether pursuing a career in the retail or hospitality industry or enhancing your enjoyment of tea, this course provides an introduction on the historical origin of herbs and spices as they are used in tea. This course will provide a general history of herbal remedies throughout the ages with an emphasis on how it is used in China as well as in India over thousands of years. Students will be introduced to the basic concepts and philosophies and learn about the common herbs used in each of these practices.

HI-101 is the first course in a series of 3. The follow-up courses are HI-102: Herbal Processing & Common Herbs in Tea and HI-103: Blending, Culinary & Government Regulations.

Topic Explored Include:

  • Definition of herbs
  • Introduction to history
  • Chinese Herbal Medicine
  • Ayurveda
  • European & North American influence
  • How to cup herbs
  • Flavour profiles

Included in Course Registration:

  • Online learning platform – “Schoology”
  • Digital Course Book on learning platform
  • One live tutorials with instructor

Note: Students are required to source their own products for sampling. A list will be provided after registration.

Length: HI-101 is a four-week course, with the suggestion that you designate approximately 3 hours each week to read, watch the lesson video and participate in online discussions. There will be a live tutorial held twice for you to participate in and ask questions.

Students’ marks will be based on completing the lessons in ‘Schoology’, presentation and multiple choice examination.

Dates: November 26 – December 17, 2018
Live Online Tutorial: December 10 (11-11:30 am ET & 6-6:30 ET)
Exam: Written exam (online), Live oral presentation (Skype) – December 17, 2018
Registration deadline: November 23, 2018


Cancellation Policy: A full refund will be issued to students who cancel their registration 14 days prior to the start date of the course. After this time, no refunds will be issued. To cancel your registration email or call 416-510-8647.

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