Certified Simple Syrup & Sweetener Specialist

Simple syrups are deceptively basic, but professionally they’re:

• Flavor carriers

• Sweetness control

• Texture and mouthfeel tools

• Shelf-life and batching systems

This course teaches students to:

• Design flavored syrups intentionally
• Control sweetness, viscosity, and mouthfeel
• Preserve syrups safely and cleanly
• Pair syrups with spirits and recipes
• Create shelf-stable, repeatable syrup systems

This is not “how to boil sugar and water”... it’s "sweetener as structure."

By the end of this course, students will be able to:

• Create standard, rich, and specialty syrups
• Control viscosity and sweetness levels
• Build herbal, spice, fruit, and floral syrups
• Preserve and store syrups safely
• Pair syrups with cocktails intentionally
• Create a syrup portfolio

Sugar is not just Sweetness... It is STRUCTURE!

Here you will learn:

- Difference between simple (1:1) and rich (2:1) syrups

- Why rich syrups last longer and feel fuller

Types of sugars:

•  White sugar (neutral)
•  Demerara (molasses, depth)
•  Turbinado (light molasses)
•  Honey (floral, enzymatic)
•  Maple (woody, savory)
•  Agave (clean, low glycemic perception)

How sugar choice affects:

• Mouthfeel
•  Sweetness perception
•  Aroma release
•  Shelf stability

 Heat extracts quickly. Time extracts delicately. 

Here you will learn:

• Hot process vs cold process
• When to use each
• Avoiding cooked or "jammy" flavors
• Preserving fresh aromatics
• Managing bitterness and tannins

 A syrup is a flavor system, not a flavor dump!

Here you will learn:

• Balancing sweetness with acid, bitterness, and spice
• Fruit syrups vs oleo saccharum vs cordial-style
• Layering: top, middle, base notes
• Using herbs, spices, teas, and florals
• Designing syrups for specific spirits

 A spoiled syrup is a dangerous syrup! 

Here you will learn: 

• Shelf life by sugar ratio
• Refrigeration vs shelf stable
• Mold, fermentation, and clouding
• When to discard
• Sanitation practices

A syrup that isn’t used is a failure!

Here you will learn:   

• Pairing syrups with spirits and cocktails
• Using syrups in smoked and infused drinks
• Creating a signature syrup lineup (3–5 syrups)
• Naming and positioning syrups
• Documentation

Students must create 4 syrups:

 1. Standard simple

 2. Rich or alternative sweetener

 3. Fruit or citrus syrup

 4. Herbal or spice syrup

Document:

• Ratios
• Ingredients
• Process
• Sensory notes
• Shelf behavior
• Pair each with a cocktail or mocktail

Certification awarded upon:

• Completion of modules
• Passing quiz (≥80%)
• Successful practical submission