When hosting a sensory training there are many ways to set them up and be successful. Setup is dependent on desired outcome and purpose as well. Here we list two established methods for sensory training that can fit within many needs for training. The difference between the two is whether they are instructor led to the tasters at the same time, or self-guided to benefit groups that cannot all taste at once. Traditional tastings allow for group conversations and provide immense value to tasters. Self-guided training offers businesses the ability to calibrate tasters and run a sensory program while allowing the business to run simultaneously.