Level 1
Associate
Mode
Classroom
Trainer
HKU Space: Level 1 Associate Certification
About
Why choose this course?
The programme is suitable for cheese enthusiasts, hospitality professionals, and individuals seeking to deepen their understanding of cheese in a practical, applied and engaging learning environment and is designed to equip students with foundational understanding and practical skills in cheese appreciation.
Students will explore the origins, production processes, classification systems, and sensory evaluation of cheese. The programme includes guided tastings of 25 iconic cheeses, beverage pairing exercises, and instruction on cheese labelling and nutritional content. Moreover, students will also gain exposure to cheese presentation techniques, observe culinary applications through a chef-led demonstration, and participate in a hands-on cheesemaking workshop and a cheese shop/factory visit.
Intended Learning Outcomes
On completion of the programme, students should be able to
– Describe key ingredients and major procedures in cheesemaking and maturation for hard and soft cheeses;
– Describe what the terms cheese grading, maturation and affinage mean and the impact they have on product quality;
– Describe the stages involved from production to retail, in a hygienic way to maintain the product quality;
– List the different types of packaging for cheese and the tools to correctly cut cheeses;
– Identify 25 cheeses by name, Make/Post-Make class, species of milking animal, protected status, country/region of origin and appearance; and
– Ise the structured approach to tasting cheese sheet to record tasting notes.
Upon successful completion of the programme, students who have passed the assessment with attendance no less than 70% will be awarded a “Certificate for Module (Foundation Study in Cheese Appreciation – Level 1 Associate Certification)” within the HKU system through HKU SPACE & awarded the “Associate Certification” by the Academy of Cheese.
Venue: F&B Education Hub at Kowloon West Campus
Course benefits at a glance
Continuing Education Fund
This course has been included in the list of reimbursable courses under the Continuing Education Fund and is recognised under the Qualifications Framework (QF Level [2])
Taste all 25 iconic cheeses
The programme includes guided tastings of 25 iconic cheeses
Integrated wine pairing experience
Wine pairing sessions deepen students’ understanding of flavour balance and cheese‑wine interactions, strengthening sensory and pairing skills.
Chef‑led cheese dishes demonstration
Professional chef demonstrations help students understand how cheese behaves in home cooking, enhancing practical and culinary knowledge beyond tasting.
Cheesemaking in action
Delegates will visit a cheese shop / factory and participate in a hands-on cheesemaking workshop
Industry‑experienced teachers
Programme is designed and led by teacher with recognition by Academy of Cheese, allowing students to gain practical insights and learn how cheese knowledge is applied in professional settings.
Programme Details
This is a face-to-face delivery programme of 30 hours, covering the following modules:
Introduction to cheese
What is cheese?
Main ingredients of cheese and their purposes
Nutritional value of cheese
Differences between large scale and artisan production of cheese
Milk production and cheesemaking
Composition of milk
How is milk produced?
History of cheesemaking
Cheesemaking – Make / Post-Make (MPM) Model
Steps in cheesemaking and maturation
Cheese classification
Maturing, affinage and grading
Degree of ripeness
Cheese grading and its relevance
Role of maturation and affinage in adding value to the produce
Techniques to accelerate and decelerate ripening in soft mould-ripened cheeses
Buying and distribution
How is cheese bought and transported?
Importance of offering an appropriate range of cheeses for a cheese board
Regulations and good practices in selling cheese across countries
Presenting and serving
Selecting and using appropriate packaging to wrap and re-wrap cheese
Cutting cheese by using appropriate tools
Importance of caring for, cutting and serving cheeses appropriate to the variety
Safe handling of cheese
Communicating about cheese
Labelling and key descriptors of cheese (e.g. country of origin, species of milking animal, vegetarian/animal rennet, raw/pasteurised milk, MPM model, protected status, age)
Difference between ‘use by’ and ‘best before’ dates
Tasting techniques for cheese
Structured approach to tasting cheese, using the ‘Flavour Trees’ classification system (simple and complex)
Pre-taste assessment
Taste assessment: identifying simple and complex flavours by writing tasting notes (including texture, consistency, color)
Principles of pairing cheese with different types of beverages
Gallery
Gallery
Training Partner
HKU Space
Delivering certified training with genuine passion and joy, HKU SPACE combines academic prestige with world-class cheese and culinary education.
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