academy of cheese member level two
Level 2

Self Study | Level 2: Member Certification

£399
-
+
About

Why chose this course?

Take your cheese education to the next level and study for the Member certification with our eLearning platform, accessible online wherever you are in the world, 24/7. This self-study course platform allows you to study at your own pace, at a time that suits you.

Each delegate can download a digital delegate pack with informative visual guides to use alongside the Learning Road. These include the cheese matrix, the simple & complex flavour trees, the classification guide, the step-by-step tasting sheets and the full colour Level Two 75 cheeses book. Printed packs are also available to purchase separately.

When you enrol you’ll receive instant access to:

- Level Two online Learning Road, consider this your digital course book
- Knowledge check questions to test your progress as you study
- Digital downloadable delegate pack (printed version available to purchase)
- Downloadable Tasting sheets
- Level Two Exam
- Cheese Library containing over 450 cheeses

The Self Study course does not include cheese but we encourage delegates to taste as many of the 75 cheeses as possible whilst studying the course.

You have 12 months access to the Learning Road and to take the exam. Upon passing the exam you will receive a pin badge and certificate suitable for framing.

Course benefits at a glance

Anytime, anywhere

Study from anywhere in the world at a time that suits you with the Academy’s eLearning platform.

Learning road

12 Months access to our Level Two (Member Certification) Learning Road and Level Two exam.

Exclusive Delegate Resources

Downloadable digital delegate pack with informative visual guides to use alongside the Learning Road.

Cheese Library

12 Months Access To Our Academic Cheese Library (Over 450 Cheeses)

Instant Access

Start studying immediately!

Course Dates

Self Study | Level 2: Member Certification

Choose a date and time

£399.00
-
+
Testimonials

What our delegates are saying

Audience

Who is this course for?

Level Two has been designed for cheese industry professionals throughout the supply chain who wish to advance their learning and expertise. It will also appeal to customers looking to improve their understanding of cheese production and varieties. Becoming a Member, through the successful completion of the study modules and coursework, will be of significant benefit to anyone working in the industry wanting to continue their professional development.

Cheesemongers

Cheese Shop owners and Counter Managers/Supervisors

Senior Retail Professionals

Within a cheese retail environment

Product Development & Technical Managers

Within a cheese retail environment

Cheesemakers

Anyone who makes cheese or is just starting out, either commercially or as a hobby

Chefs & Front of House Managers

For those that cook with and serve cheese in a hospitality environment

Sommeliers

Anyone with an interest in wine and drinks pairings

What You'll Learn On This Self Study Course

Take a look at what you'll learn on our Level Two (Member Certification) Self Study Course.

Milk Production & Cheesemaking

Understands the role of the ingredients used in cheesemaking and the impact they can have on the finished cheese.
Understands the impact of milk composition and quality on the finished cheese (e.g. species, morning/evening milk, season, lactation stage)
Has knowledge of the key milking breeds – Cows (Bos taurus)
Has knowledge of the key milking breeds – Goats (Capra aegarus hircus) and Sheep (Ovis aries)
Has knowledge of the key milking breeds – Water Buffalo (Bubalus bubalis)
Understands how cheese style, flavour, texture and safety are influenced by cheesemaking techniques and acidity development

Maturing, Affinage & Grading

Understands how rind washing is carried out and how it affects the flavour profile of cheese.
Understands how flavour-added cheeses can be made (e.g. smoked, re-milled & flavoured, herbs and spices added to curd
Understands the role of the ripening microflora and the effect of salt on the flavour and texture of cheese
Understands the typical temperatures and maturation times for Hard and Soft cheeses for further ripening
Understands how cheese safety is affected in Hard Make and Soft Make cheeses at different stages of their maturation and storage
Understands the importance of brushing and turning cheeses, where appropriate, to ensure that they remain in optimum condition
Is able to recognise the condition of a hard and blue cheese in terms of maturity
Is able to recognise some common defects of cheese arising from the milk and cheese-making processes (e.g. blowing/gas defects, mechanical openness, cracking, excessive moisture, mite damage)
Is able to use a cheese iron

Buying & Distribution

Understands how to calculate cost of goods sold, gross profit, profit margin. Understands the difference between margin and mark up.
Understands the various ways that products are distributed (e.g. direct from producer, via wholesaler, via a consolidator)
Understands the cost structure of the supply chain and the impact of wastage on profitability
Understands the importance of offering an appropriate range of cheeses and can recommend appropriate ranges in specific circumstances (e.g. dinner party, restaurant service or a cheese counter)
Is able to select an appropriate range of accompaniments to match a cheese selection (e.g. dinner party, restaurant service or a cheese counter)

Presentation

Understands how cheese may be safely stored and presented in different environments (e.g. thehome, retail and foodservice)
Is able to recognise common cheese quality defects arising when presenting and serving cheese in a retail and foodservice environment (e.g. drying of the cut face, mould growth, discolouring/light damage, sweating) and know how to manage them.
Understands the role of temperature and importance of effective pre-requisite controls on quality and safety when maturing cheese in the retail environment
Is able to cut, re-pack and present cheese to achieve best quality in a retail or food service environment
Understands the importance of implementing effective stock management systems for cheeses on display with regard to batch identification and expiry date Read this
Understands the use of different types of cheese in cooking variety

Communicating

Understands how key descriptors can be communicated verbally or non-verbally to the customer in retail or food service environments
Understands that different customers may rank the importance of key descriptors differently
Understands the health benefits of cheese
Is able to advise people on the safe consumption of cheese to high risk groups (i.e. very old, very young, pregnant women, immunocompromised), individuals with allergies or coeliacs
Can suggest appropriate cheese pairings with food and drink

Cheese Industry Knowledge

Has a detailed understanding of the history of cheese in the UK
Has an understanding of current market trends in UK and world cheese consumption – Key Events
Has an understanding of current market trends in UK and world cheese consumption – Top Cheese Consuming Countries in the World
Has an understanding of current market trends in UK and world cheese consumption – Trends

Regulation & Good Practice

Understands the requirements relating to the approval of food businesses
Understands the seven principles of HACCP (Hazard Analysis and Critical Control Points difference between “use by” and “best before”
Knows the main pathogens relevant to cheesemaking, maturation and storage and their most likely source
Understands the role of the food enforcement officer (e.g. Environmental Health Officer)
Understands the legal requirements relating to labelling and trading standards
Understands the terms withdrawal and recall and the circumstances in which these would be carried out

Tasting

Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Tasting Cheese
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – How SATC Level 2 differs to Level 1
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Pre-Taste Assessment
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Mouthfeel
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Taste Assessment
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Assessment Conclusion

Level Two - Member 100 Cheeses

Recognises the specified 100 cheeses by name, MPM class, species of milking animal, protected status, heat treatment, rennet type and country/region of origin
Knows the background information, cheese make, maturation process and key characteristics for the cheeses specified on the Level Two list

Training Partner

Academy of Cheese

Not for profit organisation, all about cheese, the Academy accreditation programme leads from beginner to Master of Cheese.

About

Why chose this course?

Take your cheese education to the next level and study for the Member certification with our eLearning platform, accessible online wherever you are in the world, 24/7. This self-study course platform allows you to study at your own pace, at a time that suits you.

Each delegate can download a digital delegate pack with informative visual guides to use alongside the Learning Road. These include the cheese matrix, the simple & complex flavour trees, the classification guide, the step-by-step tasting sheets and the full colour Level Two 75 cheeses book. Printed packs are also available to purchase separately.

When you enrol you’ll receive instant access to:

- Level Two online Learning Road, consider this your digital course book
- Knowledge check questions to test your progress as you study
- Digital downloadable delegate pack (printed version available to purchase)
- Downloadable Tasting sheets
- Level Two Exam
- Cheese Library containing over 450 cheeses

The Self Study course does not include cheese but we encourage delegates to taste as many of the 75 cheeses as possible whilst studying the course.

You have 12 months access to the Learning Road and to take the exam. Upon passing the exam you will receive a pin badge and certificate suitable for framing.

Course benefits at a glance

Anytime, anywhere

Study from anywhere in the world at a time that suits you with the Academy’s eLearning platform.

Learning road

12 Months access to our Level Two (Member Certification) Learning Road and Level Two exam.

Exclusive Delegate Resources

Downloadable digital delegate pack with informative visual guides to use alongside the Learning Road.

Cheese Library

12 Months Access To Our Academic Cheese Library (Over 450 Cheeses)

Instant Access

Start studying immediately!

Course Dates

Self Study | Level 2: Member Certification

Choose a date and time

£399.00
-
+
Training Partner

Academy of Cheese

Not for profit organisation, all about cheese, the Academy accreditation programme leads from beginner to Master of Cheese.

Testimonials

What our delegates are saying

Audience

Who is this course for?

Level Two has been designed for cheese industry professionals throughout the supply chain who wish to advance their learning and expertise. It will also appeal to customers looking to improve their understanding of cheese production and varieties. Becoming a Member, through the successful completion of the study modules and coursework, will be of significant benefit to anyone working in the industry wanting to continue their professional development.

Cheesemongers

Cheese Shop owners and Counter Managers/Supervisors

Senior Retail Professionals

Within a cheese retail environment

Product Development & Technical Managers

Within a cheese retail environment

Cheesemakers

Anyone who makes cheese or is just starting out, either commercially or as a hobby

Chefs & Front of House Managers

For those that cook with and serve cheese in a hospitality environment

Sommeliers

Anyone with an interest in wine and drinks pairings

What You'll Learn On This Self Study Course

Take a look at what you'll learn on our Level Two (Member Certification) Self Study Course.

Milk Production & Cheesemaking

Understands the role of the ingredients used in cheesemaking and the impact they can have on the finished cheese.
Understands the impact of milk composition and quality on the finished cheese (e.g. species, morning/evening milk, season, lactation stage)
Has knowledge of the key milking breeds – Cows (Bos taurus)
Has knowledge of the key milking breeds – Goats (Capra aegarus hircus) and Sheep (Ovis aries)
Has knowledge of the key milking breeds – Water Buffalo (Bubalus bubalis)
Understands how cheese style, flavour, texture and safety are influenced by cheesemaking techniques and acidity development

Maturing, Affinage & Grading

Understands how rind washing is carried out and how it affects the flavour profile of cheese.
Understands how flavour-added cheeses can be made (e.g. smoked, re-milled & flavoured, herbs and spices added to curd
Understands the role of the ripening microflora and the effect of salt on the flavour and texture of cheese
Understands the typical temperatures and maturation times for Hard and Soft cheeses for further ripening
Understands how cheese safety is affected in Hard Make and Soft Make cheeses at different stages of their maturation and storage
Understands the importance of brushing and turning cheeses, where appropriate, to ensure that they remain in optimum condition
Is able to recognise the condition of a hard and blue cheese in terms of maturity
Is able to recognise some common defects of cheese arising from the milk and cheese-making processes (e.g. blowing/gas defects, mechanical openness, cracking, excessive moisture, mite damage)
Is able to use a cheese iron

Buying & Distribution

Understands how to calculate cost of goods sold, gross profit, profit margin. Understands the difference between margin and mark up.
Understands the various ways that products are distributed (e.g. direct from producer, via wholesaler, via a consolidator)
Understands the cost structure of the supply chain and the impact of wastage on profitability
Understands the importance of offering an appropriate range of cheeses and can recommend appropriate ranges in specific circumstances (e.g. dinner party, restaurant service or a cheese counter)
Is able to select an appropriate range of accompaniments to match a cheese selection (e.g. dinner party, restaurant service or a cheese counter)

Presentation

Understands how cheese may be safely stored and presented in different environments (e.g. thehome, retail and foodservice)
Is able to recognise common cheese quality defects arising when presenting and serving cheese in a retail and foodservice environment (e.g. drying of the cut face, mould growth, discolouring/light damage, sweating) and know how to manage them.
Understands the role of temperature and importance of effective pre-requisite controls on quality and safety when maturing cheese in the retail environment
Is able to cut, re-pack and present cheese to achieve best quality in a retail or food service environment
Understands the importance of implementing effective stock management systems for cheeses on display with regard to batch identification and expiry date Read this
Understands the use of different types of cheese in cooking variety

Communicating

Understands how key descriptors can be communicated verbally or non-verbally to the customer in retail or food service environments
Understands that different customers may rank the importance of key descriptors differently
Understands the health benefits of cheese
Is able to advise people on the safe consumption of cheese to high risk groups (i.e. very old, very young, pregnant women, immunocompromised), individuals with allergies or coeliacs
Can suggest appropriate cheese pairings with food and drink

Cheese Industry Knowledge

Has a detailed understanding of the history of cheese in the UK
Has an understanding of current market trends in UK and world cheese consumption – Key Events
Has an understanding of current market trends in UK and world cheese consumption – Top Cheese Consuming Countries in the World
Has an understanding of current market trends in UK and world cheese consumption – Trends

Regulation & Good Practice

Understands the requirements relating to the approval of food businesses
Understands the seven principles of HACCP (Hazard Analysis and Critical Control Points difference between “use by” and “best before”
Knows the main pathogens relevant to cheesemaking, maturation and storage and their most likely source
Understands the role of the food enforcement officer (e.g. Environmental Health Officer)
Understands the legal requirements relating to labelling and trading standards
Understands the terms withdrawal and recall and the circumstances in which these would be carried out

Tasting

Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Tasting Cheese
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – How SATC Level 2 differs to Level 1
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Pre-Taste Assessment
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Mouthfeel
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Taste Assessment
Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Assessment Conclusion

Level Two - Member 100 Cheeses

Recognises the specified 100 cheeses by name, MPM class, species of milking animal, protected status, heat treatment, rennet type and country/region of origin
Knows the background information, cheese make, maturation process and key characteristics for the cheeses specified on the Level Two list

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Contact the Academy of Cheese

If you have any questions about this course, or would like to find out more, use the form opposite to contact the Academy of Cheese.