Level 3
Fellow
Mode
Self-Study
Trainer
Self Study | Level 3 – Cheese Industry Knowledge
About
Time to level up your Cheese Industry Knowledge
Gain detailed knowledge of the global history of cheese, knowledge of the production volumes and patterns of consumption in the global cheese industry. Understand the environmental impact of cheese production and distribution and the probable ramifications of climate change on food production and the likely implications for the food industry.
How it works
Instant access to your learning road, created by world-class cheese industry professionals, including digestible chapters and progress checks, all taken at your own pace.
Prerequisites
There are no prerequisites to taking this course. While some prior cheese experience covered in our level one and level two courses would be helpful, it is also not required.
Get certified
Passing the 30 question, multiple choice and short written answer, assessment in this core module counts towards your Level Three and Master of Cheese certification.
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 access
12 Months access to our Level Three (Fellow Certification) Learning Road and Level Three 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 3 – Cheese Industry Knowledge
Choose a date and time
Cheese Industry Knowledge
- Anytime
£95.00
Audience
Who is this course for?
Who is it for? This course is aimed at professionals working in the cheese industry and cheese enthusiasts. In particular, senior staff in cheese retail, food service or wholesale; cheesemakers; judges for cheese competitions; food writers and journalists; and associated professions.
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 Three (Fellow Certification) Self Study Course.
This module aims to broaden the knowledge of the learner, taking a wider perspective of cheesemaking as an industry and its place in society. The first two sections consider the environment, and how dairying impacts and is impacted by climate change. The second two sections explore the history of cheesemaking – how specific events influenced the global development of cheesemaking, and how some territories developed their own, unique cheeses.
Environmental impact of cheesemaking
How cheesemaking and dairy farming has been a contributing factor to environmental damage, and how it can also be part of a strategy to mitigate further damage. Learn how environmental impacts are calculated and evaluate the usefulness of this when considering different cheesemaking businesses. Look at the entire chain from grassland management to packaging and transport.
Impact of climate change on cheesemaking
The effects of climate change on cheese business, including the impact of heat stress on milk production; increases in disease and antibiotic resistance; and loss of grazing land. This section also considers strategies that dairy farmers and cheesemakers can deploy to mitigate these impacts. Learners are presented with case studies on how climate change has impacted the production of specific PDO cheeses, and the different responses by producers.
Timeline of cheese history
In the first of two sections on global cheese history, key events in the history of cheesemaking are described. The timeline runs from the Neolithic to the 21st century, with significant events that occurred to shape the cheese industry into what it is today described in detail. The story of cheese moves from the prehistoric Middle East to Ancient Rome, Medieval France, 19th Century America, and modern-day Britain as learners are asked to consider the impact of wider historical events on the development of the cheeses on counters today.
Cheesemaking history in different territories
Using a map and dividing the content by territory, this section focusses on specific details in the story of cheeses in individual locations. These events may not have impacted global cheese history but are significant to the unique cheeses of specific regions. Learners are encouraged to think about the geographical importance of how cheeses develop and use the knowledge from the first half of the module to consider the future of cheesemaking.
Gallery
Gallery
Training Partner
Academy of Cheese
Not for profit organisation, all about cheese, the Academy accreditation programme leads from beginner to Master of Cheese.
About
Time to level up your Cheese Industry Knowledge
Gain detailed knowledge of the global history of cheese, knowledge of the production volumes and patterns of consumption in the global cheese industry. Understand the environmental impact of cheese production and distribution and the probable ramifications of climate change on food production and the likely implications for the food industry.
How it works
Instant access to your learning road, created by world-class cheese industry professionals, including digestible chapters and progress checks, all taken at your own pace.
Prerequisites
There are no prerequisites to taking this course. While some prior cheese experience covered in our level one and level two courses would be helpful, it is also not required.
Get certified
Passing the 30 question, multiple choice and short written answer, assessment in this core module counts towards your Level Three and Master of Cheese certification.
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 access
12 Months access to our Level Three (Fellow Certification) Learning Road and Level Three 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 3 – Cheese Industry Knowledge
Choose a date and time
Cheese Industry Knowledge
- Anytime
£95.00
Training Partner
Academy of Cheese
Not for profit organisation, all about cheese, the Academy accreditation programme leads from beginner to Master of Cheese.
Audience
Who is this course for?
Who is it for? This course is aimed at professionals working in the cheese industry and cheese enthusiasts. In particular, senior staff in cheese retail, food service or wholesale; cheesemakers; judges for cheese competitions; food writers and journalists; and associated professions.
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 Three (Fellow Certification) Self Study Course.
This module aims to broaden the knowledge of the learner, taking a wider perspective of cheesemaking as an industry and its place in society. The first two sections consider the environment, and how dairying impacts and is impacted by climate change. The second two sections explore the history of cheesemaking – how specific events influenced the global development of cheesemaking, and how some territories developed their own, unique cheeses.
Environmental impact of cheesemaking
How cheesemaking and dairy farming has been a contributing factor to environmental damage, and how it can also be part of a strategy to mitigate further damage. Learn how environmental impacts are calculated and evaluate the usefulness of this when considering different cheesemaking businesses. Look at the entire chain from grassland management to packaging and transport.
Impact of climate change on cheesemaking
The effects of climate change on cheese business, including the impact of heat stress on milk production; increases in disease and antibiotic resistance; and loss of grazing land. This section also considers strategies that dairy farmers and cheesemakers can deploy to mitigate these impacts. Learners are presented with case studies on how climate change has impacted the production of specific PDO cheeses, and the different responses by producers.
Timeline of cheese history
In the first of two sections on global cheese history, key events in the history of cheesemaking are described. The timeline runs from the Neolithic to the 21st century, with significant events that occurred to shape the cheese industry into what it is today described in detail. The story of cheese moves from the prehistoric Middle East to Ancient Rome, Medieval France, 19th Century America, and modern-day Britain as learners are asked to consider the impact of wider historical events on the development of the cheeses on counters today.
Cheesemaking history in different territories
Using a map and dividing the content by territory, this section focusses on specific details in the story of cheeses in individual locations. These events may not have impacted global cheese history but are significant to the unique cheeses of specific regions. Learners are encouraged to think about the geographical importance of how cheeses develop and use the knowledge from the first half of the module to consider the future of cheesemaking.
Gallery
Gallery
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Contact
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.
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