Culture & Culture Associate Certification - 4 session course May

Tue. 17, Thu. 19, Tue. 24, and Thu. 26 May

Based on the profound knowledge gained through Japan’s cheese qualification system accredited by CPA (Cheese Professional Association) and solid experience of running cheese-focused seminars & events in the UK over the last few years, Culture & Culture is now providing the UK’s Academy of Cheese Level 1 certification course that is recognised as an approved accreditation for the cheese industry

£200.00

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Based on the profound knowledge gained through Japan’s cheese qualification system accredited by CPA (Cheese Professional Association) and solid experience of running cheese-focused seminars & events in the UK over the last few years, Culture & Culture is now providing the UK’s Academy of Cheese Level 1 certification course that is recognised as an approved accreditation for the cheese industry.

The course is currently being offered online in a virtual classroom with a maximum of 8 students – very friendly and profound.

Each interactive course will be running over 4 sessions from 7pm – 9pm (UK BST) and includes cheese.

* SPECIAL* Class 4 will be held onsite, Noon – 14:00 on the same day, so the delegates have a choice either online in the evening or onsite class daytime at Nippon Club in Southwark, London.

The course will be in Japanese, not only will it cover Level 1 tuition but also we will make some introduction of British / Irish artisan cheeses.

Culture & Culture’s delegates will receive:

  • a cheese pack with at least 10 Level 1 cheeses (available for both UK and Japan residents)
  • a hard copy Level 1 delegate pack
  • a hard copy of comprehensive Japanese handbook
  • 12 months access to the online Learning Road and Academy of Cheese online cheese library
  • online exam
  • certificate and pin badge on successful completion of the exam

Please note: Those who are in Japan and interested in taking this course, please directly contact Kanako at Culture & Culture. Special arrangement will be made for you. Please note that the course fee will be a little higher.

For more details, please go to https://cultureandculture.com/courses/

Cancellations

Please note once the course is booked it is non-refundable. All bookings are final, however, if you are unable to attend you can reassign your booking to a new available date or to another person. We require 14 days’ notice prior to original booking date.

We reserve the right to cancel a course at short notice should events beyond our control make this unavoidable. Should this occur, delegates will be offered a place on our next available scheduled course or a full refund.

Academy of Cheese Level 1 – 2022年 5月 Zoomオンラインコー

日時: 2週間にわたり4回(各2時間)Zoom (オンライン)で講義

– Class 1  : 5月17日(火) チーズの生産過程と基本分類

– Class 2 : 5月19日(木)チーズの熟成、白カビ、青カビタイプ(テイスティング込み)

– Class 3:5月24日(火)ハード系チーズについて(テイスティング込み)

– Class 4* :5月26日(木)チーズの取り扱い、ドリンクとフードペアリング、予備知識午後7時〜午後9時 (イギリス時間)Zoom オンライン

*Class 4 のみロンドン市内 (Southwark Area)、日本クラブ様にて正午〜午後2時にオンサイトクラスも開催予定。Class 4のみ、お昼の時間帯でのオンサイトか、または夜のオンラインのいずれかをご希望でお選びいただけます。

受講料:200ポンド* *Academy of Cheese Level 1教本、Culture & Culture 独自のバイリンガル教材、資格認証試験料、Academy of Cheese アカウント開設(1年間、チーズライブラリ等を含め、Academy のサイト内の様々なチーズ情報をいつでも閲覧することができます)テイスティングチーズ(ご自宅へ配送)全て込み。

Includes instant access to the Associate learning road and certification

  • How to describe the key ingredients used in cheesemaking and their purpose
  • Have an overview of the steps involved in cheesemaking and maturation
  • Understand the Academy of Cheese Make/Post-Make (MPM) Model
  • Understand how milk is produced
  • Recognise the condition of a soft mould-ripened cheese in terms of degree of ripeness
  • Understands cheese grading and its relevance
  • Understands the role of maturation and affinage in adding value to the product
  • Knows the different techniques to accelerate and decelerate ripening in soft mould-ripened cheese
  • Understand of how cheese is bought and transported including the term “chill chain”
  • Understand the importance of offering an appropriate range of cheeses for a cheese board
  • Select and use appropriate packaging, to wrap and re-wrap cheese
  • Be able to cut cheese using appropriate tools
  • Understand the importance of caring for, cutting and serving cheeses appropriate to the variety
  • Understands the key descriptors of cheese i.e. country of origin, species of milking animal, vegetarian/animal rennet, raw/pasteurised milk, MPM Model, protected status, age
  • Understands the principles of pairing cheese and drinks
  • An overview of the history of cheesemaking
  • Understand the differences between large scale and artisan production
  • Understand an overview of the nutritional value of cheese
  • Demonstrates good hand-washing techniques
  • Understand how to handle cheese safely
  • Understand the difference between “use by” and “best before”
  • Understands how to use the Academy of Cheese Level 1 Structured Approach to Tasting Model
  • Practical assessment of cheese using the model

At Level One you are required to study and taste 25 iconic cheeses. You will find details on each cheese in your delegates pack and in the online Cheese Library. Whether you attend an online or classroom course you will be expected to have tasted the 25 cheeses on the Level One list by the time of your assessment.

LEARNING OUTCOMES
 
Use the Structured Approach to Tasting Cheese (SATC) sheet to record your tasting notes.

Whichever way you chose to study, you’ll need to take the online exam to become a certified Academy of Cheese Associate. It’s 30 questions in 30 minutes, you’ve got this! 
 

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