Culture & Culture Associate Certification | 4-Session | Sept ’23

20th, 22nd, 27th & 29th September

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, recognised as an approved accreditation for the cheese industry, in Japanese language

£210.00

This course is no longer available - View available courses here

Level One

Additional information

Certification	Associate
Study Type	Virtual
Language	Japanese
Session Dates	20th, 22nd, 27th & 29th September

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.

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.

Each interactive course will be running over 4 sessions from 10.30 am – 12.30 pm (UK Time)

Only the Class 4 will be held onsite in London, from 11:00 am – 13:00 pm. (Remote access through Zoom available).

Course Fee: GBP 210.00* (GB residents)
*Including the AoC Delegate Pack, Japanese language Comprehensive handouts, tasting cheese box, exam fee.
**Higher fee applicable for the residents outside GB.
***Application deadline for Japan residents is the 6th September: please email directly 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 日本語コース – 2023年 9月 Zoomオンラインコース＞

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: 9月20日（水）チーズの生産過程と基本分類

– Class 2 : 9月22日（金）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 3：9月27日（水）ハード系チーズについて（テイスティング込み）

– Class 4* ：9月29日（金）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

Class 1 – 3 – 午前10時半〜午後12時半（イギリス時間）Zoom オンライン

*Class 4 のみロンドン市内 (Southwark Area)、日本クラブ様にて午前11時〜午後１時対面スタイル（オンラインアクセス可）

受講料：210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。

**日本からのご受講希望の方は、<kanako@cultureandculture.com> 宛、直接メールにてご相談ください。

教材配送、その他に時間を要するため、日本在住の方の受講お申し込み締め切りは9月6日となります。

講座を通じ、以下のような疑問にお応えします

– チーズって一体何？

– どんなスタイル、種類があるの？

– 美味しいチーズとは？

– スーパーとチーズ専門店って何が違うの？

– 上手な保存方法は？

– チーズの楽しみ方は？日常でどう活用する？

– ヨーロッパ大陸とイギリスのチーズの違いとは？

こんなチーズモヤモヤを漠然と抱えている皆様に最適なコースです

– チーズ専門店で上手にチーズを選べるようになりたい

– 奥深いチーズの世界を探求するための足がかりを作りたい

– チーズを通して、日常の楽しみの幅を広げたい

– チーズと飲み物のペアリング、基本理論を知りたい

– チーズ専門店でのチーズショッピングを楽しめるようになりたい

Includes instant access to the Associate learning road and certification

1: Milk Production and Cheesemaking

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

2: Maturing, Affinage and Grading

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

3: Buying and Distribution

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

4: Presentation

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

5: Communicating

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

6: Cheese Industry Knowledge

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

7: Regulation and Good Practice

Demonstrates good hand-washing techniques
Understand how to handle cheese safely
Understand the difference between “use by” and “best before”

8: Tasting

Understands how to use the Academy of Cheese Level 1 Structured Approach to Tasting Model
Practical assessment of cheese using the model

9: Level One Associate – 25 Cheeses

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.

Level One Exam

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!