Culture & Culture Level Two Certification: 8/9 Sessions – March 2024

Culture & Culture is now providing the UK’s Academy of Cheese Level Two certification course that is recognised as an approved accreditation for the cheese industry. The course is delivered in Japanese Language.

£500.00£580.00

This course is no longer available - View available courses here

Additional information

Language

Japanese

Certification

Member

Study Type

Virtual

Session dates

1, 5, 8, 13, 15, 20, 22, 27 March & 19 April

With Cheese

With Cheese, Without Cheese

Session Times

10.30 am – 12.30 pm (UK Time)

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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 Two 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 Two tuition but also we will study some more British / Irish artisan cheeses.

Level Two Course Dates

Each interactive course will be running over 9 sessions from 10.30 am – 12.30 pm (UK Time):

  • Class 1 – Fri.  1 March
  • Class 2 – Tue. 5 March
  • Class 3 – Fri. 8 March
  • Class 4 – Weds. 13 March
  • Class 5 – Fri. 15 March
  • Class 6 – Weds 20 March
  • Class 7 – Fri. 22 March
  • Class 8 – Weds 27 March

Learn To Make Cheese – Supplementary Class

  • Class 9 (Optional) – Fri. 19 April

Very easy cheese making at home kitchen!

Course Fee

(including the AoC Delegate Pack, Japanese language Comprehensive handouts, exam fee.) :

With Cheeses: GBP 580.00 (Japan residents)

Without Cheeses: GBP £500.00

Please email directly Kanako at Culture & Culture. 


 Culture & Culture teaches not only about cheeses themselves, the Academy’s associate contents but also inspires learners to enjoy cheeses in some sensational ways in the UK, Europe and Japan.

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.


日時: 5週間にわたり8回(各2時間)Zoomオンライン

– Class 1 – 3月1日(金): チーズ製造と原料乳
– Class 2 – 3月5日(火): チーズの熟成、チーズの欠陥
– Class 3 – 3月8日(金): チーズの流通経路とコスト管理(農家からテーブルまで)、
状況に応じたチーズセレクションの提案 


– Class 4 – 3月13日(水):衛生管理と規制


– Class 5 – 3月15日(金):ヨーロッパの代表チーズ、チーズコミュニケーション(各チーズの具体的な説明、ドリンク、食材との組み合わせ – テイスティング込み)(ロンドン市内対面)― 遠方の方はZoom リモート参加可


– Class 6 – 3月20日(水):チーズサービング、伝統料理、チーズの劣化


– Class 7 – 業界知識 (イギリスのチーズ歴史、現在の世界のマーケットトレンド)
– Class 8 – 3月27日(水) :予備知識、総復習、Q&A、試験対策

全てオンライン午前10時半〜午後12時半(イギリス時間)

**最低5回はライブご出席お願いします。レコーディング視聴は3クラス分まで

***テイスティングクラスはロンドン市内で対面クラス有り。

ご出席できない皆さまとは、ライブで繋ぎ、オンラインでご参加できるようにいたします

受講料:日本在住の方 

– £580 (AoC教本冊子、試食チーズ全て込み)

– £500 (AoC教本冊子込み、試食チーズ無し/ご自身で手配)

4月19日(金)- 11:00 – 12:30 オンラインチーズ製造実習(日本で誕生した「サンモッツァ」という名のモッツアレラ風チーズを一緒に作りながら、チーズができる過程を体験しながらミルクとチーズ製造の原理を実体験!

受講必須ではありませんが、Academy of Level 2 コース、2024年春期の受講生は、本チーズ作りクラスの教科書である「酪農家母さんが教える台所チーズ」を1冊お渡しいたした上で、オンライン受講いただけます(参加費無料)。

kanako

kanako

Includes instant access to the Member learning road and certification

  • L2 S01 Understands the role of the ingredients used in cheesemaking and the impact they can have on the finished cheese.
  • L2 S02 Understands the impact of milk composition and quality on the finished cheese (e.g. species, morning/evening milk, season, lactation stage)

  • L2 S03 Has knowledge of the key milking breeds – Cows (Bos taurus)

  • L2 S04 Has knowledge of the key milking breeds – Goats (Capra aegarus hircus) and Sheep (Ovis aries)

  • L2 S05 Has knowledge of the key milking breeds – Water Buffalo (Bubalus bubalis)

  • L2 S06 Understands how cheese style, flavour, texture and safety are influenced by cheesemaking techniques and acidity development

  • L2 S07 Understands how rind washing is carried out and how it affects the flavour profile of cheese.
  • L2 S08 Understands how flavour-added cheeses can be made (e.g. smoked, re-milled & flavoured, herbs and spices added to curd
  • L2 S09 Understands the role of the ripening microflora and the effect of salt on the flavour and texture of cheese
  • L2 S10 Understands the typical temperatures and maturation times for Hard and Soft cheeses for further ripening
  • L2 S11 Understands how cheese safety is affected in Hard Make and Soft Make cheeses at different stages of their maturation and storage
  • L2 S12 Understands the importance of brushing and turning cheeses, where appropriate, to ensure that they remain in optimum condition
  • L2 S13 Is able to recognise the condition of a hard and blue cheese in terms of maturity
  • L2 S14 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)
  • L2 S15 Is able to use a cheese iron
  • L2 S16 Understands how to calculate cost of goods sold, gross profit, profit margin. Understands the difference between margin and mark up.
  • L2 S17 Understands the various ways that products are distributed (e.g. direct from producer, via wholesaler, via a consolidator)
  • L2 S18 Understands the cost structure of the supply chain and the impact of wastage on profitability
  • L2 S19 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)
  • L2 S20 Is able to select an appropriate range of accompaniments to match a cheese selection (e.g. dinner party, restaurant service or a cheese counter)
  • L2 S21 Understands how cheese may be safely stored and presented in different environments (e.g. thehome, retail and foodservice)
  • L2 S22 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.
  • L2 S23 Understands the role of temperature and importance of effective pre-requisite controls on quality and safety when maturing cheese in the retail environment
  • L2 S24 Is able to cut, re-pack and present cheese to achieve best quality in a retail or food service environment
  • L2 S25 Understands the importance of implementing effective stock management systems for cheeses on display with regard to batch identification and expiry date Read this
  • L2 S26 Understands the use of different types of cheese in cooking variety
  • L2 S27 Understands how key descriptors can be communicated verbally or non-verbally to the customer in retail or food service environments
  • L2 S28 Understands that different customers may rank the importance of key descriptors differently
  • L2 S29 Understands the health benefits of cheese
  • L2 S30 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
  • L2 S31 Can suggest appropriate cheese pairings with food and drink
  • L2 S32 Has a detailed understanding of the history of cheese in the UK
  • L2 S33 Has an understanding of current market trends in UK and world cheese consumption – Key Events
  • L2 S33 Has an understanding of current market trends in UK and world cheese consumption – Top Cheese Consuming Countries in the World
  • L2 S34 Has an understanding of current market trends in UK and world cheese consumption – Trends
  • L2 S35 Understands the requirements relating to the approval of food businesses
  • L2 S36 Understands the seven principles of HACCP (Hazard Analysis and Critical Control Points difference between “use by” and “best before”
  • L2 S36 Knows the main pathogens relevant to cheesemaking, maturation and storage and their most likely source
  • L2 S37 Understands the role of the food enforcement officer (e.g. Environmental Health Officer)
  • L2 S38 Understands the legal requirements relating to labelling and trading standards
  • L2 S39 Understands the terms withdrawal and recall and the circumstances in which these would be carried out
  • L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Tasting Cheese
  • L2 S40 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
  • L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Pre-Taste Assessment
  • L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Mouthfeel
  • L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Taste Assessment
  • L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Assessment Conclusion
  • L2 S41 Recognises the specified 100 cheeses by name, MPM class, species of milking animal, protected status, heat treatment, rennet type and country/region of origin
  • L2 S42 Knows the background information, cheese make, maturation process and key characteristics for the cheeses specified on the Level 2 list

Whichever way you chose to study, you’ll need to take the online exam to become a certified Academy of Cheese Member. It’s 40 questions in 40 minutes, you’ve got this!  

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