Culture & Culture Member Certification - 8 session course Feb - March

£480.00£660.00

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Additional information

Certification

Member

Study Type

Virtual

Language

English, Japanese

Course Options

UK Resident: Delegate Pack, Cheeses all included, UK Resident: Delegate Pack included, no cheese, UK Resident: No Delegate Pack, no cheese, Japan Resident: Delegate Pack, Cheeses all included, Japan Resident: No Delegate Pack, Cheeses are included

Session Dates

16 Feb, 2 Mar, 4 Mar, 9 Mar, 16 Mar, 23 Mar, 25 Mar & 30 Mar.

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Academy of Cheese Level 2 – Japanese Language Course by Culture & Culture

Class 1 – Wed. 16 Feb.  
Class 2 – Wed. 2 Mar. 
Class 3 – Fri. 4 Mar
Class 4 – Wed. 9 Mar.
Class 5 – Wed. 16 Mar. 
Class 6 – Wed. 23 Mar. 
Class 7 – Fri. 25 Mar. 
Class 8 – Wed. 30 Mar.
 
All Virtual (Zoom) – 10:30am – 12:30pm (UK Time)
 
Course Fee (UK residents) : 
£580 (Delegate Pack, Cheeses all included)
£500 (Delegate Pack included, no cheese)
£480 (No Delegate Pack, no cheese)
 
Course Fee (Japan residents):
£660 (Delegate Pack, Cheeses all included)
£640 (No Delegate Pack, Cheeses are included)

** The Japanese language comprehensive course handout (hardcopy only) will be provided
to all delegates.
 
 


Academy of Cheese Level 2 – 2022年3月 Zoomオンラインコース

  
日時: 6週間にわたり8回(各2時間)Zoom (オンライン)で講義
Class 1 – 2月16日(水):チーズ製造と原料乳
Class 2 – 3月2日 (水):チーズの熟成、ウォッシュタイプ、青カビ(テイスティング込み

Class 3 – 3月4日(金):チーズ専門店のスタッフに求められる知識と技量、状況に応じた
チーズセレクションの提案(テイスティング込み)
Class 4 – 3月9日(水):チーズサービング、伝統料理、チーズの劣化
Class 5 – 3月16日(水):衛生管理と規制 / チーズ業界知識(イギリスチーズの歴史と現
在のトレンド)
Class 6 – 3月23日(水):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)
Class 7 – 3月25日(金):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)、イギリスモダンチーズ(テイスティング込み)
Class 8 – 3月30日(水):予備知識、総復習、Q&A、試験対策
 
午前クラス – 午前10時半〜午後12時半(イギリス時間)
午後クラス – 午後7時〜午後9時 (イギリス時間)* 
*午前、午後クラス、どちらかを基本時間帯としてお選び頂きますが、事前にご連絡いただ
ければ、各自のご都合に合わせクラス毎に時間帯の変更は可能です
 
**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

***イギリスのコロナウィルス感染状況に合わせ、午前の部のテイスティングクラスはロン
ドン市内でオンサイト開催の可能性もありますが、その際、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:イギリス在住の方 
– £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)
– £480(AoCデジタル教本のみ、試食チーズ無し/ご自身で手配)
 
日本在住の方
– £660(AoC教本冊子、試食チーズ全て込み)
– £640(AoCデジタル教本のみ、試食チーズ込み)
* 試食チーズボックスは、3月の第1週と、第4週、2回に分けて配送されます

Kanako Mathys

Kanako Mathys

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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