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

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

£480.00 – £660.00

This course is no longer available - View available courses here

Level Two

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.

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

Archie

Includes instant access to the Member learning road and certification

1: Milk Production and Cheesemaking

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

2: Maturing, Affinage and Grading

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

3: Buying and Distribution

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)

4: Presentation

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

5: Communicating

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

6: Cheese Industry Knowledge

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

7: Regulation and Good Practice

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

8: Tasting

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

9: Level Two Member – 100 Cheeses

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

Level Two Exam

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!