Culture & Culture Member Certification - 8 session course Oct - Dec

£480.00£580.00

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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

Session Dates

18 Oct, 20 Oct, 5 Nov, 10 Nov, 19 Nov, 24 Nov, 1 Dec, 8 Dec

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

Class 1 – Tues. 18 Oct.  
Class 2 – Thur. 20 Oct. 
Class 3 – Sat. 5 Nov. (onsite London)*
Class 4 – Thur 10 Nov.
Class 5 – Sat. 19 Nov. (onsite London)* 
Class 6 – Thur. 24 Nov. 
Class 7 – Thur 1 Dec. 
Class 8 – Thur. 8 Dec.
 
Virtual (Zoom) – 7:00pm – 9:00pm (UK Time)
*Class 3 & 5 Onsite Class – 13:30 – 15:30
 
Course Fee (UK residents) : 
£580 (Delegate Pack, Cheeses all included)
£500 (Delegate Pack included, no cheese)
£480 (No Delegate Pack, no cheese)
 

** 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 – 10月18日(火): チーズ製造と原料乳

– Class 2 – 10月20日(木): 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 – 11月5日(土): 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 / 対面クラス)*

– Class 4 – 11月10日(木): 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 5 – 11月19日(土): 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 /対面クラス)

– Class 6 – 11月24日(木): チーズサービング、伝統料理、チーズの劣化

– Class 7 – 12月1日(木): 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 – 12月8日(木):予備知識、総復習、Q&A、試験対策

Zoom オンライン – 午後7時〜午後9時 (イギリス時間)* 

*対面クラス – ロンドン市内 (Southwark エリア)午後1時半〜3時半

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)


 

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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