Kase Chennai Associate Certification ? 2 session course: July 2023

15th , 16th July

I am Namrata. I am a cheesemaker in Chennai, India. I love teaching and sharing the knowledge I have gained, as I truly believe that it is enriching. My teaching of cheesemaking, affinage and business planning has enabled two new cheese brands to set up in India.

£217.00

Level One

Additional information

Certification	Associate
Location	Online
Study Type	Virtual
Language	English
Session Dates:	15th, 16th July
Session Times:	3-6pm Chennai Time
With Cheese	With Cheese

The artisan cheese market in India is a relatively new and exciting field in India. The increase in artisan cheesemakers and availability of imported cheese has presented career opportunities for individuals. The Level One Associate certification is a great way to get started on one of those career paths.

The Course will cover:

The cheesemaking process
The ingredients, their function and production steps. An introduction to the Academy’s Make/Post Make Model applied to 15 specific cheeses.

Maturing, affinage and grading
Looking at ripeness and how temperature can be used to control the process. Understand affinage and the relevance of grading.

Buying and distribution
Discover the supply chains from production to consumer. Learn how to select a cheeseboard range for various situations.

Presentation
Choosing the best tools for the job. Looking at correct techniques for cutting, packing and caring for cheese.

Communicating
Understand the key descriptors of 15 cheeses and the principles of pairing cheese and drinks.

Cheese industry knowledge
Discover the history of cheesemaking and understand the differences between large scale and artisan production today.
This would have a specific reference to the market in India, the different segment, consumer behaviour, channels of sales etc

Regulation and good practices, FSSAI regulations
How to handle cheese safely.

Tasting
Tasting cheese using the Academy of Cheese’s tasting model. Expand your vocabulary for expert communication.

Identification
Taste, explore and identify 15 cheeses

Who should take part?

For existing industry professionals, restauranteurs, sommeliers and mixologists the Level One is an added skill to help enhance customer experience by pairing the beverage with cheese and a view into sensory experience.

You could just be a turophile; a lover of cheese and the Level One course is a fun and structured introduction that gives you the understanding to appreciate your cheese better.

For all lovers of cheese, increase your knowledge to share with family & friends or to enhance your career. This course is an introduction to all types of cheese and learning to taste cheese. Level One sees you taste 25 classic cheeses the Academy of Cheese way.

What’s included in the price?

For Level One, you get:

Two x online sessions of 2 hours each over 2 consecutive days 4 PM – 6 PM (Chennai)

15 cheeses to taste

The Academy of Cheese Delegate’s pack, including the 25 Level One Cheeses book, the Make Post-Make Model and Standard Approach to Tasting Cheese

12 months access to the Academy of Cheese Level One online knowledge base, study materials and Cheese Library

The Level One exam, on successful completion you will receive a Level One Associate Certificate and a badge.

What delegates are saying:

Excellent course. You can learn even if you have no prior knowledge of cheese at all. Teacher explains very clearly and can answer all the questions.

Tim, Thailand

The course was pretty interesting and provided a good background on the basics, study materials are to the point and easy to understand (even with no prior cheese knowledge). Getting to know your personal experience with cheese making and tasting was the best part! Also interacting with other cheese enthusiasts was fun! The make-post make model was something that intrigued me the most.

Sripriya, Bangalore

The AOC Level One course with Namrata is an ideal starting point for someone like me who is looking to begin a career in cheese. Namrata is a great teacher and an even better person. The sessions were well-structured, informative and interactive. The cheese tasting in particular was great fun! I would recommend this course to anyone who is interested in discovering more about cheeses.

Manya, Pune

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 the 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

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!