La Fromagerie Associate Certification ? 2 Session Virtual Course: April 2023

Founded by Patricia Michelson in 1992, La Fromagerie now comprises three award-winning shops in London, with walk-in Cheese Rooms and dedicated eating areas to enjoy their cheese, wine and produce. They also run a successful wholesale business supplying some of the country’s most respected restaurants, bars and corporate clients.

£175.00

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The virtual course will be taught by Max Melvin, one of our senior cheesemongers and educators. He has written and presented many cheese workshops that take a multidisciplinary approach to this fascinating subject. They take in his interests in science, politics, philosophy and education. He is especially interested in the science of milk and cheese, and makes our beautiful homemade cultured butter.

Included in the price are two sessions of teaching and tasting, in addition to access to the Academy of Cheese materials and online level one exam. We will give you everything you need to pass Level One and gain your level one accreditation. Delegates will also receive exclusive discounts on cheese related virtual workshops run by La Fromagerie throughout the year in addition to an exclusive discount on the cheeses covered in the course.

The course:

Session 1: Saturday 10am -2.30pm (with breaks)

  • What is cheese?
  • Buying, presenting and serving
  • Describing
  • Tasting (the Academy’s SATC, structured approach to tasting)
  • First cheeseboard

Session 2: Saturday, 10am -2.30pm (with breaks)

  • Pairing
  • Maturing
  • The Industry
  • The MPM (Make Post-Make) model
  • Second cheeseboard

Two packages will be sent out including the following:

  • Cheese and accoutrements from La Fromagerie
  • Tasting solutions
  • Delegate pack

We email you

  • Login key to both virtual sessions
  • Access to the Academy of Cheese online learning materials
  • Access to the Academy of Cheese online level one exam
  • Access to La Fromagerie’s additional learning materials for Level 1

“A terrific course. Brilliantly structured and easy to follow. And the teaching is so enthusiastic and knowledgeable that even the technical parts are made fascinating. It’s the perfect balance of feeling like you’re learning a lot but also having a great time doing it.”

Kathy Slack, Food Writer

 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.

Includes instant access to the Associate learning road and certification

  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • Demonstrates good hand-washing techniques
  • Understand how to handle cheese safely
  • Understand the difference between “use by” and “best before”
  • Understands how to use the Academy of Cheese Level 1 Structured Approach to Tasting Model
  • Practical assessment of cheese using the model

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.

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! 
 

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