Could you do with a little extra help with your Level Two studies? Is there a module that you can’t quite get to grips with?
That’s where our new Cheese Clinic can help. It’s your opportunity to talk through any Level Two issues you may be facing. Designed to run as an online Q&A session, all we ask is for you to come armed with any questions you have.
Whether you’re preparing for your exam and would like a little guidance, or have let your studies lapse and need a persuasive kick up the butt! Maybe you just want to touch base with other Level Two-ers and chat cheese for a while.
Whatever your reason for coming to Cheese Clinic, feel free to drop in.
Simply click the “Add To Basket” to register* and we’ll send you a zoom link to join on the evening.
*Cheese Clinic is currently only open for Level Two self-study delegates.
Open to current Level Two Self-study delegates only
MEET THE HOST
KATY FENWICK: ACADEMY OF CHEESE EDUCATION PROJECT MANAGER
Katy is a freelance cheese making consultant and educator, with external qualifications in HACCP, Food Safety Management and Internal Auditing as well as specialist training in Dairy Hygiene. With over fifteen years experience in the specialist cheese industry, including the role of retail manager for Neals Yard Dairy, she has spent time with cheese makers and retailers both in the UK and overseas. Driven to share her knowledge and love of teaching, she went on to teach at the School of Artisan Food. Most recently, she spent 18 months at Jasper Hill Farm in Vermont, working in their creameries, affinage facilities and new product development. She now lives in the Lake District with her husband, two sons and pet dog; and likes forcing her family on long hikes, trips to the theatre, rock climbing, and, of course, eating cheese!