Partout Fromage Associate Certification – 3 session course

9/16/23 of March

Galina Danard is the cheesemonger and owner of Partout Fromage cheesemongers in Paris. She teaches Academy of Cheese Level One virtually in French and Russian.

€175.00

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Level One

Additional information

Location	France
Study Type	Virtual
Language	Russian
Session Dates	9/16/23 of March
Certification	Associate

What will you learn?

The Level 1 course is an introduction to the universe of cheese. You’ll learn the basics of cheese making, cheese aging and cheese pairing. We’ll discuss the principles of cheese service and cheese tasting. You’ll get acquainted with the MPM classification model created by the Academy of Cheese.

This course will be taught by 3 interactive webinars (one of which is fully dedicated to cheese tasting).

Who’s it for?

Anybody who loves cheese and wants to learn more about it. Whether you want to pursue a personal interest or to launch a career as a cheesemonger – you are welcome!

What’s included in the price?

For Level 1, you get :

Three two-hour-long evening online webinars (once a week, three weeks in a row)
One of the webinars is dedicated to tutored tasting of cheeses (the cheese set is not included in the basic price ; please contact me to learn more about the possibility of delivery)
The Academy of Cheese Delegates pack, including the Level 1 25 Cheeses book, the Make Post-Make Model and Standard Approach to Tasting Cheese
12 months access to the Academy of Cheese Level 1 online Learning Road (in English), study materials and Cheese Library
The Level 1 exam

The webinars will start at 8pm Paris time for French-speaking groups, 8 PM Moscow time for Russian-speaking groups and will last 2 hours.

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.

Информация о курсе

Чему вы научитесь?

Курс первого уровня позволит вам войти в сложный, но интересный мир сыров! Вы познакомитесь с основами сыроделия и аффинажа (созревания) сыров. Узнаете, каковы наилучшие сочетания сыра с другими продуктами. Вы познакомитесь с правилами подачи сыра и его профессиональной дегустации. Вы освоите разработанную Академией классификацию сыров по принципу MPM (Make – PostMake) и научитесь ее правильно применять.

Обучение проходит в формате трех двухчасовых живых вебинаров, один из которых полностью посвящен дегустации сыров.

Кому предназначен этот курс?

Всем интересующимся сыром. Начальный уровень подойдет и тем, кто хочет больше узнать о сыре для личного развития, и тем, кто хотел бы в будущем работать с сырами.

Что включено в базовую цену курса?

На первом уровне вы получите:

– три вечерних вебинара длительностью два часа (вебинары проводятся один раз в неделю, три недели подряд). Время проведения – 8 часов вечера по московскому времени.

– один из вебинаров, полностью посвященный принципам дегустации и описания сыров (сыры для дегустации не включены в стоимость курса; для уточнения возможностей доставки, пожалуйста, свяжитесь со мной по электронной почте info@partoutfromage.ru)

– пакет документов Студента (на англ), включающий в себя каталог 25-ти обязательных к изучению сыров, детальное описание классификации MPM и стандартный дегустационный формуляр.

– 12-месячный доступ к сайту Academy of Cheese, базам данных для самостоятельного изучения Студентом и Библиотеке мировых сыров (на англ).

– одноразовое прохождение финального экзамена для получения сертификата первого уровня (в случае неудачи, дальнейшие попытки оплачиваются Студентом отдельно).

Отмена обучения

Обратите внимание, что запись на курс не может быть отменена и внесенная плата не возвращается. В случае невозможности присутствия Студент может перенести свою запись на другие доступные даты, либо передать участие в курсе другому человеку.

Мы оставляем за собой право срочной отмены занятий в случае форс-мажора. В этом случае, Студенты смогут выбрать другие доступные даты обучения, либо стоимость курса им будет полностью возмещена.

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!