Paxton & Whitfield Member Certification - Two Session Course

Representing a significant progression from Level 1, this course is aimed at cheese industry professionals, chefs and the wider hospitality industry, as well as members of the public who seek a more profound understanding of the world of cheese.

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Representing a significant progression from Level 1, this course is aimed at cheese industry professionals, chefs and the wider hospitality industry, as well as members of the public who seek a more profound understanding of the world of cheese.

This two-day course will cover advanced training across nine key areas:

– The Cheesemaking process – Maturing, affinage and grading – Buying and Distribution – Presenting and Serving – Communicating – Cheese Industry Knowledge – Regulation and Good Practice – Tasting – Learning about 100 iconic cheeses

Please note, you must have successfully completed Level One in order to join us for Level Two.

What’s included:

  • A two day course taking place in prestigious St James, London, starting at 9am each day
  • Academy of Cheese Delegate Pack including 75 Cheeses Book
  • Access to the Online Exam
  • Light lunch and refreshments both days
  • Certificate and pin badge upon completion of the exam

Undertaking Level Two requires 18-24 hours of classroom study and 54 -72 hours of additional home study. This will include the time to visit a cheesemaker and see or take part in the cheese making process.

Level Two has been designed for cheese industry professionals throughout the supply chain who wish to advance their learning and expertise. It will also appeal to customers with a profound interest in expanding their understanding of cheese production and varieties.

In the event that you are unable to attend the course that you have booked, we require 14 days’ notice prior to the starting date and will endeavour to book you onto the next suitable alternative course.

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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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