Somm Academy Level One Certification: March 2024

Level One is open to everyone! Delegates that undertake Academy of Cheese accredited courses aspire to becoming more knowledgeable and develop a great understanding about all aspects of cheese. If that sounds like you then welcome aboard.  The course takes place in Privé, 6/F, Sofitel Macau at Ponte 16.



Level One Cheese Course: For Cheese Lovers & Industry Professionals

Level One is open to everyone! Delegates that undertake Academy of Cheese accredited courses aspire to becoming more knowledgeable and develop a great understanding about all aspects of cheese. If that sounds like you then welcome aboard. 

Who is this course for?

Cheesemonger/cheese retailer, counter staff or team member, assistant cheesemaker, sales or junior warehouse staff working in cheese distribution, chefs, catering college students; or consumers with a love of cheese who aspire to become more knowledgeable and skilful.

This one-day course will be delivered by Adolphus Foo and takes place in the Privé, 6/F, Sofitel Macau at Ponte 16 , a venue dedicated to training and experiential learning. Adolphus has worked in F&B Hospitality for 30 years, holding the position of Director of Wines, Sommelier and F&B Director, mainly in fine dining restaurants. Adolphus is a member of the Academy of Cheese, Certified Sommelier, Certified Sake Sommelier, WSET Educator and accredited Bordeaux Wine Educator and will be working closely with the Academy of Cheese to deliver the course.

The course fee of MOP2980 includes registration, tuition fees, cheese samples for tasting and lunch. To register, please email directly to or send a direct message to

Course Outline


About Somm Academy Macao

Established in 2022, Somm Academy Macao provides beverage training and consultancy for hospitality professionals and wine enthusiasts through international certification.


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.

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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