The Beverage Clique Associate Certification: April 2023

Name: The Beverage Clique Associate Certification: April 2023
SKU: 170348
Availability: InStock

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 The Beverage Clique’s Singapore location.

$500.00

Level One

Additional information

Certification	Associate
Date	8th April 2023
Location	Singapore
Study Type	Classroom
Language	English

This level is aimed at the following individuals:

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.

The course fee of SGD500 includes registration, study materials, tuition fees, samples for tasting and one sitting of examination

Course Outline

MILK PRODUCTION AND CHEESEMAKING
MATURING, AFFINAGE AND GRADING
BUYING AND DISTRIBUTION
PRESENTING AND SERVING
COMMUNICATING
CHEESE INDUSTRY KNOWLEDGE
REGULATION AND GOOD PRACTICE
TASTING
CHEESE LIBRARY
RECOMMENDED TRAINING AND/OR QUALIFICATIONS, AND EXPERIENCE

About The Beverage Clique

Established in 2016, The Beverage Clique has been providing consultancy and training services in the field of wines and spirits. Formed by a team of passionate & professional individuals, The Beverage Clique has since enabled many professionals and enthusiasts in obtaining internationally renowned certifications in Wine, Whisky and Japanese Sake.

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

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!