The Beverage Clique Associate Certification: September 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 The Beverage Clique’s Singapore location.

$500.00

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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. 

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

  • 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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