The Cheeseboard Associate Certification – 3 session course | June ’23

19th & 26th June , 3rd July 2023

Unleash your inner cheese geek and grow your knowledge by understanding the cheese make process and the importance of providence. Develop your skills by learning a structured approach to tasting and a range to tools to communicate about cheese. The Cheeseboard are the first to provide the Level One classes in Australia, and we have designed the course to be fun and very informative. Students will be taught in small groups and during the course you will taste a selection of excellent cheeses.

$500.00

Level One

Additional information

Certification	Associate
Study Type	Classroom
Language	English
Session Dates	19th & 26th June, 3rd July 2023
Session Times	6pm – 9pm (AEST)
Location	Queensland, Australia

What will you learn?

The Cheeseboard is excited to partner with The Academy of Cheese to offer their level one certification. Designed as the beginning of the learning journey for cheese professionals, this course can be enjoyed by anyone who loves cheese and wants to learn more.

Unleash your inner cheese geek and grow your knowledge by understanding the cheese make process and the importance of providence. Develop your skills by learning a structured approach to tasting and a range to tools to communicate about cheese.

The course takes place over three Monday evenings between 6 – 9pm at The Cheeseboard premises in Albion, Queensland:

Course Dates:
Monday 19 June
Monday 26 June
Monday 3 July

Course Venue:

Albion, In Albion Fine Trades, 97 Sandgate Rd, Albion QLD 4010, Australia

We are the first to provide the Level One classes in Australia, and we have designed the course to be fun and very informative. Students will be taught in small groups and during the course you will taste a selection of excellent cheeses.

Who’s it for?

This course is not only for cheese lovers, it is for students and those who work with cheese professionally, as well as for those who seek extra knowledge about cheese such as chefs, cheesemakers, retailers, wholesalers, journalists and food writers.

What’s included in the price?

The tuition fee includes the study materials, access to the online exam and tasting platters of benchmark cheese. You will also get a sneak peek at what happens in the cheese caves and behind the counter in a cheese shop. Upon successful completion of the exam you will receive an Academy certificate and lapel pin.

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!