The Dairy Made Member Level Two Certification - 24 & 25 October 2022

24th & 25th October 2022

Have you ever wondered what actually happens when you age a cheddar for another 9 months? Or, why some cheeses melt seductively in the mouth but others crumble? If you have completed Level 1, join Lee-Anna Rennie-Johnson at the prestigious School of Artisan Food, on this 2-day Academy of Cheese Level 2 course to find out the answers to these and many more questions.

A hearty home cooked lunch and all refreshments are provided throughout the day which runs from 10am-5pm.

£745.00

Level Two

Additional information

Certification	Member
Study Type	Classroom
Location	Nottinghamshire, UK
Session Dates	24th & 25th October 2022

Have you ever wondered what actually happens when you age a cheddar for another 9 months? Or, why some cheeses melt seductively in the mouth but others crumble?

If you have completed Level 1, join Lee-Anna Rennie-Johnson at the prestigious School of Artisan Food, on this 2-day Academy of Cheese Level 2 course to find out the answers to these and many more questions.

The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.

Academy of Cheese – Level 2

This 2-day course will comprise of hands-on cheese making in the fully equipped professional dairy at The School of Artisan Food and includes tasting of 25 cheeses alongside gaining all the knowledge you will need for the Level 2 certification. Level 2 is made up of 9 modules:

Milk Production and hands-on Cheesemaking
Maturing, Affinage and Grading
Buying and Distribution
Presenting and Serving
Communicating about Cheese
Cheese Industry Knowledge
Regulation and Good Practice
Tasting
100 Iconic Cheeses

If you are a member of the SCA (Specialist Cheesemakers Association) you can receive 15% discount during checkout by using code: CHSEPGST15

The Dairy Made

Includes instant access to the Member learning road and certification

1: Milk Production and Cheesemaking

L2 S01 Understands the role of the ingredients used in cheesemaking and the impact they can have on the finished cheese.
L2 S02 Understands the impact of milk composition and quality on the finished cheese (e.g. species, morning/evening milk, season, lactation stage)
L2 S03 Has knowledge of the key milking breeds – Cows (Bos taurus)
L2 S04 Has knowledge of the key milking breeds – Goats (Capra aegarus hircus) and Sheep (Ovis aries)
L2 S05 Has knowledge of the key milking breeds – Water Buffalo (Bubalus bubalis)
L2 S06 Understands how cheese style, flavour, texture and safety are influenced by cheesemaking techniques and acidity development

2: Maturing, Affinage and Grading

L2 S07 Understands how rind washing is carried out and how it affects the flavour profile of cheese.
L2 S08 Understands how flavour-added cheeses can be made (e.g. smoked, re-milled & flavoured, herbs and spices added to curd
L2 S09 Understands the role of the ripening microflora and the effect of salt on the flavour and texture of cheese
L2 S10 Understands the typical temperatures and maturation times for Hard and Soft cheeses for further ripening
L2 S11 Understands how cheese safety is affected in Hard Make and Soft Make cheeses at different stages of their maturation and storage
L2 S12 Understands the importance of brushing and turning cheeses, where appropriate, to ensure that they remain in optimum condition
L2 S13 Is able to recognise the condition of a hard and blue cheese in terms of maturity
L2 S14 Is able to recognise some common defects of cheese arising from the milk and cheese-making processes (e.g. blowing/gas defects, mechanical openness, cracking, excessive moisture, mite damage)
L2 S15 Is able to use a cheese iron

3: Buying and Distribution

L2 S16 Understands how to calculate cost of goods sold, gross profit, profit margin. Understands the difference between margin and mark up.
L2 S17 Understands the various ways that products are distributed (e.g. direct from producer, via wholesaler, via a consolidator)
L2 S18 Understands the cost structure of the supply chain and the impact of wastage on profitability
L2 S19 Understands the importance of offering an appropriate range of cheeses and can recommend appropriate ranges in specific circumstances (e.g. dinner party, restaurant service or a cheese counter)
L2 S20 Is able to select an appropriate range of accompaniments to match a cheese selection (e.g. dinner party, restaurant service or a cheese counter)

4: Presentation

L2 S21 Understands how cheese may be safely stored and presented in different environments (e.g. thehome, retail and foodservice)
L2 S22 Is able to recognise common cheese quality defects arising when presenting and serving cheese in a retail and foodservice environment (e.g. drying of the cut face, mould growth, discolouring/light damage, sweating) and know how to manage them.
L2 S23 Understands the role of temperature and importance of effective pre-requisite controls on quality and safety when maturing cheese in the retail environment
L2 S24 Is able to cut, re-pack and present cheese to achieve best quality in a retail or food service environment
L2 S25 Understands the importance of implementing effective stock management systems for cheeses on display with regard to batch identification and expiry date Read this
L2 S26 Understands the use of different types of cheese in cooking variety

5: Communicating

L2 S27 Understands how key descriptors can be communicated verbally or non-verbally to the customer in retail or food service environments
L2 S28 Understands that different customers may rank the importance of key descriptors differently
L2 S29 Understands the health benefits of cheese
L2 S30 Is able to advise people on the safe consumption of cheese to high risk groups (i.e. very old, very young, pregnant women, immunocompromised), individuals with allergies or coeliacs
L2 S31 Can suggest appropriate cheese pairings with food and drink

6: Cheese Industry Knowledge

L2 S32 Has a detailed understanding of the history of cheese in the UK
L2 S33 Has an understanding of current market trends in UK and world cheese consumption – Key Events
L2 S33 Has an understanding of current market trends in UK and world cheese consumption – Top Cheese Consuming Countries in the World
L2 S34 Has an understanding of current market trends in UK and world cheese consumption – Trends

7: Regulation and Good Practice

L2 S35 Understands the requirements relating to the approval of food businesses
L2 S36 Understands the seven principles of HACCP (Hazard Analysis and Critical Control Points difference between “use by” and “best before”
L2 S36 Knows the main pathogens relevant to cheesemaking, maturation and storage and their most likely source
L2 S37 Understands the role of the food enforcement officer (e.g. Environmental Health Officer)
L2 S38 Understands the legal requirements relating to labelling and trading standards
L2 S39 Understands the terms withdrawal and recall and the circumstances in which these would be carried out

8: Tasting

L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Tasting Cheese
L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – How SATC Level 2 differs to Level 1
L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Pre-Taste Assessment
L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Mouthfeel
L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Taste Assessment
L2 S40 Understands how to use the Academy of Cheese Level 2 Tasting Model and can assess cheese using the Model – Assessment Conclusion

9: Level Two Member – 100 Cheeses

L2 S41 Recognises the specified 100 cheeses by name, MPM class, species of milking animal, protected status, heat treatment, rennet type and country/region of origin
L2 S42 Knows the background information, cheese make, maturation process and key characteristics for the cheeses specified on the Level 2 list

Level Two Exam

Whichever way you chose to study, you’ll need to take the online exam to become a certified Academy of Cheese Member. It’s 40 questions in 40 minutes, you’ve got this!