CARRY ON YOUR CHEESE JOURNEY AT YOUR OWN PACE. Charlie’s comprehensive Level 2 course develops your knowledge from Level 1 conveniently and fun.
SUITABLE FOR EVERY TIME ZONE!
Level 2 is nearly 3 times bigger than Level 1, which makes it more difficult for you to schedule in. Charlie’s on-demand course is made up of short videos with supporting material and links, letting you fit it around your life, your work, your time zone and your love of cheese.
In addition, all the Learning road is available for you in Audio format for you to listen when it suits you – on the way to work, when you cook, or even while at the gym (we all eat a lot of cheese!).
Charlie’s video-led course is the fullest and most comprehensive programme, putting the learning in context and bringing the course alive.
This On-Demand course includes
- A 12 LESSON PROGRAMME
Covering the whole curriculum. Charlie has laid out the material for easy progress, with new chapters dedicated to core subjects such as Cheesemaking Science and a whole lesson dedicated to the Make and Post Make classification system at Level 2.
- 15 HOURS OF EDUCATIONAL VIDEO
Each Lesson topic has an educational video to guide you through the key learnings of the relevant Academy of Cheese Level 2 Standards and Learning Outcomes. Presented in bite-sized videos of 3 to 20 minutes.
- RELATED READING
Each Lesson topic has Links to the relevant text on the Academy of Cheese Learning Road, so you can match what you learn from Charlie to what you may be tested on in the exam.
- LISTEN & LEARN
Audio podcasts of the Academy learning road for your convenience.
- KNOWLEDGE CHECK
Charlie provides links to the Academy test questions for you to check your knowledge and prepare for your exam.
- ADDITONAL MATERIALS
Charlie has included some additional materials to ensure you have the materials you need to learn this broad subject, such as a printable version of the milking animal breeds profiles.
For some people the science and biological chemistry of cheese making is daunting. Charlie’s relaxed and simple style, honed from many years talking to ordinary customers over the cheese counter, allows you to take your time and compete your learning without worry.
- LEARN AT YOUR PACE
Learn where you like, when you like and as fast or slow as you like.
- AVAILABLE 24/7/365
So you can move faster over the material you find familiar, and return to pieces you find challenging.
Covering all the material. Not just what fits into a zoom call.
- CONSISTENT QUALITY
The quality of the training doesn’t vary so delegates always receive a high-quality experience.
How is the course structured?
The course has 12 lessons each containing a number of topics:
|Introduction||Academy of Cheese Level 2, and our guide to studying with Turnbulls|
|Lesson 1||The Academy of Cheese Cheese Library|
|Lesson 2||Academy of Cheese Tasting Model at Level 2|
Introduction, Observations, Mouthfeel, Simple & Complex flavours, Conclusions
|Lesson 3||Introduction to Milk and coagulation|
Composition of Milk and its impact on coagulation
Processing milk prior to cheesemaking
Meet the Animals
|Lesson 4||An Introduction to Cheese Science|
What is Acidity
What is Salt and why is it important
What are Enzymes, Bacteria, Moulds and Yeasts
Explaining Starter cultures
Explaining What is Rennet
Acid and Enzymatic coagulation
|Lesson 5||Cheesemaking techniques|
|Lesson 6||The Make/Post-Make at Level 2: Sub-Makes and Sub-Post-makes|
|Lesson 7||Maturing Temperatures & Techniques|
Ripening using Cultures
Washed Rind/Bacteria Ripened cheeses
Maturing Hard & Blue Cheeses
Flavour Added Cheeses
How to use a cheese iron
|Lesson 8||The Main Pathogens; Defects in cheese; Pre-requisites; HACCP|
An Introduction to Food Enforcement
|Lesson 9||How Cheese gets from Cheesemakers to Consumers|
The Economics of Cheese
|Lesson 10||Using cheese:|
Cutting & storing Cheese
Cooking with Cheese
|Lesson 11||The UK History of Cheese and the Global Market|
|Lesson 12||Cheese & Health|
Communicating the key facts about cheese
Pairing with cheese
All you need to know about Cheeseboards
|Lesson 13||Completing the Programme and taking the exam|
What do Lessons and Topics look like?
Click here to see a sample topic. This Lesson introduces the Level 2 Cheese Library.
Sample course for level 2 to put on AC course page: https://charlieturnbull.com/topic/acl2-1-sampleforpromo/
See Charlie’s website site now
To find out more come to Charlie’s website. charlieturnbull.com
About Charlie Turnbull
Charlie has unrivalled knowledge of cheese and is a founding director the Academy itself and an integral part of the team that developed the Academy of Cheese Level 2 course material itself. On top of this he is enjoyable to listen to, excessively enthusiastic and he wears a bowler hat.
“The Academy of Cheese Level 2 opens up cheese beyond the simple and huge pleasure of cheese. Hear we learn about what makes cheese tick– the magical overlap of science and art, a global industry yet a warm friend on our own kitchen tables. Cheeses are both the expressions of many cultures and also unique personal pleasures for each of us as individuals. To know more is to make our enjoyment of cheese even greater.”
Please Note: On sign up it may take up to 24 hours to activate your account with Turnbulls.
Have a question? Ask Charlie.