Level 2 - Member - Academy Of Cheese Level 2 - Member - Academy Of Cheese
Academy of Cheese Brand

Advanced learning for lactic lovers

Level Two: Member of the Academy of Cheese

For those that have completed Level One, there will be a significant progression in the teaching and application of the Academy’s Make and Post Make Model and our Structured Approach to Tasting.
Level Two has been designed for cheese industry professionals throughout the supply chain who wish to advance their learning and expertise.  It will also appeal to consumers with a profound interest in expanding their understanding of cheese production and varieties.

About this Certification.

Currently, Level Two’s programme content is being finalised and trial courses are proposed for the first quarter of 2018. Courses are expected to be rolled out through our Training Partners from the Summer onwards. Becoming a Member, through the successful completion of the associated study modules and course work will be of significant benefit to anyone working in the industry, wanting to continue their professional development.

For those that have completed Level One, there will be a significant progression in the teaching and application of the Academy’s Make and Post Make Model and our Structured Approach to Tasting.

Additionally, our online Knowledge Base and Cheese Library will also launch in Spring 2018 and can be accessed by anyone that has achieved accreditation, to help support their ongoing learning.

 

What will I learn?
You will undertake advanced training across nine distinct areas:

The cheesemaking process

An in-depth look at ingredients and production techniques

Maturing, Affinage and Grading

Evaluate the ripeness and maturity of a range of cheeses and different effects and methods employed

Buying and Distribution

Recognise an appropriate range of cheeses for particular situations, review the types of supply chain and demonstrate and understanding profit and costs

Presentation

Select the correct cheese tools to maintain appearance and recognise stock management systems

Communicating

Understand why certain pairings work and classic cheese recipes, consumption guidelines and learn appropriate descriptors

Cheese industry knowledge

Develop an understanding of cheese’s evolution and emerging trends

Regulation and good practice

A close look at HACCP, the role of food enforcement officers, the role of food labelling and the main pathogens

Tasting

You will use the Make Post Make Model to identify 100 cheeses

Are there any entry requirements?

Delegates must have completed and passed Level One in order to progress to the next stage.

Assessment criteria

Undertaking Level Two requires 18-24 hours of classroom study and 54-72 hours of additional home study. This will include the time it takes to prepare 250-750 word written responses to questions pertaining to each of the key areas identified above.

Why do it?

  • Consolidate your professional understanding and enhance your career opportunities
  • Be more informed and equipped to share and implement your new-found knowledge in a range of settings
  • Be at the forefront of developments as one of the first delegates to undertake this internationally recognised accreditation

Raring to go?

Register your interest for Level Two here

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