Artisan Cheese Making Academy Courses Semester 2, 2015 Certificate III in Food Processing Certificate III in Food Processing from the Artisan Cheese Making Academy Australia covers all aspects of Artisan Cheese Making from Milk Quality through to Artisan Cheese Making, Affinage and Sensory Attributes and Defects of Cheese. To obtain a Certificate III in Food Processing all eight short courses below must be successfully completed. The Certificate III in Food Processing is a nationally accredited qualification. Courses may also be done as an individual short course. 1. ESSENTIAL DAIRY PRINCIPLES The program provides participants with a sound understanding of the statutory regulations governing the safe production of cheese as well as an overview of the basic steps involved in the Cheese making process. This course is offered via the Academy s online e-learning facility. Dates: Online 2. FOOD SAFETY FOR DAIRY FOODS PRODUCTION This course enables participants to implement a food safety (HACCP) program including effective cleaning and sanitisation and identifying potential hazards in the production process. This course is offered as one day at the Academy and includes practical application in the Academy s processing facility Dates: 14 th August
3. INTRODUCTION TO DAIRY SCIENCE Participants gain an understanding of the compositional characteristics and microbiology of milk and cheese. The chemistry of milk as an ingredient is covered and will provide the cheese maker with an understanding of the microbiological processes and chemical changes taking place during the cheese making process. This course is offered over three consecutive days at the Academy and includes practical sessions in the laboratory. Coffee, tea and lunch will be provided. Dates: 21 st 23 rd September Duration: Three Days on Campus Cost: $750
4. CHEESE SENSORY & GRADING This is a sensory class where participants taste and learn to identify various cheese types. These include white mould, smear ripened, blue, soft, semi-hard and hard cheese. After undergoing threshold testing, students will be applying their sensory skills and analysing the organoleptic properties of each style of cheese. The processing steps required to give each cheese family its characteristics are also discussed. Our internationally accredited cheese grader & judge (Gina Dal Santo) will explain the finer points of cheese judging, particularly in Australia. Gina will also explain how to ensure your cheese is presented at its optimum condition for your end customer. The course is offered over one day and delivered in the classroom. Tea, coffee and lunch will be provided as well as plenty of local and imported cheeses as part of the course. Dates: 20 th July Cost: $360
5. ARTISAN CHEESE MAKING This course consists of 4 compulsory blocks of 3 days (12 days in total) which covers all aspects of the relevant Cheese type production from milk receival, starter culture selection, coagulation, cutting, hooping and salting through to maturation. Each course runs over 3 days and students will learn about a different cheese each course. This program is held primarily in the factory, but also includes tastings and theory sessions in the classroom. Coffee, tea and lunch will be provided. 5A: Non-Bovine Cheese Dates: 11 th 13 th August Duration: Three Days on Campus in the Cheese Factory Cost: $985 5B: Blue Cheese Dates: 21 st 23 rd July Duration: Three Days on Campus in the Cheese Factory Cost: $985 5C: Soft Ripened Cheese Dates: 14 th 16 th July Duration: Three Days on Campus in the Cheese Factory Cost: $985 5D: Cheddar & related varieties Dates: 3 rd 5 th November Duration: Three Days on Campus in the Cheese Factory Cost: $985
6. CHEESE QUALITY Participants in this course learn to produce quality, consistent and safe cheeses applying the appropriate processing parameters to cheese production. The effect of seasonal changes and milk quality on the resulting cheese is also discussed. The course is offered over one day and delivered at the Academy in the classroom. Coffee, tea and lunch will be provided to all students. Dates: 10 th August
7. AFFINAGE Participants will learn how to successfully ripen cheese applying a range of control mechanisms and the different types of packaging available. We will also cover the chemical changes that occur during the maturing process and how they can be influenced. This course includes a visit to a commercial cheese aging facility and a short sensory session where students will experience how different aging conditions can change the taste profile of the same cheese. Following a short visit to the Adelaide Central Market, the afternoon is spent in the classroom at Regency and will include time in our maturation rooms. Dates: 13 th July 8. CHEESE DEFECTS AND TROUBLESHOOTING Participants learn how to identify cheese defects and the production processing steps that need to be modified to eliminate the problem. Faults associated with each cheese type are discussed, causes of these faults and importantly how to avoid them. The course is conducted over one day at the Academy in the classroom and includes a sensory component. Dates: 2 nd November
The following courses are also offered by the Academy but are not part of the Certificate III in Food Processing: 9. RUNNING AN ARTISAN CHEESE BUSINESS This course covers such aspects as: Starting an artisan cheese making business including registration, business start-up, financing, compliance and record keeping. Growing your artisan cheese making business including risk management, marketing and merchandising, sales and promotions, research and development and product life cycle. This course is aimed at those currently working in the Artisan Cheese industry and those who are looking at establishing their own artisan cheese business. The course is a three day workshop held at the Academy with lecturers from our Business Studies faculty and guest presenters from within the Cheese Industry. Dates: 28 th 30 th September Duration: Three Days on Campus Cost: $580
ONE DAY CHEESE MAKING WORKSHOP This course is aimed at anyone who wants to learn how to make cheese and participate in the production of cheese in our Processing facility. There will also be some cheese tasting during the day and you will have a couple of cheeses to take home with you. The class will start with a short hygiene and safety lesson, and then we will be straight into the factory where you will spend the rest of the day. During the workshop you will manufacture the following cheeses: Brie/Camembert Blue Vein Cheese Romano Haloumi Ricotta Protective clothing will be supplied for the factory, including rubber boots and overalls. Ensure you wear shorts or trousers and bring socks with you. Jewellery is not permitted in the factory, nail polish needs to be removed and long hair should be tied back as it is easier to contain within the hair net. If you have a beard you will be required to wear a beard snood in the factory. You will need to bring your own lunch as well as a plastic container with a lid to take home your cheese. Coffee and tea will be provided; a fridge is available for you to store your lunch if necessary. Dates: 26 th August 10 th November Duration: One day on campus Cost: $270
Cheesemonger / Fromager This one week intensive program is aimed specifically for those working in retail businesses and or restaurants/hotels and who are responsible for the purchase and care of cheeses. Participants will be given an understanding of the cheese making process, cheese varieties and styles, the ageing of cheese, and cutting and wrapping of cheese for sale or creating the ideal cheese list, creating the best cheese course, matching cheese with the most appropriate beverage and caring for the cheeses in a non-retail business. Students will be required to complete assessment pieces to be done off campus. The assessments need Dates: 9 th 13 th November Duration: Five consecutive days on campus Cost: $1,250