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This program provides hands-on training and scientific education in artisan and commercial cheese production. You'll gain a comprehensive understanding of the cheese making process, covering everything from livestock care and milk quality to dairy processing techniques. The curriculum blends scientific principles with practical skills, examining topics like milk processing methods, cheese cultures, enzyme reactions, and curd formation. Through classroom instruction and practical workshops, students will create various cheese types including fresh, aged, soft-ripened, and heritage varieties. The program also includes specialized training in cheese aging techniques, focusing on maturation environments, surface treatments, and quality control during the aging period.
Duration: 12 months
Intake: Fall 2024
Location: Waterloo campus
Qualification: Ontario College Certificate