CHEESEMAKERS CERTIFICATE

This five day course covers a combination of theory and practical work.  The principles of cheesemaking are fully explained.  

This course is a  prerequisite for obtaining a Cheesemakers Certificate, a certificate presented jointly by the New Zealand Cheese School and the NZITO, using accredited modules.

Upcoming courses

2010	September 27 - October 1
2011	March 7 - March 11
	July 4 - July 8
	October 10 - October 14

These courses are taught at The New Zealand Cheese School.

What will I learn?

There is plenty time to have all your questions answered in this five day course.  We'll make sure we cover the following topics in detail;

• Milk composition
• Treatment of cheese milk
• Cheese starters
• Milk coagulation
• Syneresis
• Curd and whey equilibria
• Salting
• Cheese maturation
• Cheese defects and causes
• Cheese yield
• Cheese composition
• Quality control tests
• Bacteriological quality
• Analysis of cheese types

Prior experience is useful but not essential to get the most out of this course.  

How will my learning be assessed?

You will compete a written assignment during this course that will be assessed against the New Zealand Qualifications Authority Unit Standard 17617 Explain Speciality Cheesemaking.  If, upon evaluation, your assignment meets the performance criteria for this Unit Standard, you will be awarded this Unit Standard by the New Zealand Qualifications Authority.

On the last day of this course, you have the option to complete the Cheesemakers Certificate examination.   

What's included?

• A comprehensive course manual, the Principals and Practices of Cheesmaking, by Neil Willman
• Expert support and advice from Neil Willman, Principal & Director, New Zealand Cheese School
• Assessment of all assignments
• All protective clothing
• Morning and afternoon tea, and lunch 
• A hosted cheese tasting with cheeses from Over the Moon Dairy

What should I bring?

• A calculator
• A pen and note paper

Information about accomodation and services in Putaruru is available here

What do I need to know about staying in Putaruru?

Information about accomodation and services in Putaruru is available here

How do I enrol?

New Zealand Residents
Visit our online store to make a deposit to secure your spot in this course.

For New Zealand Residents, the full course fee is $1450 (excluding GST).  The deposit amount is deducted from this fee.

If your course fee is to invoiced to a food manufacturing, food service or hospitality business, you may be eligible for a substantial subsidy from the New Zealand Industry Training Organisation, reducing the course fee to $700 (excluding GST).

The New Zealand Industry Training Organisation will send you a contract and invoice for the course prior to the course commencement.  You will need to sign and return the contract and submit payment direct to the New Zealand Industry Training Organisation.

Non-New Zealand Residents
For Non-New Zealand Residents, the full course fee is $1650 (excluding GST).  Please contact us to secure your place in this course.  The full fee is payable to complete your enrolment.