Cheesemakers Certificate (Theory)
Module 3, New Zealand CheeseMaster
This five-day course focuses on the theory of cheesemaking with a component of practical cheesemaking in an operating artisan cheese factory.
The Cheesemakers Certificate offers a training path for people who would like to obtain a nationally recognised cheesemaking qualification. It involves the principles and practices of cheesemaking and is mostly theory. Prior experience is useful but not essential to get the most out of this course.
Prior experience is useful but not essential to get the most out of this course.
2019 Course Dates
8-12 April 2019
23-27 September 2019
What is included?
- Practical experience in an operating artisan cheese factory
- Expert support and advice from Neil Willman, Principal & Director, New Zealand Cheese School
- All protective clothing
- Morning and afternoon tea or coffee
- A hosted cheese tasting with cheeses from Over the Moon Dairy
What to Bring
- A calculator
- A pen and note paper
Information about accommodation and services in Putaruru is available on our Student Information page.
New Zealand Residents
If you are employed by a registered company in the dairy/meat/yeast/leather industry you may be eligible for a partial subsidy from Primary ITO. The subsidy is on a case by case basis and is a signed contract between the trainee, the registered company and Primary ITO.
You must secure your place on the course by paying $250 deposit. If you are eligible for a subsidy we will then send you a training agreement.
Visit our online store to make a deposit to secure your spot in this course.
If you are not eligible for a subsidy you will need to make sure your payment is received by us one month prior to the course commencement.
These courses are taught at The New Zealand Cheese School.
On the last day of this course, you have the option to complete the Cheesemakers Certificate examination.
Upon successful completion of the Unit Standard and passing the Cheesemakers Certificate examination, you may be awarded the following:
- Foundation Cheesemakers Certificate: with 90 hours commercial cheesemaking experience
- Skilled Cheesemakers Certificate: with at least 2 years commercial cheesemaking experience