Using, Preparing and Cooking with Cheese
Module 2, New Zealand CheeseMaster
This course is delivered by correspondence and can be started at a time that suits the student.
At the end of this course you’ll be able to identify and discuss the main nutritional components of cheese, recommend cheeses that are fit for purpose for both cooking and plating and identify key factors in presenting cheese for consumption, buying good cheese and keeping it.
This course is studied via distance learning, so you set the pace. We estimate this to be about 20 hours work. You will learn about:
- Nutritional composition of cheese
- Cheese types and uses
- The science of cheese
- The art of serving, buying and storing cheese
You will be expected to complete a written assessment once you have completed your study of the course material. The assessment includes the following;
- Describe dietary intolerances associated with dairy
- Compare and contrast the nutritional composition of various cheeses
- Selecting cheeses that are ‘fit for purpose’
- Short essay on ‘Eating Cheese’
- The assessment is to be completed then sent back to The New Zealand Cheese School for marking.
- Full set of course notes
- Expert support and advice from Neil Willman, Principal & Director, New Zealand Cheese School
- Assessment of all assignments
Upon completion of your enrolment you will be sent the course notes and assessments via email.
You will be advised of your result within two weeks of receipt of your completed assessment.