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Learn all aspects of making cheese—from scientific to technological principles to unit operations and quality control. Attend ongoing master classes that focus on particular cheese varieties and techniques and expand your repertoire from the Ontario and Canadian cheese industry.

This comprehensive cheesemaking program is comprised of four required core courses, two master classes, and an internship. Each course is three weeks in length with two to three hours of independent work required each day.

The condensed content and online course delivery provide working professionals and international students with the flexibility to complete the certification while continuing to work.

Additional Information

  • If you have completed the introductory course in former years, you don’t need to repeat it but still need to complete four of the mandatory courses.
  • Master classes are offered once or twice a year; currently planned courses include Ripened Lactic Acid Cheeses and Stretched Cheeses.
  • A minimum of six months of hand-on experience in the cheese industry is required for an internship; this experience typically includes working in the make room, but it could also include grading, working as a cheese buyer, or other practical experience as approved by the instructors. At least three courses are required before enrolling as an intern.
  • It takes a minimum of 24 months to complete the program (including internship).
  • When you have completed all the requirements for this certificate, you can request your parchment through the OpenEd Student Portal.
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