The Certificate in Cheesemaking provides an ongoing opportunity for cheesemakers to increase general cheese making knowledge, learn and practice different technologies, and learn how to make different ethnic varieties. The program will cover all the basics (milk science, scientific principles of cheese making, unit operations, cheese technologies from A – Z, safety, quality control, and grading); and provide an ongoing opportunity for any cheesemaker, graduate of the program or not, to attend Master Classes. The program will also provide an expanding repertoire of cheese varieties and technologies to the Ontario and Canadian cheese industry.
About the Certificate in Cheesemaking
The Certificate in Cheesemaking* consists of four (4) core courses and two (2) master courses. The courses will be delivered in the Food Science Department, running 3 to 5 days each with an online/home assignment component to be completed within 5 weeks. The four (4) core courses can be chosen from a list of five (5) core courses delivered within a two-year period, while the two (2) Master Classes can be chosen from a list of 6 or more courses delivered within a three-year period. The flexibility of course selection and the condensed content delivery provide working professionals and international students flexibility and make it feasible for them to complete the certification while continuing their current job.
*Subject to approval
When you have completed all the requirements for this certificate, you can request your parchment through the OpenEd Student Portal.