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Course Description

Gain a comprehensive understanding of the scientific and technological principles of cheesemaking in this 4.5-day course. The course includes engaging presentations, hands-on practical exercises, and a thorough exploration of various cheesemaking techniques. 

Throughout the course, you have the opportunity to work in our provincially licensed pilot plant, where you will be guided in making 15 different varieties of cheese—including cheddar, feta, Camembert, ricotta, and Swiss, among others. These varieties are specifically chosen to illustrate a diverse range of technological families. Dr. Mary Ann Ferrer, the course instructor, presents complex chemical and technical concepts in an accessible manner that can be understood by everyone.

Our course is designed to cater to a diverse range of participants, including experienced cheesemakers, employees in the dairy industry, Government officials (e.g. regulatory inspectors), ingredient and equipment suppliers, chefs, and food enthusiasts. Whether you are a seasoned cheesemaker or a novice, this course requires no previous experience and offers an exceptional opportunity to learn and develop new skills.

Learning Outcomes

Our goal is that at the end of this course you will be able to review cheese making procedures, understand their technological bases, and adapt them for manufacture in your own facilities. More specifically, you will be able to:

  • Describe the different processes of milk preparation for cheese making, including the basics of cheese milk formulation
  • Gain a working knowledge of primary and secondary cultures and be able to intelligently discuss culture selection and applications for various cheeses
  • Obtain a working knowledge of the principles of milk coagulation, and of selection and use of coagulants and other cheese ingredients
  • Explain the objectives and technical parameters of each processing step in cheesemaking
  • Perform basic cheese yield calculations and explain the principal factors affecting cheese yield
  • Classify cheeses based on basic manufacturing technologies such as acid versus rennet coagulation
  • Make several types of cheese with an awareness of the technological considerations

Course Topics

  • Milk Quality, Chemistry, and Treatment
  • Ingredients in Cheese Making
  • Cheese Classification and Quality
  • Manufacturing, Ripening and Packaging
  • Yield and Process Control
  • Hands-On Cheese Making

Job Market Overview

 

Assessment

Assessment Item Weight
Five quizzes (5%each)   25%
Three problem sets (25% each)   75%
Total 100%

Please note that the course assessment is subject to change.

Note:

Resource:  Cheese Education e-Book

 

Applies Towards the Following Certificates

Technical Requirements

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*Course details are subject to change.

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Section Title
Introduction to Cheese Making Technology
Type
In-Class Instruction
Days
Monday, Tuesday, Wednesday, Thursday
Time
8:00AM to 5:00PM
Dates
April 28, 2025 to May 01, 2025
Type
In-Class Instruction
Days
Friday
Time
8:00AM to 12:30PM
Dates
May 02, 2025
Schedule and Location
Contact Hours
28.0
Location
  • Guelph
Delivery Options
Classroom  
Course Fee(s)
Tuition Fee $2,350.00
Section Notes

Instructor: Mary Ann Ferrer

For any questions about the course, please contact fsevents@uoguelph.ca

For questions about the registration process, please contact register@uoguelph.ca

Course Cancellations and Postponements

Food Science reserves the right to change or cancel a course at any time. When it is necessary to cancel or postpone a course, Food Science will make every effort to notify all students. It is important that you provide your full contact information including an email address when registering. In such cases, the paid course fee(s) will be refunded.

Food Science’s liability is limited to the reimbursement of paid course fee(s). Food Science will not be responsible for travel or other related expenses incurred by the registrant.

Please note:

A full refund less a $75 Administration Fee will be issued provided a drop request is received prior to March 28, 2025.

No refunds available after March 28, 2025.

Registration closes April 21, 2025.

 

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