Certificate in Professional Cheese Making

  • Country Canada
  • Course Duration 1 year
  • Course Type Full Time
  • Courses Campus On Campus
  • Language Specification IELTS
  • Program Level Post-Graduate
  • Education Required 2-Year Undergraduate Diploma
  • Admission intake SEP
  • Minimum GPA 50

Application Charges

Application Fee Tution Fee
CAD 100 CAD 17,574

Application Date

Application Start Date Application Closing Date
2022-11-01
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Program Description

The Professional Cheese Making program will teach the practical and scientific knowledge needed to understand small-scale artisanal cheese production as well as larger scale manufacturing. It offers a whole system perspective on cheese making, from animal husbandry and welfare, forage and feed, dairy production, and milk quality. The program covers both the science and art of cheese making by exploring raw and pasteurized milk theory, cheese microbiology, coagulants, curdling mechanisms, and starters. In-classroom theory sessions as well as hands-on and observational cheese making, will focus on the production of lactic, hard, soft, and traditional cheeses. After learning to make cheeses, focus shifts to affinage, with attention to ripening cultures, climate control, rind treatment, and handling throughout the aging process.

Extra Notes


* NOTE : The Tuition Fee is subject to change Semester wise, as such for exact Tuition Fee kindly see the Website of the respective University.
* NOTE : Pathways : Students who want to pursue a Graduate Degree through a particular University but are unable to meet the university requirements for the GPA, GRE/GMAT or English Language scores, have to take up an additional academic and language support i.e. pathways in order to ensure the admit and study at the desired University.