Professional Cheese Making Conestoga College
About this Program
Level: Certificate in Professional Cheese Making
Discpline: Food Science
Length: 2 semesters
Check My EligibilityWaterloo Campus
Program Description
This 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.
Other Programs at the School
Study and Work in Canada
Full-time undergraduate and post-graduate international students can work anywhere on or off campus without a work permit. The rules around the number of hours a student will be allowed to work may vary based on the country the student chooses to study in. International students are typically able to work up to 20 hours a week.