Artisan Cheese Professional Certificate Program

Posted on July 2, 2020 by Taylor in Education, Farming, Farming Practices, Food Safety, Food Systems, Homesteading, Local Food, Training Programs // 0 Comments

Registration is open now for UVM’s 4-week, fully online Artisan Cheese Professional Certificate Program, commencing September 2nd, and available (for a limited time!) at 25% off*.

Taught by Culinary Institute of America graduate and America Cheese Society Certified Cheese Professional Mary Tuthill, UVM’s Artisan Cheese Professional Certificate Program is designed to:

Share the expertise of Vermont’s award-winning cheesemakers
Help beginning cheesemakers, cheesemongers, and other people working within the food system build knowledge around types of cheeses and the foundations of cheesemaking
Introduce students to the various career pathways in the cheese industry
Equip students with the ability to conduct sensory evaluations for different types of cheese

Enroll today to save your place! If you have any questions about the discount, the program, or the enrollment process, please don’t hesitate to call us at 802-656-2085.

LEARN MORE AT https://learn.uvm.edu/program/certificate-in-artisan-cheesemaking/

*Enroll before August 1st, 2020. Enter code MYUVM25 at checkout to activate your 25% discount.

Throughout the world, Vermont is recognized as a leader in the dairy and cheese industry. Tapping into the well regarded cheesemaking industry that Vermont is known for, the 4-week program will support the educational needs of cheesemongers, aspiring cheesemakers, cheesemaking hobbyist, restaurant staff, and food systems professionals. There are no prerequisites and it is ideal for those new to the cheese industry or those who have some basic knowledge, but want a more holistic foundation.

UVM’s Artisan Cheese Professional Certificate Program has been created for:

Cheesemaking hobbyists seeking to deepen their knowledge and skill
Aspiring cheesemakers who desire to grow and professionalize
Chefs and restaurant staff wishing to expand knowledge on artisan cheese
Cheesemongers who want to learn more about cheesemaking and sensory evaluation
Food systems professionals, especially those in cheese food sales

UVM’s Professional Certificate is designed to:

Share the expertise of Vermont’s award-winning cheesemakers
Help beginning cheesemakers, cheesemongers, and other people working within the food system build knowledge around types of cheeses and the foundations of cheesemaking
Introduce students to the various career pathways in the cheese industry
Equip students with the ability to conduct sensory evaluations for different types of cheese