Cheese Makers, Mongers, and Enthusiasts: Explore Artisan Cheese at the University of Vermont

Tapping into the well-regarded cheesemaking industry that Vermont is known for, the University of Vermont Continuing and Distance Education is pleased to announce a new, fully online 4-week Artisan Cheese and Sensory Fundamentals Professional Certificate program starting the fall 2020.

Learn more here: https://learn.uvm.edu/program/certifi...

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.

In this recording of an informational webinar participants learned about the certificate program from instructor and American Cheese Society Certified Professional, Mary Tuthill.

UVM’s 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

chapters
00:00 Welcome
2:03 Introduction of Instructor
2:55 Artisan Cheese Course
12:19 Final Project
23:46 2020 Pricing Info