|Award in Cheese Production
|Mr Joseph Jason Abela
|Time of Lecture
|Fridays 17:00 – 20:00 and Saturdays 08:00 – 13:00
|Friday 11th October 17:00 till 20:00
Friday 18th October 17:00 till 20:00
Saturday 19th October 8:00 till 13:00
Friday 25th October17:00 till 20:00
Saturday 26th October8:00 till 13:00
Friday 1st November 17:00 till 20:00
Saturday 2nd November 8:00 till 13:00
Saturday 9th November 8:00 till 13:00
Saturday 16th November 8:00 till 13:00
Saturday 23rd November 8:00 till 13:00
Saturday 30th November 8:00 till 13:00
|MCAST AGRI [Qormi] – Room 15
|Mode of Delivery
|Face to Face
|CAAAS – Qormi
|Year of studies (1st, 2nd etc)
|Duration of course
Applicants registered on Classter & with a minimum of 70% attendance are eligible for Certification of attendance.
Important note to applicants:
Applicants will be requested to enroll on MCAST attendance and certification system called Classter. To enroll on Classter, applicants require their E-ID details and a functional email. Failure to enroll on Classter will result in not receiving the needed certification or being denied attendance. In these instances, no refund will be allowed.
This course is designed to provide a solid understanding of the principles of cheese production and how it is made. It especially targets individuals who are interested in working in a dairy or produce cheese on a small scale. The course’s sessions are delivered in class and in a food processing unit. During the sessions the learner will be given the opportunity to produce cheese under supervision. The basic principles of cheese production will be covered including sanitation and pasteurization. The second part of the course will prepare learners to take milk samples for analysis and to do a simple analysis themselves. The course will then proceed to explain the different methods utilized to cure, age and refine cheeses and compare the various techniques that are used to obtain the wide range of cheeses available on the market. The last part of the course will be entirely practical and will have the learners follow the needed protocols to produce a range of cheeses. The course will go over the basic principles of dairy design, production of various cheeses, aging, salting and preservation.
LO1 Identify basic principles of cheese production
LO2 Analyse the milk for its physico-chemical characteristics.
LO3 Explain methods that are utilized in curing, aging and refine cheeses.
LO4 Follow agreed procedures to produce various cheeses
COMPETENCES KNOWLEDGE AND SKILLS
Competences – At the end of the unit the learner will have acquired the responsibility and autonomy to:
Knowledge – At the end of the unit the learner will:
Skills – At the end of the unit the learner will have mastered the following skills:
Applying Knowledge and Understanding
Delivery for this unit will be based on face-to-face lectures to cover the theoretical aspects of this unit. This will be complemented by practical sessions in the Centre’s food processing workshop during which practical cheese-making sessions will be undertaken.
Theory delivery hours: 20 Hours
Practical hours: 28 hours
Assessment hours: 5 Hours
No Entry Requirements