Award in Cheese Production

Course Title: Award in Cheese Production

Course Code: AG3-020-23P

Course Type: (Award or Qualification) – Award

MQF Level: MQF Level 3

ECTS Credits: 6 ECTS

Programme Duration: 48 Guided Learning Hours

Any Placement Hours:

not applicable but include 28 hrs to cover hands-on skills to produce a range of good quality cheese.

Mode or Attendance: – Part-Time

Mode of Delivery: – Face to Face

Target Audience:

It especially targets individuals who are interested in working in a dairy or produce cheese on a small scale

Entry Requirements:

Be 16 years of age.

Applicants will be advised to apply for the food handling licence

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.

Study Programme Description:

Course Description

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.

Study Programme Learning Outcomes:

LO1 Identify basic principles of cheese production

LO2 Analyse the milk for its physio-chemical characteristics.

LO3 Explain methods that are utilized in curing, aging and refine cheeses.

LO4 Follow agreed procedures to produce various cheeses

Study Programme Assessment Method:

Formative Continuous assessment with constructive feedback during hands-on laboratory (cheese production dedicated kitchen) sessions.

Summative Practical Hands-on assessment

Theory delivery hours: 20 hours

Practical hours: 28 hours

Assessment hours: 5 hours

Study Programme Structure

The award consist of one unit as follows:

COMPETENCES KNOWLEDGE AND SKILLS

Competences‚  – At the end of the unit the learner will have acquired the responsibility and autonomy to:

1. Produce a range of cheeses
2. Ensure that the necessary sanitation protocols are followed when producing cheeses
3. Carry out simple milk analysis
4. Create a plan to produce a refined cheese

Knowledge – At the end of the unit the learner will:

1. Know the difference between dry and salt immersion curing
2. Be familiar with cheese maturation stages
3. Understand how physicochemical characteristics can affect cheese production
4. Know how a milk sample is prepared for analysis
5. Understand the procedures to produce different cheeses
6. Explain major differences between cheeses made from raw and pasteurized cheeses
7. Identify different types of cheeses
8. Identify common refinement techniques
9. Discuss the differences between natural microbial flora and starter cultures

Skills – At the end of the unit the learner will have mastered the following skills:

Applying Knowledge and Understanding

1. Practice production of different cheeses
2. Use a milk analyzer to test different milk samples
3. Report on the results of milk analysis