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Award in Cheese Production

Courses > Award in Cheese Production

Award in Cheese Production

475.00

Location:
MQF Level
3
Duration
48 hours

Description

Course Title Award in Cheese Production
Lecturer Mr Joseph Jason Abela
Time of Lecture Fridays 17:00 – 20:00 and Saturdays 08:00 – 13:00
Lesson Dates 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

Lecture Room MCAST AGRI [Qormi] – Room 15
Mode of Delivery Face to Face
Institute CAAAS – Qormi
Year of studies (1st, 2nd etc) 1st
MQF Level 3
Credits
6
Duration of course 48 hours

 

 

Certification:  

 

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.

 

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.

 

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:

  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

 

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

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