Indian Valley Campus College of Marin campus link separatorKentfield Campus
College of Marin Community Education
Home New Students - Prospective Students Current Students of College of Marin Colletge of Marin Faculty and Staff About the College of Marin College of Marin Search Engine

Artisan Cheesemaking ProgramArtisan Cheesemaking Certificate Program in Dairy Arts

The Artisan Cheesemaking Certificate Program at Indian Valley Campus trains beginning cheesemakers in the art and science of making artisan cheese. Through lectures and hands-on workshops with experienced cheese professionals, students will gain the knowledge and skill needed to identify, evaluate, and produce artisan cheese. This program is developed in collaboration with the California Artisan Cheese Guild and UC Cooperative Extension.

It is highly recommended that students with no background knowledge in food science, microbiology, or chemistry prior to taking the classes start the program with A Full Introduction to Artisan Cheese and Its Traditions. Commercial cheesemakers and students with aprofessional background in food science do not need to follow any sequence in order to complete this certificate program. Additionally, prior cheesemaking experience will be extremely valuable to the understanding of the process.

Artisan Cheesemaking StudentsCertificate Requirements

The following courses are required to complete the Artisan Cheesemaking Certificate Program in Dairy Arts:

  • A Full Introduction to Artisan Cheese and Its Traditions
  • Basic Starter Cultures for Cheese and Fermented Milks
  • Milk Types and Quality
  • Cheese Chemistry
  • Principles and Practices of Cheesemaking
  • Hygiene and Food Safety in Cheesemaking

Note: It is recommended that Hygiene and Food Safety be taken with or following Principles and Practices of Cheesemaking.

Upcoming Schedule


Courses
Spring 2012
Registration starts Mon, February 27.
Summer 2012
Registration starts Mon, May 14.
A Full Introduction to Artisan Cheese and Its Traditions
unchecked
(Class Cancelled)

checked
4 Mondays, 6:10–9pm
June 18-July 16 (No class July 2)
Indian Valley Campus,
Bldg 3, Rm 154
Fee $253
(Includes $83 materials fee)
(CRN# 65113)

Basic Starter Cultures for Cheese and Fermented Milks
checked
(CRN# 35128)
unchecked
Milk Types and Quality
checked
(CRN# 35107)
unchecked
Principles and Practices of Cheesemaking
checked
(CRN# 35156)
unchecked
Cheese Chemistry
checked
(CRN# 35129)
unchecked
Hygiene and Food Safety in Cheesemaking*
unchecked
unchecked

Apply and Register
For more information on how to Apply and Register Online, click here.

Contact Us
Community Education, Lifelong Learning and International Education
E-mail: Jason.Lau@marin.edu
Telephone: (415) 485-9305

back to top


Community Education web page
Technical Contact: Cheryl Lynn Carlson, Program Specialist, Community Education, Lifelong Learning and International Education, 415.485.9311
Content Responsible:
Dr. Jason Lau, Director, Community Education, Lifelong Learning and International Education, 415.485.9316