College of Marin - Community Education: Artisan Cheesemaking Certificate Program

Indian Valley Campus

Kentfield Campus

Community Education

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Artisan Cheesemaking Program Artisan 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 Students Certificate 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	(Class Cancelled)	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	(CRN# 35128)
Milk Types and Quality	(CRN# 35107)
Principles and Practices of Cheesemaking	(CRN# 35156)
Cheese Chemistry	(CRN# 35129)
Hygiene and Food Safety in Cheesemaking*

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

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

College of Marin is one of 112 public community colleges in California and is fully accredited by the Western Association of Schools and Colleges. Approximately 10,000 credit and noncredit students enroll each fall and spring semester. Classes also are offered during the summer.

© Copyright 2011 College of Marin Kentfield Campus, 835 College Avenue, Kentfield, California 94904 · Indian Valley Campus, 1800 Ignacio Blvd., Novato, California 94949 · Telephone: (415) 457-8811 · Webmaster: WeListen@marin.edu

For any member of the community seeking accommodations for the disabled, please contact (415) 485-9340. College of Marin students seeking academic adjustments should contact (415) 485-9406.