eText books by program

Professional Cheese Making

Once your fees are paid, you can access your personal booklist and learn more about accessing and using etexts.

Level 1

Course title
Course code
Fee
College Reading & Writing Skills
COMM1085
Conestoga 101
CON0101
Introduction to Cheese and History
FOOD1560
Introduction to Cheese Making and Process
FOOD1570
$68**
Applied Dairy Chemistry
FOOD1580
$202**
Starter Cultures, Coagulants and Other Ingredients
FOOD1590
Cheese Technology
FOOD1600
$152
Cheese Technology
FOOD1600
$165
Cheese Technology
FOOD1600
Cheese Technology
FOOD1600
Advanced Food Safety Training
FOOD1610
Milk Pasturization and Process Control
FOOD1620
Cheese Sensory Evaluation
FOOD1630

Level 2

Course title
Course code
Fee
Mechanization of Cheese Making Technology
FOOD1640
Fundamentals of Cheese Grading and Quality
FOOD1650
$110
Fundamentals of Cheese Grading and Quality
FOOD1650
Methods of Cheese Aging
FOOD1660
Whey, Whey Utilization, Water and Waste Management
FOOD1670
Applied Dairy Microbiology
FOOD1680
Leadership and Human Resources
HRM1410
$77
Marketing, Merchandizing and Promotion
MKT1520
$Professional Cheese Making
Marketing, Merchandizing and Promotion
MKT1520
$Professional Cheese Making

* this course may have a required physical textbook that is not included in the eText initiative fees. Please check with the Bookstore website for a complete list of requirements.
** the resource is a physical textbook that will be provided to students in class
^ the resource is retained from the course listed

<< Return to eText program listing