Professional Cheese Making
- Credential:
- Ontario College Certificate
- College Code:
- CONS
- School:
- Hospitality & Culinary Arts
- Program Code:
- 1450
- Accelerated Delivery:
- No
- Campus:
- WA
- Academic Year:
- 2020 / 2021
About the Program
This program will teach the practical and scientific knowledge needed to understand small-scale artisanal cheese production as well as larger scale manufacturing. It offers a whole system perspective on cheese making, from animal husbandry and welfare, forage and feed, dairy production, and milk quality. The program covers both the science and art of cheese making by exploring raw and pasteurized milk theory, cheese microbiology, coagulants, curdling mechanisms, and starters. In-classroom theory sessions as well as hands-on and observational cheese making, will focus on the production of lactic, hard, soft, and traditional cheeses. After learning to make cheeses, focus shifts to affinage, with attention to ripening cultures, climate control, rind treatment, and handling throughout the aging process.Program Information
Length: One-year Ontario College Certificate programDelivery Sequence: Waterloo - September/2020 - Fall | Winter
Location: Waterloo
Start: September
First-Year Capacity: 24
Admission Requirements
- Ontario Secondary School Diploma (OSSD), or equivalent, or 19 years of age or older with mature student status (See Mature Student definition for details.)
- Grade 12 compulsory English, C or U, or equivalent, OR Conestoga College Preparatory Communications (COMM1270)
- For more information on preparatory programs, visit Academic Upgrading
Note re: Admission Requirements
- Students must be able to receive instruction, respond and research in the English language.
Admission Procedures
* Final selection is made following an assessment of the admission requirements.Tuition & Fees
Tuition fee details for the 2019-2020 year are listed below. Fees for the next academic year are unavailable at this time. Books and supplies are additional.
Estimated fees based upon the previous academic year (2019 / 2020) for Professional Cheese Making - Program # 1450
| Description | Fall 2019 | Winter 2020 |
|---|---|---|
| Full-time Program Tuition | $1348.00 | $1348.00 |
| Technology Enhancement Fee | $135.00 | $135.00 |
| Program Supply Fee | $375.00 | $375.00 |
| CSI Health Plan Fee | $295.00 | $0.00 |
| ONE Card Fee | $7.00 | $7.00 |
| CSI Legal Protection | $28.00 | $0.00 |
| Capital Development Fee - Waterloo | $48.00 | $48.00 |
| CSI Advocacy Fee | $12.50 | $12.50 |
| CSI Event Fee | $40.00 | $40.00 |
| CSI Student Clubs | $3.50 | $3.50 |
| Locker Fee | $5.00 | $5.00 |
| Alumni Services | $5.00 | $5.00 |
| Student Spaces | $10.00 | $10.00 |
| Graduation fee | $15.00 | $15.00 |
| Academic Support Fee | $18.00 | $18.00 |
| CSI Academic Support Fee | $5.00 | $5.00 |
| Health and Wellness Fee | $20.00 | $20.00 |
| CSI Health and Wellness Fee | $10.00 | $10.00 |
| Career Services Fee | $10.00 | $10.00 |
| CSI Career Services Fee | $10.00 | $10.00 |
| Session Total | $2400.00 | $2077.00 |
| Year Total | $4477.00 |
International Fees
Estimated International fees based upon the previous academic year (2019 / 2020) for
Professional Cheese Making - Program # 1450
| Description | Fall 2019 | Winter 2020 |
|---|---|---|
| International Program Tuition | $6250.00 | $6250.00 |
| Technology Enhancement Fee | $135.00 | $135.00 |
| Program Supply Fee | $375.00 | $375.00 |
| CSI Health Plan Fee | $295.00 | $0.00 |
| ISR | $375.00 | $375.00 |
| ONE Card Fee | $7.00 | $7.00 |
| CSI Legal Protection | $28.00 | $0.00 |
| Capital Development Fee - Waterloo | $48.00 | $48.00 |
| CSI International Health Fee | $500.00 | $0.00 |
| CSI Advocacy Fee | $12.50 | $12.50 |
| CSI Event Fee | $40.00 | $40.00 |
| CSI Student Clubs | $3.50 | $3.50 |
| Locker Fee | $5.00 | $5.00 |
| Alumni Services | $5.00 | $5.00 |
| Student Spaces | $10.00 | $10.00 |
| Graduation fee | $15.00 | $15.00 |
| Academic Support Fee | $18.00 | $18.00 |
| CSI Academic Support Fee | $5.00 | $5.00 |
| Health and Wellness Fee | $20.00 | $20.00 |
| CSI Health and Wellness Fee | $10.00 | $10.00 |
| Career Services Fee | $10.00 | $10.00 |
| CSI Career Services Fee | $10.00 | $10.00 |
| Session Total | $8177.00 | $7354.00 |
| Year Total | $15531.00 |
Financial Assistance
The Ontario Student Assistance Program (OSAP) is a needs-based program designed to help Ontario students cover the cost of post-secondary education. Funded by the federal and provincial governments, OSAP is intended to promote equality of opportunity for post-secondary studies through direct financial assistance for educational costs and living expenses. These interest-free loans are intended to supplement your financial resources and those of your family. The majority of students apply for loan assistance via the OSAP website. Students can also print the application booklet through the OSAP website.For more information, please visit Financial Services/Awards.
Graduate Opportunities
Graduates of this program will be qualified for positions in process control and operations in dairy processing and middle management in food and beverage processing, specifically in cheese manufacturing, evaluation, buying and artisanal production.For more details on related occupations, job market information and career opportunities, see the Government of Canada website: https://www.jobbank.gc.ca/home
Pathways & Credit Transfer
Conestoga pathways enable students to build on their academic achievements in order to earn a degree or additional credential. Pathways are formed through agreements between Conestoga programs or partner institutions.Often applicants have earned credits from another college or university that may allow a student to be granted advanced standing or exemption. Learn more about credit transfer opportunities at Conestoga.
Prior Learning Assessment and Recognition (PLAR)
Conestoga recognizes prior learning of skills, knowledge or competencies that have been acquired through employment, formal and informal education, non-formal learning or other life experiences. Prior learning must be measurable at the required academic level and meet Conestoga standards of achievement. Challenge exams and portfolio development are the primary methods of assessment. Other methods of assessment may be available depending upon the nature of the course objectives. PLAR cannot be used by registered Conestoga students for the clearance of academic deficiencies, to improve grades or to obtain admission into a program.Learn more about PLAR.
Program Courses
| Course Code | Course Title and Description |
|---|---|
| Level 1 | |
| COMM1085 | College Reading & Writing Skills
Description: This course focuses on the reading, writing and critical thinking skills needed for academic and workplace success. Students will analyse, summarize, and discuss a variety of readings and apply the steps of planning, writing, and revising in response to written prompts. This course prepares students for post-secondary writing tasks, research, and documentation. |
| CON0101 | Conestoga 101
Description: This self-directed course focuses on introducing new students to the supports, services, and opportunities available at Conestoga College. By the end of this course, students will understand the academic expectations of the Conestoga learning environment, as well as the supports available to ensure their academic success. Students will also be able to identify on-campus services that support their health and wellness, and explore ways to get actively involved in the Conestoga community through co-curricular learning opportunities. |
| FOOD1560 | Introduction to Cheese and History
Description: This course will introduce to the students the origins and history of cheese from the old world to the new world. The students will be familiarized with some varieties of cheese and tasting. |
| FOOD1570 | Introduction to Cheese Making and Process
Description: This hands-on course will introduce the principle of cheese making and the various process steps from milk receiving to packaging. |
| FOOD1580 | Applied Dairy Chemistry
Description: The student will be initiated to the concept of chemistry as applied to milk and dairy products. The topics covered will relate to the milk composition, pH, acidity and quality control when receiving raw milk. The composition analysis of milk and dairy product will be covered. |
| FOOD1590 | Starter Cultures, Coagulants and Other Ingredients
Description: This course will expose the fundamentals of various dairy starters and their functionalities. The students will understand coagulant and other ingredients used during the various cheese manufacturing from hard cheese to soft cheese. Other topics will include the production of in house starter and "Direct Vat Set" starter cultures. The students will be exposed to the understanding of the development of phages produced by starter cultures and how to control them in a cheese manufacturing plant. |
| FOOD1600 | Cheese Technology
Description: This course will cover all aspects of cheese production. The technology and process of various type of cheese will be coved in class setting as well as in the pilot cheese processing facility. |
| FOOD1610 | Advanced Food Safety Training, Sanitation and WHMIS
Description: This course will enable the students to develop the habits needed for the preventive measure in hygiene, health and safety required in the food industry. Students will identify contamination sources, potential accident hazard in order to put in place corrective solution. Also the students will be required to obtain the WHMIS certification. |
| FOOD1620 | Milk Pasturization and Process Control
Description: The students will learn how to operate the cheese production process units in particular the milk pasteurizer and its process control unit. The students will apply the operation of all process units for various cheese manufacturing. Some of these processes include milk separators, homogenizer, pasteurization, sterilization, cheese vat operation, molding and packaging. |
| FOOD1630 | Cheese Sensory Evaluation
Description: This course will enable the students to learn various methods for cheese and dairy products sensory evaluation, such as flavor, smell, color, texture. It will enable students to analyse and interpret the sensory evaluation of cheese that is required for cheese grading and cheese defects. |
|
Electives: General Education
Student must complete a minimum of 42 Hours | |
| Level 2 | |
| FOOD1640 | Mechanization of Cheese Making Technology
Description: The students will be exposed to the industrial mechanization of the modern production of cheese. The students will explore the new technology of cheese production for the 21st century and beyond in one of the modern and ''state of art" cheese factories. |
| FOOD1650 | Fundamentals of Cheese Grading and Quality
Description: This course will cover the principles and practices used in grading natural cheeses. The students will learn the fundamentals of the assessment of cheese quality. The course will be structured around the cheese grading standards covered by Agriculture Canada and the Canadian Food Inspection Agency. Cheeses used in the grading lab sessions will be selected to show the majority of flavor, body, texture, color and appearance defects. |
| FOOD1660 | Methods of Cheese Aging
Description: This course will focus on the various methods of aging, curing and ripening of various type of cheeses from hard, semi hard and soft cheeses. The students will learn the methods, processes and controls to obtain quality cured, ripened and aged cheese for the consumers. |
| FOOD1670 | Whey, Whey Utilization, Water and Waste Management
Description: This course will explore the importance of whey in a cheese manufacturing plant and its utilization. The students will be able to explain the main steps in water and waste management and treatment as important to cheese processing operations. |
| FOOD1680 | Applied Dairy Microbiology
Description: This course will enable the students to gain some knowledge in micro-organisms in food (bacteria, yeast, mold and virus).The course will focus on dairy microbiology, the micro-organisms found in milk and their role in milk alteration, spoilage as well as their beneficial effect in cheese manufacturing. The students will apply laboratory methods of sampling, detection and enumeration of these micro-organisms associated with milk and cheese. |
| HRM1410 | Leadership and Human Resources
Description: In this course the students will learn the roles, the responsibility and notions of human resources. He will learn useful tools to supervise employees like talent management. The students will explore some simulation on how to manage complaints, work relationship in a workforce in constant evolutions. |
| MKT1520 | Marketing, Merchandizing and Promotion
Description: This course will enable the students to familiarize with basis concept of marketing. The students will understand the customer position and how marketing will contribute to economic system. |
Program Outcomes
- Examine the basic science of cheese production, bacterial culture categories and animal
husbandry and milk production to address basic quality, technical and operational problems
relating to cheese body and texture defects. - Apply food processing, quality control and quality assurance principles and practices to the
manufacture of safe and high quality cheese products according to specifications. - Demonstrate safe manufacturing and food safety practices during the cheese making process.
- Support the goals of the dairy operation and the responsible use of resources by working in
compliance with dairy plant management principles, health and safety legislation and established
organizational practices. - Perform tasks responsibly and effectively in accordance with relevant legislation, policies,
procedures, standards, regulations, environment protection and ethical principles. - Analyze key components, operational steps, cultures and equipment needed to produce safe
quality cheese. - Interact with others as a team member to enhance operational performance and to contribute to
the success of a cheese making operation. - Develop ongoing personal professional development strategies and plans to enhance leadership
and management skills for the cheese making industry. - Examine cheese varieties and the historical evolution of their methods of production to support quality and product range improvements in typical cheese manufacturing operations.
Program Advisory Committees
The College appoints Program Advisory Committee members for diploma, degree, certificate and apprenticeship programs. Committees are composed of employers, practitioners and recent program graduates. College representatives (students, faculty, and administrators) are resource persons. Each committee advises the Board on the development of new programs, the monitoring of existing programs and community acceptance of programs. For a list of the current members, please visit our Program Advisory Committees.Apply Now
Domestic students should apply online at www.ontariocolleges.ca or by phone at 1-888-892-2228. ONTARIOCOLLEGES.CA 60 Corporate Court Guelph, Ontario Canada N1G 5J3 Detailed steps on the application process may help you to apply.International students should apply online using the Ontario Colleges.ca International applicant portal. Please note that not all programs are open to international students; check the list of open programs on our International Student Programs web page before applying.
Disclaimer
The College reserves the right to alter information including requirements and fees and to cancel at any time a program, course, or program major or option; to change the location and/or term in which a program or course is offered; to change the program curriculum as necessary to meet current competencies in the job market or for budgetary reasons; or to withdraw an offer of admission both prior to and after its acceptance by an applicant or student because of insufficient applications or registrations, over-acceptance of offers of admission, budgetary constraints, or for other such reasons. In the event the College exercises such a right, the College’s sole liability will be the return of monies paid by the applicant or student to the College.
Students actively registered in cohort delivered programs who take longer than the designed program length of time to complete their studies are accountable for completing any new or additional courses that may result due to changes in the program of study. Unless otherwise stated, students registered in non-cohort delivered programs must complete the program of study within seven years of being admitted to the program.
| Start Date | Campus | Status** |
|---|---|---|
| SEP, 2020 | Waterloo | Open |
Program status for international students
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