Cert in Professional Cheese Making

Professional Cheese Making is a one-year Ontario College Certificate program covering the practical and scientific knowledge needed for small-scale artisan cheese production as well as larger-scale manufacturing. Students study milk quality and composition, cheese microbiology, and production techniques for lactic, hard, soft, and traditional cheese varieties. The curriculum combines classroom instruction with hands-on production work, giving students experience with the equipment and processes used in commercial and artisan cheese-making operations. Students also learn about food safety and quality-control practices relevant to dairy processing. Graduates are prepared for production, quality-control, and technical roles in artisan cheese-making operations and dairy-processing facilities, or to pursue further study in food science and processing.