Introduction to Cheese HOSF 9342
On Campus
Our Introduction to Cheese course celebrates the fact that cheese is a food enjoyed across the globe. This introductory course examines a range of topics: the basic history of cheese, cheese production, cheese nutrition, milk types, pasteurization, local regulations, production styles and the overall value of cheese. Learn about our reliance on and fascination with cheese as well as how to taste it critically.
Note(s)
Be sure to read our Food Handling in Culinary Labs policy before you register.
Hours and Fees
Hours
21
Fee
$329.21, includes materials used in class
Course Sections
CRN:
F23179
Delivery Method:
On Campus
Date(s):
–
Day(s):
Tu
Time:
6:30 – 10 p.m.
Location(s):
SJB (Room TBA)
Hours:
21
Fee:
$329.21, includes materials used in class
Note:
There will be no class Tuesday, October 27, 2026.
CRN:
W62011
Delivery Method:
On Campus
Date(s):
–
Day(s):
W
Time:
6:30 – 10 p.m.
Location(s):
SJB (Room TBA)
Hours:
21
Fee:
$329.21, includes materials used in class
Note:
There will be no class on October 27th.
- Contact Information
- Contact:
- Centre for Hospitality and Culinary Arts
- Email:
- cehospitality@georgebrown.ca
- Phone:
- Office Location(s):
Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.