Methods for Cheese Aging HOSF 9375
On Campus
Our Methods for Cheese Aging course explores the complex and labour-intensive world of affinage (the craft of aging and storing cheeses). Consider temperature and humidity while learning the proper storage methods for each type of cheese, and consider temperature, cutting and presentation while learning the proper way to serve cheese.
Note(s)
Be sure to read our Food Handling in Culinary Labs policy before you register.
Prerequisites
You must have completed our HOSF 9342 Introduction to Cheese course. (An approved equivalent is also acceptable.)
Hours and Fees
Hours
21
Fee
$354.21, includes materials used in class
Course Sections
There are no classes currently scheduled for this course; however, check back often to see if we have posted additional schedules for the current term as additional course options are posted throughout the year.
If you would like to receive an email update for the future 2026–27 academic year, complete our notification sign-up form. You will also receive reminders when each academic term starts, beginning with Fall 2026.
If you would like to receive an email update for the future 2026–27 academic year, complete our notification sign-up form. You will also receive reminders when each academic term starts, beginning with Fall 2026.
- 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.