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.

Also check out our online course: HOSF 9500 Methods for Cheese Aging (Online)

Prerequisites

You must have completed our HOSF 9342 Introduction to Cheese course or our HOSF 9479 Introduction to Cheese (Online) course. (An approved equivalent is also acceptable.)

Hours and Fees

Hours

21

Fee

$283, includes food used in class

Course Sections

CRN:
W53368
Delivery Method: On Campus
Contact:
Centre for Hospitality and Culinary Arts
Phone:
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.