Postgraduate Certificate in Small Scale Cheese Production

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The Postgraduate Certificate in Small Scale Cheese Production is a comprehensive course designed to equip learners with the essential skills needed to excel in the artisan cheese industry. This course highlights the importance of traditional cheese-making methods, food safety, and quality assurance, making it an ideal choice for those looking to start or advance their careers in this niche market.

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AboutThisCourse

With the increasing demand for locally produced, artisanal foods, this course offers learners a unique opportunity to gain a competitive edge in the industry. By providing hands-on training in cheese production, as well as theoretical knowledge in areas such as dairy science, microbiology, and sensory evaluation, this course empowers learners to create high-quality, unique cheeses that cater to the growing appetite for artisanal products. Upon completion of this course, learners will have the skills and knowledge necessary to develop, produce, and market their own small-scale cheese products, opening up a world of opportunities for career advancement and entrepreneurship in the thriving artisan cheese industry.

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CourseDetails

• Cheese Science and Technology: Understanding the principles of milk composition, cheese making processes, and cheese maturation.
• Small Scale Cheese Production Equipment and Facilities: Design and set up of small-scale cheese production facilities, equipment selection and maintenance.
• Cheese Making Practices: Hands-on training in cheese making, including pasteurization, coagulation, draining, salting, pressing, molding, and ripening.
• Quality Assurance and Hygiene in Cheese Production: Implementing and maintaining quality assurance and hygiene standards in cheese production.
• Milk Sourcing and Supply Chain Management: Sourcing high-quality milk, managing supplier relationships, and understanding milk composition and seasonality.
• Cheese Varieties and Styles: Exploring different cheese varieties and styles, including fresh, soft, semi-soft, hard, blue, and processed cheeses.
• Cheese Marketing and Sales: Developing a successful cheese marketing and sales strategy, including branding, packaging, and distribution.
• Business Planning for Small Scale Cheese Production: Financial planning, cost management, and legal considerations for running a small-scale cheese production business.

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This section highlights a Postgraduate Certificate in Small Scale Cheese Production, featuring a Google Charts 3D Pie chart to visually represent relevant statistics such as job market trends, salary ranges, or skill demand in the UK. With a transparent background and no added background color, this responsive chart adapts to all screen sizes with a width of 100% and a height of 400px. The chart showcases primary and secondary roles in the cheese production industry, including cheesemaker, cheese retailer, cheese scientist, and cheese buyer. Each role is represented proportionally, based on your research, to provide an engaging visual representation of the job market.

EntryRequirements

  • BasicUnderstandingSubject
  • ProficiencyEnglish
  • ComputerInternetAccess
  • BasicComputerSkills
  • DedicationCompleteCourse

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CourseFee

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FastTrack GBP £140
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  • ThreeFourHoursPerWeek
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StandardMode GBP £90
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FlexibleLearningPace
  • TwoThreeHoursPerWeek
  • RegularCertificateDelivery
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POSTGRADUATE CERTIFICATE IN SMALL SCALE CHEESE PRODUCTION
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London School of International Business (LSIB)
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05 May 2025
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