Understanding of cheese: what it is, how it is made, and how it can be used by the customer
How to evaluate and care for cheese
Proper cutting and wrapping techniques
HACCP and best sanitation practices
Customer interaction: how to sell cheese
Weekly three-hour sessions in company meeting room
Each session to include:
Sensory analysis practice
Instruction and discussion (see Topics, below)
Review of homework, sharing reflections, responding to questions
Session 1: Introduction to sensory analysis, from grass to milk
Session 2: Preparation of milk for cheesemaking: heat treatments, physical treatments, milk maturation, inoculation and renneting
Session 3: Cheesemaking techniques and the families of cheese
Session 4: Cheese labeling and quality indicators, sourcing cheese
Session 5: Notions of affinage
Session 6: Discussing cheese
Session 7: Case setting: principles and analysis
Session 8: Cutting and wrapping
Session 9: HACCP and sanitation protocols
Each week participants will be asked to keep a journal of their cheese work, answering the following questions:
How has what we covered in the previous session(s) been of practical use to you in your work?
What have you discovered that you do NOT know?
‘Sell’ one cheese from the store’s stock to the group (one person per session)
In addition, occasional homework may include assignments such as:
Research and present your company’s procedures or protocols in the cheese department (e.g., receiving, unpacking, sanitation, triage, returns/recalls, inventory management, margin calculation) (one person per session to present)
Research a cheese in the case: history & origins, milk source, make technology, awards/quality indicators, shelf life, in-store care, at-home applications, and the distribution route the cheese took to arrive at your store.
Occasional tests or quizzes may be given. These will be corrected in class, together.
Incentivize cheese department staff through
Pride in quality and service
Colleague and customer recognition
Preparation for ACS CCP status
Company Growth through
Increased competency in handling product and sales effectiveness leading to increased sales and loss reduction