Similar to the corporate training series, this is a one-day intensive program, framing sensory analysis training by family of cheese, and alternating with background understanding and skills training.
It’s an intensive day, fast-paced, for highly motivated teams. Best with a small group so that questions may be answered while remaining on schedule.
Training objectives
- Deepened sensory analysis skills
- Understanding the families of cheese via make styles and comparative tasting
- Consultative and cross-selling practice based on product knowledge, sensory analysis training, and understanding of families of cheese via make styles.
Components:
- Theory:
- Powerpoints and explanation of principles and best practices in each topic area listed below
- Powerpoints and explanation of principles and best practices in each topic area listed below
- Practical:
- Multiple vertical tastings to enhance sensory analysis skills, reinforce product knowledge, and contextualize products for better cross-selling
- Role-Playing of sales to develop concise and precise vocabulary to describe cheeses effectively to customers, and to practice introducing clients to a new cheese similar to a familiar favorite.
- Practical exercises such as wrapping cheese, establishing tasting order to enhance skills needed on a daily basis when working with customers.
Client provides meeting room, A/V, break food, organize meal options, and where possible provide cheese for tastings.
Makers & Mongers will provide computer, powerpoints, and printed handouts/worksheets.
One day program incorporating the following elements:
If necessary, Makers & Mongers can provide cheese, to be billed additionally.