Professional Cheese Making

Credential: Ontario College Certificate College Code: CONS School: Hospitality & Culinary Arts Program Code: 1450 Accelerated Delivery: No Campus: WA Academic Year: 2021/ 2022

Notice: To effectively participate in remote learning, students in this program must have reliable Internet access and meet these device requirements.

About the Program

Program Information

Admission Requirements

Ontario Secondary School Diploma (OSSD), or equivalent, or 19 years of age or older with mature student status (See Mature Student definition for details.)

Grade 12 compulsory English, C or U, or equivalent, OR Conestoga College Preparatory Communications (COMM1270)

For more information on preparatory programs, visit Academic Upgrading

Note re: Admission Requirements

Students must be able to receive instruction, respond and research in the English language.

Admission Procedures

Tuition & Fees

This program will teach the practical and scientific knowledge needed to understand small-scale artisanal cheese production as well as larger scale manufacturing. It offers a whole system perspective on cheese making, from animal husbandry and welfare, forage and feed, dairy production, and milk quality. The program covers both the science and art of cheese making by exploring raw and pasteurized milk theory, cheese microbiology, coagulants, curdling mechanisms, and starters. In-classroom theory sessions as well as hands-on and observational cheese making, will focus on the production of lactic, hard, soft, and traditional cheeses. After learning to make cheeses, focus shifts to affinage, with attention to ripening cultures, climate control, rind treatment, and handling throughout the aging process.Length: One-year Ontario College Certificate programDelivery Sequence: Waterloo - September/2021 - Fall | WinterLocation: WaterlooStart: SeptemberFirst-Year Capacity: 24* Final selection is made following an assessment of the admission requirements.

Tuition fee details for the 2020-2021 year are listed below. Fees for the next academic year are unavailable at this time. Books and supplies are additional.

Domestic Fees Estimated fees based upon the previous academic year (2020 / 2021) for Professional Cheese Making - Program # 1450 Waterloo - Fall 2020 Level 1 & 2 (Program Start: 2020-09-08) Description Fall 2020 Winter 2021 Full-time Program Tuition $1348.00 $1348.00 Graduation/Alumni Services Fee $20.95 $28.45 Administration Fee $18.40 $25.90 Technology Enhancement Fee $142.75 $142.75 Program Supply Fee $375.00 $375.00 CSI Association Fee $84.50 $110.00 CSI Health Plan Fee $295.00 $0.00 HST $16.68 $0.00 ONE Card Fee $12.75 $12.75 CSI Legal Protection (optional) $30.00 $0.00 Capital Development Fee - Waterloo $48.00 $48.00 CSI Advocacy Fee $0.00 $0.00 CSI Event Fee and Campus Life (optional) $15.00 $30.00 CSI Student Clubs and Societies (optional) $3.50 $4.00 Locker Fee $0.00 $0.00 Alumni Services $0.00 $0.00 Student Spaces $0.00 $0.00 Graduation fee $0.00 $0.00 Academic Support Fee $0.00 $0.00 CSI Academic Support Fee $0.00 $0.00 Health and Wellness Fee $0.00 $0.00 CSI Health and Wellness Fee $0.00 $0.00 Career Services Fee $0.00 $0.00 CSI Career Services Fee $0.00 $0.00 Supply Fee (Taxed) $128.32 $0.00 Sustainability Fee (optional) $5.00 $5.00 Student Services $50.65 $50.65 CSI - Student Frosh Kit Fee (optional) $0.00 $65.00 Session Total $2594.50 $2245.50 Year Total $4840.00

International Fees Estimated International fees based upon the previous academic year (2020 / 2021) for

Professional Cheese Making - Program # 1450

Waterloo - Fall 2020 Level 1 & 2 (Program Start: 2020-09-08) Description Fall 2020 Winter 2021 International Program Tuition $6250.00 $6250.00 Graduation/Alumni Services Fee $20.95 $28.45 Administration Fee $18.40 $25.90 Technology Enhancement Fee $142.75 $142.75 Program Supply Fee $375.00 $375.00 CSI Association Fee $84.50 $110.00 CSI Health Plan Fee $295.00 $0.00 HST $16.68 $0.00 ISR $375.00 $375.00 ONE Card Fee $12.75 $12.75 CSI Legal Protection (optional) $30.00 $0.00 Capital Development Fee - Waterloo $48.00 $48.00 CSI International Health Fee $500.00 $0.00 CSI Advocacy Fee $0.00 $0.00 CSI Event Fee and Campus Life (optional) $15.00 $30.00 CSI Student Clubs and Societies (optional) $3.50 $4.00 Locker Fee $0.00 $0.00 Alumni Services $0.00 $0.00 Student Spaces $0.00 $0.00 Graduation fee $0.00 $0.00 Academic Support Fee $0.00 $0.00 CSI Academic Support Fee $0.00 $0.00 Health and Wellness Fee $0.00 $0.00 CSI Health and Wellness Fee $0.00 $0.00 Career Services Fee $0.00 $0.00 CSI Career Services Fee $0.00 $0.00 Supply Fee (Taxed) $128.32 $0.00 Sustainability Fee (optional) $5.00 $5.00 Student Services $50.65 $50.65 CSI - Student Frosh Kit Fee (optional) $0.00 $65.00 Session Total $8371.50 $7522.50 Year Total $15894.00

Financial Assistance The Ontario Student Assistance Program (OSAP) is a needs-based program designed to help Ontario students cover the cost of post-secondary education. Funded by the federal and provincial governments, OSAP is intended to promote equality of opportunity for post-secondary studies through direct financial assistance for educational costs and living expenses. These interest-free loans are intended to supplement your financial resources and those of your family. The majority of students apply for loan assistance via the



For more information, please visit The Ontario Student Assistance Program (OSAP) is a needs-based program designed to help Ontario students cover the cost of post-secondary education. Funded by the federal and provincial governments, OSAP is intended to promote equality of opportunity for post-secondary studies through direct financial assistance for educational costs and living expenses. These interest-free loans are intended to supplement your financial resources and those of your family. The majority of students apply for loan assistance via the OSAP website . Students can also print the application booklet through the OSAP website.For more information, please visit Financial Services/Awards

Graduate Opportunities Graduates of this program will be qualified for positions in process control and operations in dairy processing and middle management in food and beverage processing, specifically in cheese manufacturing, evaluation, buying and artisanal production.



For more details on related occupations, job market information and career opportunities, see the Government of Canada website: Graduates of this program will be qualified for positions in process control and operations in dairy processing and middle management in food and beverage processing, specifically in cheese manufacturing, evaluation, buying and artisanal production.For more details on related occupations, job market information and career opportunities, see the Government of Canada website: https://www.jobbank.gc.ca/home

Pathways & Credit Transfer

Prior Learning Assessment and Recognition (PLAR)

Program Outcomes

Examine the basic science of cheese production, bacterial culture categories and animal

husbandry and milk production to address basic quality, technical and operational problems

relating to cheese body and texture defects.

husbandry and milk production to address basic quality, technical and operational problems relating to cheese body and texture defects. Apply food processing, quality control and quality assurance principles and practices to the

manufacture of safe and high quality cheese products according to specifications.

manufacture of safe and high quality cheese products according to specifications. Demonstrate safe manufacturing and food safety practices during the cheese making process.

Support the goals of the dairy operation and the responsible use of resources by working in

compliance with dairy plant management principles, health and safety legislation and established

organizational practices.

compliance with dairy plant management principles, health and safety legislation and established organizational practices. Perform tasks responsibly and effectively in accordance with relevant legislation, policies,

procedures, standards, regulations, environment protection and ethical principles.

procedures, standards, regulations, environment protection and ethical principles. Analyze key components, operational steps, cultures and equipment needed to produce safe

quality cheese.

quality cheese. Interact with others as a team member to enhance operational performance and to contribute to

the success of a cheese making operation.

the success of a cheese making operation. Develop ongoing personal professional development strategies and plans to enhance leadership

and management skills for the cheese making industry.

and management skills for the cheese making industry. Examine cheese varieties and the historical evolution of their methods of production to support quality and product range improvements in typical cheese manufacturing operations.

Program Advisory Committees The College appoints Program Advisory Committee members for diploma, degree, certificate and apprenticeship programs. Committees are composed of employers, practitioners and recent program graduates. College representatives (students, faculty, and administrators) are resource persons. Each committee advises the Board on the development of new programs, the monitoring of existing programs and community acceptance of programs. For a list of the current members, please visit our The College appoints Program Advisory Committee members for diploma, degree, certificate and apprenticeship programs. Committees are composed of employers, practitioners and recent program graduates. College representatives (students, faculty, and administrators) are resource persons. Each committee advises the Board on the development of new programs, the monitoring of existing programs and community acceptance of programs. For a list of the current members, please visit our Program Advisory Committees

Program Handbook

Conestoga pathways enable students to build on their academic achievements in order to earn a degree or additional credential. Pathways are formed through agreements between Conestoga programs or partner institutions.Often applicants have earned credits from another college or university that may allow a student to be granted advanced standing or exemption. Learn more about credit transfer opportunities at Conestoga.Conestoga recognizes prior learning of skills, knowledge or competencies that have been acquired through employment, formal and informal education, non-formal learning or other life experiences. Prior learning must be measurable at the required academic level and meet Conestoga standards of achievement. Challenge exams and portfolio development are the primary methods of assessment. Other methods of assessment may be available depending upon the nature of the course objectives. PLAR cannot be used by registered Conestoga students for the clearance of academic deficiencies, to improve grades or to obtain admission into a program.Learn more about PLAR.

Handbook

For additional program information, call the Information Centre at 519-748-5220 ext 3656.