Academy of Cheese Certification
Flavour Tastings is a registered training partner of the UK's Academy of Cheese and runs cheese certification courses that are recognised nationally as an approved accreditation for both cheese industry professionals and enthusiasts alike.
Who’s it for?
Level 1 - this is a sound introductory first course for the cheese enthusiast who wishes to learn more about cheese in a formal way. It is also perfect for hospitality and catering staff wanting to provide a knowledgeable service to their customers as well as for chefs interested in buying and using different cheeses. As a level 1 course no previous knowledge is required.
Levels 2 and 3 are currently in development and will be released in 2018.
What is covered?
Learn to taste like a pro: discover a structured approach to tasting and be introduced to a range of tools for effectively talking about cheese.
Improve your knowledge: learn how cheese is made, how to assess quality, develop an understanding of the provenance and range of cheese available
Put it into practice: 25 cheeses tasted as part of the course
Learn to Match: An extra class in cheese and wine matching is available at some of our courses.
How do I get Certification?
Complete the minimum 6 hours training course
Be familiar with 25 named types of cheese
Take an online exam when you are ready - a link will be sent to you after the course which will take you to an online multiple choice exam. The fee for this is £25 payable to the Academy of Cheese at the time of sitting the exam.
You will not be able to take the exam unless you have completed the training first.You can also just attend the course without sitting the exam if you just wish to improve your knowledge. However, this will not result in certification.
£125 Cheese Training Day or £150 with wine matching class
£25 Exam Fee payable when you take the exam
See below for more details of upcoming courses. We are also able to offer private training courses to groups of 8 or more people. Please contact us for more information.