If you are making from curd, I can send you a detailed instruction sheet.
IMHO, if you are a restaurant, be a restaurant. Don't focus on the cheesecraft from milk to finished product because then you become a cheese plant. Making from curd is a great compromise because you achieve freshness and a great story. Just personal IMHO.
As for training when making from curd.... honestly, any halfway decent chef can figure out the nuances of moisture control and final quality in one trial when starting with curd. The rest of the aspects, like speed, making burrata, braiding, smoking, etc, that might be worthwhile to learn from someone. But that also should come several weeks/months down the line, because it's an intermediate or master level of craft. Have to learn the ropes first.