USA, North Carolina, Raleigh: NCSU Cheese Making Courses

[siegfriedw]

Not on their website yet and space is limited. For Further Information on the North Carolina Farmstead Cheese Program Contact:
Gary Cartwright, Pilot Plant Coordinator
NCSU Department of Food Science
College of Agriculture and Life Sciences
Campus Box 7624, 41 Schaub Hall
Raleigh, North Carolina 27695-7624
Phone: 919.513.2488
Fax: 919.515.3643
EMAIL: GARY_CARTWRIGHT@NCSU.EDU

Agenda
Basic Cleaning and Sanitation
Overview of Milk Processing and
Regulations
Milk and Milk Components
Basic Microbiology
Fermented Foods-Microbiology and
Phage Control
Overview of Cheesemaking: Basic Steps
and Chemistry
Specialty Cheese
Hands-on Production of Milled
Cheddar, Farmers Cheese and either
Feta or Fresh Mozzarella
Hands-on Quality Testing
Animal Feed and Nutrition
Farmstead Business Economics
Packaging and Labeling Issues

Short Course Content
This Course is designed to convey the basic concepts of Farmstead cheese production including basic sanitation and milk processing, basic and cheese microbiology, quality control, hands-on cheesemaking and packaging / labeling issues. For more information on the course contact Gary Cartwright at gcart@unity.ncsu.edu or 919-513-2488.

Who Should Attend
The content of this course is directed at individuals that are investigating the requirements of Farmstead cheese making, prepared to begin or already making Farmstead cheese.

Date, Location, & Accommodations
The course will begin on Wednesday, December 2, 2009 at 8:30 a.m. and end on Friday, December 4 at 4:00 p.m. It will be held on the NC State University campus. Class location and hotel suggestions and rates will be provided at a later date.

Fee
Fee for the short course is $650 for registrations postmarked by October 30, 2009 and $750 after that date. Fee includes short course materials, lunches and breaks. Hotel and other meals are not included.

APPLICATION FORM
To apply for the Short Course, please:
Complete the application form below and return with payment postmarked by October 30, 2009. Class is filled at twenty attendees and on a “First Come” basis. Make check payable to: NCSU Creamery. Fee for the short course is $650. Fee includes short course materials, lunches and breaks. Payment may be sent separately from application, but must be received by date above. Mail, fax or email the application form to:
NCSU
Food, Bioprocessing and Nutrition Sciences
Farmstead Cheese & Dairy Program
Campus Box 7624
Raleigh, NC 27695
Fax: 919-515-3643
Email: gary_cartwright@ncsu.edu

Webmaster Edit = Added brochure attachment

[siegfriedw]

FYI - as of today there are only 3 openings left.