Course code: #1450
| Term start& deadline | Deadline | ||
|---|---|---|---|
| Fall-September 01-February-2022 | 2022-02-01 |
|
|
| Fall-September 01-February-2023 | 2023-02-01 |
|
This program at Conestoga College 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 and 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.
$20,950
| Cost of living | 1 person | $7,359 |
| Accommodation | 1 bed room | $7,200 |
| Tuition | 1 person | $13,750 |
Conestoga offers a language program for students whose English language skills are below the standard required for admission but have met all other admission criteria.
For more details, visit this page.
| Conestoga English Level | IELTS Academic Overall Band | TOEFL iBT | Pearson Test of English (PTE) Academic |
|---|---|---|---|
| Level 1 | 0-2.5 | 0-29 | |
| Level 2 | 3.0-4.0 No band less than 2 | 30-45 | |
| Level 3 | 4.5-5.0 No band less than 4.5 | 46-60 | 36-45 |
| Level 4 | 5.0-6.0 No band less than 5 | 61-79 | 46-52 |
| Direct entry to most diploma & certificate programs* | 6.0 No band less than 5.5 | 80 | 53-57 |
| Direct entry to graduate certificate and degree programs** | 6.5 No band less than 6 | 88 | 58-60 |
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