Essential Principles of Cheese Making Syllabus
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Keywords
Basic Cheese Making Principles
Project
Authors
Almena-Aliste, Montserrat
Date Submitted
2016-03-01
Material Type
Syllabus
Secondary Material Type
Development Tool
Institution
Vermont Technical College
Industry Partner
Neighborly Farms in Randolph, VT partnered with us on this course. We held our lab portions at their facility. We also collaborated with the American Cheese Society for marketing purposes.
License
CC BY
Funding Source
TAACCCT Round 3
Additional Public Access
Abstract
This is a syllabus for the 5 day course on cheese making principles.
Industry (NAISC)
Agriculture, Forestry, Fishing and Hunting (11)
Occupation (SOC)
All Occupations (00-0000)
Instructional Program (CIP)
Agriculture, Agriculture Operations, and Related Sciences (01)
Credit Type
Credential Type
Certificate
Educational Level
Upper division of Bachelors degree or equivalent