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The Academy of Cheese offers profit benefits

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The Academy of Cheese offers profit benefits
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The Academy of Cheese is calling on chefs and front of house staff to develop their cheese awareness.

It is encouraging them to learn to taste like a professional and develop their skills by undertaking dedicated cheese training through the Academy’s Level One accreditation.

Delegates can improve understanding across nine distinct areas that enable foodservice operators to serve superior cheeseboards and enhance their customers overall dining experience.

Tracey Colley, director of the Academy of Cheese, explained: “There is a tremendous opportunity in the hospitality sector to build a really solid understanding of cheese. From presentation, regulation, buying and distribution to identification and tasting – and Level One is open to everyone.”

“The Academy of Cheese courses are currently run by a number of training partners, including the Guild of Fine Food, Paxton & Whitfield and Harvey & Brockless and they have indicated that more and more consumers are becoming better educated about the foods that they love, including cheese.

“We want the whole industry to thrive and there is huge scope to introduce cheese training into Catering Colleges’ course programmes so that foodservice professionals can benefit from the content that’s being delivered.”

The Academy of Cheese’s Level One accreditation was launched in 2017 and the one-day course teaches delegates on key subjects, such as the cheesemaking process, right through to the identification and tasting of 25 classic cheeses. The Level Two will launch in Spring 2018 with Level Three and Four (Master of Cheese) also in development by a founding committee of industry experts.

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