Cal Poly Dairy Products Technology Center

Short Course June 17-18, 2025

Artisanal Cheesemaking

Course Description:

This is a practical 2-day course with demonstrations, lectures, Q&A with cheese industry and academic experts, and hands-on cheesemaking in the pilot plant. The course is open to entry and mid-level personnel in the industry. 

Course Duration: 2 Days

Learning Outcomes & Objectives:

• Cheese composition and ingredient functionality 
• Curd formation, coagulation techniques, and aging processes
• Quality standards, sensory evaluation, and product innovations
  

Dress Code: 

• Casual, long pants required
• Closed toe and comfortable shoes
• Dress in layers (it can get chilly!) 
• No jewelry allowed in creamery/pilot plant
• Gowns and hairnets will be provided
  

Cal Poly Dairy Products Technology Center 

Short Course June 17-18, 2025

Industry Single Registration: $850 per person

Multiple Registrants: $800 per person when registering 2 or more participants from the same company

Academia (Students and Faculty): $450

Registration fees include course materials, lunch, and daily campus parking permit. 

Cal Poly Dairy Products Technology Center

Upcoming 2025 Short Courses

Coming Soon!

Please join us for other Dairy Short Courses being offered in 2025! For more information visit Cal Poly Dairy Short Course & Symposia.

August 19-21: R&D Best Practices, from concept to prototype

This is an empirical 3-day course with demonstrations, lectures, Q&A with industry and academic experts, and hands-on prototype development in the pilot plant. The course is open to entry and mid-level personnel in the industry. Program and registration are coming soon!

September 24: Buttermaking & Milk-Fat Fundamentals

This 1-day course offers a thorough understanding of butter production, practical techniques, and regulatory knowledge. Participants will gain valuable hands-on experience while mastering industry standards and quality assurance practices. 

October 7-8: Cooking & Acid-Set Cheeses, from vat to plate 

This 2- day course emphasizes the chemistry and process of cheese-make through lectures, demonstrations and collaboration from industry professionals as well as hands-on culinary applications. Program and registration are coming soon!