Wisconsin Cheese Technology Short Course
| Dates: | March 24 - 28, 2008 | |
| Cost: | $550.00 Four Day Short Course, Mon.-Thurs, March 24 - 28 $125.00 Optional Cheesemaking Lab, Friday, March 28 | |
| Location: | Babcock Hall |
Description:
The Wisconsin Cheese Technology Short Course is an intensive four-day course covering cheesemaking production principles and technology. This course is intended for apprentice cheesemakers with at least 12 months experience or students with a basic science background. Students should have experience in algebra and general chemistry. Completion of this course will give the student six (6) months credit toward the apprenticeship requirement for the state cheesemakers license.
Optional Cheese Laboratory
There will be an optional cheese lab held Friday morning, March 28th at the Babcock Hall dairy plant. This lab provides an opportunity to students that want a hands-on experience in production of Cheddar, Swiss, Mozzarella, Colby and Brick cheeses. Attendance at the lab session is strictly optional and not required for the Wisconsin Cheesemaker License exam.
Primary Contact:
Bill Wendorff
1605 Linden Drive
608-263-2015
Registration Contact:
CALS Conference Services
620 Babcock Drive
Phone: 608.263.1672
Fax: 608.262.5088