Introduction to Cheese HOSF 9342

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Our Introduction to Cheese course celebrates the fact that cheese is a food enjoyed across the globe. This introductory course examines a range of topics: the basic history of cheese, cheese production, cheese nutrition, milk types, pasteurization, local regulations, production styles and the overall value of cheese. Learn about our reliance on and fascination with cheese as well as how to taste it critically.

Also check out our online course: HOSF 9479 Introduction to Cheese (Distance Learning)

Hours

21

Fee

$292
CRN:
W54615
In-class
Date(s)
–
Day(s)
M
Time
6:30 – 10 p.m.
Location(s)
SJB
Hours:
21
Fee:
$292 (includes food used in class)
Delivery:
This CRN is delivered through in-class sessions (following protocols for campus access).
Note:

Allow for enough time to be screened at St. James Campus, 290 Adelaide St. E., Building C (SJC) before heading to your classroom each week. Keep in mind that classes are not operating by restaurant rules; the provided face shield must be worn throughout the tasting portion of each class.

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Contact Information

Centre for Hospitality and Culinary Arts

Email:

cehospitality@georgebrown.ca

Phone:

416-415-5000, ext. 2517

Location:

St. James Campus, 300 Adelaide St. E., Building B (SJB)
,
Room 136

Some courses require you to purchase a textbook. The cost of the textbook is not included in the course fee unless otherwise indicated. If there is a textbook assigned for this course, it will be listed on the bookstore website.