Back to top

Specialty Training Programs

In addition to our Regulatory and Certificate program Training Courses, we also offer a selection of specialty courses in both food safety topics and advanced level hands-on training programs.


Sensory Immersive Experience: In Dairy Foods 

March 10-11, 2020

Cornell University, 148 Stocking Hall Conference Center, Ithaca, NY 14853

Registration Closed

This training will provide training in the basic components of sensory evaluation including psycholog­ical consideration in sensory analysis, physiology of sensory perception, reviewing the components of flavor, and exploring flavor and texture attributes during hands-on sensory sessions.

Additional Information:

Course Information:

  • 2 Day Course / 2 CEUs
  • Tuition is $725-$880 for in-state registrants
  • Tuition is $880-$1100 for out of state registrants
  • Limited to the first 30 participants

Introduction to Artisan Ice Cream and Frozen Desserts

Cornell University, 148 Stocking Hall Conference Center, Ithaca, NY 14853

Course postponed-stay tuned for new dates

This workshop is designed for the artisan ice cream manufacturer and will focus on types of frozen desserts, composition and physical properties, equipment, ingredients, sensory, food safety, and frozen dessert manufacture.

Additional Information:

Course Information:

  • Tuition is $650-$725 for in-state registrants
  • Tuition is $725-$880 for out of state registrants
  • Limited to the first 30 participants

Leadership Skills for Success. Offered for Dairy

and Food Processing Plant Front Line Supervisors 

Cornell University, 148 Stocking Hall Conference Center, Ithaca, NY 14853

Course postponed- stay tuned for new dates

Is your supervisor or leaderships team growing or changing? We have teamed up with our School of Industrial Labor Relations to hold our first Leadership Skills for Success course.

Workshop Overview:

Master critical communication and leadership skills to effectively manage employees, establish priorities and delegate responsibilities while building awareness of team dynamics and how to engage employees through group problem-solving and decision making. Gain the commitment of others and add value to your organization by being clear about the results you want to achieve, the environment you want to create, and how you will develop and deploy talent. Become an effective leader with the ability to build relationships and manage workplace communications to be heard and understood by others while enhancing employee engagement and ensuring alignment and collaboration amongst members.

Additional Information:

Course Information:

  • 2 Day Course
  • Flat Tuition Fee: $850

Food Microbiology Lab Practices

June 8-10, 2020

Cornell University, 148 Stocking Hall Conference Center, Ithaca, NY 14853

Register Here

This 2-part course includes both a seminar and a hands-on laboratory session.  Part 1 of this 2-part course is a seminar on current topics in food safety and quality as related to pathogens of concern and spoilage organisms, techniques in testing, root cause analysis, and whole genome sequencing. Part 2 of this course is a 2-day laboratory session designed to give food safety professionals hands-on experience with basic techniques, current methods used by industry with a focus on new rapid methods, identification, and characterization protocols. Common sources of laboratory contamination and error, as well as best practices to avoid, will be discussed throughout the laboratory session. Delivered in partnership with Merieux NutriSciences.

Additional Information:

Course Information:

  • 3 Day Course / 3 CEUs
  • Tuition is $350 for the Seminar Only
  • Tuition is $650 for the Hands-on Lab Session Only
  • Tuition is $900 for the combination of the Seminar & Lab
  • Limited to the first 40 participants

Specialty Cheese Making

Date to Be Determined

Cornell University, 148 Stocking Hall Conference Center, Ithaca, NY 14853

 

This is an advanced level hands-on course. Participants will apply scientific principles to craft six varieties of cheese from pasteurization through curing. In addition to making cheese, the course will also focus on milk quality, affinage, and sensory evaluation of cheese. It is recommended that participants have experience in cheese making.

Additional Information:

Course Information:

  • Tuition is $800-$960 for in-state registrants
  • Tuition is $960-$1152 for out of state registrants
  • Limited to the first 20 participants

    Improving Your Audit Outcomes

    September 3, 2020

    Cornell University, 148 Stocking Hall Conference Center, Ithaca, NY 14853

    Register Here

    This workshop is designed to give participants the tools on how to prepare and run their best GFSI audit. The training includes tips on how to set the stage for the audit, including prep time, record review and facility readiness. The workshop also includes investigation and follow up on root cause analysis and corrective actions.

    Additional Information:

    Course Information:

    • Tuition is a flat fee of $400
    • Limited to the first 30 participants

    Artisan Dairy Food Safety Plan Coaching Workshop

    This coaching workshop is intended for Artisanal Cheese and Dairy Food Producers who are preparing to create, or are already developing a FSMA compliant, preventive control (PC)-based, food safety plan for their facility. The goal of this workshop is to provide Food Safety Plan review and coaching sessions that guide attendees through each step in development process.  PCQI lead trainers will be present to review topics and answer questions. Templates (digital and paper) will be provided to facilitate plan development, attendees are encouraged to bring their current or in-progress plans.  This course is specifically for Artisan Dairy Food Producers, supported through funding from the USDA and the Innovation Center for US Dairy via a partnership with Cornell University.

    Note: This course is NOT intended to provide PCQI certification, it is strongly recommended that attendees complete a FSPCA PCQI certification course or similar program before attending this workshop.   Attendees are also encouraged to enroll and complete the Food Safety for Artisan/Farmstead Cheesemakers prior to taking this workshop.  The link to this online training will be provided upon registration.

    Additional Information:

    • The generous support of the USDA allows this course ($600 value) to be provided at a reduced cost to artisan dairy producers for $49
    • Limited to the first 20 participants
      • Additional registrants will be added to a wait list and additional workshops scheduled as needed to meet demand
    • PCQI certification is recommended (but not required) prior to enrollment
    • Attendees should bring a plan to develop. Multiple products may be grouped under a single plan, please work with the course instructor if you need assistance determining if products should be grouped or split 

    Who Should Attend:

    • Dairy Food Producers
    • Artisan Cheese Producers
    • Producers taking the next step in their Food Safety Plan Development

    Course Locations:


    Pathogen Environmental Monitoring

    November 10-11, 2020

    Cornell University, 148 Stocking Hall Conference Center, Ithaca, NY 14853

    Register Here

    This course is will prepare participants to develop and implement an effective Pathogen Environmental Monitoring program that will achieve greater product safety and quality. The course will focus on pathogens of concern and the importance of environmental sampling programs. Potential sources of contamination will be identified and control steps outlined. Participants will work in small groups to develop an Environmental Monitoring Plan and discuss mitigation steps and corrective actions to control microbial contamination in a food processing facility.

    Additional Information:

    Course Information:

    • Tuition is $650-$725 for in-state registrants
    • Tuition is $725-$880 for out of state registrants
    • Limited to the first 35 participants

    Cheese Grading

    No courses scheduled at this time
    Cornell University, 148 Stocking Hall Conference Center, Ithaca, NY 14853


    This one day course will focus specifically on Cheddar and Mozzarella grading in accordance with USDA standards.  USDA experts will  discuss the USDA standards for grade, cheese defects as well as hands-on exercises with defective cheeses.  This is an opportunity to compare and calibrate your skills with actual federal graders.  It is designed for people who currently grade or would like to learn how to grade cheese. 

    Additional Information:

    Course Information:

    • Tuition is $300
    • Limited to the first 30 participants

      Dairy Beverages Symposium

      December 4, 2019

      Location: Dairy Management Inc. (DMI), 8th Floor, Barn Conference Room 10255 W Higgins Road, Rosemont, IL 60018


      The Dairy Beverage Symposium is a collaborative effort between the National Dairy Council and Cornell Dairy Foods Extension. We will be focusing on opportunities for innovation in the fluid dairy space based on consumer interests, emerging processing capabilities, and areas of improvement using AI. Our audience is expected to be comprised of R&D, QA, and dairy leadership. 

      Additional Information:

    • Tuition is $149
    • Limited to the first 50 participants
    • Agenda
    • Lodging Information
    • Registration Closed

    For additional information/questions regarding the workshop, please contact:
    Louise Felker                                 
    607-255-7098                                  
    lmf226@cornell.edu