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.
Introduction to Artisan Ice Cream and Frozen Desserts
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.
Tuition is $650 for in-state registrants and $725 for out-of-state registrants. Enrollment is limited to the first 30 participants.
March 12-13, 2019
Specialty Cheese Making
This course 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.
Tuition is $700 for in-state registrants and $780 for out-of-state registrants. Enrollment is limited to the first 20 participants.
No courses scheduled at this time.
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.
Note: This course is NOT intended to provide PCQI certification, it is strongly recommended that attendees complete an 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.
- Workshop is limited to the first 20 registrants. 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.
- Attendees who wish to work on digital versions of their plans are encouraged to bring their own laptops.
Who Should Attend: Artisan cheese and dairy food producers taking the next step in their Food Safety Plan Development.
Course Locations: Visit the National Dairy Food Safety Coalition for various dates and locations
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.
The generous support of the USDA allows this course ($600 value) to be provided at a reduced cost to artisan dairy producers for $49.
Pathogen Environmental Monitoring
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.
Tuition is $650 for in-state registrants and $725 for out-of-state registrants. Enrollment is limited to the first 40 participants.
November 19-20, 2019
Location: 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.
Tuition is $300. Enrollment is limited to the first 30 participants.