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  American Cheese Society Certified Cheese Professional™ Exam Preparation Sessions

American Cheese Society Certified Cheese Professional™ Exam Preparation Sessions Presented by Michael Landis ACS CCP™ the Director of Education for the Institut du Fromage. If you are preparing to take the ACS Certified Cheese Professional™ Exam, this a great opportunity to get a head start or an excellent review of the ACS Body of Knowledge. We have our exclusive 2 ½-day prep classes scheduled throughout the year, along with our Webinars to re-enforce some of the more technical portions of the revised study guide. With several choices for the locations available, these are conveniently scheduled all the way to the day before the exam. Whether you want to review information for the exam, join this as a study group or systematically cover the material, each of these sessions lends themselves well for each form of study. Each course is limited to 15 participants that have been accepted for the 2018 CCP™ Exam in Pittsburgh.

Gourmet Foods International is offering the following to help prepare candidates for the Exam: Included with the course are scheduled & recorded Webinars with cheesemakers covering each of the Domains in the American Cheese Society Body of Knowledge, which is the outline used for the IDF Course 800 Workbook. IDF Course 400 Manual (PDO Cheeses), IDF Course 800 (ACS Body of Knowledge Workbook), IDF Course 800 Manual 750 Flash Cards and Sample Quiz with answers along with the 2 ½ day Prep Class. Get with your GFI Rep on more details!

2018 CCP EXAM PREP CLASSES WILL BE SCHEDULED STARTING JANUARY 2018 – SCHEDULES

The Classes are scheduled Tuesday, 9:00 am – 4:00 pm, Wednesday, 9:00 am – 4:00 pm & Thursday, 9:00 am – 2:00 pm for each session.

EXAMPLE OF THE AGENDA & MATERIAL COVERED FOR THE ACS CCP EXAM PREP COURSE:

TUESDAY – 9:00 AM – 4:00 PM
9:00 am – 10:00 am – Introduction to the ACS CCP Exam
10:00 am – 11:00 am – 801 Raw Materials for Cheesemaking
12:00 pm – 12:30 pm – LUNCH
12:30 pm – 1:30 pm – 801 Raw Materials for Cheesemaking
1:30 pm – 3:30 pm – 802 Cheesemaking
3:30 – 4:00 pm – 803 Cheese Ripening

WEDNESDAY – 9:00 AM – 4:00 PM
9:00 am – 10:00 am – 803 Cheese Ripening
10:00 am – 11:00 am – 804 Cheese Storage and Transportation
12:00 pm – 12:30 pm – LUNCH
12:30 pm – 1:30 pm – 805 Moving cheese out the door (Marketing and Merchandising)
1:30 pm – 3:30 pm – 806 Cheese Types and Categories
3:30 – 4:00 pm – 807 Cheese Assessment and Evaluation

THURSDAY – 9:00 AM – 2:00 PM
9:00 am – 10:00 am – 808 Cheese Service
10:00 am – 11:00 am – 809 Regulations & Regulators (Governance)
12:00 pm – 12:30 pm – LUNCH
12:30 pm – 1:30 pm – 810 PDO Cheeses
1:30 pm – 2:00 pm – Wrap up, Flash Cards & Sample Exam

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