|
Who Should Attend
Industrial cheese makers, who want to increase their knowledge of the cheese-making process, and those involved in the cheese industry will benefit from this course. Attendees will enjoy three days in a classroom setting, as well as one full day in our dairy plant making cheese and gaining hands-on experience under expert guidance. To ensure a high-quality learning experience, we limit enrollment to 12 participants, on a first-come, first-served basis. If the course is full when payment is received, you may choose to attend the Cheese Making Short Course for Artisan Cheese Makers, held February 24-27, 2009.
How You Will Benefit
Participants will receive current information on cheese making, including milk chemistry, microbiology, food safety, and the cheese making process. A combination of classroom instruction and hands-on practice in our cheese plant will provide an optimal learning experience.
Location
The course will be held in the Nutrition & Food Sciences Building located at 750 N. 1200 E. (building 52 on the campus map) on the campus of Utah State University. We recommend bringing whites or lab coats, and boots.
Parking
Complimentary parking is available in the parking lot north of the Nutrition and Food Sciences Building. Parking permits can be obtained on the first day of the course.
Lodging
Reservations may be made at the University Inn by calling 1-800-231-LODG,
or via fax 1-435-797-1580.
Click here to visit the University Inn website. Several motels are available in Logan within 10 minutes of campus.
Meals
Dinner on Tuesday, Feb.10th, and lunch each day are provided and included in the registration
fee. Utah State University has several options available for
dining. Most are located in the Taggart Student Center. Local
restaurants are within a ten-minute drive from campus. Information
regarding food services will be available at registration.
For additional information contact Carl Brothersen at 435-797-3466
or email carl.brothersen@usu.edu
. |