Event Start: May 2, 2013 - 08:30 AM
Event End: May 3, 2013 - 04:30 PM
Burlington, Vermont 05405
The Vermont Institute for Artisan Cheese (VIAC) at the University of Vermont is pleased to present a new addition to the Advanced Cheesemaking Certificate Program (ACC), focused on the design and building of a functional dairy facility. This 2-day intensive course, lead by Master Cheesemaker Neville McNaughton, is a great combination of classroom and practical information. During the first day, students will learn the principles of a functional building layout and important specifications of the dairy facility, like heating, ventilation and air conditioning. Students will also learn the guidelines used for personnel and product flow in the cheesemaking facility, as well as air flow management and other components that directly impact safety of the finished product. On the second day the group will travel to two award winning Vermont farmstead cheesemaking facilities (Twig Farm and Shelburne Farms), and will engage in an in-depth discussion with the respective Master Cheesemakers about the characteristics and functionality of each facility. In addition to this resourceful and practical information, participants will have a chance to get direct feedback from Neville about their own future or current facility.
Learn more at: http://nutrition.uvm.edu/viac/index.cfm?pg=Welcome§ion=about
Register online at: http://nutrition.uvm.edu/viac/reg.cfm