Site Overlay

2018 Cheese Study Group ACS Body Of Knowledge Instruction Schedule

 

This is the tentative Facebook Cheese Study Group ACS Body of Knowledge Instruction Schedule which begins May 2nd, 2018 (the dates may shift slightly depending on needs of the Instructors:

Domain 1 – Food Safety – May 2 – 5 Instructor: Marcella Wright
Domain 1 – Regulation and Regulators – May 6 – 9 Instructor: Marcella Wright
Domain 1 – Review and Sample Questions – May 10 – 12
Domain 2 – Operations – May 13 – 17 Instructor: Allin Tallmadge
Domain 2 – Review and Sample Questions – May 18 – 19
Domain 3 – Cheese History, Definitions, Categories – May 20 – 26 Instructor: Adam Burstein
Domain 3 – Review and Sample Questions – May 27 – 29
Domain 4 – Milk May 30 – Jun 2 Instructor: Marcella Wright
Domain 4 – Review and Sample Questions – Jun 2 – 3
Domain 5 – Cheesemaking June 3 – 6 Instructor: Jessica Reichert
Domain 5 – Review and Sample Questions – Jun 7-8
Domain 1 – Nutrition – June 9 – 12 Instructor: Babs Hogan
Domain 1 – Review and Questions – June 13 – 14
Domain 6 – Affinage – June 15 – 17 Instructor: Theophilus Ghoststone
Domain 6 – Review and Sample Questions June 18-19
Domain 7 – Assessment and Evaluation – June 20 – 23 Instructor: Crystal Schroeder
Domain 7 – Review and Sample Questions – June 24 – 25
Domains 8 and 9 – Selling, Transporting, Marketing, Inventory management – June 26 – July 5 – Instructors: Marge Porter and Elizabeth Nerud
Domains 8 and 9 – Review and Sample Questions July 6 – 8
Domain 10 – Cheese Service – July 9-11 Instructor: Adam Burstein
Domain 10 – Review and Sample Questions – July 12 Instructor: Marcella Wright
Domain 11 – Business Practices and Principles – July 13 – 16 Instructor: Marcella Wright
Domain 11 – Review and Sample Questions – July 17 – 18 Instructor: Marcella Wright
Sample Exam – July 19 – 20 Instructor: Marcella Wright

Check under menu tabs above for additional study tools.

Please note – this website is not up-to-date with study info matching the new ACS Body of Knowledge. All the information here is based on 9 Domains and the ACS expanded the Domains to 11. ALL OF THE INFORMATION ON THIS SITE IS CORRECT , TO THE BEST OF MY KNOWLEDGE, BUT THE DOMAIN NUMBERS ARE WRONG.

THIS IS HOW TO DECIPHER MY DOMAIN INFORMATION UNTIL I CAN UPDATE EVERY PAGE (WITH 10 YEARS OF INFORMATION ON THIS SITE, IT’S A HUGE UNDERTAKING AND IT’S JUST ME DOING THE UPDATING – THANKS FOR YOUR PATIENCE)

Domain Number used on my website:                                                   Corresponding 2018 ACS Body of Knowledge:
Domain 1: Raw Materials of Cheesemaking                                           2018 ACS Domain 4: Milk
Domain 2: Cheesemaking                                                                        2018 ACS Domain 5: Cheesemaking
Domain 3: Affinage                                                                                  2018 ACS Domain 6: Ripening
Domain 4: Cheese Storage and Transportation                                     2018 ACS Domain 8: Selling and Transporting and Domain 9: Storage
Domain 5: Moving Cheese Out the Door                                               2018 ACS Domain 11: Marketing and Merchandising
Domain Six: Cheese Categories and Types                                             2018 ACS Domain 3: Cheese History, Categories and Types
Domain 7: Cheese Assessment and Evaluation                                      2018 ACS Domain 7: Cheese Assessment and Evaluation
Domain 8: Cheese Service                                                                       2018 ACS: Domain 10: Cheese Service
Domain 9: Regulations and Regulators                                                 2018 ACS: Domain 1: Food Safety, Nutrition and Regulations

Follow me on: