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  3. Certificate for Module (Intermediate Study in Cheese Appreciation – Level 2 Member Certification)

Certificate for Module (Intermediate Study in Cheese Appreciation – Level 2 Member Certification)
證書(單元 : 芝士中級鑑賞 - 第二級會員證書)

CEF Reimbursable Course

CEF Reimbursable Course

Microcredential Course

Microcredential Course

Course Code
HT052A
Application Code
-HT052A
Certificate for Module (Intermediate Study in Cheese Appreciation – Level 2 Member Certification)
QF Level: 3 QR Registration No.: 26/000121/L3 QR Registration Validity Period: 01 Feb 2026 - on-going
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Continuing Education Fund
Continuing Education Fund

This course has been included in the list of reimbursable courses under the Continuing Education Fund.

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Credit
9
Study mode
Part-time
Start Date
To be advised
Duration
36 hours
Language
English, supplemented with Cantonese
Course Fee
HK$15,120
Enquiries
2867 8324 / 2867 8479
2861 0278
foodandbeverage@hkuspace.hku.hk
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Highlights

The programme is suitable for cheese enthusiasts, hospitality professionals, and individuals seeking to deepen their understanding of cheese in a practical, applied and engaging learning environment.
 

This programme is designed to provide students with essential understanding and practical skills in milk production, cheesemaking, and cheese appreciation. Students will explore the influence of milk composition, essential cheesemaking techniques, and factors affecting cheese classification and maturation. The programme also includes hands-on exposure to affinage practices, defect identification, and safety protocols across different stages of cheese development. Students will also gain insights into cheese buying, cost analysis, selection of cheese for various occasions, and effective communication through labelling and health-related guidance. The programme features structured tastings of about 45 iconic cheeses, beverage pairing exercises, and culinary applications through a chef-led demonstration.

INTENDED LEARNING OUTCOMES

On completion of the programme, students should be able to 

  • explain the role of acidifying and ripening cultures in cheesemaking;
  • describe how rind washing, brushing, and turning influence the flavour profile and overall quality of cheese;
  • describe how herbs, spices, ripening microflora, temperature and maturation times affect the flavour, texture and ripening of cheese;
  • explain appropriate methods for safely storing and presenting cheese, and for addressing common quality defects;
  • identify the specified 100 cheeses by name, Make/Post-Make (MPM) class , species of milking animal, protected status, heat treatment, rennet type, country/region of origin and appearance; and
  • use the structured cheese tasting sheet to accurately record tasting notes .

cheese 19

Why HKU SPACE?

  1. First HK partner of the Academy of Cheese
    HKU SPACE is the first academic institution in Hong Kong collaborating with the Academy of Cheese, offering students internationally benchmarked cheese education.

  2. Structured Academy of Cheese curriculum enhanced by HKU SPACE
    Students follow the official Academy of Cheese curriculum, enriched by HKU SPACE with various activities: chef‑led cheese dish demonstrations, wine pairing sessions, hands-on cheese making, etc., creating a more engaging and practical learning experience.

  3. Chef‑led cheese dishes demonstration
    Professional chef demonstrations help students understand how cheese behaves in home cooking, enhancing practical and culinary knowledge beyond tasting.

  4. Integrated wine pairing experience
    Wine pairing sessions deepen students’ understanding of flavour balance and cheese‑wine interactions, strengthening sensory and pairing skills.

  5. Industry‑experienced teachers
    Programme is designed and led by teacher with recognition by Academy of Cheese, allowing students to gain practical insights and learn how cheese knowledge is applied in professional settings.

Programme Details

This is a face-to-face delivery programme of 36 hours, and 2 hours assessments.

Syllabus

1

Milk production and cheesemaking

  • Role s of ingredients used in cheesemaking and the impact they have on the finished cheese
  • Impact s of milk composition and quality on the finished cheese (e.g. species, morning/evening milk, season, lactation stage)
  • Key milking breeds and their characteristics
  • Key cheesemaking techniques and acidity development on cheese style, flavour and texture
  • Factors affecting cheese classification

cheese 07
2

Maturing, affinage and grading

  • Rind washing and its impact on flavour profile of cheese
  • Production of flavour-added cheeses (e.g. smoked, re-milled and flavoured, herbs and spices added to the curd)
  • Role of ripening microflora and the effect of salt on cheese flavour and texture
  • Role of temperature and maturation time  for further ripening
  • Cheese safety at different stages of their maturation and storage
  • Importance of brushing and turning cheese to ensure quality
  • Common defects of cheese (e.g. blowing/gas defects, cracking, excessive moisture, mite damage)

cheese maturing
3

Buying and distribution

  • Calculation of cost of goods sold, gross profit, profit margin and mark up for cheeses
  • How cheese is distributed
  • Cost structure of the supply chain and the impact of wastage on profitability
  • Cheese selection for different occasions and functions (e.g. dinner party, restaurant, cheese counter)

cheese buying
4

Presenting and serving

  • Cheese storage and presentation in different environments
  • Cheese quality defects and their proper handling  (e.g. drying of the cut face, mould growth, discoloring/light damage, sweating)
  • Food hygiene and safety on cheese
  • Principles of Hazard Analysis and Critical Control Points (HACCP)
  • Cutting, wrapping and stock management for cheeses

cheese 12 cheese 11
5

Communicating about cheese

  • Labelling and key descriptors of cheese (e.g. on product packaging via labels, blackboards and menus)
  • Legal requirements relating to labelling and trading standards
  • Health benefits of cheese
  • Safe consumption of cheese by high-risk groups, individuals with allergies or lactose intolerance, or coeliacs
  • History of cheese in the UK
  • Current market trends in the UK and world cheese consumption
6

Cheese in lifestyle and culinary contexts

  • Suitable food and drink pairings for cheese
  • Different types of cheese in cooking
  • Structured approach to tasting cheese, using the ‘Flavour Trees’ classification system (simple and complex)
  • Pre-taste assessment
  • Taste assessment: identifying simple and complex flavours by writing tasting notes (including texture, consistency, colour)

cheese 17 cheese 18

Assessment and award

Type of Assessment Description Weighting
Online Test A combination of Multiple Choice and short written answers with 40 questions in 40 minutes* 60%
Tasting Written Test

Sensory assessment of four types of cheeses in 80 minutes 

 40%
    Total 100%

Note: Students may apply to resit the Test if they are unsuccessful, subject to a fee. 
*Please note that the passing mark of Online Test is 32 out of 40 marks. Only students who achieve the passing mark on the Online Test will be recognised as successfully passed the assessment part. 

Upon successful completion of the programme, students who have passed the assessment with attendance no less than 70% will be awarded a "Certificate for Module (Intermediate Study in Cheese Appreciation – Level 2 Member Certification)" within the HKU system through HKU SPACE & awarded the “Member Certification” by the Academy of Cheese.

 

Application Code -HT052A Apply Online Now
Apply Online Now

Venue

Class Details

Upcoming Classes

Application Code Date Time Venue Application Deadline
--- --- --- --- ---
  •  The programme team reserves the right to change the above timetable if necessary.
  • All classes are subject to sufficient enrolment.

TUTOR

mandy

 

Ms Mandy Fung

Mandy is the Founder of “Wineprints Co.” since 2014, mainly promoting the cheeses and truffle products from European countries and also the wines from those small but with great passions on wine making from the wineries of Eastern Europe to Asian Countries, especially Hong Kong. She also like to share the knowledges on Cheeses, Wines and Sakes that she gained from visiting different cheese producers, wineries, sake  breweries, and what she learned from her studies the courses. 

Now, Mandy is the training partner of Academy of Cheese and an Educator of Wines & Spirits and Sakes of WSET.  She had also got the qualifications on International Sake Lecturer, International Sakasho and International Kikisake-Shi of SSI; JSA Sake Diploma International Certification; Chinese Baijiu Appreciation Course and Advanced Taster Certificate (Advanced Level); WSET Level 2 Award in Beer. Besides teaching, she always share knowledges and organizes some cheeses and beverages pairing workshops in different organisations including The Hong Kong University of Science and Technology, The Chinese University of Hong Kong, Hong Kong Sommelier & Bartender Training College, The Hong Kong Federation of Trade Unions, Scout Association of Hong Kong, etc.   

Fee

Course Fee
  • HK$15,120

Entry Requirements

Applicants shall have passed the Academy of Cheese Level 1 ‘Associate Certification’; aged at least 18 years or above, and shall not have any health problems that make them unfit for cheese and alcoholic drinks.

CEF

  • The CEF Institution Code of HKU SPACE is 100
CEF Courses
Certificate for Module (Intermediate Study in Cheese Appreciation - Level 2 Member Certification)
證書（單元：芝士中級鑑賞 - 第二級會員證書）
COURSE CODE 43C166862 FEES $15,120 ENQUIRY 2867-8324
Continuing Education Fund Continuing Education Fund
This course has been included in the list of reimbursable courses under the Continuing Education Fund.

Certificate for Module (Intermediate Study in Cheese Appreciation – Level 2 Member Certification)

  • This course is recognised under the Qualifications Framework (QF Level [3])

Apply

Online Application Apply Now

Application Form Download Application Form

Enrolment Method
Payment Method
1. Cash, EPS, WeChat Pay Or Alipay

Course fees can be paid by cash, EPS, WeChat Pay or Alipay at any HKU SPACE Enrolment Centres.

2. Cheque Or Bank draft

Course fees can also be paid by crossed cheque or bank draft made payable to “HKU SPACE”. Please specify the programme title(s) for application and applicant’s name. You may either:

  • bring the completed form(s), together with the appropriate course or application fees in the form of a cheque, and any required supporting documents to any of the HKU SPACE enrolment centres;
  • or mail the above documents to any of the HKU SPACE Enrolment Centres, specifying “Course Application” on the envelope. HKU SPACE will not be responsible for any loss of personal information and payment sent by mail.
3. VISA/Mastercard

Applicants may also pay the course fee by VISA or Mastercard, including the “HKU SPACE Mastercard”, at any HKU SPACE enrolment centres. Holders of the HKU SPACE Mastercard can enjoy a 10-month interest-free instalment period for courses with a tuition fee worth a minimum of HK$2,000; however, the course applicant must also be the cardholder himself/herself. For enquiries, please contact our staff at any enrolment centres.

4. Online Payment

Online application / enrolment is offered for most open admission courses (enrolled on first come, first served basis) and selected award-bearing programmes. Application fees and course fees of these programmes/courses can be settled by using "PPS by Internet" (not available via mobile phones), VISA or Mastercard. In addition to the aforesaid online payment channels, new and continuing students of award-bearing programmes with available online service, they may also pay their course fees by Online WeChat Pay, Online Alipay or Faster Payment System (FPS). Please refer to Enrolment Methods - Online Enrolment  for details.

Notes

  • If the programme/course is starting within five working days, application by post is not recommended to avoid any delays. Applicants are advised to enrol in person at HKU SPACE Enrolment Centres and avoid making cheque payment under this circumstance.

  • Fees paid are not refundable except under very exceptional circumstances (e.g. course cancellation due to insufficient enrolment), subject to the School’s discretion. In exceptional cases where a refund is approved, fees paid by cash, EPS, WeChat Pay, Alipay, cheque, FPS or PPS by Internet will be reimbursed by a cheque, and fees paid by credit card will be reimbursed to the credit card account used for payment. 

  • In addition to the published fees, there may be additional costs associated with individual programmes. Please refer to the relevant course brochures or direct any enquiries to the relevant programme team for details.
  • Fees and places on courses cannot be transferrable from one applicant to another. Once accepted onto a course, the student may not change to another course without approval from HKU SPACE. A processing fee of HK$120 will be levied on each approved transfer.
  • HKU SPACE will not be responsible for any loss of payment, receipt, or personal information sent by mail.
  • For payment certification, please submit a completed form, a sufficiently stamped and self-addressed envelope, and a crossed cheque for HK$30 per copy made payable to “HKU SPACE” to any of our enrolment centres.
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