Cheese Service and Management HOSF 9346
Our Cheese Service and Management course recognizes that, in the hospitality industry, cheese can be a rewarding (but expensive) way to impress a guest. Learn how to make the cheese course successful – financially, experientially, and in terms of guest satisfaction. Consider sales, presentation styles, pairings, and costs.
Prerequisites
You must have completed the other compulsory requirements in our Professional Cheesemonger Program.
Note(s)
Be sure to read our Food Handling in Culinary Labs policy before you register.
Hours and Fees
Hours
21
Fee
$354.21, includes materials used in class
Upcoming Sections
16 Jun 2027 – 28 Jul 2027
Date(s):
–
Day(s):
W
Time:
6:30 – 10 p.m.
Location(s):
SJB (Room TBA)
Hours:
21
Fee:
$354.21, includes materials used in class
CRN Note:
There will be no class on June 23rd.
Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.