Intensive Practical Cheese Making
| TAFE SA Intake | 2010 | ||||
|---|---|---|---|---|---|
| Industry Group | Food and Wine | ||||
| Career Group | Food Technology | ||||
| Duration | 5 days Full Time | ||||
| Download PDF Brochure |
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Delivery Locations
| Campus | Application | Study Mode |
Study Load |
Scheduled | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Regency Park |
Apply Direct to Campus |
On Campus | Full Time | Day Only | ||||||||
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Skills Covered
Intensive Practical Cheese Making
You will work under careful supervision in this all practical cheesemaking week. Experience making cloth rind cheddar, white mould, washed rind gourmet fetta, blue vein and more. Batch sizes vary between 10 and 300 litres.
TAFE SA Pre Enrolment Information
Further Information
For further information about all TAFE SA Courses, phone 1800 882 661 or email tafeinfo@saugov.sa.gov.au
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The fees listed are subject to change at any time and do not commit the Institute to charging the fees indicated.
This Course information was last modified :
The information was accurate at the time of publication. TAFE SA and their agents reserve the right to make any changes necessary.
