{"id":3671,"date":"2024-02-22T03:08:35","date_gmt":"2024-02-22T03:08:35","guid":{"rendered":"https:\/\/www.sutyo.com\/what-is-a-certified-cheese-professional\/"},"modified":"2024-02-22T03:08:35","modified_gmt":"2024-02-22T03:08:35","slug":"what-is-a-certified-cheese-professional","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/what-is-a-certified-cheese-professional\/","title":{"rendered":"What is a Certified Cheese Professional?"},"content":{"rendered":"
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Editor\u2019s note: Becoming a Certified Cheese Professional\u00ae is a major accomplishment. We previously<\/em> talked to Gayle Martin CCP<\/em><\/a> to learn about her personal experience studying for and passing the exam. This time Trevor Thomas CCP and current chair for the ACS Certification Committee shares even more information about this designation for cheesemongers.<\/em><\/p>\n

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Trevor Thomas<\/p>\n<\/figcaption><\/figure>\n

I have been around Specialty Foods industry for the last 40 years. As such, I have learned much about where products come from, how they are made, and how they can be enjoyed\u2026But what if one wanted to become more than just a fan, and be seen more as a subject matter expert?…How does that happen??<\/p>\n

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A Time Commitment<\/h2>\n

Let\u2019s take wine for example. I enjoy wine. I live in Northern California (home to some of the most celebrated vineyards), I know many of the varietals of wines\u2026So really, I appreciate wines\u2026and I guess you could say I am a \u201cWine Enthusiast\u201d. To become a \u201cSubject Matter Expert\u201d in wine, you would really have to follow the path of my friend, Gayle DeCaro of Gelson\u2019s Markets in Southern California who has now completed the WSET II level.<\/p>\n

There are two main certification bodies for Wine\u2026The Wine & Spirit Education Trust<\/a>, simply known as WSET. The WSET is more for Wine Buyers, Wine Retailers, Wine Journalists, and Wine Educators; while the Court of Master Sommeliers<\/a>, or CMS, is more for the hospitality trade.<\/p>\n

So, how long does it take to get to the top level of both?…Well, to achieve the WSET IV level (or diploma level), The WSET estimates it to take a minimum of 500 hours and that takes between 18 months to 3 years to pass. To achieve the CMS Master Sommelier level, this can be an investment of up to 10 years!<\/p>\n

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Hours required for CCP<\/p>\n<\/figcaption><\/figure>\n

So why discuss wine certification?….Well, when the American Cheese Society<\/a> realized that there was no structured certification for Cheese Professionals (retailers, sales, distribution, and producers) back in 2011\/2012, they began developing the Certified Cheese Professional<\/a>\u00ae Exam. It launched in 2013 and today, there are about 1,000+ American Cheese Society, Certified Cheese Professionals\u00ae around the globe.<\/p>\n

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How do I know if I am eligible to take the Certified Cheese Professional\u00ae Exam?<\/em><\/h2>\n

Great question! As the current chair for the ACS Certification Committee, I get asked that all the time. Applicants need the following: Four thousand (4,000) hours documentable paid or unpaid work experience in the cheese profession during the past six years, or:<\/strong><\/span><\/p>\n

Two thousand (2,000) hours documented paid or unpaid work experience in the cheese profession during the past six years, AND two thousand (2,000) hours of any combination of work experience and formal education, continuing education, or professional development.<\/p>\n

Now the image at the top of the article starts to make sense\u2026<\/p>\n

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How do I study for the Certified Cheese Professional\u00ae Exam?<\/em><\/h2>\n
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This has to be the second most asked question. First, I need to explain the difference between a Certificate and a Certification<\/em> \u2013 A certificate is evidence of education, while certification is evidence of passing an exam or meeting industry standards.<\/p>\n

A certificate<\/span> may be granted after completing an academic program of study. You study course supplied materials and are then tested.<\/p>\n

A certification<\/span> is a professional credential that is earned through an assessment (or professional training program). Completing a certification indicates a certain level of training or expertise in a given field. In the case of the Certified Cheese Professional\u00ae Exam, the exam taker is being assessed on their expertise in all aspects of cheese production from the Animal Breed, Cheese Production, Affinage (Aging), Distribution, Safe Food Handling, Cutting, and Pairings.<\/p>\n

The eligibility hours are in place to ensure that the exam taker has worked within the cheese industry long enough to experience a lot of what is covered with the exam. Within my career in the cheese industry, I was a cheese retailer, a cheese broker, and now work for a cheese manufacturer, so I felt like a good candidate for this exam.<\/p>\n

Outside of my industry experience, here is how I prepared for the exam. From my retail experience, I had taken (and passed<\/em>) the Food Protection Manager Certification Exam from ServSafe<\/a> \u2013 This really help in my knowledge of safe food handling and maintain the cold chain.<\/p>\n

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Books<\/h2>\n
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Cheese books to prepare for CCP exam<\/p>\n<\/figcaption><\/figure>\n

Cheese Primer<\/em><\/a> by Steven Jenkins (which gave me a greater knowledge of European Cheeses), Mastering Cheese<\/em><\/a> by Max McCalman & David Gibbons (an epic cheese adventure in 22 lessons), and American Farmstead Cheese<\/em><\/a> by Paul Kindstedt (which gave me a greater understanding of cheesemaking).<\/p>\n

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Classes<\/h2>\n

There were few options when I was preparing for the exam in 2014. I was lucky enough to find Bill Stephenson with DPI Specialty in Oregon. He led a small group virtually though the ACS CCP\u00ae Exam Blueprint<\/a>.<\/p>\n

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ACS CCP Exam Blueprint<\/p>\n<\/figcaption><\/figure>\n

This gave the students a greater understanding of how the test was organized (so that we could put those fears to rest<\/em>). He took the time to do a deeper dive into the 11 domains of knowledge that would be covered.<\/p>\n

Today, there are many more resources today than there were previously such as Cheese State University<\/a>, Institut du Fromage<\/a>, Academy of Cheese<\/a>, and more.<\/p>\n

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Resources (Time and Money)<\/h2>\n

Even with all of my previous experiences, it still took me for to six months to mentally prepare for this exam. I am grateful to my Lactalis (my employer) for covering the expenses to travel and take the exam. Today, much has changed, as the exam is now available both virtually, as well as in person at the ACS Conference in July. While the price of the exam hasn\u2019t changed, I am proud to say that there are more scholarships and sponsorship opportunities than ever before to help cover the cost of the exam(s).<\/p>\n

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Other ACS Certifications<\/h2>\n
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When I took the Certified Cheese Professional\u00ae Exam in 2014 it was the only certification like it\u2026.Then in 2018, the American Cheese Society added the Certified Cheese Sensory Evaluator\u00ae<\/a> Exam (or simply referred to as \u201cThe T.A.S.T.E. Test). This exam is only offered in person at the ACS July conference and evaluates cheese professionals\u2019 knowledge and skills in the assessment of cheese, from determining cheese condition and quality, to evaluating cheese flavor, body, texture, and appearance.<\/p>\n

A three-hour time limit is given for either of these exams to complete them.<\/p>\n

Enrollment is open now (through March 31 st in 2024) for those who are up for the challenge. More info can be found by visiting the ACS website<\/a>.<\/p>\n

Wishing each and every one of you a lifetime of learning and growing through the cheeses that reflect different cultures, ancient production methods, and treasured family meals.<\/p>\n

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Your Cheesetraveler,<\/p>\n

Trevor<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Editor\u2019s note: Becoming a Certified Cheese Professional\u00ae is a major accomplishment. We previously talked to Gayle Martin CCP to learn about her personal experience studying for and passing the exam. This time Trevor Thomas CCP and current chair for the ACS Certification Committee shares even more information about this designation for cheesemongers. Trevor Thomas I … Okumaya devam et “What is a Certified Cheese Professional?”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-3671","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=3671"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3671\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=3671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=3671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=3671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}