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Certificate for Module (Foundation Study in Cheese Appreciation – Level 1 Associate Certification)
證書(單元 : 芝士初級鑑賞 - 第一級助理證書)

CEF Reimbursable Course

CEF Reimbursable Course

Microcredential Course

Microcredential Course

Course Code
HT051A
Certificate for Module (Foundation Study in Cheese Appreciation – Level 1 Associate Certification)
QF Level: 2 QR Registration No.: 26/000120/L2 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
6
Study mode
Part-time
Start Date
04 Aug 2026 (Tue)
Duration
30 hours
Language
English, supplemented with Cantonese
Course Fee
HK$12,600
Enquiries
2867 8324 / 2867 8479
2861 0278
foodandbeverage@hkuspace.hku.hk
How to Apply
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How to Apply

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 equip students with foundational understanding and practical skills in cheese appreciation. Students will explore the origins, production processes, classification systems, and sensory evaluation of cheese. The programme includes guided tastings of 25 iconic cheeses, beverage pairing exercises, and instruction on cheese labelling and nutritional content. Moreover, students will also gain exposure to cheese presentation techniques, observe culinary applications through a chef-led demonstration, and participate in a hands-on cheesemaking workshop and a cheese shop/factory visit.

L1 cheese

INTENDED LEARNING OUTCOMES

On completion of the programme, students should be able to

  • describe key ingredients and major procedures in cheesemaking and maturation for hard and soft cheeses;
  • describe what the terms cheese grading, maturation and affinage mean and the impact they have on product quality;
  • describe the stages involved from production to retail, in a hygienic way to maintain the product quality;
  • list the different types of packaging for cheese and the tools to correctly cut cheeses;
  • identify 25 cheeses by name, Make/Post-Make class, species of milking animal, protected status, country/region of origin and appearance; and
  • use the structured approach to tasting cheese sheet to record tasting notes.

cheese03 

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 30 hours.

Syllabus

1

Introduction to cheese 

  • What is cheese?
  • Main ingredients of cheese and their purposes
  • Nutritional value of cheese
  • Differences between large scale and artisan production of cheese 
2

Milk production and cheesemaking

  • Composition of milk
  • How is milk produced?
  • History of cheesemaking
  • Cheesemaking – Make / Post-Make (MPM) Model
  • Steps in cheesemaking and maturation
  • Cheese classification

cheese01
3

Maturing, affinage and grading

  • Degree of ripeness
  • Cheese grading and its relevance
  • Role of maturation and affinage in adding value to the produce
  • Techniques to accelerate and decelerate ripening in soft mould-ripened cheeses
4

Buying and distribution

  • How is cheese bought and transported?
  • Importance of offering an appropriate range of cheeses for a cheese board
  • Regulations and good practices in selling cheese across countries

cheese02
5

Presenting and serving

  • Selecting and using appropriate packaging to wrap and re-wrap cheese
  • Cutting cheese by using appropriate tools
  • Importance of caring for, cutting and serving cheeses appropriate to the variety
  • Safe handling of cheese

cheese05 cheese06
6

Communicating about cheese

  • Labelling and key descriptors of cheese (e.g. country of origin, species of milking animal, vegetarian/animal rennet, raw/pasteurised milk, MPM model, protected status, age)
  • Difference between ‘use by’ and ‘best before’ dates
7

Tasting techniques for cheese

  • 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, color)
  • Principles of pairing cheese with different types of beverages

cheesewheel

Credit: Academy of Cheese

Assessment and award

Type of Assessment Description Weighting
Online Test 30 Multiple Choice Questions in 30 minutes* 70%
Class Exercise

Sensory assessment of three types of cheeses, 20 minutes each assessment

(Three exercises (10% each) on tasting note writing)

 30%
    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 24 out of 30 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 (Foundation Study in Cheese Appreciation – Level 1 Associate Certification)" within the HKU system through HKU SPACE &  awarded the “Associate Certification” by the Academy of Cheese.

Venue

Class Details

Upcoming Classes

Application Code Date Time Venue Application Deadline
---

Tuesday

 

4, 11, 18, 25 Aug 2026;

1 Sep 2026;

 

22 Sep 2026 (Test)

10:00am -17:00pm

(1-hour lunch
break incl.)

 KWC ---
---

Wednesday Evening

 

28 Oct 2026;

4, 11, 18, 25 Nov 2026;

2, 9, 16 Dec 2026;

6, 13 Jan 2027;

 

3 Feb 2026 (Test)

 7:00pm - 10:00pm KWC ---
  •  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$12,600

Entry Requirements

Applicants shall be aged at least 18 years or above, and do 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
New Course Certificate for Module (Foundation Study in Cheese Appreciation - Level 1 Associate Certification)
證書（單元：芝士初級鑑賞 - 第一級助理證書）
COURSE CODE 43C166854 FEES $12,600 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 (Foundation Study in Cheese Appreciation – Level 1 Associate Certification)

  • This course is recognised under the Qualifications Framework (QF Level [2])

Apply

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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