Target Audience: People who want to learn how to make different types of cheese. This course places heavy emphasis on practical application and hands-on cheesemaking. The third day is specifically targeted for participants who are considering starting their own cheesemaking facility.
Location: OSU Food Science Pilot Plant, featuring all new state-of-the-art French and Dutch cheesemaking equipment.
To register online: http://oregonstate.edu/dept/foodsci/extservices/ext_index.htmWiegand Hall (campus map) |
|
238 |
|
3051 SW Campus Way |
|
Corvallis |
|
OR |
|
Days 1 & 2 only - $300 per person; Days 1-3 - $450 per person |
|
Debby Yacas |
|
1 541 737 6483 |
|
deborah.yacas at oregonstate.edu |
|
Food Science and Technology |
