Exclusively for cheese shop owners and managers, this program combines practical information that managers need to run their business and train and manage staff, as well as provide outstanding customer service and keep the cheese in their care in perfect condition.
Classroom sessions alternate with hands-on work in the MonS shops and the preparation labs alongside the MonS professionals. Intimate class size encourages networking and exchange of ideas and best practices among peers, thus enhancing the classroom experience.
Based on the expertise of MonS Fromager-Affineur, a second-generation of family-run cheese retailer that now encompasses 15 shops in three countries, the course is taught by a trio of cheese experts: Affineur, retailer, and educator Laurent Mons; Meilleur Ouvrier de France François Robin; and American judge and educator Sue Sturman.
The program covers:
- Cheese care: receiving, evaluating, storing, inventorying, case setting…
- Staff training: sensory analysis and cheese sales, nutrition and fat content, cheese pairing….
- Client services: cheese board presentations and cheese recipe development, including costing out, prep planning, food safety, presentation…
- Business essentials: cheese selection, inventory management, cost and profit margin calculations, understanding & selecting refrigeration equipment, paper selection, labelling…
Prerequisite: appropriate experience and/or completion of Cheesemonger Essentials. Class size limited to 6; minimum 3 enrollments required for the course to be held. Tuition is 3000€ and includes lodging during the course and all meals.
If taken as a suite with either Cheesemonger Essentials or Affinage: The Art and Science of Maturing Cheese, tuition for the combined courses is reduced.
Source: The Academie MonS
