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      • Dairy Economics and Unit Operations in Dairy Processing
      • Yogurts, Fermented Milks and Probiotic Dairy Products
      • Cheese Trivia with the Daphne Zepos Teaching Endowment
      • Dairy Basics: Fundamentals of Quality & Safety Workshop
      • Hazard Analysis & Preventive Controls for Small-Scale Dairy Processors Workshop
      • ACS Webinar: From Insights to Opportunity: Consumer Trends Driving Cheese Sales in 2024
      • ACS Webinar: Advances in Dairy Cattle Welfare Science
      • Vermont Cheese Summit
      • Affinage: The Art and Science of Maturing Cheese course
      • Affinage: The Art and Science of Maturing Cheese course
      • Affinage: The Art and Science of Maturing Cheese course
      • Affinage: the Art and Science of Maturing Cheese course
      • Dairy Products Innovation Conference
      • Hispanic and Mediterranean Short Course
      • Vermont Cheese Week Kickoff Celebration
      • Vermont Cheese Camp: The Land of Milk & Mountains
      • Vermont Cheese Camp: Cheese as a Way of Life
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Biosecurity for On-Farm Dairy Processors
      • ACS Webinar: Evaluating the New Small Ruminant Mastitis Vaccine
      • Cheese Making Practical Shortcourse
      • ACS Webinar: Cutting Through the Quat: Tackling Dairy Wastewater Challenges
      • ACS Webinar: Shaping the Future of Artisan Cheese Through Today's Consumer Trends
      • The Dairy Connection on Milk and Cheese defects (Columbus, OHIO)
      • ACS Webinar: Brie-lliant Ideas: Building a Conference Proposal with the Education Committee
      • ACS Webinar: Two Approaches to the History of Ancient and Medieval Cheesemaking
      • Introduction to Artisan Cheesemaking: Milk to Make to Market
      • Affinage: Techniques, Microbes and Facilities
      • Advanced Cheesemaking: Simplifying Difficult Cheeses
      • 2025 Dairy Products Process & Packaging Innovation Conference
      • Innovation Center for U.S. Dairy Supplier Management Food Safety Workshop
      • ACS Webinar: The Insider's Guide to Entering ACS Judging & Competition
      • Introduction to Cheese Making Technology short course- Hands on!
      • Los Angeles International Dairy Competition
      • The Science & Craft of Raw Milk Cheese Conference
      • Dairy Pasteurization Short Course
      • Cheesemaking Short Course
      • Three-Day HACCP Short Course
      • Artisanal Cheesemaking
      • ACS Webinar: Latest Updates on Avian Flu Issues
      • Bolstering Your Dairy Foods Business, Through Successful Third Party Audits - NC State University
      • Introduction to Cheese Making Technology (spring, annually)
      • ACS Webinar: Unlock Salumiere Certification with the Charcuterie Professional Exam
      • Dairy Products 201
      • Counter Culture - Raleigh NC
      • Vermont Cheesemakers Festival 2025
      • ACS Certification - Live Ask Me Anything
      • ACS Conference Registration Opens!
      • ACS Conference Price Increase
      • ACS Conference Price Increase
      • ACS CCP® and ACS CCSE® Application Deadline
      • ACS J&C Entries Deadline
      • ACS Scholarship Application Deadline
      • ACS Award Nominations Deadline
      • ACS Judging & Competition
      • ACS Annual Conference
      • Vermont Cheese Week 2025
      • Frozen Desserts Innovation
      • Counter Culture Tampa - May 6, 2025
      • Counter Culture - San Diego May 16th
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Dairy Plant Food Safety Workshop-Innovation Center for U.S. Dairy
      • Summer Fancy Food Show
      • ACS Member Meetup at IDDBA
      • Crafting the Perfect Creamer: From Formula to Foam
      • ACS Webinar: EDIJ Audit Survey Results, Part 2: Caseinic Boogaloo
    • Submit Industry Event
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  1. Home
  2. Certification
  3. Eligibility Criteria

ELIGIBILITY CRITERIA FOR ACS CERTIFICATIONS

Eligibility is determined at the time an application is submitted, and all eligibility requirements MUST be attained at the time of application. Future work hours are not considered in determining eligibility.

Requirements for Certification Exams

Four thousand (4,000) hours documentable paid or unpaid work experience in the cheese profession during the past six years. Acceptable examples are provided below.

OR

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. Acceptable examples are provided below.

Calculating Hours of Experience

4,000 hours = 40 hours/week x 50 weeks x 2 years = 2 years full time work equivalent, accumulated over the past six calendar years. If your job did not relate directly to cheese 100% of the time, then prorate your hours to reflect the time you worked with cheese. Documentation is requested at time of application and is subject to random audit.

Work Timeline Year taking Exam
2017 2023
2018 2024
2019 2025

Work Experience

All acceptable work experience should be reported in hours of actual employment (whether full-time or part-time). Fractional responsibility (i.e. working in an establishment where 50% of work is cheese-related) should be pro-rated appropriately. Employer name and dates of employment for each claimed work experience should be listed separately, totaling a minimum of 2,000 and a maximum of 4,000 hours for this section of the application. Work that is unrelated to the cheese profession or is purely administrative or supportive service in the cheese field (e.g. custodial, clerical, accounting) is not acceptable.

Acceptable Work Experience

  • Cheese-making/manufacturing
  • Cheese sales or commerce (retail, wholesale, importing, exporting) includes sales/account representative or manager for food distributor.
  • Cheese-related writing, consultation, or teaching at the professional level
  • Trainer/educator in the cheese field
  • Management of a cheese program or extensive work with cheese in a dining establishment

Formal Education

Formal education includes credit-bearing college courses on cheese-related topics or those directly applicable to the cheese field (including cooking, gastronomy, dairy science, restauration) offered by accredited educational institutions (including universities, junior colleges, culinary schools, Wisconsin Cheese Master’s program, other agricultural degree programs on cheese making). There is no time limitation on this type of education; it may have been earned at any time in the past.

All acceptable educational or professional development time should be reported in hours of actual classroom, service, or other activity time involved. Reasonable preparation time may be included in reported hours of involvement, as appropriate. Each activity should be reported separately, noting the name of the activity; provider, recipient of service, etc.; month and year of completion; and claimed hours. Hours claimed for this section may be between 0 and 2,000.

Continuing Education and Professional Development

Continuing education includes short courses of varying length on cheese-related topics or those directly applicable to the cheese field which are generally non-credit bearing, offered by knowledgeable persons in the cheese profession. Professional development includes engaging in activities in the cheese profession (other than work experience reported above) that demonstrate professional knowledge or commitment.

Continuing Education and Professional Development must have been earned within 6 years of the examination year.

Acceptable Continuing Education and Professional Development

  • Cheese education seminars and workshops
  • Adult education programs
  • Stand-alone classes
  • Seminars at conferences
  • Active mentoring of one or more developing cheese professionals
  • Preparing and presenting occasional lectures or articles for professionals or public on cheese-related topics
  • Teaching classes at any of the above-listed educational programs, if not creditable as “employment”
  • Attainment of ServSafe or similar certification of competence in cheese or related area
  • Presenting at industry conferences, either serving on panels, organizing panels, etc.
  • Participation in educational sessions at an ACS or similar cheese-oriented conference
  • Volunteer work/committees/task forces for ACS or similar cheese-oriented organization
  • Serving on boards or committees at cheese related organizations such as Cheese Guilds, ACS, NASFT, Milk Marketing Boards, etc.
  • Writing books and articles on cheese related topics published by a secondary source.
  • Media appearances on cheese-related topics
  • Development of a cheese-related marketing plan
  • Development of a new cheese-related product
  • Development of a novel program (e.g. in-house Affinage, etc.)

 

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PO Box 3406

Englewood, CO 80155

phone: +1 720-328-2788

email: info@cheesesociety.org

  • Contact Us
  • American Cheese Education Foundation
  • Bylaws
  • Member & Events Code of Conduct
  • Privacy & Terms
  • Search
  • Sitemap

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