ACS Adds 153 Certified Cheese Professionals
The American Cheese Society has added 153 Certified Cheese Professionals to its ranks.
These individuals passed the ACS seventh Certified Cheese Professional (CCP) Exam, held July 26 in Denver. This class of ACS CCPs includes individuals from 58 different companies in the United States, Mexico, and Australia.
ACS CCPs now total nearly 900 individuals in the United States, Canada, Europe, Mexico and Australia. For a full directory of ACS CCPs, visit http://tinyurl.com/acs-ccps.
“Earning the designation of American Cheese Society Certified Cheese Professional is a tremendous professional accomplishment. We are incredibly proud of the commitment of these individuals to the cheese industry,” said ACS executive director, Nora Weiser. “ACS CCPs elevate an already thriving artisan cheese industry to an even higher level, benefitting everyone from the cheesemaker to the consumer.”
A New Certification
ACS will introduce a hands-on practical certification exam next year. “We are excited to offer the industry’s first T.A.S.T.E. Test (Technical, Aesthetic, Sensory, Tasting Evaluation) in July 2018. This will provide yet another opportunity for the industry’s finest to showcase their expertise and differentiate their skillset as professionals,” said Weiser.
The ACS CCP Exam is the first and only exam of its kind. It was launched by ACS in 2012 to encourage high standards of comprehensive cheese knowledge and service for professionals in all areas of the industry. The exam is based on the knowledge and skills required to successfully perform cheese-related tasks in jobs across the industry. Testing encompasses a broad range of topics including raw ingredients, the cheesemaking process, storing and handling cheese, selecting distributors, marketing and communicating about cheese, nutrition, regulations, and sanitation.