ATCP 69.02(3)(b)(b) The applicant has at least 18 months of work experience as a cheesemaker assistant. Work experience as a cheesemaker assistant shall be under the direct supervision of a licensed cheesemaker, shall be within 10 years prior to the current license application, and shall include at least one month of experience in the complete process of cheesemaking. ATCP 69.02(3)(c)(c) The applicant has at least 12 months of work experience as a cheesemaker assistant under par. (b) and has one of the following educational qualifications: ATCP 69.02(3)(c)1.1. The applicant has successfully completed a cheesemaking short course at the university of Wisconsin, or an equivalent course from an accredited post-secondary educational institution, within 10 years prior to the current license application. ATCP 69.02(3)(c)2.2. The applicant has at any time obtained a 2-year or greater degree, with a food science or equivalent major, from an accredited post-secondary educational institution. ATCP 69.02(3)(d)(d) The applicant has at least 6 months of work experience as a cheesemaker assistant under par. (b) and holds a 4-year or greater degree, with a food science or equivalent major, from the university of Wisconsin or another accredited post-secondary educational institution. ATCP 69.02(3)(e)(e) Within 5 years prior to the current license application, the applicant has completed at least 240 hours of on-the-job training in the complete process of cheesemaking under the direct supervision of a licensed cheesemaker and has completed department-approved courses in all of the following subjects: ATCP 69.02(4)(4) Examination. An applicant for a cheesemaker’s license, other than a renewal license, shall pass a written examination in order to qualify for the license. The license examination shall test the applicant’s knowledge of cheesemaking and related matters, and may include questions related to any of the following: ATCP 69.02(4)(a)(a) Laws related to cheesemaking, including standards of identity, food safety standards, labeling requirements and related matters. ATCP 69.02(4)(b)(b) The fundamentals of cheesemaking, including all of the following: ATCP 69.02(4)(c)(c) Relevant arithmetical problems related to dairy plant operations, cheese production, plant efficiencies and dairy product values. ATCP 69.02(4)(d)(d) Practical working knowledge related to all of the following: ATCP 69.02(5)(5) License Fee. An applicant for a cheesemaker license shall pay a license fee of $75.