Following, once again, the apparent success of a western Ontario institution, the Dominion Dairy Branch opened the Eastern Dairy School the following year through the Queen’s University’s School of Mining and Agriculture at their Kingston campus.
The long courses included: practical, laboratory-based classes in testing milk, cheese and butter making, repairing boilers, and keeping factory accounts, but also required students to attend lectures in bacteriology and chemistry.
The Eastern Dairy School stressed that “In the cheese-making department students…are encouraged to discuss matters connected with their art.
Experimentation was central to these dual goals, and the calendar for the Eastern Dairy School stressed that “In the cheese-making department” students…are encouraged to discuss matters connected with their art, and to experiment.
The Eastern Dairy School’s program calendar stated that, “students may remain at the school as long as they wish, provided they show an interest in their work and conduct themselves in an orderly manner.
Beginning in 1911, only cheese- and buttermakers with aprofessional certificate from the Eastern Dairy School or OAC would be allowed to manage a cheese factory or creamery, unless granted a “special permit from the minister of Agriculture on the grounds of experience and competency.