Food Technology
FOOD 1150 - Dairy Processing
An introduction to the technical aspects of dairy processing for those who are employed in the dairy industry, and a component of the Dairy Plant Worker training required for licences issued by the Food Protection Programs of the BC Ministry of Health. Subject areas include the Milk Industry Act and Regulations, chemistry and composition of milk, microbiology of dairy products, reception and control of milk in the plant, pasteurization (including HTST), cleaning and sanitation. http://www.bcit.ca/study/programs/6340acert (2 Credits)
Winter 2012
| | 26 Weeks | $364.13 | CRN: 45535 |
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| | | | DIS |
| Start any time this Winter. You have 26 weeks from the date you register to complete this course. |
| Note: This self-paced distance learning course is paper-based. You can register any time and have 6 months from the date of registration to complete it. There are 7 assignments and no exam. Be sure to go to the Bookstore to order the mandatory course materials and to make shipping arrangements: http://www.bcitbookstore.ca/distance/ Contact Sharon_Cameron@bcit.ca or phone 604.432.8723 if you have any questions. |
| Note: Correspondence format. |
