Skip to main content
International Fees

International fees are typically three times the amount of domestic fees. Exact cost will be calculated upon completion of registration.

Course details

Introduces the technical aspects of dairy processing, and is the first component of required training for the Dairy Plant Worker License issued by the BC Centre for Disease Control. Topics include dairy chemistry and microbiology, on-farm production, raw milk receiving, fluid milk processing, cultured product manufacture, and sanitation. Principles of both vat and HTST pasteurization are examined. Responsibilities of dairy plant personnel in Hazard Analysis Critical Control Point (HACCP) plans, and the BC Milk Industry Act and Standards Regulation are highlighted throughout the course. Online course materials and quizzes facilitate student learning. The pass grade is 60%.

Prerequisite(s)

  • No prerequisites are required for this course.

Credits

2.5

Domestic fees

$529.59

Course offerings

Winter 2024

Below is one offering of FOOD 1151 for the Winter 2024 term.

CRN 79698

Duration

Start any time

  • 26 weeks
  • CRN 79698
  • Domestic fees $529.59
    International fees are typically three times the amount of domestic fees.
Continuous Entry, Distance or Online

This is an online learning course. Start any time. You have 26 weeks from the date you register to complete this course.

Instructor

Crystal Cinq-Mars Majerski

Course outline

View

Domestic fees

$529.59

Important information
  1. Internet delivery format.
  2. Important course information will be sent to you immediately after registering. Check your myBCIT email account to access this information.
  3. International fees are typically three times the amount of domestic fees. Exact cost will be calculated upon completion of registration.
  4. Register any time to start this online course. You have 26 weeks from the day you register to complete it at your own pace. This course is based on 30 hours of study time and requires the completion of 6 quizzes & 1 assignment. Successful completion of this course is a prerequisite for FOOD 2151. SPONSORED STUDENTS - Please follow the instructions on the registration page to have your sponsor arrange payment. Additional information can be found at the following link: www.bcit.ca/admission/tuition-fees/sponsorship/
Status

Spring/Summer 2024

Below is one offering of FOOD 1151 for the Spring/Summer 2024 term.

CRN 61406

Duration

Start any time

  • 26 weeks
  • CRN 61406
  • Domestic fees $529.59
    International fees are typically three times the amount of domestic fees.
Continuous Entry, Distance or Online

This is an online learning course. Start any time. You have 26 weeks from the date you register to complete this course.

Instructor

Crystal Cinq-Mars Majerski

Course outline

View

Domestic fees

$529.59

Important information
  1. Internet delivery format.
  2. Important course information will be sent to you immediately after registering. Check your myBCIT email account to access this information.
  3. International fees are typically three times the amount of domestic fees. Exact cost will be calculated upon completion of registration.
  4. Register any time to start this online course. You have 26 weeks from the day you register to complete it at your own pace. This course is based on 30 hours of study time. It is required to pass it to qualify for FOOD 2151. FOOD 1151 has 6 quizzes & 1 exam. **Important information on how to get started in the course will be sent to you immediately after you register. Check your email. SPONSORED STUDENTS - Please follow the instructions on the registration page to have your sponsor arrange payment. Additional information can be found at the following link: www.bcit.ca/admission/tuition-fees/sponsorship/
Status

Not Available

Registration for this course offering is not available.

Learning Outcomes

Upon successful completion of this course, the student will be able to:

  • Summarize the scope and significance of the BC Milk Industry Act & Standards Regulation.
  • Discuss the chemistry and composition of milk.
  • Identify microorganisms of importance in raw milk, dairy products, and processing environments.
  • Describe the dairy process from on-farm production to retail distribution.
  • Explain the principles of pasteurization as a food process operation.
  • Describe the function of vat and HTST pasteurizer components.
  • Explain the basic steps of cultured dairy product manufacture and the importance of correct starter culture handling procedures.
  • Apply standard dairy practices used to monitor and maintain dairy product quality and safety.
  • Identify responsibilities of dairy plant personnel in typical dairy HACCP plans.
  • Justify the importance of cleaning, sanitizing, and personal hygiene in the dairy industry.

Effective as of Winter 2012

Subscribe

Interested in being notified about future offerings of Dairy Processing (FOOD 1151)? If so, fill out the information below and we'll notify you by email when courses for each new term are displayed here.

  • Privacy Notice: The information you provide will be used to respond your request for BCIT course information and is collected under Section 26(c) of the Freedom of Information and Protection of Privacy Act (FIPPA). For more information about BCIT’s privacy practices contact: Associate Director, Privacy, Information Access & Policy Management, British Columbia Institute of Technology, 3700 Willingdon Ave. Burnaby, BC V5A 3H2, email: privacy@bcit.ca.