Course Overview
Building on the basic principles of dairy processing learned in FOOD 1151, this course furthers our understanding of pasteurization techniques and fail-safe design, and examines fluid milk, cheese, and other dairy product processes in detail. Equipment design and inspection, employee training, sanitation, and environmental monitoring are addressed (in a HACCP context) as a means of achieving product safety. Students are engaged in a variety of interactive lessons, laboratory exercises, demonstrations, and case study activities. A statement of completion is issued to those with a passing grade of 60%, and it allows one to apply for the provincial dairy plant worker license ($20 fee). www.bcit.ca/study/programs/6340acert
Prerequisite(s)
- 60% in FOOD 1151
Credits
2.0
Registration requirements
Departmental approval is required to register for this course. Departmental approval is required for this course. You will not be able to register without it.
Domestic fees
$815.47
International fees are typically 3.25 times the domestic tuition. Exact cost will be calculated upon completion of registration.
Learning Outcomes
Upon successful completion of this course, the student will be able to:
- Interpret and apply the Milk Industry Act and Standards Regulation of BC.
- Relate key aspects of dairy chemistry and microbiology to product quality and safety.
- Summarize and provide rationale for process steps during the manufacture of fluid milk, cheese, and cultured dairy products.
- Discuss thermal processing of dairy products with respect to heat transfer and holding time.
- Describe and justify the design features of pasteurization equipment.
- Perform sanitation swabbing and quality tests for raw milk receiving.
- Operate an HTST pasteurizer and complete a recording chart.
- Apply the principles of sanitation and CIP cleaning to an HTST pasteurizer and dairy process line.
- Identify sources of microbiological, chemical, and physical contamination in the dairy process environment; select and apply appropriate preventative measures as Standard Operating Procedures.
- Develop monitoring procedures for dairy processes, equipment maintenance, and plant environment.
Effective as of Fall 2011
Course Offerings
Spring/Summer 2026
Below is one offering of FOOD 2151 for the Spring/Summer 2026 term.
CRN 61285
Dates
Apr 28 - Apr 30 Loading
- CRN 61285
- $815.47 Domestic fees
Class meeting times
| Dates | Days | Times | Locations |
|---|---|---|---|
| Apr 28 - Apr 30 | Tue, Wed, Thu | 08:00 - 16:30 | Online |
Duration
3 days
Instructor
Rebecca Robertson
Course outline
Course outline TBD — see Learning Outcomes in the interim.
Important information
- This is not a self-paced course. Students are expected to be available and online on the posted days and times shown on your registration schedule. To access the course content and participate in classes, students must have a stable internet connection, webcam, and microphone. All registrations must be approved by the Food Technology Department. Please contact Olivia Lau at olivia_lau@bcit.ca. Course fee includes course materials which are distributed ahead of class. FOOD 2151 is required for a Dairy Plant Worker License, and FOOD 1151 must be completed before you can register in FOOD 2151. Registration deadline: Tuesday, April 14, 2026
Confirmation
Required
To proceed with registration and add this course to the cart, please confirm:
No approval yet? Request approval Departmental approval is required for this course. You will not be able to register without it.
Status
Programs and courses are subject to change without notice. Find out more about BCIT course cancellations.