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Dairy Processing Workshop FOOD 2151

Food Technology Course

Course details

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).






Course offerings

Fall 2023

Below is one offering of FOOD 2151 for the Fall 2023 term.

CRN 38789


Tue Oct 17 - Thu Oct 19 (3 days)

  • 3 days
  • CRN 38789
  • $771.55
Class meeting times
Dates Days Times Locations
Oct 17 - Oct 19 Tue, Wed, Thu 08:00 - 16:30 Online

Rebecca Robertson

Course outline




Important information
  1. Internet delivery format.
  2. Departmental approval needed
  3. All registrations must be approved by the Program Assistant. Please contact Doreen Lee - 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. Course delivery will be online in a workshop format. Each participant will require a computer with internet access, webcam and microphone. Registration deadline: Tuesday, October 3rd

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


Interested in being notified about future offerings of Dairy Processing Workshop (FOOD 2151)? If so, fill out the information below and we'll notify you by email when courses for each new term are displayed here.

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