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). www.bcit.ca/study/programs/6340acert
Prerequisite(s)
- 60% in FOOD 1151
Credits
2.0
Cost
$755.62
Course offerings
Spring/Summer 2023
Below is one offering of FOOD 2151 for the Spring/Summer 2023 term.
CRN 61285
Duration
Tue May 30 - Thu Jun 01 (3 days)
- 3 days
- CRN 61285
- $755.62
Class meeting times
| Dates | Days | Times | Locations |
|---|---|---|---|
| May 30 - Jun 01 | Tue, Wed, Thu | 08:00 - 16:30 | Online |
Instructor
Rebecca Robertson
Course outline
Course outline TBD — see Learning Outcomes in the interim.
Cost
$755.62
Important information
- Internet delivery format.
- Departmental approval needed
-
Registrations must be approved and can be done so by contacting the Program Assistant Doreen Lee directly at dlee523@bcit.ca. Course fee includes course materials which are distributed ahead of class. FOOD 2151 is required for a Dairy Plant Worker Licence, and FOOD 1151 must be completed before you can register in FOOD 2151. Registration deadline: Friday, May 12th, 2023 Course delivery will be online in a workshop format. Each participant will require a computer with internet access, webcam and microphone.
Status
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
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Programs and courses are subject to change without notice.