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%.
Register any time to start this online course. You have 6 months 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. IF YOU ARE A SPONSORED STUDENT, DO NOT REGISTER ONLINE. Contact Sharon_Cameron@bcit.ca.
Important course information will be sent to you immediately after registering.
Check your myBCIT email account to access this
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
FOOD 1151 is offered as a part of the following programs:
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