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FOOD 2151 - Dairy Processing Workshop

Food Technology Part-time Studies Course

School of Health Sciences

To support you and your education, BCIT is adapting applied learning in formats appropriate to the unfolding global situation. All PTS classes are being delivered in an online format unless you are notified otherwise.

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 licence ($20 fee). www.bcit.ca/study/programs/6340acert

Prerequisite(s)

FOOD 1151

Credits

2.0

Cost

$726.32

Spring/Summer 2021

Below is one offering of this course for the Spring/Summer 2021 term.

CRN 61285

Tue Apr 13 - Thu Apr 15 0 Days

Class Meeting Times

Dates Days Times Locations
Apr 13 - Apr 15 Online Delivery
See Notes below

Instructor

Rebecca Robertson

Course Outline

TBD – see Learning Outcomes in the interim

Cost

$726.32

Notes

  1. Internet delivery format.
  2. Departmental approval needed
  3. Registrations must be approved and can be done so by contacting the Program Assistant Nathan McRae directly at nmcrae4@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 & refund (85%) deadline: Friday, May 28th. Course delivery will be online in a workshop format. Each participant will require a computer with internet access, webcam and microphone.

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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