British Columbia Institute of


FOOD 2151 - Dairy Processing Workshop

Food Technology Part-time Studies Course

School of Health Sciences

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).


FOOD 1151





Winter 2019

Below is one offering of this course for the Winter 2019 term.

CRN 82250

Tue Jan 29 - Thu Jan 31 3 Days

Class Meeting Times

Dates Days Times Locations
Jan 29 - Jan 31 Tue/Wed/Thu 08:00 - 16:30 BBY NE01 Rm. 242


Lisa Weih

Course Outline




  1. Departmental approval needed
  2. Registrations must be approved by or phone 604.432.8723. Course materials (handed out in class) included as part of the tuition fee. FOOD 2151 is required for the provincial Dairy Plant Worker Licence. You must pass FOOD 1151 to qualify for FOOD 2151. Registration deadline: Friday, January 18th. Room location: NE1-242

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

Related Programs

FOOD 2151 is offered as a part of the following programs:

School of Health Sciences

  1. Food Safety
    Part-time   Associate Certificate


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Registration News

Registration is currently open for the Winter 2019 term.

The sneak preview for the Spring/Summer 2019 term starts Fri, Feb 15 at 8:30 am (PST).

Students may register for Spring/Summer 2019 term courses online, by phone, mail or in-person starting Wed, Feb 20 at 9:00 am (PST).

Classroom Locations

Classroom locations are subject to last minute changes. Please check the Part-time Studies Classroom Locations listing at on the first day of any course you are registered for.

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