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Dairy Processing Workshop FOOD 2151

Food Technology Part-time Studies 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). www.bcit.ca/study/programs/6340acert

Prerequisite(s)

Credits

2.0

Cost

$755.62

Course offerings

Fall 2022

Below is one offering of FOOD 2151 for the Fall 2022 term.

CRN 38789

Duration

Tue Nov 15 - Thu Nov 17 (3 days)

  • 3 days
  • CRN 38789
  • $755.62
Class meeting times
Dates Days Times Locations
Nov 15 - Nov 17 Tue, Wed, Thu 08:00 - 16:30 Online
Instructor

Rebecca Robertson

Course outline

View

Cost

$755.62

Important information
  1. Internet delivery format.
  2. Departmental approval needed
  3. All registrations must be approved by the Program Assistant. Please contact Doreen Lee - dlee523@bcit.ca. Fee includes course materials which are handed out in class. FOOD 2151 is a requirement for a Dairy Plant Worker License, and you must pass FOOD 1151 prior to taking this workshop. Registration deadline: Tuesday, Nov. 8th
Status

Winter 2023

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

CRN 82250

Duration

Tue Feb 07 - Thu Feb 09 (3 days)

  • 3 days
  • CRN 82250
  • $755.62
Class meeting times
Dates Days Times Locations
Feb 07 - Feb 09 Tue, Wed, Thu 08:00 - 16:30 Online
Instructor

TBD

Course outline

Course outline TBD — see Learning Outcomes in the interim.

Cost

$755.62

Important information
  1. Internet delivery format.
  2. Departmental approval needed
  3. Registrations must be approved by the Food Technology Department. Please contact program assistant, Doreen Lee – dlee523@bcit.ca. FOOD 2151 is required for the provincial Dairy Plant Worker License. You must pass FOOD 1151 to qualify for FOOD 2151. Registration deadline: Tuesday, January 24th, 2023
Status

Sneak Preview

This section is only available for registration starting Wed October 26, 2022 at 9:00 am (PDT)

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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