Dairyman

A. GENERIC KNOWLEDGE SUBJECTS (THEORY): [Compulsory for all specializations]

 

SUBJECT 1: Applied Dairy Microbiology:

MODULE 1A: Theory of Micro-Organisms
MODULE 1B: Starters and Culture Management (Applicable only to Ripened Cheese; Cottage Cheese and Fermented Dairy Products manufacturing specializations)

 

SUBJECT 2: Applied Dairy Science and Technology:

MODULE 2A: Applied Chemistry and Physics for Dairy Manufacturing
MODULE 2B: Heating and Cooling Principles for Dairy Manufacturing
MODULE 2C: Dairy Equipment and Terminology
MODULE 2D: Nature of Milk and its Transformation into Commercial
Dairy Products

 

SUBJECT 4: Production Control during Dairy Product Manufacturing:

MODULE 4A: Good Manufacturing Practices and Food Safety
MODULE 4B: Quality Assurance and Production Control
MODULE 4C: Principles of Sampling
MODULE 4D: Occupational Safety
MODULE 4E: Cleaning and Sanitising Practices
MODULE 4F: Introduction to Workplace Relations

4F to be developed by outsourced provider in collaboration with SAMPRO [Currently various ‘courses’ in use by different workplace providers]

 

B. SPECIALIZATION KNOWLEDGE SUBJECTS (THEORY)

 

SUBJECT 3: Production Technology for the Manufacturing of Ripened Cheese:

MODULE 3A: Preparation of Milk for Manufacturing of Ripened Cheese
MODULE 3B: Syneresis, Mineral Equilibrium and Moisture Control
MODULE 3C: Coagulation of Cheese Milk
MODULE 3D: Manufacturing Steps for Ripened Cheese after Coagulation
MODULE 3E: Sampling and Laboratory Analysis
MODULE 3F: Sensory Evaluation of Ripened Cheese

 

SUBJECT 3: Production Technology for the Manufacturing of Butter:

MODULE 3A: Preparation of Milk or Cream for Manufacturing of Butter
MODULE 3B: Manufacturing of Butter
MODULE 3C: Sampling and Laboratory Analysis
MODULE 3D: Sensory Evaluation of Butter

 

SUBJECT 3: Production Technology for the Manufacturing of Cottage Cheese:

MODULE 3A: Preparation of Milk for Manufacturing of Cottage Cheese
MODULE 3B: Syneresis, Mineral Equilibrium and Moisture Control
MODULE 3C: Coagulation of Cheese Milk
MODULE 3D: Manufacturing Steps for Cottage Cheese after Coagulation
MODULE 3E: Sampling and Laboratory Analysis
MODULE 3F: Sensory Evaluation of Cottage Cheese

 

SUBJECT 3: Production Technology for the Manufacturing of Fermented Dairy Products:

MODULE 3A: Preparation of Milk for Manufacturing of Fermented Dairy Products
MODULE 3B: Formulation, Pre-Treatment and Coagulation
MODULE 3C: Sampling and Laboratory Analysis
MODULE 3D: Sensory Evaluation of Fermented Dairy Products

 

SUBJECT 3: Production Technology for the Manufacturing of Liquid Long Life Dairy Products:

MODULE 3A: Preparation of Milk for Manufacturing of Liquid long life Dairy Products
MODULE 3B: Hermetic Packaging of Liquid Dairy Products
MODULE 3C: Manufacturing of Sterilised Liquid Dairy Products by means
of a Steri-tower
MODULE 3D: Manufacturing of Sterilised Liquid Dairy Products by means
of a Retort
MODULE 3E: Manufacturing of a UHT Dairy Product
MODULE 3F: Aseptic Packaging of Liquid Dairy Products
MODULE 3G: Sampling and Laboratory Analysis
MODULE 3H: Sensory Evaluation of Liquid Long Life Dairy Products

 

SUBJECT 3: Production Technology for the Manufacturing of Condensed Liquid Dairy Products:

MODULE 3A: Preparation of Milk for Manufacturing of Condensed Liquid Dairy Products
MODULE 3B: Evaporation of a Liquid Dairy Product
MODULE 3C: Lactose Crystallisation
MODULE 3D: Sampling and Laboratory Analysis
MODULE 3E: Sensory Evaluation of Condensed Liquid Dairy Products

 

SUBJECT 3: Production Technology for the Manufacturing of Dried Dairy Products:

MODULE 3A: Preparation of Milk for Manufacturing of Dried Dairy Products
MODULE 3B: Evaporation of a Liquid Dairy Product
MODULE 3C: Lactose Crystallisation
MODULE 3D: Manufacturing of Spray Dried Dairy Powders
MODULE 3E: Manufacturing of Roller Dried Dairy Powders
MODULE 3F: Sampling and Laboratory Analysis
MODULE 3G: Sensory Evaluation of Dried Dairy Products

 

SUBJECT 3: Production Technology for the Manufacturing of Fresh Dairy Products:

MODULE 3A: Preparation of Milk or Cream for Manufacturing of Fresh Dairy Products
MODULE 3B: Manufacturing of Fruit Juice or Fruit Milk Mixtures
MODULE 3C: Sampling and Laboratory Analysis
MODULE 3D: Sensory Evaluation of Pasteurised Milk, Cream or Fruit Milk Mixtures

 

SUBJECT 3: Production Technology for the Manufacturing of Processed Cheese:

MODULE 3A: Manufacture Processed Cheese
MODULE 3B: Sampling and laboratory analyses
MODULE 3C: Sensory evaluation

 

SUBJECT 3: Production Technology for the Manufacturing of Frozen Dairy products:

MODULE 3A: Milk or cream preparation
MODULE 3B: Manufacture Ice Cream
MODULE 3C: Sampling and laboratory evaluation
MODULE 3D: Sensory evaluation

 

C. PRACTICAL SKILLS MODULES:

 

C.1 RIPENED CHEESE MANUFACTURE

MODULE A: Preparation of Cheese Milk
MODULE B: Manufacturing, Packaging and Ripening of Cheese
MODULE C: Production Control

 

C.2 BUTTER MANUFACTURE

MODULE A: Preparation of Milk or Cream
MODULE B: Manufacturing of Butter
MODULE C: Production Control

 

C.3 COTTAGE CHEESE MANUFACTURE

MODULE A: Preparation of Cheese Milk
MODULE B: Manufacturing of Cottage Cheese
MODULE C: Production Control

 

C4 FERMENTED DAIRY PRODUCTS MANUFACTURE

MODULE A: Preparation of Milk
MODULE B: Manufacturing of Fermented Dairy Products
MODULE C: Production Control

 

C.5 LIQUID LONG LIFE DAIRY PRODUCTS MANUFACTURE

MODULE A: Preparation of Milk
MODULE B: Manufacturing of Liquid long life Dairy Products
MODULE C: Production Control

 

C.6 CONDENSED LIQUID DAIRY PRODUCTS

MODULE A: Preparation of Milk
MODULE B: Manufacturing of Condensed Milk Products
MODULE C: Production Control

 

C.7 DRIED DAIRY PRODUCTS

MODULE A: Preparation of Milk
MODULE B: Manufacturing of Dried Dairy Products
MODULE C: Production Control

 

C.8 FRESH DAIRY PRODUCTS

MODULE A: Preparation of Milk or Cream
MODULE B: Manufacturing of Fruit Juice or Fruit Milk Mixtures
MODULE C: Production Control

 

C.9 PROCESSED CHEESE

MODULE A: Manufacture Processed Cheese
MODULE B: Production Control

 

C.10 FROZEN DAIRY PRODUCTS

MODULE A: Prepare milk or cream
MODULE B: Manufacture Ice Cream
MODULE C: Production Control

FOR EACH OF THE 10 SPECIALIZATIONS WITHIN THE CURRICULUM, A DEDICATED WORK EXPERIENCE LOG BOOK WILL REQUIRE THE MANUFACTURING OF 30 BATCHES OF PRODUCT WITH SUPPORTING EVIDENCE SUCH AS PRODUCTION RECORDS AND TESTIMONIALS AS TO AUTHENTICITY.