Raw Milk Cream Handling and Storage.
This level focuses on every aspect of milk reception at a dairy factory including, receiving of raw milk, associated intake test. Cleaning and sanitizing of equipment as well as broad knowledge of terminology, chemistry and physics, sampling procedures and Good Manufacturing practices.
Dairy Primary Processing.
Upon completing of NQF level 2, trainees can add to the knowledge by completing this level and gaining required knowledge on the processing of raw milk in terms of pasteurization, homogenization, standardization and quality test involved as well as becoming acquainted with quality in terms of assurance, control and CCP’s.
Food Manufacturing Technology.
Completing this level will ensure candidates attain a FET certificate and a specific field of dairy product manufacturing, which would include manufacturing of the specific product, quality tests associated with the product as well as packaging.
Specialisations would include the following products such as a variety of different cheese types, yoghurt, butter and powder to name a few.
Food Laboratory Analyst.
This alternate option to a NQF 3 level offers extensive knowledge regarding quality and laboratory quality tests i.e. sensory, chemical, composition and microbiology analysis of raw milk and products.
Visit our training page for a full description of each of the abovementioned levels.
Dairy Skills Programmes
Many a time training needs can be addressed in the form of skills programmes, which are short programmes incorporating several modules of each of the levels described above.
These skills programmes can also be specifically designed according to the needs of our clients not limited to the listed skills programmes that we currently have registered.
A list of current registered skills programmes can be found on the training page.