Course Title: Manufacture dairy products

Part A: Course Overview

Program: C4172 Certificate IV in Food Science & Technology

Course Title: Manufacture dairy products

Portfolio: SEH Portfolio Office

Nominal Hours: 20

Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.

Course Code




Learning Mode

Teaching Period(s)

Course Contact: Sam Cutri

Course Contact Phone: +61 3 9925 4876

Course Contact Email:

Course Description

This unit covers the skills and knowledge required to understand the principles and concepts behind milk, its use as food and various processes associated with milk product manufacture

Pre-requisite Courses and Assumed Knowledge and Capabilities

Perform microbiological techniques in the food industry ONPS5214
Apply an understanding of the food processing industry ONPS5219
Identify unit operations ONPS5221

National Competency Codes and Titles

National Element Code & Title:

VBP056 Manufacture dairy products


Determine the processing techniques and technology used to produce milk products.

Identify the principles regarding the processing of raw milk.

Manufacture milk products

Learning Outcomes

This is a competency based program

Overview of Assessment

Assessment for this course may include assignments and tests