Training Courses
The Society is always expanding this area of the web site to include links to relevant dairy training courses and establishments along with details of courses available and potential ‘apprenticeship’ style courses. Click on the training tab for more detail of courses.
SDT E Learning Modules
The Society currrently offer 5 E-Learning Modules, designed to support in the understanding and application of the fundamentals of dairy science and technology from milk production throughout processing and manufacture:
- Milk Production
- Dairy Chemistry
- Dairy Microbiology
- Milk Processing
- Dairy Products
The modules are designed to support employees of the dairy industry, perhaps new to the industry or moving into a more technical role, and also dairy industry suppliers such as those in a technical sales position or customer supporting role.
Each module is composed of 30-40 slides with formative assessment throughout to support the learner in their journey, ensuring engagement and understanding. Following the completion of each module the learner will be required to take a 20 question assessment with a 60% pass mark. A certificate will be issued on successfully completing the course. 
University/College Courses
The Eden Course provides a three year Foundation Degree in Dairy Technology which is now validated as an Apprencticeship. It is based at Reaseheath College in Cheshire and is is currently running with the 12th cohort of students. Details of this and other dairy information from Reaseheath can be found on the Reaseheath website
Arla Foods, Muller, Saputo and Glanbia often have vacancies for students, for more information see the individual company websites.
The first new dairy course to be offered in Ireland in 30 years is available at University College Cork in association with Teagasc. In recognition of the growth and diversification of the Irish dairy industry, the course is highly innovative and industry-focused, and is a part-time, blended-learning Postgraduate Certificate in Dairy Technology and Innovation. This qualification is aimed to support the further education and training needs of people at work in the dairy industry.
Company/Private Courses
http://www.holchem.co.uk/training/
Holchem are offering a wide range of nationally accredited training courses which are planned throughout the year.
These tutor led courses are aimed specifically at individuals who are responsible for the management and implementation of Hygiene Operations within the Food and Beverage processing sectors.
Additionally, the Holchem eLearning Academy provides personnel with a flexible approach to learning and allows individuals to be trained independently. There is a range of eLearning packages available including:
Hygiene Awareness for Operatives
Safe Working with Chemicals
Allergen Awareness
Listeria Awareness
Root Cause Analysis
HACCP
Manual Handling
Basic English to Polish
Further information on the e-learning academy can be found at http://www.holchem.co.uk/training/elearning-academy/
The Guild of Cheese Graders seminar content is specifically designed and includes:
- Helping members to fully understand their taste acuity – vital for all graders/tasters. For this we employ a taste kit with “Indicative levels for taste recognition as recommended by BS 5929 Part 7 :1992. ISO 3972: 1991”.
- Promote the use of a “common language of cheese grading”.
- Encourage open discussions with fellow professionals about all aspects of cheese quality including the intrinsic attributes of UK Territorials and many Continental varieties. The cheeses we review are from Artisan, Farmhouse and Creamery makers.
- Discuss cheese competition judging.
The Guild of Cheese Graders is independently accredited and easily incorporated into CPD programmes. Members of the SDT are entitled to a 5% discount (T&C’s apply)
For full membership details please email Bruce Macdonald via bruce@cheesegrading.com
Short courses
A wide range of dairy training courses are available either at customers' premises or at the Food Processing Centre at Duchy College near Plymouth. Courses can be practical or theory based or a mixture of the two.
- Cheese courses: three day cheese courses are available at Duchy College, with a mix of theory and practical cheese-making. Courses may be run at customers' premises if preferred with the practical content depending on the facilities available.
- Cream and Butter manufacture - these can be split into cream or butter if preferred.
- Yogurt manufacture
- Bespoke courses available to suit customer needs.
- Contact Dr Liz Whitley for more detail by emailing liz@doverbeck.co.uk or telephone 07774 292787
https://www.arkotraining.co.uk
Arko training offer accredited mandatory and technical compliance training solutions. We utilise decades of dairy industry experience to ensure programs are completely relevant.
We optimise the candidate learning experience to suit your business requirements. Our tutor led classroom courses offer engaging, enjoyable learning environments, while our online courses provide cost effective, time-efficient options. Both styles of program are fully supported, and include dairy specific examples, ensuring candidates can relate knowledge directly back to workplace.
Our packages include Dairy Food Safety, Food Safety, HACCP, TACCP, VACCP, Health & Safety, Manual Handling, COSHH, Working at Height, Accident Investigation, Fire Warden, and Environmental Awareness, Dairy Process, Dairy Science, Dairy Products, Dairy Food safety & Quality.
For general enquiries, to find the bespoke solution to your training need, please contact info@arkotraining.co.uk
http://www.dairy-solutions.com
People are your most valuable asset. Their curiosity and enthusiasm spearheads research and opens new doors. In industry the more they can apply their knowledge to their processing plant, the easier it becomes for your company to operate efficiently, and profitably. Applied knowledge gives you control of production enabling your company to become a more agile enterprise able to respond to changing markets and production demands.
There is an insatiable global demand for milk. Populations once considered to be lactose intolerant now clamour for dairy products. Does your business strategy allow for this growing demand? Dr Lewis can provide highly targeted courses that address specific production issues and technological challenges from controlling microbial quality to creating novel high-protein products.
- physical properties of foods
- food processing operations
- milk and milk processing operations
- heat treatment, evaporation, drying and membranes, refrigeration and physical properties of foods
www.newzealandcheeseschool.co.nz
