This programme trains you in preservation techniques, quality control analysis, marketing and organization. The following product groups are covered: pasteurized milk, fermented milk, yoghurts, butter and ghee, different types of cheeses (fresh to semi-hard), ice cream and vla (a type of Dutch custard). Besides learning about investing in equipment, you will learn how to make the right decisions based on correct financial calculations, risk management, organization and communication.
Subjects covered in the programme are:
- Milk procurement
- Production of dairy products
- Quality control and assurance
- Hygiene and maintenance of dairy equipment
- Marketing, management and organization
- Business economics
- Food safety systems
- Record keeping
- Back home action plan
- Excursions
- Assessments
