ESSENTIALS CERTIFICATE
The Essential Dairy Foods Manufacturing Certificate will give you the needed skills and expertise that companies require. This certificate consists of 12 essential modules plus 1 elective in a specialized focus.
✓ 100% online around your schedule
✓ Open enrollment with no prerequisites
✓ Designed to give you in-demand career skills
Approximately 2 hours per module
Anytime | Available On-Demand
$600/ $400 for OR, WA, CA residents
The nine-module Fermented Dairy Product Certificate starts with the basics of dairy production and then goes into the essentials of fermented products within the dairy facility.
The certificate focuses on understanding fermentation and how to make delicious and safe dairy products that range from cheese to yogurt.
This certificate includes the essentials of:
Here are the nine modules to complete the Fermented Dairy Products Certificate. Once you complete this certificate you will get credit for 2-5 modules of the Basic Dairy Production Certificate.
MODULE 1: Intro to Dairy Production and Processing Industry
Module 1 is intended to be an overview of our U.S. dairy industry from farm to table, and to give context to where the dairy processing sector fits in the total dairy supply chain.
MODULE 2: Dairy Chemistry and Physics
Module 2 is important to understand the principles and aims of cleaning and sanitation in the production of dairy products.
MODULE 3: Dairy Microbiology
Module 3 is intended to be an overview of fundamentals of dairy microbiology – including microorganisms (bacteria, fungi, viruses) and microbial growth factors and characteristics.
MODULE 4: Fluid Milk I
In module 4, we will be looking at the unit operations involved in fluid milk processing and dairy products manufacture.
MODULE 5: Fluid Milk II
In module 5, we will be looking at higher heat, thermal operations that go beyond normal pasteurization conditions and are used in processing of fluid milk and other liquid dairy products.
MODULE 6: Common Dairy Equipment
In module 6, we will be looking at the equipment used in dairy processing.
MODULE 17: Basic Cheese Making
In module 17, we will look at the definition of cheese, classification cheese, cheese production, utilization of cheese whey as well as the quality and safety aspects in cheese.
MODULE 18: Specialty Cheese Making
Module 18 focuses on the broad categories of specialty cheeses.
MODULE 19: Grade A Cultured Dairy Products
In module 19, we will look at the manufacturing of Grade A cultured dairy products.
If you've completed the Essential Certificate, you would only need to complete one to four additional modules to earn targeted micro certificates.
Conversely, if you've completed any of the micro certificates first, you would get credit for 2-5 modules of the fundamental 12 modules already completed.
And any modules you complete will be applied towards the full Advanced Certificate.
Qualified Individual Micro Certificate. Modules 8 & 10. GMPs and Food Safety Systems and Culture. These modules are needed by all plant personnel and can be repeated annually to meet FSMA refresher training requirements for Food Hygiene and Food Safety. The certificate would be perfect for new hires and annual refresher training for all plant workers.
