Certificate IV & Diploma in Food Science and Technology 2011
The NCDEA is now inviting expressions of interest for enrolments in the Certificate IV and Diploma of Food Science and Technology (Dairy) program for 2011. There is an opportunity to commence some study in 2010 for the 2011 program. This three year part-time course offers industry and students the opportunity to gain improved expertise and product specific operational skills; enhanced performance improvement capability in the industry and workplace competence in process operations. Study while on-the-job is supported by the Dairy Virtual Campus; student networks, podcasts and web-based seminars (webinars). Skills Recognition is available for this program. Potential students should enquire early.
Practical Cheese Making
This five day course runs from 27 September to 1 October 2010 offers a “hands on” approach to making cheese and is conducted in a pilot scale factory premises. Each participant will work in a team that will make a different cheese type each day under careful supervision, preparing starters, standardising and pasteurising milk, making many cheese styles – that may include clothbound rinded Cheddar, white mould cheese, washed rind, gourmet Fetta, Romano and Gouda. You’ll also learn the critical quality control points in the processes, basic trouble shooting techniques and much more. For more info: Practical Cheese Making
Traditional French Camembert
This two day short course will be held in November, conducted by the NCDEA’s cheese technician Janice Roberts and Carole Willman (owner/ operator of Cheeselinks, one of Australias’ most successful home cheesemaking ventures). The program builds on Janice’s recent experiences from the European Dairy Technologist’s program held in Poligny France, supported by a TAFE Industry Skills Scheme scholarship.
Students will experience hands-on cheese-making of traditional French Camembert in the pilot scale dairy factory in Werribee. The program includes time spent in class learning how different styles of cheese are made, how to match cheese and wine and of course tasting lots of delicious Australian mould ripened cheeses. As part of the course, students are provided with cheese-making recipes and a Camembert Cheese Kit supplied by Cheeselinks. Students will be able to take their cheese home for Christmas.
Further Information
Where companies require specific programs they should contact the NCDEA to discuss their needs. If you have specific training needs please contact Shirley Steward on 1300 0 NCDEA (1300 0 62332) or email ssteward@ncdea.edu.au. The NCDEA staff would be pleased to meet with staff and industry to discuss the programs and student enrolment.
Recent programs conducted by the NCDEA
National Foods Dairy Fundamentals Programs
NCDEA regularly conducts the National Foods Dairy Fundamentals program at Werribee with the most recent program held in June with 17 participants. This residential program is affectionately known as “Milk Uni” amongst previous graduates. The program includes Level 1 and Level 2 participants drawn from across many operational sites within National Foods and includes employees engaged in many different workplace roles including fitters and site managers. The participants gain insights into the operation of their company from supply of raw materials, processing operations, packaging and marketing of their products. It provides an opportunity for many to “get to know” others from within their workplace as they share meals, journeys and a tour of the Chelsea Heights (Vic) site and a working dairy farm.
Pasteuriser Operator courses
NCDEA trainers delivered this course in Darwin, Sydney, Wagga Wagga, Stanhope, Kiewa and Brisbane during the last quarter. This program is designed to provide pasteuriser operator staff with the skills and knowledge required to ensure that work is carried out in accordance with company policies and procedures, regulatory /licensing requirements and legislative requirements for the operation of pasteurisation equipment. It also provides staff with the knowledge and skills to make informed decisions and judgements with regard to pasteuriser operation within their areas of activity.
Dairy Technology for Maintenance Staff
This program was conducted on-site in May and was designed to develop knowledge and skills of employees within Maintenance departments with respect to milk product manufacturing, processing and procedures. Emphasis was placed on the impact of maintenance employee roles, on products and processes. It would be expected that participants in this course would be enabled to perform their daily workplace tasks with consideration to the product being manufactured and in compliance with quality and environmental requirements, appreciating where their role directly affects product and process quality, efficiency and commercial operations.
The NCDEA is able to tailor a course to your specific needs. If you would like to discuss how we can provide training for your needs please contact Bronwyn Turton on 1300 0 NCDEA (1300 0 62332).
Ice Cream Essentials short course
This course was presented from 16 to 18 August 2010 with the aim of providing participants with the theory and processing techniques of ice cream manufacture. The course was lead by Janice Roberts and Dr Alan Smyth, Managing Director, Dairy Concepts. Ice Cream Essentials
Cheese Sensory and Judging
This two day short course was held in April and conducted by the NCDEA’s Industry Consultant Russell Smith. This course provided students with practical instruction and participation in the learning the art of cheese judging and of sensory analysis techniques. This course was very popular and was fully booked well ahead of the start date. Further short courses will be conducted on the 19th and 20th of August in 2010. Cheese Sensory and Judging
For further information on any of these short courses and for registrations please phone Janice at the NCDEA on 1300 0 NCDEA (1300 0 62332).
New Food Industry Management course
The new Vocational Graduate Certificate in Food Industry Management commenced in June with 10 participants. The program is designed to develop depth and breadth in managers who have significant organisation responsibility for improvement in an area of dairy manufacturing or along the dairy production supply chain. More information
The CSIRO has recently launched a book regarding Food Safety.
The National Centre for Dairy Education (NCDEA) has provided the VFITB with a short list of some of the programs currently offered through their organisation.
The 17th Australian HACCP Conference will be held on Tuesday 24th and Wednesday 25th August at The Sebel, in Albert Park and will see food industry professionals involved in food safety come together. This year the Conference Package also incorporates the SQF International Conference (the first SQF conference to be held outside North America) to be held on Thursday 26th August at the same venue.