Courses:
To View Scheduled Classes for the next Semester, click the button to the left of the class title.
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No list or form is a substitute for good advising! Always work with a counselor or the section advisor before making any final decision on course direction.
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DAIND (Dairy Industry) |
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DAIND 301—GOOD MANUFACTURING PRACTICES AND SANITATION 1 Unit Introduction to dairy plant sanitation, good manufacturing practices, guidelines and implementation. Introduction to chemicals, pH and their roles in functional cleaning of the dairy plant and associated equipment.
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DAIND 302—FLUID STREAM 1 Unit Introduction to the basic elements of routing and uses of fluid milk throughout the dairy plant. Demonstration of how fluids are utilized. Process flow from incoming raw milk throughout the plant to pasteurized finished products.
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DAIND 303—INDUSTRIAL SAFETY 1 Unit Introduction to the elements of industrial safety as it relates to a dairy processing facility. Topics to be covered: illness and injury prevention, confined space entry, lock-out, tagout programs, hazard communication programs, and industrial lift programs.
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DAIND 304—SENSORY EVALUATION 1 Unit Develop skills for sight, taste, smell and touch in the evaluation of various dairy products. Course content follows the California Agriculture Teaching Association Curricular Code used for Career Development Events--dairy product evaluation.
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DAIND 305—HAZARDOUS ANALYSIS CRITICAL CONTROL POINT AND FOOD SAFETY 1 Unit Introduction to hazardous analysis critical control point programs including the importance of HACCP and the identification of critical control points. The class will demonstrate how to design and implement an HACCP program.
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DAIND 306—DAIRY INDUSTRY EMPLOYABILITY SKILLS 1 Unit Resume preparation, interviewing skills, and job search techniques that are unique to the dairy processing industry.
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DAIND 307—PROCESS EQUIPMENT AND ENGINEERING 1 Unit Introduction and identification of equipment used in the processing facility. Cleaning, sanitizing and maintenance of processing equipment. Performance of equipment breakdowns for inspection. Discussion of required regulatory licensing.
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DAIND 308—LABORATORY SKILLS 1 Unit Demonstration and analysis of common laboratory tests. Identification of various equipment used in the dairy lab, proper safety, and chemical disposal. Designed for the plant technician, not a laboratory technician.
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DAIND 309—DAIRY PRODUCTS AND MARKETING 1 Unit Introduction to the standards of identifying milk, dairy foods and elementary dairy products. Marketing and handling will be covered.
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DAIND 310—TRANSPORTATION OF DAIRY PRODUCTS 1 Unit Introduction to aspects of raw milk pick-up, routing, transportation to the milk plant, loading and transporting of finished/packaged dairy products.
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DAIND 311—CHEESE AND WHEY PROCESSING 1 Unit Introduction to aspects in the art of cheese making. Elementary techniques of whey processing.
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DAIND 312 —WAREHOUSING/DRY AND REFRIGERATED 1 Unit Introduction to aspects in routing, storage and rotation of finished/packaged dairy products. Outline of pest control management essentials. Introduction of quality issues surrounding all raw material receiving.
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