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New Zealand Diploma in Dairy Processing (Level 6)

SC1401

  • Duration: Delivered over two years, with three 3-week block courses between February and July each year
  • Location: City Campus, Hamilton​
  • ​Fee Guideline: 
  • ​Year One $3,474.02
  • Year Two $3,567.24​ 
  • ​(International students: Please click here for fee information)​

Programme Content

The New Zealand Diploma in Dairy Processing is designed for employees of the New Zealand dairy processing sector. It aims to build on existing knowledge and introduce new areas of dairy manufacturing for those individuals who are employed within the industry as specialists in the manufacturing, laboratory, quality, logistics, technical or other relevant areas. This credential is well recognised and regarded through-out the industry and will enhance future employment opportunities and significantly grow the individuals that attend. It also seeks to establish best practice standards for these specialists, to ensure the dairy industry environment they are working in and the product that they are supplying to customers are world class.

Delivery

The New Zealand Diploma in Dairy Processing programme is delivered over a two year period, by well-recognised and experienced dairy industry experts. Classes comprise a mixture of lectures, interactive learnings, group and individual research, case studies and practical activities.

There are 3 x three week block courses each year delivered at the Wintec Hamilton City Campus, which is located in the centre of Hamilton City.

Some targeted off site visits are also organised to enhance the learning environment.

Block Teaching Dates 2017

​Year One Block 1: 20 February - 10 March

Year One Block 2: 24 April - 12 May

Year One Block 3: 19 June - 7 July


Year Two Block 1: 13 March - 31 March

Year Two Block 2: 15 May - 2 June

Year Two Block 3: 10 July - 28 July

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Modules

As part of the New Zealand Diploma in Dairy Processing, students will enroll in 8 modules (15 credits each)

​YEAR ONE MODULES

SCDT501 Dairy Chemistry (Level 5)

  • Understand and apply the principles of dairy chemistry across all manufacturing processes and the relationship of these principles to product application and functionality
SCDT502 Dairy Microbiology and Preservation (Level 5)
  • Understand and apply microbiological principles to manufacturing control, product quality and preservation across all key dairy product groups
SCDT503 Dairy Processing (Level 5)
  • Understand and apply key processing principles within the dairy industry. Gain and overview of the full range of key manufacturing unit operations and product groups
SCDT601 Dairy Engineering (Level 6)
  • Understand and apply relevant engineering principles to operate and manage a dairy manufacturing plant effectively
YEAR TWO MODULES

SCDT602 Protein and Cream Technology​

  • ​Understand and apply protein and cream processing principles and technologies to the manufacture of casein / caseinate, butter, anhydrous milk fat, consumer milk products including UHT and fermented milk products including yoghurt. Be able to troubleshoot key manufacturing issues, understand key product groups and the customer expectations.

SCDT603 Cheese and Whey Technology

  • Understand and apply cheese and whey processing principles and technologies to the manufacture of dry salt and brine salt cheese, processed cheese, specialty cheese, whey protein concentrate, other whey products, lactose and ethanol. Be able to troubleshoot key manufacturing issues, understand key product groups and the customer expectations.
SCDT604 Milk Powder Technology
  • Understand and apply milk handling and treatment processing principles and technologies. Understand and apply milk powder processing principles and technologies to the manufacture of whole milk powder, skim milk powder, butter milk powder, fortified and nutritional powders. Be able to troubleshoot key manufacturing issues, understand key product groups and the customer expectations.
SCDT605 Dairy Manufacturing Systems
  • Demonstrate a sound understanding and knowledge of good manufacturing principles, process optimization and efficient management of a dairy manufacturing plant.
​Induction Session for each Programme 
There will be an introductory induction session on the first day of class. During the first teaching block students will receive:

  • Information about the structure and format of the programme
  • Instruction in the use of moodle (online teaching and learning platform) to access class notes, quizzes, activities and other teaching and learning resources between teaching blocks
  • Information about Wintec laboratory health and safety requiremen​ts

Online Student Learning

Approximately 6 hours per week. Online teaching and learning support will be provided between teaching blocks and there will be online tasks and activities to complete in a sequential manner.

To complete this programme of study, all students will require access to a computer with internet access (either at home or at work) for the entirety of the programme.

Induction Session for each Programme

There will be an introductory induction session on the first day of class. During the first teaching block students will receive:

  • Information about the structure and format of the programme
  • Instruction in the use of moodle (online teaching and learning platform) to access class notes, quizzes, activities and other teaching and learning resources between teaching blocks
  • Information about Wintec laboratory health and safety requirements.

Entry Criteria

Entry criteria for the New Zealand Diploma in Dairy Processing (Level 6) programme is:

  • Wintec’s Certificate in Dairy Technology (Level 3); or
  • National Certificates in Dairy Manufacturing at Level 4; or
  • an equivalent foundation qualification assessed as relevant by the Team Manager; or
  • NCEA Level 3 or higher in Science and Mathematics; or
  • To be able to demonstrate a level of competency in these subjects assessed as equivalent by the Team Manager.

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