SCDT605 – Dairy Manufacturing Systems
Module code
SCDT605
Module title
Dairy Manufacturing Systems
Prescription
The student will gain an understanding of the structure and operation of the dairy industry. They will be able to monitor and apply good manufacturing principles to the effective operation of a selected dairy manufacturing plant.
They will also be able to demonstrate the ability to:
- Work independently, ethically and efficiently and self-manage to achieve organisational objectives
- Analyse and evaluate business information
- Lead individuals and or teams to solve a range of familiar and unfamiliar problems within the workplace
- Control and monitor quality and risk management requirements.
Programmes
- SC1401
NZQA Level
Level 6
NZQA Credits
15
Delivery method
- Web-Enhanced
Learning hours
- Total learning hours
- 150
Resources required
- Learning Outcomes
- On the successful completion of this module students will be able to:
1.Evaluate the structure of the New Zealand dairy industry, its position and significance within the national and global economy, and the importance of developing and maintaining quality customer relations.
2.Explain the importance of product mix and its optimisation.
3.Explain the principles of operational excellence; analyse methods used in dairy manufacturing plants to reach goals such as plant optimisation, waste minimisation and lean manufacture.
4.Compare the quality management systems and the main quality improvement techniques used within the dairy manufacturing industry, and explain how these systems can be applied to operational areas such as water and waste management.
5.Evaluate and assess different quality control techniques used in dairy manufacturing processes.
6.Prepare a detailed report which demonstrates the ability to supervise the efficient operation of a section of a selected dairy manufacturing plant; interpret data and solve a range of problems typically encountered in the selected process in order to improve product functionality, safety and quality. - Content
- - Structure of the dairy industry
- Product mix optimisation
- Operational excellence, process optimisation, lean manufacturing, Good - Manufacturing Process (GMP)
- Plant optimisation, waste minimisation
- Water and waste management
- Quality improvement techniques
- Quality management system
- Health and safety
- Hazard Analysis Critical Control Point (HACCP)
- Lean manufacture
- Cost engineering
- Statistical Process Control (SPC) / Statistical Quality Control (SQC)
- Quality customer relations (customer expectations)
- Monitoring of production steps to maintain and improve product functionality, safety and quality
- Problem solving within a manufacturing setting
- Introduction to project management
- Case study of a selected dairy manufacturing process - Teaching and Learning Strategy
- Teaching and learning methods will include:
- Inquiry based learning, problem solving and discussion
- Online Moodle activities
- Guest lectures
- Industry based project
- Theoretical face-to-face and online sessions including workbooks, lectures, workshops, group activities, discussion, independent learning, and assignments
- Report writing - Learning and Teaching Resource
- A reading list will be supplied by the lecturer at commencement of the module which will be updated annually.
Guest lectures will be arranged as part of the teaching and delivery for this module.
Access to a dairy manufacturing plant will be required for the project which makes up a large part of this module.
