Fermented Dairy Products Maker

The purpose of this part qualification is to prepare a learner to operate as a Fermented Dairy Products Maker. A Fermented Dairy Products Maker operates equipment and performs tasks to prepare milk, produce coagulated milk or dairy mixture, process coagulated milk or dairy mixture and control production during manufacturing of fermented dairy products.

This qualification will benefit communities and societies by ensuring that a set of learning standards for knowledge and practical skills are prescribed which must be mastered for any learner who has the need to qualify as a Fermented Dairy Products Maker. This will empower individuals to be team leaders in production shifts and equip such people with the knowledge and skills to manufacture world class dairy products and thus make South Africa competitive in dairy manufacturing, compared to the foremost dairying countries in the world. This qualification will provide access to skills which will provide a local dairy manufacturing market that is more competitive and which will ensure employment opportunities. Many dairy manufacturing facilities are located in rural areas where the demand for qualified persons and employment opportunities are well recognised. This qualification forms part of the following specialised skills of the Dairyman: • Produce ripened cheese products. • Produce cottage cheese products. • Produce fermented dairy products. • Produce liquid long life dairy products. • Produce dried dairy products. • Produce fresh dairy products. • Produce condensed liquid dairy products. • Produce butter. • Produce processed cheese. • Produce ice cream products. Food safety and quality standards are an integral part of this qualification. In the secondary (manufacturing) dairy industry (sub-sector of Food and Beverages), the Dairyman fulfils an operational role in the production of dairy products that meets consumer demands for high quality products that are safe to consume. This may be in a fresh milk factory, or long life milk factory, or cheese, butter, powder, ice cream factory, etc. This person reports to the manufacturing/production manager and ought to be equipped with the knowledge and skills to head up the production shift. Every dairy in South Africa (and for that matter, the world), has at least one Dairyman, whether doing all the production work, most of it or just some of it. It is not foreseen that a Dairyman will be trained in each of the specialisations because the industry is made up of specialised factories that might encompass a maximum of two of the specialisations. Consultation on the role, occupational profile, knowledge, practical skills and workplace experience requirements for the various specialisations for the Dairyman was so wide as to include manufacturers that process in excess of 80% of the raw milk produced in South Africa, as well as knowledgeable dairy scientists and subject matter experts of long standing. Learners ranging from current employees to future industry employees and temporary employees (enrolled and trained as social responsibility endeavour) will be involved in this qualification.

Recognition of Prior Learning (PRL): RPL for Access to the External Integrated Summative Assessment: Accredited providers and approved workplaces must apply the internal assessment criteria specified in the related curriculum document to establish and confirm prior learning. Accredited providers and workplaces must confirm prior learning by issuing a statement of result or certifying a work experience record. RPL for Access to the Qualification: Accredited providers and approved workplaces may recognise prior learning against the relevant access requirements. Entry Requirements: • Level 3 with Mathematics and Science.

1. Produce fermented dairy products that meet quality and food safety standards.