DAIRY PROCESSING OPERATOR - Funded Course - PAR GOL Program Campania Region
- Path ID 2392
- Creation Date ID 12/05/2022
- Type Long training
- Related SEP 02 - Food production
- Status Scheduled
- Total Course Duration 300 hours
- In-person theoretical training duration and related locations 0 hours
- DAD theoretical training duration 210 hours
- FAD theoretical training duration 0 hours
- Practical exercise duration and related locations 0 hours
- Stage duration 90 hours at companies with which a convention has been signed
- Hourly allowance recognized to Beneficiaries for participation 1 Euro for each hour of actual presence
- Participating Companies
- CASEIFICIO LA PAGLIARA S.R.L. VIA CERASELLE, 55 81040 CAIANELLO (CE).
Competence Units
Below are the competence units that will be covered during the course:
Management of curd acidification, spinning processes, and shaping
Milk processing
Maturation and aging control of cheese
Processing of cream for the production of cream and butter
Maintenance of the work area and machinery for dairy product production
Description of needs expressed by production chains
The need to train a Dairy Processing Operator is highlighted by numerous requests from companies in the food production sector looking for skilled personnel prepared in managing curd acidification, spinning processes, and milk processing.
Control of cheese maturation and aging, processing of cream for the production of cream and butter, maintenance of the work area and machinery for dairy product production.
The dairy processing operator is responsible for the processing and transformation of milk for the production of fresh and aged cheeses and other derivatives such as butter and cream. They oversee the entire production cycle (from receiving the raw material to processing the curd, from cleaning the area and work tools to aging, from packaging the dairy product to disposing of processing residues and whey). The activities carried out vary depending on the type of product to be made. They primarily work under employment contracts at small and medium-sized enterprises, often under the direct supervision of the dairy owner, but also in industrial dairies. Generally, they interact with other staff involved in the various phases of milk processing and, in some cases, with the milk producers themselves.