Duration
Participants will have sixty (60) days to complete the entire course. This period will commence on the date the participant receives the course documentation by mail, including user name and password. However, completion of the 6 course modules will take approximately 21 hours and this time can vary among individuals. In addition, it is strongly recommended that participants schedule a practical onsite coaching session in a dairy or other type processing or pilot plant. This should be done as soon as possible following completion of the course in order to complete the knowledge transfer process.
Target audience
Dairy plant
- pasteurizer operators or their successors
- supervisors or their successors who will supervise pasteurizer operators / pasteurization process
- engineers
- quality control / quality assurance staff
Pasteurization system calibration technicians
Government dairy, food inspectors, supervisors, auditors, etc.
Technical school / university students (i.e., Food, Dairy Technology, Food Safety, Food Science, Engineering, etc.)
Food processing equipment sales representatives
*Please note that although this course is based on dairy pasteurization systems, the principles are also applicable to pasteurization systems that produce other products (i.e., processed egg products, juices, soy milk and soy based beverages, etc.).
Registration conditions
Registrants may not, at any time, transfer their accounts to other persons. Average bandwidth use per module has been determined. Conditions of use set out on the course web site are considered a contract and registrants should familiarize themselves with these conditions before starting the course.
Registration dates
The registration period is from September 12th, 2011, until June 7th, 2012.
Instructor
Robert Vaillancourt
Cost
$460 per person, payable upon registration.
For specific access requests, the conditions (by module or extended time) will need to be determined with Continuing Education Advisor by e-mail formation.continue@mapaq.gouv.qc.ca.
Refund policy: Full refund if cancellation is received before user account is sent (i.e., user name and password).
$110 administrative fee will be withheld if cancellation is received after user account is sent.
No refunds after having accessed the course web site.
Certificate
Certificate of participation will be issued to participants maintaining a minimum overall average of 60% on all summative evaluations.
Course summary
Module 1 - Basics of Pasteurization
Module 2 - Batch Pasteurization
Module 3 - Continuous Pasteurization
Module 4 - Use of a Continuous Pasteurization System
Module 5 - Typical Dairy Pasteurization Systems
Module 6 - Production Record Keeping
SYSTEM REQUIREMENTS
Systems used for training must be equipped as follows: