Qualification details
Title
New Zealand Certificate in Dairy Processing (Level 3) with an optional strand
in Automated Cleaning and Heat Treatment
Version
2
Qualification type
Certificate
Level
3
Credits
55 (70 with an optional strand)
NZSCED
030307 Engineering and Related Technologies > Process and
Resources Engineering > Food (excluding Seafood) Processing
Technology
Qualification developer
Primary Industry Training Organisation (Primary ITO)
Next review
December 2019
Approval date
March 2015
Strategic purpose statement
The purpose of this qualification is to provide the dairy
processing sectors with competent employees who have the
skills and knowledge to assist with a range of core dairy
processing tasks.
Learners will benefit by having a qualification within a training
pathway that recognises progression through the dairy
processing industry, as well as increased skills and knowledge
acquisition to enable improved job performance and support
career opportunities.
The dairy processing industry will benefit by having established
standards of competent performance for dairy processing
operations that can provide domestic and international markets
with confidence in quality dairy products.
This qualification is targeted at entry level personnel in the dairy
processing industry who want to further develop their skills,
knowledge, and have career progression opportunities.
Graduates will be able to be employed and work as competent
operators, under supervision in dairy processing operations.
The optional strand in this qualification recognises the knowledge
required to understand the heat treatment and automated clean
in place systems and cleaning efficiency testing in a dairy
products processing plant.
Outcome
Statement
Graduate profile
Qualification Reference 2562
© New Zealand Qualifications Authority 2015
Graduates of the qualification will be able to:
-
carry out basic milk processing operations
-
comply with dairy processing quality assurance
requirements including hygiene and food handling
requirements
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-
comply with workplace safety and environmental
requirements
work in a team in a dairy processing operation.
Graduates of the automated cleaning and heat treatment optional
strand will also be able to:
-
comply with automated clean in place and basic heat
treatment requirements in a dairy processing operation.
Education pathway
This qualification can lead to the New Zealand Certificate in Dairy
Processing (Level 4) with strands in Cheese Making, Cream
Products, Milk Powder, Milk Protein, Milk Treatment, and Milk
Collection, and with an optional strand in Automated Cleaning
and Heat Treatment Operation [Ref: 2563].
Employment pathway
Graduates of this qualification are likely to be employed as
competent operators working under supervision, in dairy
processing operations, producing such products as cheese, ice
cream, milk powder, milk protein, drinking milk, or baker’s yeast.
Qualification specifications
Qualification award
This qualification may be awarded by the Primary ITO as the
qualification developer and the industry training organisation
arranging training leading to the qualification under section 5 of
the Industry Training Act 1992.
This qualification may also be awarded by an education
organisation accredited under section 250 of the Education Act
1989 to deliver an approved programme leading to this
qualification.
The formal document certifying the award of this qualification will
display the NZQF logo and may also include the name and/or
logo of the awarding education organisation.
Evidence requirements for
assuring consistency
All education organisations offering programmes leading to the
qualification must engage with arrangements for managing
consistency, including covering actual and reasonable related
costs.
Each education organisation is responsible for deciding what
specific evidence it will provide to demonstrate how well its
graduates meet the graduate profile outcomes of the
qualification.
Evidence of the following must be provided:
 student feedback on course delivery and qualification
achievement, their perception of the value of the training,
and suggestions for improvements
 feedback from employers on the level of skills,
knowledge and behaviour demonstrated by graduates of
the qualification
 evidence of effective internal quality assurance systems
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
portfolios of work and/or assessment samples
demonstrating the range of student performance within a
programme
TEOs can also provide any other relevant evidence that supports
the consistency review.
Minimum standard of
achievement and standards for
grade endorsements
The minimum standard of achievement required for award of the
qualification will be the achievement of all graduate outcomes in
the graduate profile through successful completion of an NZQA
approved programme.
Other requirements for the
qualification (including regulatory
body or legislative requirements)
TEOs arranging training or delivering programmes towards this
qualification must ensure that the training arranged and
programmes of learning are kept up-to-date with regard to
amendments to, and replacements of, Overseas Market Access
Requirements (OMARs) and General Requirements for Export
(GREXs) outlined by the Ministry for Primary Industries.
General conditions for the programme leading to the qualification
General conditions for
programme
All tasks are to be carried out in accordance with the Health and
Safety in Employment (HSE) Act 1992, the Animal Products Act
1999, and company quality, environmental and hygiene
requirements.
Conditions relating to the Graduate profile
Qualification outcomes
Conditions
1
Programmes may include the following:
Carry out basic milk
processing operations.
Credits 35
2
Comply with dairy processing
quality assurance
requirements including
hygiene and food handling
requirements.
Qualification Reference 2562
© New Zealand Qualifications Authority 2015

documentation

sampling

microbiology and chemistry of raw milk

cheese making

cream products

ice cream and other frozen milk products

milk powder

milk protein

ethanol production

milk treatment

bakers yeast processes
Programmes may include the following:

quality

cleaning
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Credits 10
3
Comply with workplace safety
and environmental
requirements in a dairy
processing operation.

foreign matter

hazard analysis and critical control points pest control

food safety
Programmes may include the following:

health & safety
Credits 5
4
Work in a team in a dairy
processing operation.
Programmes may include the following:

teamwork
Credits 5
Automated Cleaning and Heat Treatment Optional strand
5
Comply with automated clean
in place and basic heat
treatment requirements in a
dairy processing operation
Programmes may include the following:

heating product

clean in place (CIP)
Credits 15
Transition information
Replacement information
This qualification replaced the following National Certificates:
-
-
National Certificate in Dairy Manufacturing (Process
Skills) (Level 2) [Ref: 1042]
National Certificate in Dairy Manufacturing (Process
Skills) (Level 3) with strands in Processing, and Supply
Chain, and with optional strands in Performance
Improvement, and Product Safety [Ref: 1043]
National Certificate in Baking Yeasts Manufacturing
(Entry Skills) (Level 2) [Ref: 1570]
National Certificate in Baking Yeasts Manufacturing
(Operator) (Level 3) [Ref: 1571].
Trainees currently enrolled in programmes leading to the replaced qualifications may either complete the
requirements as specified below, or transfer their results to this replacement qualification.
The last date for entry into programmes leading to the National Certificate in Dairy Manufacturing
(Process Skills) (Level 3) with strands in Processing, and Supply Chain, with optional strands in
Performance Improvement, and Product Safety [Ref: 1043] is 31 December 2017. The last date for
award of the replaced qualification is 31 December 2019 at which time it will be designated as
discontinued.
The last date for entry into programmes leading to all other replaced qualifications is 31 December 2015.
The last date for award of the replaced qualification is 31 December 2017 at which time it will be
designated as discontinued.
It is recommended that candidates currently enrolled in the replaced National Certificates who will be
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unable to complete the qualifications by the last date for assessment transfer to the New Zealand
Certificate listed above.
It is the intention of the Primary ITO that no existing trainee should be disadvantaged by these transition
arrangements. Any person who considers they have been disadvantaged may appeal to the Primary
ITO. PO Box 10383, The Terrace, Wellington 6143. Email standards@primaryito.ac.nz.
Republication information
Version 2 of this qualification was published in March 2015 to include an optional strand.
Changes were made to:
Qualification title to include the optional strand
Strategic purpose statement information was provided for the optional strand
Educational pathway amended to reflect optional strand
Version 2 of this qualification was republished in December 2015 to extend the last date of enrolment into
programmes leading to the National Certificate in Dairy Manufacturing (Process Skills) (Level 3) with
strands in Processing, and Supply Chain, with optional strands in Performance Improvement, and
Product Safety [Ref: 1043] from 31 December 2015 to 31 December 2017 and the last date of
assessment from 31 December 2017 to 31 December 2019.
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