Summary
Embark on a journey to become an expert in dairy and food manufacturing as an Apprentice Dairy Technologist. Over the course of two years, you’ll master the art of producing high-quality, tasty products for some of the nation’s favourite retailers within the food manufacturing industry.
Wage
£14,526.20 a year
To be discussed at interview stage
Training course
Dairy technologist (level 5)
Hours
To be discussed at interview stage
37 hours a week
Possible start date
Monday 18 August
Duration
2 years
Positions available
1
Work
As an apprentice, you’ll work at a company and get hands-on experience. You’ll gain new skills and work alongside experienced staff.
What you’ll do at work
The programme covers all aspects of dairy technology including practical hands-on craft skills, key science principles associated with dairy and the process improvement techniques required to run an efficient modern dairy operation.
* Understand the principles of food and dairy safety
* Undertake a dairy professional project
* Working for a major food and dairy company
Where you’ll work
Pontefract Road
Hunslet
Leeds
LS10 1AX
Training
An apprenticeship includes regular training with a college or other training organisation. At least 20% of your working hours will be spent training or studying.
College or training organisation
REASEHEATH COLLEGE
Your training course
Dairy technologist (level 5)
Equal to higher national diploma (HND)
Course contents
* Apply food safety management systems.
* Apply food and dairy hygiene practice principles.
* Comply with food safety regulations and procedures.
* Comply with health and safety regulations, guidelines, and procedures.
* Comply with environmental regulations, guidelines, and procedures.
* Apply sustainable working practices. For example, efficient use of resources, waste minimisation.
* Apply quality control processes.
* Apply extended knowledge of underlying dairy concepts.
* Identify, review and evaluate, and select scientific techniques, procedures, and methods in the context of new and different areas of work.
* Apply scientific techniques, procedures, and methods to undertake tasks.
* Apply engineering concepts and principles to analyse dairy performance.
* Collect data. Analyse, interpret, and evaluate data, scientific and technology information, concepts, and ideas including use of statistical methods.
* Apply changes to dairy processing unit operations.
* Apply problem solving techniques, identifying issues. Propose solutions to problems.
* Use continuous improvement techniques and make recommendations.
* Apply project management techniques: planning and prioritising tasks, organising resources, managing stakeholders and risk management.
* Conduct environmental impact assessments.
* Develop technical written content. For example, operating procedures, working instructions, and reports.
* Communicate with others for example, colleagues, customers, and stakeholders. Use industry terminology where appropriate.
* Create and deliver presentations.
* Negotiate with and influence colleagues or stakeholders; manage conflict.
* Use information and digital technology.
* Identify training needs. Coach individuals.
* Apply food safety management systems.
* Apply food and dairy hygiene practice principles.
* Comply with food safety regulations and procedures.
* Comply with health and safety regulations, guidelines, and procedures.
* Comply with environmental regulations, guidelines, and procedures.
* Apply sustainable working practices. For example, efficient use of resources, waste minimisation.
* Apply quality control processes.
* Apply extended knowledge of underlying dairy concepts.
* Identify, review and evaluate, and select scientific techniques, procedures, and methods in the context of new and different areas of work.
* Apply scientific techniques, procedures, and methods to undertake tasks.
* Apply engineering concepts and principles to analyse dairy performance.
* Collect data. Analyse, interpret, and evaluate data, scientific and technology information, concepts, and ideas including use of statistical methods.
* Apply changes to dairy processing unit operations.
* Apply problem solving techniques, identifying issues. Propose solutions to problems.
* Use continuous improvement techniques and make recommendations.
* Apply project management techniques: planning and prioritising tasks, organising resources, managing stakeholders and risk management.
* Conduct environmental impact assessments.
* Develop technical written content. For example, operating procedures, working instructions, and reports.
* Communicate with others for example, colleagues, customers, and stakeholders. Use industry terminology where appropriate.
* Create and deliver presentations.
* Negotiate with and influence colleagues or stakeholders; manage conflict.
* Use information and digital technology.
* Identify training needs. Coach individuals.
Your training plan
* Upon completion of the programme, you will graduate with a Level 5 Foundation Degree in Dairy Technology from Reaseheath College, in partnership with The University of Chester
* Your course will combine hands-on practical experience with classroom-based learning at Reaseheath College on block release
* You will also gain a Level 3 award in Health & safety, Food Safety, and HACCP, along with gaining a breadth of experience across all core elements of food manufacturing
Requirements
Essential qualifications
GCSE in:
* English, Maths (grade 5 GCSE’s grade 9-4 (A*-C))
Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.
Skills
* Communication skills
* Attention to detail
* Organisation skills
* Problem solving skills
* Team working