National Certificate in Dairy Manufacturing (Laboratory Technology) (Level 4) with optional strands in Chemistry, Microbiology, and Sensory Evaluation
Level / 4Credits / 44
This qualification has been reviewed. The last date to meet the requirements is 31 December 2018.
Transition Arrangements
This replaced qualification version 4 was re-published in December 2016 to extend its last date for entry from 31 December 2016 to 31 December 2017.
This qualification has been reviewed and replaced by the New Zealand Certificate in Primary Products Food Processing (Level 4) with strands in Laboratory Skills, Environmental Systems, and Product Quality Auditing [Ref: 2918].
The last date for entry into programmes leading to this replaced qualification is 31December 2017. The last date for assessments to take place for this replaced qualification is 31 December 2018, when it will be designated as discontinued.
Candidates currently working towards this qualification may either complete the requirements by 31 December 2018 or transfer their results to the replacement qualification.
This qualification contains expiring unit standards for which replacement unit standards have now been registered. Compulsory unit standard 22045 expires on 31 December 2017 and must be completed before this date. For the purposes of this qualification, people who have gained credit for the replacement unit standards are exempt from the requirement to gain credit for the expiring unit standards.
Credit for / Exempt from /26551, 26552 / 6400, 6401, 6402
26551 / 6402
26552 / 6401
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
/Version
/Date
/Last Date for Assessment
/Registration / 1 / January 1999 / December 2006
Review / 2 / January 2004 / December 2008
Review / 3 / March 2007 / December 2018
Review / 4 / July 2015 / December 2018
Republished / 4 / December 2016 / December 2018
Standard Setting Body
Primary Industry Training Organisation
PO Box 10383
The Terrace
Wellington 6143
Telephone 04 801 9616
Website www.primaryito.ac.nz
National Certificate in Dairy Manufacturing (Laboratory Technology) (Level4) with optional strands in Chemistry, Microbiology and Sensory Evaluation
Level 4
Credits 44
Purpose
This qualification is designed for experienced dairy laboratory staff working with limited supervision. The compulsory section focuses on health and safety, and quality systems while the electives have an emphasis on technical skills and knowledge within the specialist areas of chemistry, microbiology and sensory evaluation.
This qualification is accessible to people employed in different dairy laboratory workplaces. People who meet the optional strand requirements, as part of meeting the Elective 1 requirements of the qualification, will be awarded a specialist strand. Elective 2 allows the candidate opportunity to broaden their technical skills and knowledge and also allows for some career development. The optional standards are not required as part of the qualification, but may be needed in some employment contexts.
This qualification may be the next step in training and development for holders of the National Certificate in Dairy Manufacturing (Technology) (Level 3) with an optional strand in Process Improvement [Ref:0027]. This qualification could lead to, or be used to complement, the National Diploma in Science (Level 5) [Ref:0234] or the National diploma in Science (Level 6) with optional strands in Biology, Chemistry, Food Science, Microbiology, and Molecular Biology/Biochemistry [Ref:0235].
Special Notes
Recognition of current competence (RCC) acknowledges the skills and knowledge gained from work and experience, or from courses or study undertaken. Candidates go through an assessment process to gain credit for unit standards. The RCC process is carried out by registered assessors and accredited providers. Candidates are encouraged to contact NZITO for information regarding RCC for the purposes of this national certificate.
Credit Range
/ Compulsory / Elective 1 / Elective 2Level 3 credits
/ 4 / - / -Level 4 credits
/ 8 / 8-24 / 0-8Level 5 credits
/ - / 0-16 / 0-8Minimum totals
/ 12 / 24 / 8Qualification total
/ 44Optional Strand totals (part of Elective 1 credits) / Chemistry / Microbiology / Sensory Evaluation
Level 4 or above credits / 24 / 24 / 24
Totals / 24 / 24 / 24
Requirements for Award of Qualification
This qualification will be awarded to people who have met the requirements of the compulsory and elective sections and achieved a minimum of 44 credits at Level 4 or above. As part of meeting the Elective 1 requirements candidates may choose to meet the requirements of an optional strand.
Compulsory
All standards listed are required.
Elective 1
A minimum of 24 credits at Level 4 or above is required from the standards listed. People choosing to complete an optional strand must meet the specified strand requirements below.
Optional Strands
Candidates who have met strand requirements, as part of meeting the Elective 1 requirements of the qualification, will be awarded a specialist strand.
Elective 2
The balance of credits required to achieve a minimum of 44 credits at Level 4 or above, may come from the listed standards and subfields.
Optional
The optional standards are not required as part of the qualification, however, they may be required in some employment contexts.
Award of NQF Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided in the Qualifications Authority Rules and Procedures publications available at www.nzqa.govt.nz/ncea/.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (Id). Any version of a standard with the same Id may be used to meet qualification requirements that list the Id and/or that specify the past or current classification of the standard.
Detailed Qualification Requirements
Compulsory
All the standards listed below are required.
Field Manufacturing
Subfield Dairy Manufacturing
Domain Dairy Laboratory Methodology
Id / Title /Level
/Credit
/22045 / Describe quality systems for a dairy industry laboratory / 4 / 8
Domain Dairy Workplace Health and Safety
Id / Title /Level
/Credit
/22041 / Demonstrate knowledge and ability to work safely in a dairy industry laboratory / 3 / 4
Elective 1
A minimum of 24 credits at Level 4 or above is required from the standards listed. People choosing to complete an optional strand must meet the specified strand requirements below.
Field Manufacturing
Subfield Dairy Manufacturing
Domain Dairy Laboratory Methodology
Id / Title /Level
/Credit
/8967 / Explain and apply sensory evaluation methods used within the dairy industry / 4 / 8
21991 / Perform common detection testing for bacteria in the dairy industry / 4 / 6
21992 / Perform culture maintenance for microbiological testing in the dairy industry / 4 / 5
21993 / Perform environmental testing for micro-organisms in the dairy industry / 4 / 5
21994 / Prepare culture media for microbiological testing in the dairy industry / 4 / 6
21995 / Perform routine microbiological counts in the dairy industry / 4 / 6
21996 / Prepare samples for microbiological tests in the dairy laboratory / 4 / 6
21997 / Perform special microbiological counts in the dairy industry / 4 / 7
21998 / Perform special detection testing for bacteria in the dairy industry / 4 / 6
21999 / Perform microbiological testing of starter cultures in the dairy industry / 4 / 7
22000 / Explain and perform validation of materials for microbiological testing in the dairy industry / 4 / 5
22001 / Prepare chemical solutions in a dairy industry laboratory / 4 / 3
22002 / Perform fat tests in the dairy industry / 4 / 8
22003 / Perform High Performance Liquid Chromatography (HPLC) analyses in the dairy industry / 5 / 16
22004 / Use infrared technology for analysis in the dairy industry / 4 / 10
22005 / Perform gravimetric tests in the dairy industry / 4 / 6
22006 / Perform physical tests in the dairy industry / 4 / 6
22007 / Perform spectrophotometric analyses in the dairy industry / 4 / 12
22008 / Perform titrations in the dairy industry / 4 / 10
22009 / Perform sensory evaluation of cream products in the dairy industry / 4 / 6
22010 / Perform sensory evaluation of protein products in the dairy industry / 4 / 6
22011 / Perform sensory evaluation of milk powder products in the dairy industry / 4 / 6
22042 / Perform advanced biochemical and/or microbiological tests in the dairy industry / 4 / 6
22043 / Perform sensory evaluation of cheese products in the dairy industry / 4 / 6
22444 / Perform protein tests in the dairy industry / 4 / 12
Domain Dairy Technology
Id / Title /Level
/Credit
/765 / Explain the Fritz butter making process in the dairy industry / 4 / 32
770 / Explain a cheese manufacturing process in the dairy industry / 4 / 32
Optional Strands
Candidates who have met strand requirements, as part of meeting the Elective 1 requirements of the qualification, will be awarded a specialist strand.
Chemistry Optional Strand
A minimum of 24 credits is required from the following standards.
Field Manufacturing
Subfield Dairy Manufacturing
Domain Dairy Laboratory Methodology
Id / Title /Level
/Credit
/22001 / Prepare chemical solutions in a dairy industry laboratory / 4 / 3
22002 / Perform fat tests in the dairy industry / 4 / 8
22003 / Perform High Performance Liquid Chromatography (HPLC) analyses in the dairy industry / 5 / 16
22004 / Use infrared technology for analysis in the dairy industry / 4 / 10
22005 / Perform gravimetric tests in the dairy industry / 4 / 6
22006 / Perform physical tests in the dairy industry / 4 / 6
22007 / Perform spectrophotometric analyses in the dairy industry / 4 / 12
22008 / Perform titrations in the dairy industry / 4 / 10
22444 / Perform protein tests in the dairy industry / 4 / 12
Microbiology Optional Strand
A minimum of 24 credits is required from the following standards.
Field Manufacturing
Subfield Dairy Manufacturing
Domain Dairy Laboratory Methodology
Id / Title /Level
/Credit
/21991 / Perform common detection testing for bacteria in the dairy industry / 4 / 6
21992 / Perform culture maintenance for microbiological testing in the dairy industry / 4 / 5
21993 / Perform environmental testing for micro-organisms in the dairy industry / 4 / 5
21994 / Prepare culture media for microbiological testing in the dairy industry / 4 / 6
21995 / Perform routine microbiological counts in the dairy industry / 4 / 6
21996 / Prepare samples for microbiological tests in the dairy laboratory / 4 / 6
21997 / Perform special microbiological counts in the dairy industry / 4 / 7
21998 / Perform special detection testing for bacteria in the dairy industry / 4 / 6
21999 / Perform microbiological testing of starter cultures in the dairy industry / 4 / 7
22000 / Explain and perform validation of materials for microbiological testing in the dairy industry / 4 / 5
22042 / Perform advanced biochemical and/or microbiological tests in the dairy industry / 4 / 6
Sensory Evaluation Optional Strand
A minimum of 24 credits is required from the following standards.
Field Manufacturing
Subfield Dairy Manufacturing
Domain Dairy Laboratory Methodology
Id / Title /Level
/Credit
/8967 / Explain and apply sensory evaluation methods used within the dairy industry / 4 / 8
22009 / Perform sensory evaluation of cream products in the dairy industry / 4 / 6
22010 / Perform sensory evaluation of protein products in the dairy industry / 4 / 6
22011 / Perform sensory evaluation of milk powder products in the dairy industry / 4 / 6
22043 / Perform sensory evaluation of cheese products in the dairy industry / 4 / 6
Domain Dairy Technology
Id / Title /Level
/Credit
/765 / Explain the Fritz butter making process in the dairy industry / 4 / 32
770 / Explain a cheese manufacturing process in the dairy industry / 4 / 32
Elective 2
A balance of credits, if required, to meet the qualification requirements for a minimum of 44credits at level 4 or above, may come from the following unit standards and subfields.
Field Education
Subfield Generic Education and Training
Domain Assessment of Learning
Id / Title /Level
/Credit
/4098 / Use standards to assess candidate performance / 4 / 5
Field Manufacturing
Subfield Dairy Manufacturing
Domain Dairy Laboratory Methodology
Id / Title /Level
/Credit
/8962 / Evaluate sampling methods used within the New Zealand dairy industry / 4 / 6
8971 / Explain the chemical structures and the chemical reactions that can occur in milk / 4 / 4
21988 / Calibrate and maintain laboratory test equipment in the dairy industry / 4 / 8
21990 / Use handheld instruments in a dairy industry laboratory / 4 / 3
22044 / Perform functional tests in the dairy industry / 4 / 6
Domain Dairy People Skills
Id / Title /Level
/Credit
/19336 / Prepare and present one to one on-job instruction in a dairy industry workplace / 4 / 6
Domain Dairy Product Safety and Risk Management
Id / Title /Level
/Credit
/8969 / Apply the principles of pathogen management in the NewZealand dairy industry / 4 / 6
Field / Subfield /
Domain
/Health / Occupational Health and Safety / Any
Manufacturing / Dairy Manufacturing / Any
Sciences / Science / Any
Optional
The following optional unit standards are not required as part of the qualification, however, they may be required in some employment contexts.
Field Community and Social Services
Subfield Community and Workplace Fire and Emergency Management
Domain Workplace Fire and Emergency Response