Level III, three years
Dairy processor
From raw milk to cheese and yoghurt, on modern equipment in the school dairy.
About the program
A three-year program with up to 14 students a year, preparing them for industrial and small-scale dairy processing.
What you learn
- Chemical and microbiological composition of milk
- Testing raw milk (density, acidity, temperature)
- Filtration, separation, pasteurisation, homogenisation and sterilisation
- Making milk, fermented dairy products and cheese
- HACCP and ISO standards, packaging and storage
- Process records from milk intake to finished product
- Environmental protection and proper waste management
Practice
Practical classes take place in the school dairy.
Where you can work
Dairy industry
Small dairies and cheese makers
Your own workshop
Photos
Admission to this program
Admission is based on the final exam and the list of choices. Places are from the 2026/27 enrolment plan; 2027/28 will be published as soon as it is announced.
