Milk processing
Leading college
Aeres, Leeuwarden, the Netherlands
Before the learning unit starts, in the virtual assignment students are challenged to process milk into a dairy product. They make a video of the process which they share with other participants.
In the learning unit milk is processed into cheese and other dairy products. The role of microbiology and hygiene is emphasized. Excursions are part of the program
Virtual assignment - Milk processing
Dates of the virtual assignment
June 2022
Total study load
1 hour virtual assignment, 8 hours self-efficacy.
Summary of the virtual assignment
- Students learn the basics of milk processing and are are challenged to process milk into a dairy product.
- Students make a video report of the process which they share with other participants.
This virtual assignment is open for all EQF 3 and 4 students with knowledges on the subject.
Click here for the overview of the content of this virtual assignment
Learning unit - Milk processing
Dates of the learning unit
September 25 2022 to October 8, 2022
Total study load
12 days excluding travel days, from which 2 will be at local organizations. The weekend will be filled with social activities.
Summary of the learning unit
- The student identifies/investigates how value can be added to milk
- The student processes milk into cheese and other products
- The student knows the important role of micro biology
- The student applies hygiene routines
- The student shows commitment, responsibility, cooperation and proactivity to complete the task
The application for this international learning unit is open for all EQF 3 and 4 students who:
- have participated in virtual assignment 'Milk processing'
- have basic knowledge of milk and dairy products.
- are fit to travel
- allow use of film- and photo material in which you may be visible.
- Filled out the application document which is available on this site.
After receiving the applications, the selection will be done by the hosting VET college.
The students who are placed after selection will be notified by their contact person at their college.
Click here for the overview of the content of this learning unit
This project has been funded with support from the European Commission.
This publication (communication) reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
Project: 2019-1-NL01-KA202-060342