10-513-185 Advanced Lab Skills

The learner will apply testing techniques used in the dairy food manufacturing industry to ensure product quality and safety.  Concepts in data analysis as it relates to documentation of results, quality control testing, calibration, and troubleshooting will be reviewed. Emphasis will be placed on critical thinking, quality of work, and laboratory technique.  The learner will participate in a 60 hour professional practice experience, onsite at a local employer during the last portion of the semester.
Date:
1/10/17
Primary Material Type:
Collection
Institution:
Southwest Technical College
Funding Source:
TAACCCT Round 4
Subjects:
Laboratory Safety, dairy food manufacturing, dairy food laboratory, quality, Standard Operating Procedures, SOP, Dairy Testing, pH testing, Moisture balance analysis, total solid analysis, NIR, Salt analysis, Fat analysis, water analysis, sensory qualities of milk, milk, milk products

Industry / Occupation

Industry Sector:
Health Care and Social Assistance (62)
Occupation:
Healthcare Practitioners and Technical Occupations (29-0000)

Education / Instructional Information

Credit Type:
  • Credit
Credential Type:
  • Other
Educational Level of Materials:
  • 1st year Community College or equivalent
Language:
en_US
Quality of Subject Matter was assured by:
  • SME Quality Report is posted in Skills Commons
Quality of Online/Hybrid Course Design assured by:
  • Custom Quality Rubric

Copyright / Licensing

Primary License:
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.