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Certificate Program

Our Dairy Extension program provides certificates in four areas, including:

  1. The Science of Yogurt and Fermented Dairy Products (Basic and Advanced)
  2. Fluid Milk Processing for Quality and Safety
  3. Membrane, Evaporation and Drying Technology 
  4. The Science of Cheese Making (Basic and Advanced)

To achieve a certificate in one of these areas, individuals have to complete a series of four Cornell workshops and pass the final exam for each workshop.

Certificate Program Enrollment Form


Advanced certificates require completion of an additional 2-day advanced course in a given area (e.g., Advanced Yogurt & Fermented Dairy Products) at least 3 years of practical work experience, and successful completion of a comprehensive oral exam.

While the main efforts of the Cornell Dairy Foods Extension Program focus on the certificate program and the workshops that are part of the certificate program, our team will infrequently offer or host stand-alone classes or courses at Cornell that are not part of our certificate program and that cannot be used towards the certificates we offer. 

Core Courses

 Dairy Science and Sanitation
 (On-line Lectures/1.5 Days Hands-On, 2 CEUs)

  • Basic Dairy Microbiology/Food Safety Overview
  • Good Manufacturing Practices/ Dairy Sanitation
  • Milk Composition & Unit Processing Operations
  • Dairy Regulations/Food Safety Modernization Act

Hazard Analysis Critical Control Points/Food Safety Plans (HACCP) for Dairy
(On-line Lectures/1.5 Days Hands-On, 2 CEUs)

  • Hazards associated with dairy foods processing
  • Prerequisite Programs and Good Manufacturing Practices
  • HACCP plan development
  • HACCP-based regulations

High Temperature Short Time (HTST) Pasteurizer Operator Workshop
(2.5 Day Course, 2 CEUs)

  • HTST Operation Components
  • Regulatory requirements for HTST Operation
  • Cleaning & Sanitizing HTST Programs
  • Requirement as part of NYS Broken Seal Program

Specialized Courses and Advanced Courses

‚ÄčThe Science of Yogurt and Fermented Dairy Products-Basic Level
 (Online lectures/1.5 Days Hands-on, 2 CEUs)

  • Milk quality and impact on cultured dairy products
  • Culture microbiology and hands-on cultured dairy making
  • Unit operations and sanitation in cultured dairy production
  • Formulation utilizing different ingredients

Fluid Milk Processing for Quality & Safety
(2.5 Day Course, 2 CEUs)

  • Basic Microbiology in relation to Milk Quality and Safety
  • Influence of Raw Milk Quality on Pasteurized Milk Quality & Shelf-Life
  • Fluid Milk Processing Parameters
  • Tools for Assessing Milk Quality and Shelf-Life

The Science of Cheese Making-Basic Level and Vat Pasteurization
(On-line Lectures/1.5 Days Hands-On, 2 CEUs)

  • Foodborne pathogens resulting from unpasteurized milk
  • Components of vat pasteurization
  • Thermometer requirements
  • Chart recorders and chart requirements
  • Milk quality which impacts cheese making
  • Cheese culture and chemistry and microbiology
  • Cheese-making unit operations and techniques and hands-on cheese making
  • Cheese marketing for small scale producers & key performance indicators for large scale producers

Membrane Filtration, Concentration, and Separation Technology
(2.5 Day Course, 2.5 CEUs)

  • Quality and food safety effects of operations on value-added dairy ingredients
  • Current research topics in value-added dairy ingredients
  • Unit operations in filtration, evaporation, and drying for dairy products
  • Cleaning techniques for unit operations

The Science of Cheese Making-Advanced Level 
(2 Day Course, 2 CEUs )

  • Milk components and advanced chemistry of cheese-making
  • Cheese styles and standards of identity
  • Cheese defects during process and affinage

The Science of Yogurt & Fermented Dairy Products-Advanced Level 
(2 Day Course, 2 CEUs)

  • Milk components and advanced chemistry of cultured-dairy making
  • Innovations in cultured dairy production
  • Advanced sensory characteristics

For Regulatory Training, including FSMA Preventive Controls Qualified Individual Training, please visit our Regulatory page.


For Specialty Training Programs, including Specialty Cheese making and Pathogen Environmental Monitoring, visit out Specialty Training page.