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University of Wisconsin / The winter course in dairy manufacturing, 1935-36

Requirements for admission,   p. 9 PDF (189.5 KB)


Page 9


COURSES IN DAIRY MANUFACTURING
MODERN BOTTLE WASHERS AND FILLERS ARE USED IN MARKET MILK PRACTICE
types of separators, pasteurizers, and fillers and cappers are used for
instructional purposes. The lectures and discussions, in addition to the
foregoing, will include material on milk borne diseases, milk plant lay-
out and construction, management, and the sale of dairy products.
    Lectures in Dairy Lecture Room 302-3-4 daily. Laboratory-
Daily from 8-l2 and x:30-3:00.
             REQUIREMENTS FOR ADMISSION
    Students should be at least 16 years old and have an eighth grade
education. No entrance examination is required. Everyone who attends
the Winter Dairy Course should have had at least six months of prac-
tical experience in a creamery, a cheese factory, or some dairy manu-
facturing enterprise before entering. The records show that those
pupils who have had experience before coming here make the most
rapid advancement, are the best students, and are the best pleased with
what they learn. Students with no experience in creamery or cheese
factory work may enter the Summer Dairy Course. (See page i i).
                        EXAMINATIONS
    At intervals during the term, and at its close, practical, written
examinations are given. Students are marked on the scale of ioo as
"perfect," and less than 6o as "failing to pass." After
the close of the
term written statements of grades in each course, signed by the Dean,
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