Dairy Technologist Apprenticeship

Summary

County Milk Products (CMP) is seeking an ambitious apprentice who will learn, develop and ultimately influence/add value back to our business. CMP is a family business of 30+ years and has multiple sites and multiple specialities within the dairy sector.

Wage

£15,600 to £24,784.50, depending on your age

National Minimum Wage

National Minimum Wage rates apply: £12.71 per hour for ages 21+ and £10.85 per hour for ages 18–20.

Training course

Dairy technologist (level 5)

Hours

Shifts to be discussed at interview stage.

37 hours 30 minutes a week

Start date

Monday 14 September 2026

Duration

3 years

Positions available

1

Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work

• The production of multiple dairy products, primarily dairy fats and powders
• Supporting indirect functions to ensure our performance is at the appropriate level, i.e. technical, supply chain
• Support the site production teams with ad hoc requests
• Engage with central office functions and participate in specific projects
• Use knowledge gained in the apprenticeship to improve our performance

Where you'll work

You can select which locations you want to apply for in your application on Find an apprenticeship.

This apprenticeship is available in these locations:

• Dennis Road, Widnes, WA8 0YQ
• 85 ADLINGTON ROAD, WILMSLOW, SK9 2BT

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider

REASEHEATH COLLEGE

Training course

Dairy technologist (level 5)

What you'll learn

• Apply food safety management systems.
• Apply food and dairy hygiene practice principles.
• Comply with food safety regulations and procedures.
• Comply with health and safety regulations, guidelines, and procedures.
• Comply with environmental regulations, guidelines, and procedures.
• Apply sustainable working practices. For example, efficient use of resources, waste minimisation.
• Apply quality control processes.
• Apply extended knowledge of underlying dairy concepts.
• Identify, review and evaluate, and select scientific techniques, procedures, and methods in the context of new and different areas of work.
• Apply scientific techniques, procedures, and methods to undertake tasks.
• Apply engineering concepts and principles to analyse dairy performance.
• Collect data. Analyse, interpret, and evaluate data, scientific and technology information, concepts, and ideas including use of statistical methods.
• Apply changes to dairy processing unit operations.
• Apply problem solving techniques, identifying issues. Propose solutions to problems.
• Use continuous improvement techniques and make recommendations.
• Apply project management techniques: planning and prioritising tasks, organising resources, managing stakeholders and risk management.
• Conduct environmental impact assessments.
• Develop technical written content. For example, operating procedures, working instructions, and reports.
• Communicate with others for example, colleagues, customers, and stakeholders. Use industry terminology where appropriate.
• Create and deliver presentations.
• Negotiate with and influence colleagues or stakeholders; manage conflict.
• Use information and digital technology.
• Identify training needs. Coach individuals.
• Apply food safety management systems.
• Apply food and dairy hygiene practice principles.
• Comply with food safety regulations and procedures.
• Comply with health and safety regulations, guidelines, and procedures.
• Comply with environmental regulations, guidelines, and procedures.
• Apply sustainable working practices. For example, efficient use of resources, waste minimisation.
• Apply quality control processes.
• Apply extended knowledge of underlying dairy concepts.
• Identify, review and evaluate, and select scientific techniques, procedures, and methods in the context of new and different areas of work.
• Apply scientific techniques, procedures, and methods to undertake tasks.
• Apply engineering concepts and principles to analyse dairy performance.
• Collect data. Analyse, interpret, and evaluate data, scientific and technology information, concepts, and ideas including use of statistical methods.
• Apply changes to dairy processing unit operations.
• Apply problem solving techniques, identifying issues. Propose solutions to problems.
• Use continuous improvement techniques and make recommendations.
• Apply project management techniques: planning and prioritising tasks, organising resources, managing stakeholders and risk management.
• Conduct environmental impact assessments.
• Develop technical written content. For example, operating procedures, working instructions, and reports.
• Communicate with others for example, colleagues, customers, and stakeholders. Use industry terminology where appropriate.
• Create and deliver presentations.
• Negotiate with and influence colleagues or stakeholders; manage conflict.
• Use information and digital technology.
• Identify training needs. Coach individuals.

Training schedule

• Upon completion of the programme, you will graduate with a Level 5 Foundation Degree in Dairy Technology from Reaseheath College, in partnership with The University of Chester
• Your course will combine hands-on practical experience with classroom-based learning at Reaseheath College on block release
• You will also gain a Level 3 award in Health & safety, Food Safety, and HACCP, along with gaining a breadth of experience across all core elements of food manufacturing

Requirements

Desirable qualifications

GCSE in:

GCSE (including Maths & English) (grade 4 / C and above)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

• Communication skills
• IT skills
• Attention to detail
• Organisation skills
• Customer care skills
• Problem solving skills
• Team working