Dairy Farming — AIM Qualifications Other General Qualification Foundations for Learning Revision

    Dairy farming involves handling dairy animals, health and safety in the parlour, feeding, understanding milk origin, and assisting with milk despatch.

    Topic Synopsis

    Dairy farming involves handling dairy animals, health and safety in the parlour, feeding, understanding milk origin, and assisting with milk despatch.

    Key Concepts & Core Principles

    Exam Tips & Revision Strategies

    Common Misconceptions & Mistakes to Avoid

    Examiner Marking Points

    Dairy Farming

    AIM QUALIFICATIONS
    vocational

    This subtopic introduces learners to basic dairy farming practices, focusing on safely handling and feeding dairy animals, understanding essential health and safety procedures in the dairy parlour, and exploring the journey of milk from farm to table. It develops practical life skills through supervised hands-on activities in a farm setting.

    26
    Learning Outcomes
    47
    Assessment Guidance
    55
    Key Skills
    25
    Key Terms
    59
    Assessment Criteria

    Assessment criteria

    AIM Qualifications Entry Level Diploma in Skills for Living and Work (Entry 1)
    AIM Qualifications Entry Certificate in Skills for Living and Work (Entry 1)
    AIM Qualifications Entry Level Award for Skills in Living and Work (Entry 1)
    AIM Qualifications Entry Level Award in Skills for Living and Work (Entry 3)
    AIM Qualifications Entry Level Diploma in Skills for Living and Work (Entry 3)
    AIM Qualifications Entry Level Certificate in Skills for Living and Work (Entry 3)
    AIM Qualifications Level 1 Award in Skills for Living and Work
    AIM Qualifications Level 1 Certificate in Skills for Living and Work
    AIM Qualifications Level 1 Diploma in Skills for Living and Work
    AIM Qualifications Level 2 Diploma in Skills for Living and Work
    AIM Qualifications Level 2 Certificate in Skills for Living and Work
    AIM Qualifications Level 2 Award in Skills for Living and Work

    Topic Overview

    The AIM Qualifications Entry Level Award in Skills for Living and Work (Entry 3) is designed to help students develop essential life and employability skills. This qualification covers practical areas such as personal development, communication, money management, and health and safety, preparing learners for independent living and the world of work. It is ideal for students who need a structured, supportive introduction to these key areas, often as a stepping stone to further study or employment.

    At Entry 3, students are expected to demonstrate basic knowledge and skills with some independence. The qualification is made up of units that focus on real-world scenarios, such as planning a journey, understanding workplace expectations, or managing a small budget. By completing this award, students build confidence and competence in tasks that are fundamental to daily life and employment, making it a valuable foundation for progression to higher-level qualifications or vocational training.

    This qualification fits within the wider 'Foundations for Learning' framework, which aims to provide learners with the core skills needed for further education and employment. It is particularly suited to students who may have additional learning needs or who benefit from a more practical, hands-on approach to learning. The skills gained are transferable and directly applicable to everyday situations, ensuring that students leave with tangible abilities that enhance their independence and employability.

    Key Concepts

    Core ideas you must understand for this topic

    • →Personal Development: Understanding your own strengths, setting goals, and building self-confidence to manage daily tasks and interactions.
    • →Communication Skills: Developing the ability to listen, speak, and respond appropriately in different contexts, such as asking for help or following instructions.
    • →Money Management: Basic budgeting, recognising coins and notes, calculating change, and understanding the value of money in everyday transactions.
    • →Health and Safety: Identifying common hazards in the home and workplace, understanding safety signs, and knowing how to respond in an emergency.
    • →Workplace Awareness: Knowing what employers expect, such as punctuality, appropriate dress, and following simple instructions, as well as understanding different job roles.

    Learning Objectives

    What you need to know and understand

    • Be able to handle a dairy animal., Understand a health and safety procedure relating to a dairy parlour., Be able to feed a dairy animal., Understand the origin of milk.
    • Demonstrate safe and calm handling of a dairy animal.
    • Explain key health and safety rules for a dairy parlour.
    • Identify the appropriate feed and feeding method for a dairy animal.
    • Describe the process of how milk is obtained and processed.
    • Apply basic hygiene practices when working with dairy animals.
    • Demonstrate safe approach and handling of a dairy animal using appropriate techniques.
    • Identify key health and safety hazards in a dairy parlour and describe the control measures.
    • Select and prepare appropriate feed for a dairy animal according to a given routine.
    • Explain the journey of milk from the cow to the consumer in simple terms.
    • Use personal protective equipment correctly when working near dairy animals and equipment.
    • Carry out a basic cleaning task to maintain parlour hygiene following a procedure.
    • Be able to handle a dairy animal., Understand health and safety procedures relating to the dairy parlour., Be able to feed dairy animals., Understand the origin of milk., Be able to assist in the despatching of milk.
    • Be able to handle a dairy animal., Understand health and safety procedures relating to the dairy parlour., Be able to feed dairy animals., Understand the origin of milk., Be able to assist in the despatching of milk.
    • Be able to handle a dairy animal., Understand health and safety procedures relating to the dairy parlour., Be able to feed dairy animals., Understand the origin of milk., Be able to assist in the despatching of milk.
    • Be able to handle a dairy animal., Understand health and safety procedures relating to the dairy parlour., Know how to care for dairy animals., Understand the origin of milk., Be able to assist in the processing and despatching of milk.
    • Demonstrate safe handling techniques when approaching, leading, and restraining a dairy animal.
    • Explain key health and safety procedures in the dairy parlour, including personal protective equipment and hygiene protocols.
    • Perform daily care routines for dairy animals, including feeding, watering, and basic health checks.
    • Describe the biological process of milk production and the main stages from farm to consumer.
    • Assist in the milking process under supervision, ensuring adherence to hygiene standards.
    • Contribute to the proper storage and despatch of milk, including temperature monitoring and labelling.
    • Be able to handle a dairy animal., Understand health and safety procedures relating to the dairy parlour., Know how to care for dairy animals., Understand the origin of milk., Be able to assist in the processing and despatching of milk.
    • Be able to handle a dairy animal., Understand health and safety and hygiene procedures relating to the dairy parlour., Be able to care for dairy animals., Understand the origin of milk., Be able to assist in the processing and despatching of milk.
    • Be able to handle a dairy animal., Understand health and safety and hygiene procedures relating to the dairy parlour., Be able to care for dairy animals., Understand the origin of milk., Be able to assist in the processing and despatching of milk.
    • Be able to handle a dairy animal., Understand health and safety and hygiene procedures relating to the dairy parlour., Be able to care for dairy animals., Understand the origin of milk., Be able to assist in the processing and despatching of milk.

    Assessment Criteria

    Key criteria assessors look for in your portfolio

    • Award credit for demonstrating how to safely approach and lead a cow or calf under direct supervision, using a halter or gentle guidance.
    • Award credit for correctly identifying at least one hazard in the dairy parlour, such as slippery floors, and stating a simple control measure, like wearing non-slip boots.
    • Award credit for accurately measuring and providing a specified amount of feed to a dairy animal following a simple verbal or pictorial instruction.
    • Award credit for retelling, in simple terms, the process from milking a cow to milk being bottled, perhaps using pictures or sequence cards.
    • Award credit for showing gentle, confident handling, avoiding loud noises or sudden movements.
    • Look for identification of at least two safety hazards, such as slippery floors or animal kicks.
    • Credit accurate description of feeding routines, including types of forage or concentrates used.
    • Expect clear, simple explanation that milk comes from cows and is pasteurised before sale.
    • Evidence of washing hands before and after animal contact and keeping work areas clean.
    • Award credit for consistent use of calm, confident movements when approaching and leading a dairy animal.
    • Evidence of correctly naming at least two parlour hazards (e.g., slurry, moving parts) and matching them to safety measures.
    • Mark for accurately measuring or weighing feed portions as per a simple schedule and offering feed in a clean container.
    • Look for a simple sequence or sorting activity that correctly orders: cow, milking, transportation, processing, shop.
    • Assessor observation checklist records consistent wearing of steel-toe boots and a hi-vis vest during parlour tasks.
    • Credit given for washing hands before and after animal contact and wiping down a milking cluster after use.
    • Handle dairy animal safely and calmly.
    • Follow hygiene procedures in parlour.
    • Feed animals according to diet plan.
    • Explain where milk comes from.
    • Assist with milk collection and storage.
    • Award credit for demonstrating appropriate handling of dairy animals using calm, confident movements and correct restraining techniques to minimize stress and risk of injury.
    • Award credit for correctly identifying and applying health and safety procedures in the dairy parlour, including wearing appropriate personal protective equipment (PPE) and maintaining cleanliness to prevent contamination.
    • Award credit for accurately measuring and distributing feed according to given instructions, considering dietary needs and feeding schedules.
    • Award credit for explaining the basic process of milk production from cow to collection, including the role of the milking machine and storage conditions.
    • Award credit for assisting in the despatch of milk by following proper storage, documentation, and hygiene protocols as directed.
    • Award credit for demonstrating correct and calm handling techniques when approaching and moving a dairy animal, ensuring minimal distress to the animal and adherence to safety guidance.
    • Award credit for identifying and explaining at least three key health and safety procedures in the dairy parlour, such as proper use of protective equipment, emergency stops, and hygiene protocols.
    • Award credit for preparing and distributing appropriate feed to dairy animals according to given instructions, accurately measuring quantities and recording feed intake if required.
    • Award credit for accurately describing the basic path of milk from the udder through milking, storage, and transportation to processing, including the importance of temperature control.
    • Award credit for actively assisting in the despatch of milk by checking documentation, ensuring correct storage conditions, or loading milk containers safely, following team instructions.
    • Award credit for demonstrating correct handling techniques (e.g., approaching from the front, using a halter) while maintaining animal calmness.
    • Evidence must show understanding of parlour hygiene protocols, such as teat cleaning and sanitising equipment, with reference to health and safety procedures.
    • Provide evidence of daily care routines, including feeding, bedding, and recognising signs of common ailments or distress.
    • Explain clearly the origin of milk, from cow anatomy and milking process to on-farm storage and collection.
    • Demonstrate ability to assist in milk processing tasks (e.g., pasteurisation, bottling) and despatch procedures, adhering to temperature and hygiene controls.
    • Award credit for demonstrating correct use of halter and lead rope when handling a cow.
    • Credit for identifying hazards in the milking parlour and proposing control measures.
    • Credit for accurately recording milk quantities and temperatures during storage.
    • Credit for describing the steps in cleaning and sanitising milking equipment after use.
    • Award credit for demonstrating a calm and low-stress approach when moving or restraining a dairy animal, including correct use of head collars or halters.
    • Award credit for accurately identifying potential hazards in the dairy parlour (e.g., slippery floors, moving machinery) and describing appropriate control measures in line with standard operating procedures.
    • Award credit for explaining the daily care requirements of dairy cattle, such as provision of fresh water, balanced feed, clean bedding, and recognition of signs of illness or distress.
    • Award credit for outlining the biological process of milk synthesis in the udder and factors that influence milk quality, including diet, hygiene, and animal health.
    • Award credit for following hygiene protocols when assisting with milk transfer, including wearing appropriate PPE, sanitizing equipment, and completing accurate records of milk temperature and volume prior to dispatch.
    • Demonstrate correct and safe techniques for leading, moving, and restraining dairy cattle in various farm scenarios.
    • Explain and apply legislative and farm-specific health and safety and hygiene protocols within the dairy parlour environment, including cleaning and disinfection schedules.
    • Perform routine care tasks such as feeding, bedding, and health monitoring, showing awareness of animal welfare standards.
    • Describe the biological process of milk production and the journey from cow to dairy processing plant, including factors affecting milk quality.
    • Assist with correct procedures for filtering, cooling, and storing milk, and preparing milk for collection, adhering to record-keeping requirements.
    • Award credit for demonstrating correct and calm restraint of a dairy animal using approved handling facilities, with verbal explanation of stress reduction techniques.
    • Award credit for accurately describing the key steps in a parlour hygiene routine, including pre-milking teat disinfection, post-milking teat sanitising, and proper cleaning of equipment to prevent bacterial contamination.
    • Award credit for producing a written or practical care plan that covers feeding, housing, and health monitoring of dairy cows, referencing recognised welfare codes.
    • Award credit for clearly mapping and explaining the journey of milk from mammary gland function to collection, including biological and mechanical processes involved in milk synthesis and extraction.
    • Award credit for safely assisting in the filtering, cooling, and storage of milk, and for outlining the procedures for recording milk volumes and preparing for collection, adhering to food safety standards.
    • Award credit for demonstrating safe approach and restraint techniques when handling a dairy animal, including reading body language and using appropriate equipment.
    • Expect clear evidence of health and safety procedures, such as correct use of personal protective equipment (PPE) and parlour cleaning protocols post-milking.
    • Assess understanding of daily care routines, including feeding, bedding, and health checks, with documentation or observation logs as evidence.
    • Look for accurate explanation of the milk production cycle from udder to bulk tank, covering biological and mechanical processes.
    • Credit should be given for practical involvement in milk processing steps, like filtering, cooling, or preparing for despatch, with adherence to hygiene standards.

    Assessment Guidance

    Guidance for achieving higher grades

    • 💡Always listen carefully to the assessor's instructions and ask for clarification if unsure—do not attempt tasks independently.
    • 💡Use gestures, simple words, or picture cards to communicate understanding if verbal expression is limited.
    • 💡Practise handling a calm, familiar animal with the assessor close by before being assessed.
    • 💡Focus on key safety rules: wash hands after touching animals, wear non-slip boots, and move slowly to avoid startling them.
    • 💡Always link practical actions to safety and hygiene principles in your answers.
    • 💡Use simple, clear language and key terms like 'gentle', 'clean', and 'routine'.
    • 💡If demonstrating skills, narrate your steps to show understanding.
    • 💡Remember that milk processing involves pasteurisation and testing for safety.
    • 💡Show awareness that feeding affects both animal health and milk quality.
    • 💡Build a portfolio with dated photographs, witness statements, and simple tick-sheets to clearly show practical skills.
    • 💡Practice explaining the milking process step-by-step to a partner, using clear, ordered language.
    • 💡During assessment, always narrate your safety checks aloud (e.g., 'I am checking the floor is dry') to demonstrate understanding.
    • 💡Use visual aids like sorting cards or flow diagrams to evidence the milk journey if written work is challenging.
    • 💡Learn animal behaviour cues.
    • 💡Practice milking routine.
    • 💡Understand milk cooling requirements.
    • 💡For practical assessments, always verbalize your actions as you perform tasks to demonstrate your understanding of why each step is important, especially health and safety.
    • 💡Use mnemonic devices to remember the sequence of parlour routines, such as 'Clean, Attach, Monitor, Remove, Clean'.
    • 💡When explaining the origin of milk, include key stages like pasteurisation and transport, not just milking.
    • 💡In simulated dispatch tasks, double-check labels and temperature readings before signing off.
    • 💡For assessor-led observations, always narrate your actions clearly, explaining each step of handling or feeding to demonstrate your understanding beyond just performing the task.
    • 💡Create a simple, illustrated checklist of health and safety rules to use during practical assessments and include it in your portfolio as evidence of understanding.
    • 💡When assisting with milk despatch, actively ask questions and clarify the reason for each step—this shows engagement and helps you remember the process for written tasks.
    • 💡Use real-life examples or visits to a dairy farm to strengthen your portfolio; photographs and witness statements from farm staff can be powerful evidence.
    • 💡Always demonstrate a confident yet calm approach when handling animals—rushed movements can startle them and cause safety issues.
    • 💡Verbally explain each step as you perform it, even if the assessor is observing silently; this shows your understanding of procedures.
    • 💡Memorise key temperatures for milk storage (e.g., ≤4°C) and processing (e.g., pasteurisation at 72°C for 15 seconds) to answer questions accurately.
    • 💡In portfolio evidence, include annotated photos or witness statements that clearly show you following safety signs and using appropriate PPE.
    • 💡When demonstrating animal handling, always maintain a calm and confident demeanour to reassure the animal and the assessor.
    • 💡In written tasks, use correct terminology for equipment (e.g., cluster, pulsator) to show understanding.
    • 💡For health and safety questions, refer to the specific signage and protocols used in your training parlour.
    • 💡In practical assessments, clearly narrate your actions as you perform tasks—this demonstrates your understanding of not just what you are doing, but why it is important for animal welfare or product safety.
    • 💡Always cross-reference your actions with the farm’s written health and safety policies or standard operating procedures during assignments, showing that you can apply theoretical knowledge concretely.
    • 💡When discussing milk origin and processing, link biological concepts (e.g., mastitis prevention) directly to practical measures taken in the parlour and during dispatch to show integrated understanding.
    • 💡Double-check all documentation, such as milk collection logs and cleaning schedules, for accuracy and completeness; examiners consider record-keeping as critical evidence of professional competence.
    • 💡For practical assessments, always talk through your actions to demonstrate underpinning knowledge (e.g., explain why you are approaching the cow from the side rather than directly from behind).
    • 💡Create flashcards for key parlour hygiene standards and temperatures (e.g., milk cooling temperatures) as these are frequently assessed in knowledge questions.
    • 💡When caring for animals, build a logbook of observations to show consistent monitoring; this provides concrete evidence for your portfolio.
    • 💡Use diagrams to illustrate the milk processing chain in your assignment, as visual aids can clarify complex processes and show deeper understanding.
    • 💡Practice recording milk yield and dispatch forms accurately under time pressure, as errors in documentation can lead to assessment failure.
    • 💡When completing practical assessments, narrate your actions clearly to demonstrate your understanding of the 'why' behind each step, as this shows deep comprehension to the assessor.
    • 💡For written assignments, always link care practices to animal welfare legislation and industry codes of practice to show professional awareness.
    • 💡Use correct technical terminology (e.g., 'teat sphincter', 'mastitis', 'bulk tank') in your evidence to convey competence and readiness for the workplace.
    • 💡In practical assessments, always begin by stating the health and safety considerations before touching equipment or animals.
    • 💡When describing milk's origin, structure your answer from farm to factory, highlighting key control points like chilling and testing.
    • 💡Use correct terminology for dairy anatomy (e.g., teat, udder, milking cluster) to demonstrate professional knowledge.
    • 💡For care routines, mention both preventative health measures (vaccinations, hoof trimming) and daily observations to show holistic understanding.
    • 💡Tip 1: Always relate your answers to real-life examples. For instance, when discussing money management, mention a specific scenario like buying lunch or saving for a bus ticket. This shows the examiner that you can apply skills practically, which is key to achieving higher marks.
    • 💡Tip 2: Read each question carefully and identify the command word (e.g., 'list', 'describe', 'explain'). For 'list', just bullet points are fine; for 'describe', you need to add detail. Many students lose marks by not matching their response to the command word.
    • 💡Tip 3: In practical assessments, take your time and follow instructions step by step. For example, when handling money, count change carefully and double-check. Rushing leads to mistakes, and accuracy is rewarded.

    Common Mistakes

    Common errors to avoid in your coursework

    • Learners may assume all cows are calm and fail to recognise signs of agitation, increasing risk of injury.
    • Often forget to wear required protective clothing, such as boots or overalls, before entering the dairy parlour.
    • Commonly overfeed or give incorrect feed types due to misunderstanding simple measuring instructions.
    • May think milk is made in factories rather than coming from cows, showing a gap in understanding the origin.
    • Confusing dairy cows with beef cattle or assuming all cows produce milk continuously.
    • Believing milk is directly drinkable from the cow without processing.
    • Forgetting to apply personal protective equipment or ignoring parlour safety signs.
    • Overfeeding or using incorrect feed, thinking all grains are suitable.
    • Handling animals too roughly or approaching from behind, startling them.
    • Approaching a cow from behind or making sudden movements, which can startle the animal.
    • Forgetting to check for trip hazards or loose clothing before entering the parlour.
    • Confusing feed types or overfeeding concentrates, leading to digestive issues.
    • Believing milk comes directly from the shop without recognising the farm and processing stages.
    • Wearing jewellery or leaving long hair untied, which poses a safety risk around machinery.
    • Approaching animals incorrectly.
    • Poor milking hygiene.
    • Not checking feed quality.
    • Confusing the order of hygiene steps, such as not washing hands before handling teats or neglecting to clean the milking equipment after use.
    • Underestimating the importance of calm animal handling, leading to spooking animals and potential injury.
    • Misreading feeding instructions, which could result in overfeeding or underfeeding and affect milk yield or animal health.
    • Misunderstanding that milk goes directly from cow to bottle without pasteurization or cooling steps.
    • Forgetting to check temperature logs or complete dispatch paperwork, which are critical for traceability and quality control.
    • Learners often confuse the types of feed suitable for dairy cattle, such as mixing up forage with concentrates, or fail to link feeding regimes to milk yield.
    • Many learners underestimate the importance of personal hygiene and biosecurity in the dairy parlour, not washing hands or changing boots properly between tasks.
    • A common misconception is that milk is instantly ready for drinking after milking without understanding the need for pasteurisation and cooling processes.
    • Learners may not recognise all health and safety hazards in the parlour, such as slipping on wet floors or the danger of machinery, leading to risky behaviour.
    • Approaching a dairy animal from behind, causing distress and potential injury.
    • Neglecting personal protective equipment (PPE) requirements when entering the dairy parlour.
    • Confusing cleaning and sanitising steps, leading to cross-contamination risks.
    • Assuming milk goes directly from the cow to the consumer without processing or chilling.
    • Not following temperature control protocols for milk storage and despatch, which compromises safety.
    • Confusing cleaning and disinfection protocols, leading to hygiene risks in the parlour.
    • Incorrect stance or positioning when leading an animal, causing potential safety hazards.
    • Overlooking the importance of checking for mastitis or other health issues during milking.
    • Neglecting temperature monitoring during milk storage, which can compromise milk quality.
    • Assuming dairy cows are always docile and failing to read behavioural cues, leading to unsafe handling and stress-induced injuries.
    • Forgetting to wear personal protective equipment (PPE) such as boots, gloves, and aprons in the parlour, or not understanding why items like jewelry must be removed.
    • Confusing cleaning (removal of visible dirt) with sanitising (reducing microorganisms to safe levels), particularly on milking clusters and bulk tanks.
    • Believing that raw milk is immediately safe for consumption without pasteurisation, overlooking microbial risks and legal requirements.
    • Neglecting to record milk temperature logs during dispatch or assuming that brief exposure to warm air does not affect milk safety and shelf life.
    • Underestimating the importance of calm, consistent handling when moving cattle, leading to stress in the animal and potential safety risks.
    • Neglecting personal protective equipment (PPE) or hand-washing procedures when entering the parlour, compromising milk hygiene.
    • Misidentifying signs of common illnesses (e.g., mastitis, lameness) or failing to report them promptly.
    • Confusing the roles of pasteurisation and homogenisation, or believing milk is sterile when it leaves the cow.
    • Forgetting to record batch numbers and temperatures, leading to traceability issues in milk dispatch.
    • Assuming that approaching a cow from behind is safe without first making the animal aware of your presence, which can lead to kicking or injury.
    • Confusing teat dip with udder wash, leading to ineffective sanitisation.
    • Overlooking the importance of regular hoof trimming and its impact on cow comfort and milk yield.
    • Believing that milk is produced simply from water intake, rather than as a result of complex biological synthesis involving udder tissue and nutrients from feed.
    • Neglecting to check milk temperature during storage, which can result in bacterial growth and spoilage before collection.
    • Misinterpreting cattle behaviour as consistently calm, leading to risky handling without proper restraint or escape planning.
    • Neglecting to sanitize milking equipment before and after use, causing potential milk contamination and udder infections.
    • Confusing the stages of milk processing, often omitting the crucial cooling phase or the role of pasteurisation in ensuring safety.
    • Forgetting to record medication or health treatments given to animals, which compromises traceability and milk withdrawal periods.
    • Assuming that milk despatch only involves loading crates, without checking temperature logs and labelling requirements.
    • Misconception: 'Skills for Living and Work is just common sense, so I don't need to study it.' Correction: While some aspects may seem intuitive, the qualification teaches specific, structured approaches to tasks like budgeting or communication that are not always obvious. It also provides formal recognition of these skills, which is valuable for employers and further education.
    • Misconception: 'I only need to learn the theory, not practice the skills.' Correction: This qualification is heavily practical. You must demonstrate your ability to apply skills in real or simulated situations, such as handling money or following safety procedures. Simply knowing the theory is not enough to pass.
    • Misconception: 'Entry Level qualifications are not recognised by employers.' Correction: Entry Level qualifications are widely recognised as evidence of foundational skills. Employers value them as proof that you can manage basic tasks and are ready for work or further training.

    Frequently Asked Questions

    Common questions students ask about this topic

    Before You Start

    Prior knowledge that will help with this topic

    • •Basic literacy and numeracy skills at Entry 2 level (or equivalent) to understand instructions and handle simple calculations.
    • •Familiarity with everyday routines and tasks, such as telling the time or using public transport, as these are built upon in the qualification.
    • •A willingness to participate in group discussions and practical activities, as much of the learning is interactive.

    Key Terminology

    Essential terms to know

    • Be able to handle a dairy animal., Understand a health and safety procedure relating to a dairy parlour., Be able to feed a dairy animal., Understand the origin of milk.
    • Safe animal handling
    • Dairy parlour safety
    • Animal nutrition
    • Milk production journey
    • Hygiene and cleanliness
    • Animal handling and restraint
    • Parlour health and safety
    • Feeding routines and nutrition
    • Milk production and processing
    • Personal protective equipment
    • Basic hygiene practices
    • Be able to handle a dairy animal., Understand health and safety procedures relating to the dairy parlour., Be able to feed dairy animals., Understand the origin of milk., Be able to assist in the despatching of milk.
    • Be able to handle a dairy animal., Understand health and safety procedures relating to the dairy parlour., Be able to feed dairy animals., Understand the origin of milk., Be able to assist in the despatching of milk.
    • Be able to handle a dairy animal., Understand health and safety procedures relating to the dairy parlour., Be able to feed dairy animals., Understand the origin of milk., Be able to assist in the despatching of milk.
    • Be able to handle a dairy animal., Understand health and safety procedures relating to the dairy parlour., Know how to care for dairy animals., Understand the origin of milk., Be able to assist in the processing and despatching of milk.
    • Dairy animal handling
    • Parlour health and safety
    • Daily animal care routines
    • Milk origin and processing
    • Assisting milk despatch
    • Be able to handle a dairy animal., Understand health and safety procedures relating to the dairy parlour., Know how to care for dairy animals., Understand the origin of milk., Be able to assist in the processing and despatching of milk.
    • Be able to handle a dairy animal., Understand health and safety and hygiene procedures relating to the dairy parlour., Be able to care for dairy animals., Understand the origin of milk., Be able to assist in the processing and despatching of milk.
    • Be able to handle a dairy animal., Understand health and safety and hygiene procedures relating to the dairy parlour., Be able to care for dairy animals., Understand the origin of milk., Be able to assist in the processing and despatching of milk.
    • Be able to handle a dairy animal., Understand health and safety and hygiene procedures relating to the dairy parlour., Be able to care for dairy animals., Understand the origin of milk., Be able to assist in the processing and despatching of milk.

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