Quality Control / Laboratory Student – 2026 Student Programme

SUMMARY:
Are you a Food Science / Food Technology / Microbiology student who wants real, hands‑on experience in a dairy processing environment? Join Cookhouse Creamery’s July 2026 Student Programme and gain practical exposure to quality control, laboratory testing and food safety in a cheese and butter facility.

Programme overview

• Location: Cookhouse Creamery, Cookhouse, Eastern Cape.
• Stream: Quality Control / Laboratory (within the Cookhouse Creamery Student Programme).
• Duration: 12‑month structured programme (July 2026 – June 2027) combining on‑the‑job training, mentoring and formal assessments.
• Learning focus: Dairy product quality, basic lab techniques, HACCP, GMP, and quality management systems

POSITION INFO:

Minimum requirements

• Completed Grade 12 (NQF Level 4) with Mathematics and Physical Science and/or Life Sciences.
• Currently studying toward or recently completed a relevant Diploma or Degree (NQF Level 5–7) in Food Science, Food Technology, Microbiology, Biotechnology or a related quality / laboratory field.
• South African citizen, between 18 and 25 years of age.
• Basic computer literacy and strong attention to detail in recording and reporting quality data

Preferable / advantageous

• Previous exposure to a food, beverage or dairy processing environment through vacation work, practicals or in‑service training.
• Any FoodBev SETA–accredited skills programme/learnership in Dairy Processing, Food Laboratory Practices or Food & Beverage Processing at NQF Level 2–3.
• Tertiary modules or short courses in HACCP, food safety, microbiology or quality management systems (e.g. ISO 22000, FSSC 22000).

Key duties and learning outcomes (under supervision)

• Assist with sampling of raw milk, intermediate products and finished dairy products in line with SOPs and quality plans.
• Perform basic physical, chemical and microbiological tests, capture results accurately and report any out‑of‑specification findings timeously.
• Support factory‑floor quality checks, including hygiene and housekeeping inspections, GMP verification and CCP/CP monitoring in the creamery.
• Maintain good housekeeping and safety standards in the laboratory; apply correct PPE, food‑safety and occupational health procedures at all times.
• Participate in internal training, mentoring, assessments and feedback sessions as part of the structured student development process.