Course Title: Confectionery and Lipid Technology

Part A: Course Overview

Course Title: Confectionery and Lipid Technology

Credit Points: 12.00


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS1114

City Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 2 2006,
Sem 2 2007,
Sem 2 2009,
Sem 2 2010,
Sem 2 2011,
Sem 2 2012,
Sem 2 2014,
Sem 2 2015

ONPS2131

City Campus

Postgraduate

135H Applied Sciences

Face-to-Face

Sem 2 2006,
Sem 2 2007,
Sem 2 2009,
Sem 2 2010,
Sem 2 2011,
Sem 2 2012,
Sem 2 2015

ONPS2514

Bundoora Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 2 2016

Course Coordinator: Dr Bee May

Course Coordinator Phone: +61 3 9925 3359

Course Coordinator Email: bee.may@rmit.edu.au


Pre-requisite Courses and Assumed Knowledge and Capabilities

Pre-requisite capabilities are those developed in Carbohydrates in Food Science, an equivalent course or provide evidence of equivalent capabilities.


Course Description

This course is made up of two main components: (1) Confectionery Technology and (2) Chocolate Technology.

The lectures in Confectionery Technology are designed to help you understand the influence of processing parameters (such as temperature, concentration, pH, and interfering agents) on the quality/texture of the final product. This coupled with an understanding of the importance between proportions of raw materials and the quality and texture of the final product would form the basis for production of confectionery products.

The lectures on chocolate are designed to help you relate and interpret the influence of formulation, processing and storage conditions on chocolate properties. The properties of related products will also be explored in terms of their formulation and the unit operations and equipment employed in their manufacture.
 


Objectives/Learning Outcomes/Capability Development

This course contributes to the following Program Learning Outcomes (PLOs) 

PLO-2.2: You will demonstrate an ability to implement the

                principles and practices that underpins product

                development, food processing and preservation,

                ingredients interaction, and/ or the role of diets,

               nutrients and food in health and disease

PLO-4.2: You will demonstrate an ability to write technical and

               scientific reports

PLO-5.2: You will demonstrate initiative and independence

PLO-5.4: You will develop an ability to work collaboratively

 


 On successful  completion of this course, you should be able to: 

  1. Utilize skills learnt and developed over the years. In particular, skills in working in a team, communication skills and problem solving skills. 
  2. Explain the influence of processing parameters and formulation (including temperature, concentration, interfering agents and pH) on the quality/texture of the final product.
  3. Develop process flow diagrams, identify control points and describe how the control points are monitored for a range of confectionery products.
  4. Construct process flow diagrams of the processes concerned with the manufacture of chocolate and related products.
  5. Interpret the influence of product formulation, processing and storage conditions on properties of chocolate and related products.
  6. Work effectively in a small group.

 


Overview of Learning Activities

Lecture notes taken in class along with handouts, a textbook, and online course materials on the DLS will give you access to enough materials to start the course.

Further reading through the references, journal articles and other recommended materials will supplement these resources.

A number of relevant e-books are also available through RMIT Central Library’s e-collection.

Lectures will be recorded and will be available on the course RMIT Blackboard site.

You will perform practical classes to understand the principles of confectionery making.

Total Study Hours

A total of 120 hours of study is recommended.

Lecturer, tutor or demonstrator guided learning activities (44 hours):

Lectures and tutorials: 28 hours (face-to-face)

Practical sessions (undertaken as part of a group): 16 hours (face-to-face)

Independent study activities (76 hours):

Practical session report preparation: 24 hours

Course content review and examination preparation: 52 hours

 

 


Overview of Learning Resources

Lectures and Tutorials

Course content will be delivered in the form of lectures. These lectures will be recorded and made available through the course RMIT Blackboard. You are encouraged to review the recorded teaching material as an aid to learning.

You will be directed to readings from the course textbook. You are encouraged to read through the readings to gain an alternative perspective on the content covered in lectures.Lecture presentations (slides and any other class-room learning activities) will be posted on the course RMIT Blackboard. 

Practical Sessions

You will perform practical activities that will allow you to apply the principles taught during lectures. From the series of practical sessions, you will then analyse and interpret the results from these trials and report the results and conclusions in a short report.

 


Overview of Assessment

Note that: This course has no hurdle requirements.

Assessment Task 1: Finished Product

You will submit a finished specific confectionery product on the practical sessions.

Weighting: 20%

This assessment task supports CLOs: 1, 2, 3, 5 and 6 

Assessment Task 2: Assignment Report

Weighting: 30%

This assessment supports CLOs: 1, 2, 3, 4, 5 and 6 

Assessment 3: Examination

Weighting: 50%

This assessment supports CLOs: 2, 3, 4 and 5