Course Title: Identify sensory analysis fundamentals
Part A: Course Overview
Program: C4172 Certificate IV in Food Science & Technology
Course Title: Identify sensory analysis fundamentals
Portfolio: SEH Portfolio Office
Nominal Hours: 15
Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.Course Code |
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Course Contact: Afsaneh Porzoor
Course Contact Phone: +61 3 9925 4876
Course Contact Email: afsaneh.porzoor@rmit.edu.au
Course Description
This unit covers the skills and knowledge required to identify sensory evaluation techniques and to use appropriate terminology when describing the organoleptic properties of food.
Pre-requisite Courses and Assumed Knowledge and Capabilities
There are no prerequisites for this course.
National Competency Codes and Titles
National Element Code & Title: |
VBP051 Identify sensory analysis fundamentals |
Elements: |
Conduct a taste panel. Identify the organoleptic properties of food. Procedures used in the sensory evaluation of foods are established. |
Learning Outcomes
1. Identify the organoleptic properties of food.
2. Procedures used in the sensory evaluation of foods are established.
3. Conduct a taste panel.
Overview of Assessment
Assessments for this course consist of:
• Class activities
• Assignments
• Presentations
• Exam