Course Title: Apply principles of food spoilage and control

Part A: Course Overview

Program: C4172 Certificate IV in Food Science & Technology

Course Title: Apply principles of food spoilage and control

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

Campus

Career

School

Learning Mode

Teaching Period(s)


Course Contact: Sam Cutri

Course Contact Phone: +61 3 9925 4876

Course Contact Email: sam.cutri@rmit.edu.au



Course Description

This unit provides the basic operational principles of food spoilage and its control.

Pre-requisite Courses and Assumed Knowledge and Capabilities

Nil



National Competency Codes and Titles

National Element Code & Title:

VBP044 Apply principles of food spoilage and control

Elements:

Identify the appropriate techniques to control food spoilage.

Recognise the types and causes of food spoilage


Learning Outcomes

Identify the appropriate techniques to control food spoilage.
Recognise the types and causes of food spoilage


Overview of Assessment

Assessments for this course consist of:
• Class activities
• Assignments
• Presentations
• Exam