Course Title: Apply principles of low temperature preservation methods
Part A: Course Overview
Program: C4172 Certificate IV in Food Science & Technology
Course Title: Apply principles of low temperature preservation methods
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 |
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Teaching Period(s) |
Course Contact: Toinette Thake
Course Contact Phone: +61 3 9925 44876
Course Contact Email: toinette.thake@rmit.edu.au
Course Description
This unit provides the basic principles of low temperature preservation, and it’s application in the food industry. It covers the skills and knowledge required to identify the effects of chilling and freezing on food stuffs, the current methods of chilling and freezing foods and the different processes used in industry.
Pre-requisite Courses and Assumed Knowledge and Capabilities
VBP043 - Apply an understanding of the food processing industry,
VBF044 - Apply principles of food spoilage and control
National Competency Codes and Titles
National Element Code & Title: |
VBP046 Apply principles of low temperature preservation methods |
Elements: |
Assess current freezing methods used in the food industry. Identify the effects of low temperature preservation on foods. Review different chilling and freezing systems used in industry. |
Learning Outcomes
Assess current freezing methods used in the food industry.
Identify the effects of low temperature preservation on foods.
Review different chilling and freezing systems used in industry.
Overview of Assessment
Assessments for this course consist of:
• Class activities
• Assignments
• Presentations
• Exam