Course Title: Apply principles of high temperature preservation methods
Part A: Course Overview
Program: C4172 Certificate IV in Food Science & Technology
Course Title: Apply principles of high 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 |
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Teaching Period(s) |
Course Contact: Toinette Thake
Course Contact Phone: +61 3 9925 4876
Course Contact Email: toinette.thake@rmit.edu.au
Course Description
This unit provides the basic principles of high temperature of food preservation, and their application in the food industry. It covers the skills and knowledge required to identify the effects of heat on food, current methods of heating food and relevant 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: |
VBP047 Apply principles of high temperature preservation methods |
Elements: |
Assess the effects of high temperature on food. Establish the need for heat in processing of foods. Identify the various high temperature methods used in the food industry |
Learning Outcomes
Assess the effects of high temperature on food.
Establish the need for heat in processing of foods.
Identify the various high temperature methods used in the food industry
Overview of Assessment
Assessments for this course consist of:
• Class activities
• Assignments
• Presentations
• Exam