Course Title: Process fruit and vegetables

Part A: Course Overview

Program: C4172 Certificate IV in Food Science & Technology

Course Title: Process fruit and vegetables

Portfolio: SEH Portfolio Office

Nominal Hours: 20

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




Learning Mode

Teaching Period(s)

Course Contact: Toinette Thake

Course Contact Phone: +61 3 9925 4876

Course Contact Email:

Course Description

This unit covers the skills and knowledge required to apply the principles and concepts behind fruit and vegetable processing including preparation and stabilising shelf life.

Pre-requisite Courses and Assumed Knowledge and Capabilities

VBP043 - Apply an understanding of the food processing industry,
VBP045 - Identify unit operations

National Competency Codes and Titles

National Element Code & Title:

VBP057 Process fruit and vegetables


Determine harvesting and storage practices for fruit and vegetables.

Prepare fruit and vegetables for processing.

Produce a range of fruit and vegetable products.

Recognise various types of fruit and vegetables.

Learning Outcomes

Overview of Assessment

Assessments for this course consist of:
Class activities 
industry visit
laboratory activities and reports