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 |
Campus |
Career |
School |
Learning Mode |
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 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 |
Elements: |
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
Assignments
industry visit
laboratory activities and reports
Presentations
Exam