Course Title: Process and handle poultry and egg products

Part A: Course Overview

Program: C4172 Certificate IV in Food Science & Technology

Course Title: Process and handle poultry and egg products

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)


City Campus


155T Vocational Health and Sciences


Term2 2009

Course Contact: Toinette Thake

Course Contact Phone: 99254876

Course Contact Email:

Course Description

This unit provides the basic principles of poultry processing and manufacture of egg products. It covers the skills and knowledge required to identify poultry and processing and egg products manufacturing techniques.

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:

VBP059 Process and handle poultry and egg products


Identify poultry processing practices.

Identify processing techniques and technology used to produce various egg products

Identify the quality requirements of an avian egg.

Learning Outcomes

Competency based

Overview of Assessment

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