Course Title: Apply an understanding of the process of concentration and drying in food production

Part B: Course Detail

Teaching Period: Term1 2010

Course Code: ONPS5224

Course Title: Apply an understanding of the process of concentration and drying in food production

School: 155T Vocational Health and Sciences

Campus: City Campus

Program: C4172 - Certificate IV in Food Science & Technology

Course Contact: Toinette Thake

Course Contact Phone: +61 3 9925 4876

Course Contact Email: toinette.thake@rmit.edu.au


Name and Contact Details of All Other Relevant Staff

Nominal Hours: 10

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.

Pre-requisites and Co-requisites

VBP043 - Apply an understanding of the food processing industry,
VBF044 - Apply principles of food spoilage and control

Course Description

This unit covers the skills and knowledge required to apply the principles of concentration and drying processes to food production.


National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP048 Apply an understanding of the process of concentration and drying in food production

Element:

Basic methods of concentration and drying are identified.

Performance Criteria:

Methods used to concentrate foods are identified.
Methods used dry and dehydrate foods are identified.

Element:

Simple controlled experiments are designed and set up which demonstrate the principles of concentration and drying.

Performance Criteria:

Sample of food are successfully concentrated.
Samples of food are successfully dried
Appropriate quality control processes and procedures to assess food products are applied

Element:

The principles of concentration and drying in food processing are identified.

Performance Criteria:

Principles of concentration of food are recognised.
Principles of drying of food are recognised.
Principles of heat transfer in dehydration are identified..


Learning Outcomes


This is a competency based course


Details of Learning Activities

  • Lectures
  • Classroom based teacher directed activity 
  • Practical activities
  • Collect and record practical data in log books 
  • Submit a formal report interpreting results of one practical activity
  • Food Technology  DVD viewing.







Teaching Schedule

Week 1:

  • Introduction to food preservation and spoilage
  •  Recognise principles of concentration of food. 
  • Recognise the principles of drying food
  • Identify the principles of heat transfer in dehydration

Week 2

  • Theory 2
  • Practical Activity 1:Dehydration of fruits
  • Practical Activity 2: Dehydration of vegetables 
  • Set up freeze drying practical activity

Week 3

  • Theory 3
  • Practical activity  – Concentration - manufacture of sweetened condensed milk

Week 4

  • Finish off practical activities and write up results
  • Test
  • Assignment




 .


Learning Resources

Prescribed Texts


References


Other Resources


Overview of Assessment

Assessments for this course consist of: 

  • Class activities
  • Assignments
  • Test







Assessment Tasks

  • Test
  • Log book containing record of practical activities
  • Formal Report on Dehydration of Fruit and Vegetable practical activity
  • Research assignment


Assessment Matrix

Course Overview: Access Course Overview