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. |
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. |
Element: |
The principles of concentration and drying in food processing are identified. |
Performance Criteria: |
Principles of concentration of food are recognised. |
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