Course Title: Manufacture fish and seafood products
Part B: Course Detail
Teaching Period: Term2 2009
Course Code: ONPS5234
Course Title: Manufacture fish and seafood products
School: 155T Vocational Health and Sciences
Campus: City Campus
Program: C4172 - Certificate IV in Food Science & Technology
Course Contact: Toinette Thake
Course Contact Phone: 99254876
Course Contact Email: toinette.thake@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
Toinette Thake
ph: 9925 4876
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.
Pre-requisites and Co-requisites
VBP043 - Apply an understanding of the food processing industry,
VBP045 - Identify unit operations
Course Description
This unit covers the skills and knowledge required to understand the principles and concepts behind fish and seafood, their use as food and various processes associated with fish and seafood manufacture.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
VBP058 Manufacture fish and seafood products |
Element: |
Apply harvesting and storage practices for fish and seafood |
Performance Criteria: |
Techniques used to harvest fish and seafood are identifies |
Element: |
Identify the different varieties of fish and seafood |
Performance Criteria: |
Fish and seafood are classified according to the phylum/species |
Element: |
Manufacture a fish and/or seafood product |
Performance Criteria: |
Manufacturing processes used to produce “value-added” fish and /or seafood products are established |
Element: |
Select the processing techniques and technology used to produce various fish and seafood products |
Performance Criteria: |
Sensory evaluation of fish and/or seafood is performed |
Learning Outcomes
Apply harvesting and storage practices for fish and seafood
Identify the different varieties of fish and seafood
Manufacture a fish and/or seafood products
Select the processing techniques and technology used to produce various fish and seafood products
Details of Learning Activities
- Classroom teaching
- Practical activities
- Manufacture seafood products
- Class discussions and activities/ videos
- Industry visit (s)
Teaching Schedule
Week 1 Fish and seafood are classified according to the phylum/species
The various fish & seafood , which are generally used in the food industry/retail are identified
Week 2 Techniques used to harvest fish and seafood are identified
Appropriate storage procedures for fish and seafood products to prevent spoilage are selected
Various spoilage organisms associated with fish and seafood are identified
Sensory evaluation of fish and/or seafood is performed
Week 3 The suitability of the fish and/or seafood for use in the manufacturing process is assessed
The manufacturing process used to produce a pickled, cured, frozen or canned fish and or seafood is identified
Week 4 Industry Visit
Week 5 Manufacturing processes used to produce “value-added” fish and /or seafood products are established
Manufacture a seafood product - Rollmops
Week 6 Manufacture fish nuggets
A process flow-chart is constructed for a selected fish or seafood product
Week 7 Test
Learning Resources
Prescribed Texts
References
Other Resources
Department of Agriculture, Fisheries and Forests http://www.daff.gov.au/
http://www.seafood.net.au/fishnames/
Overview of Assessment
Assessments for this course consist of:
• Class activities
• Assignments
• Presentations
• Exam
Assessment Tasks
Theory test 40%
Assignment 20%
Practical activities and reports 25%
Industry Report 15%
Assessment Matrix
Course Overview: Access Course Overview