Course Title: Process and handle poultry and egg products

Part B: Course Detail

Teaching Period: Term2 2009

Course Code: ONPS5235

Course Title: Process and handle poultry and egg 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:

Name and Contact Details of All Other Relevant Staff

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 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.

National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP059 Process and handle poultry and egg products


Identify poultry processing practices.

Performance Criteria:

-The steps involved in the slaughter of poultry are identified
-Common spoilage organisms associated with poultry are recognised
-Best practice handling and storage techniques for poultry products are identified


Identify processing techniques and technology used to produce various egg products

Performance Criteria:

-Manufacturing processes used to produce frozen egg products are identified 
- Manufacturing processes used to produce chilled egg products are identified
-Manufacturing processes used to produce dried egg products are identified
-A process chart is constructed for a selected egg product


Identify the quality requirements of an avian egg.

Performance Criteria:

-The components and structure of an avian egg are recognised 
-Function of each component is established
-Tests used to assess the quality and shelf life of an avian egg are identified
-Common spoilage organisms associated with an avian egg are recognised

Learning Outcomes

Competency based

Details of Learning Activities

Practical exercises,
discussions, class activities
industry visit

Teaching Schedule

September 9            Poultry processing     

September 16         the avian egg; structure, handling and storage;  spoilage microorganismsorganisms

September 30           practical activity 1  Composition of the Avian Egg

October 7                  practical activity 2  Quality of Shell eggs

October 14               industry visit

October 21               egg products

October 26               practical activity 3:  Egg custard

November 4            exam

Learning Resources

Prescribed Texts


Other Resources

Overview of Assessment

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

Assessment Tasks

Theory test                                                                           40%
Class worksheets/  video question sheets                   10%
Practical activities and reports                                         30%
Industry Visit Report                                                           20%

Assessment Matrix

Course Overview: Access Course Overview