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: toinette.thake@rmit.edu.au
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 |
Element: |
Identify poultry processing practices. |
Performance Criteria: |
-The steps involved in the slaughter of poultry are identified |
Element: |
Identify processing techniques and technology used to produce various egg products |
Performance Criteria: |
-Manufacturing processes used to produce frozen egg products are identified |
Element: |
Identify the quality requirements of an avian egg. |
Performance Criteria: |
-The components and structure of an avian egg are recognised |
Learning Outcomes
Competency based
Details of Learning Activities
Lectures
Practical exercises,
discussions, class activities
industry visit
videos
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
References
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