Course Title: Perform microbiological techniques in the food industry
Part A: Course Overview
Program: C5184 Diploma of Food Science & Technology
Course Title: Perform microbiological techniques in the food industry
Portfolio: SEH Portfolio Office
Nominal Hours: 80
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.Course Code |
Campus |
Career |
School |
Learning Mode |
Teaching Period(s) |
ONPS5214 |
City Campus |
TAFE |
155T Vocational Health and Sciences |
Face-to-Face or Internet |
Term1 2012 |
Course Contact: Sam Cutri
Course Contact Phone: +61 3 9925 4876
Course Contact Email: sam.cutri@rmit.edu.au
Course Description
This unit provides an introduction to food microbiology. It covers the skills and knowledge required to perform generic microbiological laboratory techniques.
Pre-requisite Courses and Assumed Knowledge and Capabilities
VBP040 - Apply principles of occupational health & safety to the food industry’, VBP043 - Apply an understanding of the food processing industry, VBP044 - Apply principles of food spoilage and control
National Competency Codes and Titles
National Element Code & Title: |
VBP035 Perform microbiological techniques in the food industry |
Elements: |
1. Prepare for safe microbiological work using aseptic techniques 2. Identify the structure and function of cells and their components 3. Process microbiological samples 4. Use a microscope correctly. 5. Apply aseptic techniques correctly to cultivate and isolate micro-organisms 6. Estimate the number of micro-organisms in food and water samples 7. Perform and interpret tests to assist in the identification of common bacterial genera. 8. Identify methods for the control of growth of microorganisms 9. Identify the quality assurance procedures commonly used in a food testing laboratory. |
Learning Outcomes
This is a competency based program
Overview of Assessment
Assessments for this course consist of:
• Class activities
• Assignments
• Presentations
• Exam