Course Title: Apply principles of food spoilage and control

Part A: Course Overview

Program: C5184 Diploma of Food Science & Technology

Course Title: Apply principles of food spoilage and control

Portfolio: SEH Portfolio Office

Nominal Hours: 15

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)
ONPS5220	City Campus	TAFE	155T Vocational Health and Sciences	Face-to-Face or Internet	Term1 2011

Course Contact: Judi McCann

Course Contact Phone: +61 3 9925 8366

Course Contact Email: judith.mccann@rmit.edu.au

Course Description

This unit provides the basic operational principles of food spoilage and its control.

Pre-requisite Courses and Assumed Knowledge and Capabilities

There are none for this course.

National Competency Codes and Titles

National Element Code & Title:	VBP044 Apply principles of food spoilage and control
Elements:	1. Recognise the types and causes of food spoilage. 2.. Identify the appropriate techniques to control food spoilage.

Learning Outcomes

This is a competency based course

Overview of Assessment

Assessment for this caourse may include assignments, practical work and reports