Course Title: Process fruit and vegetables

Part A: Course Overview

Program: C5184 Diploma of Food Science & Technology

Course Title: Process fruit and vegetables

Portfolio: SEH Portfolio Office

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.

Course Code




Learning Mode

Teaching Period(s)


City Campus


155T Vocational Health and Sciences


Term1 2011,
Term1 2012

Course Contact: Toinette Thake

Course Contact Phone: +61 3 99254876

Course Contact Email:

Course Description

This unit covers the skills and knowledge required to apply the principles and concepts behind fruit and vegetable processing including preparation and stabilising shelf life. 

It involves theory, practical activities plus an industry visit

Pre-requisite Courses and Assumed Knowledge and Capabilities

• VBP043 Apply an understanding of the food processing industry

• VBP045 Identify unit operations

National Competency Codes and Titles

National Element Code & Title:

VBP057 Process fruit and vegetables


1. Recognise various types of fruit and vegetables

2. Determine harvesting and storage practices for fruit and vegetables.

3. Prepare fruit and vegetables for processing

4. Produce a range of fruit and vegetable products

Learning Outcomes

On completion of this unit the student will

  • be able to define what is meant by a fruit and what is meant by a vegetable
  • be able to recognise and classify the various types of fruit and vegetables.
  • be familiar with and understand the harvesting and storage methods used for fruit and vegetables
  • understand the physiological changes occurring  to fruit and vegetables during harvesting and storage
  • be familiar with the processing techniques used for fruit and vegetables
  • establish the principles of blanching as applied to fruit and vegetables
  • have produced  a range of fruit and vegetable products
  • Establish the quality specifications for the processing of fruit and vegetables.

Overview of Assessment

Studentsmust be able to demonstrate competency in each of the above learning outcomes in order to succesfully complete this unit


Assessment for this unit will include

  • theory test
  • practical activities plus reports
  • assignment
  • industry visit plus report