Course Title: Manufacture fish and seafood products
Part A: Course Overview
Program: C5184 Diploma of Food Science & Technology
Course Title: Manufacture fish and seafood products
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 |
Campus |
Career |
School |
Learning Mode |
Teaching Period(s) |
ONPS5234 |
City Campus |
TAFE |
155T Vocational Health and Sciences |
Face-to-Face |
Term2 2011, Term2 2012 |
Course Contact: Toinette Thake
Course Contact Phone: +61 3 99254876
Course Contact Email: toinette.thake@rmit.edu.au
Course Description
This unit covers the skills and knowledge required to understand the principles and concepts behind fish and seafood, their use as a food and various processes associated with fish and seafood manufacture
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: |
VBP058 Manufacture fish and seafood products |
Elements: |
Apply harvesting and storage practices for fish and seafood Identify the different varieties of fish and seafood Manufacture a fish and/or sefood product Select the processing techniques and technology used to produce various fish and seafood products |
Learning Outcomes
By the end of this unit students should be able to
- Identify different varieties of fish and seafood
- Be aware of the various harvesting techniques
- discuss the storage practices for fish and seafood
- Be aware of the various processing techniques used to produce fish and seafood products
- produce a range of fish and seafood products
Overview of Assessment
Assessment for this course consists of:
- class activities
- laboratory activities and reports
- assignment
- report on industry visit
- exam