Course Title: Process and handle poultry and egg products

Part A: Course Overview

Program: C5184 Diploma of Food Science & Technology

Course Title: Process and handle poultry and egg 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)

Course Contact: Toinette Thake

Course Contact Phone: +61 3 99254876

Course Contact Email: toinette.thake@rmit.edu.au



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 processing and egg products manufacturing techniques

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:

VBP059 Process and handle poultry and egg products

Elements:

Identify poultry processing practices

Identify processing techniques and technology used to produce various egg products

Identify the quality requirements of an avian egg

Learning Outcomes

On completion of this unit students should be able to

  • identify poultry processing peactices
  • be aware of the various processing techniques and technology used to produce various egg products
  • be able to identify the quality requirements of an avian egg


Overview of Assessment

Assessment for this course consists of

  • class activities
  • class work sheets
  • practical activities and reports
  • industry visit report
  • exam