Course Title: Perform food tests

Part A: Course Overview

Program: C5184 Diploma of Food Science & Technology

Course Title: Perform food tests

Portfolio: SEH Portfolio Office

Nominal Hours: 100

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)
ONPS5246C	City Campus	TAFE	155T Vocational Health and Sciences	Face-to-Face	Term2 2009, Term2 2011, Term2 2012, Term2 2013

Course Contact: Judith McCann

Course Contact Phone: +61 3 9925 8366

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

Course Description

This unit of competency covers the ability to interpret food test requirements, prepare samples, conduct pre-use and calibration checks on equipment and perform routine testing of raw food materials, in-process materials and final products. These tests will involve several measurement steps. The unit includes data processing and some interpretation of results and tracking of obvious test malfunctions where the procedure is standardised. However, personnel are not required to analyse data, optimise tests/procedures for specific samples or troubleshoot equipment problems where the solution is not apparent.

Pre-requisite Courses and Assumed Knowledge and Capabilities

All generic core units in the Cert IV and Diploma.

National Competency Codes and Titles

National Element Code & Title:	PMLTEST405A Perform food tests
Elements:	01. Interpret and schedule test requirements 02. Receive and prepare food samples 03. Check equipment before use 04. Test samples to determine food components and characteristics 05. Process data 06. Maintain a safe work environment 07. Maintain laboratory records

Learning Outcomes

At the end of this unit a student will be able to:
• interpret test methods/procedures accurately
• prepare and test samples using procedures appropriate to the nature of sample
• performs calibration checks (if required)
• safely operate test equipment/instruments to enterprise standards and/or manufacturer’s specification
• prepare calibration graphs and calculate results using appropriate units and precision
• apply basic theoretical knowledge to interpret gross features of data and make relevant conclusions
• identify atypical results as ‘out of normal range’ or an artefact
• trace and source obvious causes of an artefact
• communicate problem(s) to a supervisor or outside service technician
• record and communicate results in accordance with enterprise procedures
• maintain security, integrity, traceability of samples, sub-samples, test data/results and documentation.
 

Overview of Assessment

Assessments for this course consist of:

• Research skills assessments
• Laboratory decision making
• Log book/journal assessment
• Practical work and/or test
• Oral presentation
• Food analysis research report