Course Title: Apply an understanding of the food processing industry

Part B: Course Detail

Teaching Period: Term2 2012

Course Code: ONPS5219

Course Title: Apply an understanding of the food processing industry

School: 155T Vocational Health and Sciences

Campus: City Campus

Program: C5184 - Diploma of Food Science & Technology

Course Contact: Judi McCann

Course Contact Phone: +61 3 99258366

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

Name and Contact Details of All Other Relevant Staff

Course Contact Sam Cutri
Course Contact Phone +61 3 99254876
Course Contact Email sam.cutri@rmit.edu.au

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.

Pre-requisites and Co-requisites

There are none.

Course Description

This unit provides an introduction to the operational environment of the food processing industry. It includes basic skills and knowledge about the structure of the food processing industry, food preservation and processing techniques, hygiene and sanitation, and quality management principles.

National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:	VBP043 Apply an understanding of the food processing industry
Element:	1 Identify structure in the food processing industry.
Performance Criteria:	1.1 The various sectors of the food processing industry are identified 1.2 The range of products produced within the industry is recognised. 1.3 The various operative areas forming a food processing plant are identified 1.4 The range of occupational groups in the food processing industry is identified 1.5 The interrelationships between suppliers of products and internal/external customers are recognised.
Element:	2.Recognise methods of food preservation and processing used in the food processing industry.
Performance Criteria:	2.1 Basic principles of food spoilage and processing are identified. 2.2 The major factors causing food spoilage are identified
Element:	3 Determine the role of hygiene and sanitation in the food processing plant.
Performance Criteria:	3.1 The role of hygiene and sanitation in the processing industry is determined 3.2 The most common hygiene and sanitation procedures used in a food processing plant are identified
Element:	4.Determine the role of quality management in the food processing
Performance Criteria:	4.1 The need for quality management principles in the manufacturing process is identified 4.2 Simple quality tasks commonly used to ensure a high quality safe product are identified
Element:	5 Apply relevant Occupational Health and Safety legislation in the food processing plant.
Performance Criteria:	5.1 The need for occupational health and safety procedures in the food processing plant is identified. 5.2 Simple hazards in the food processing plant are identified
Element:	6 Identify new and emerging technologies as they apply to the food processing industry.
Performance Criteria:	6.1 New and emerging technologies for the processing, preservation and packaging of food are identified.

Learning Outcomes

This is a competency based course

Details of Learning Activities

Presentations, Classroom Discussions, Internet activities

Teaching Schedule

Week Date Topic/Activities/Assessments
1 structure in the food processing industry.
2 food preservation and processing used in the food processing industry
3 hygiene and sanitation in the food processing plant.
4 quality management in the food processing
5 new and emerging technologies
 

Learning Resources

Prescribed Texts

References

Other Resources

Overview of Assessment

Assessment for this course is based on assignments

Assessment Tasks

Assignment 1 50 % Due 16/7/12
 

Assignment 2 50 % Due 24/7/12
 

Assessment Matrix

Course Overview: Access Course Overview