Course Title: Apply principles of food spoilage and control

Part B: Course Detail

Teaching Period: Term1 2011

Course Code: ONPS5220

Course Title: Apply principles of food spoilage and control

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 9925 8366

Course Contact Email:

Name and Contact Details of All Other Relevant Staff

Teacher Sam Cutri


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 for this course.

Course Description

This unit provides the basic operational principles of food spoilage and its control.

National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP044 Apply principles of food spoilage and control


1. Recognise the types and causes of food spoilage.

Performance Criteria:

1.1 Characteristics of food spoilage are identified.
1.2 Types of food spoilage are established.
1.3 Causes of food spoilage are recognised.


2.. Identify the appropriate techniques to control food spoilage.

Performance Criteria:

2.1 Range of control techniques is determined.
2.2 Methods of control are clarified.
2.3 Causes of food spoilage and relevant control techniques are recognised.
2.4 Repercussions of food spoilage on the market are recognized.

Learning Outcomes

This is a competency based course

Details of Learning Activities

Presentations, Classroom Discussions, Internet activities

Teaching Schedule

Week Topic/Activities/Assessments
1          Food spoilage
2          Food spoilage
3          Food Preservation

Learning Resources

Prescribed Texts


Other Resources

Overview of Assessment

Assessment for this caourse may include assignments, practical work and reports

Assessment Tasks

Assignment 50 %

Practical work 50%

Assessment Matrix

Course Overview: Access Course Overview