Course Title: Apply an understanding of the process of concentration and drying in food production
Part B: Course Detail
Teaching Period: Term1 2011
Course Code: ONPS5224
Course Title: Apply an understanding of the process of concentration and drying in food production
School: 155T Vocational Health and Sciences
Campus: City Campus
Program: C5184 - Diploma of Food Science & Technology
Course Contact: Toinette Thake
Course Contact Phone: +61 3 99254876
Course Contact Email: toinette.thake@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
Nominal Hours: 10
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
VBP044 Apply principles of food spoilage and control
Course Description
This unit covers the skills and knowledge required to apply the principles of concentration and drying to food production. The theory behind these methods of food preservation will be covered. As well as this, samples of both dehydrated and concentrated food will be produced
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
VBP048 Apply an understanding of the process of concentration and drying in food production |
Element: |
1. The principles of concentration and drying in food processing are identified. |
Element: |
2. Basic methods of concentration and drying are identified. |
Element: |
3. Simple controlled experiments are designed and set up which demonstrate the principles of concentration and drying. |
Learning Outcomes
At the end of this unit the student will
- be able to understand the principles involved with the concentration and drying of food
- be able to identify the various methods used to concentrate and dehydrate food
- have produced samples of both dehydrated and concentrated food products
- be able to apply appropriate quality control processes and procedures to assess food products
Details of Learning Activities
Lectures
Videos
Class activity sheets
Practical Activities
Library research task
Teaching Schedule
Week 1 |
Introduction to Unit OH&S in laboratory and writing practical reports Discussion of Food Spoilage Introduction to Dehydration as a method of food preservation Video: |
|
Week 2 |
Dehydration theory Practical Activity 1: Dehydration of Fruit and Vegetables |
Assessment task |
Week 3 |
Methods and equipment used for Dehydration Finish Ptactical Activity 1 Set up Practical Activity: Freeze Drying |
|
Week 4 |
Theory: Concentration as a method of food preservation Practical Activity: Production of a concentrated product - sweetened condensed milk |
Assessment Task |
Week 5 |
Theory Test Research Activity |
Assessment Task Assessment Task |
Learning Resources
Prescribed Texts
References
Fellows, P. J. Food Processing Technology Principles and Practice |
Other Resources
Videos
Mass Production of Food VEA
Dried Fruit of the Sun VEA
Overview of Assessment
Assessment for this unit consists of
- a theory test
- completion of two practical activities plus reports
- a research task
Assessment Tasks
In order to pass this unit students must be able to demonstrate that they are competent in each of the Elements/ Performance criteria listedabove. To do this, all of the assessment tasks must be completed satisfactorily
- Theory Test: multiple choice and short answer test to be held in week 5. 40%
- Completion of practical activity 1 plus report 30%
- Completion of practical activity 2 plus report 20%
- Research Task - a library and internet research task 10%
A grade will also be given for this unit based on the above weightings
Assessment Matrix
Element/Performance Criteria | 1.1 | 1.2 | 1.3 | 2.1 | 2.2 | 3.1 | 3.2 | 3.3 |
Test | x | x | x | x | x | |||
Practical Activity 1 | x | x | ||||||
Practical Activity 2 | x | x | ||||||
Research Task | x | x |
Other Information
The 10 nominal hours for this course are allocated as follows
- 4 hours classroom theory/lectures/videos
- 4 hours laboratory work
- 1 hour classroom test
- 1 hour library/internet research task
Course Overview: Access Course Overview