Course Title: Develop and update food industry knowledge

Part B: Course Detail

Teaching Period: Term1 2012

Course Code: ONPS5226

Course Title: Develop and update food industry knowledge

School: 155T Vocational Health and Sciences

Campus: City Campus

Program: C5184 - Diploma of Food Science & Technology

Course Contact: Sam Cutri

Course Contact Phone: +61 3 99254876

Course Contact Email:

Name and Contact Details of All Other Relevant Staff

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.

Pre-requisites and Co-requisites


Course Description

This unit covers the skills and knowledge required to access, increase and update knowledge relating to the operation of a food industry workplace.

National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP049 Develop and update food industry knowledge


1.Seek technical information relevant to a food industry workplace.

Performance Criteria:

1.1 Sources of information relevant to the operation of a food
industry workplace are identified and accessed.
1.2 Accessed information is analysed and appropriately categorised.
1.3 Analysed and categorised information is presented clearly in the required format.


2. Identify the structure, culture, and resources in contrasting food industry

Performance Criteria:

2.1 The principal purpose of each workplace, its client services
and/or products, are established.
2.2 The staff structure and the roles and responsibilities of
workplace personnel are established.
2.3 The facilities, equipment and layout of the workplaces, or
technical work area, together with their core activities and
links with other parts of the organisation are identified.
2.4 The Australian Standards, OH&S regulations, ethical
requirements and legislation, which govern the activities of
food industry personnel, are recognised.
2.5 The unions and professional bodies associated with food
industry workplaces, their influence on the food industry, and
their membership requirements and benefits are identified.


3. Determine distinct aspects of the operation of food industry workplaces.

Performance Criteria:

3.1 The typical tasks performed by personnel that contribute to
the workplace’s operations are determined
3.2 A flow diagram, which shows the work sequence for distinct
products from the raw materials to the finished product, is
3.3 Elements of the work sequence where errors or
inconsistencies may occur and the methods of quality
assurance employed by staff to minimise these are reviewed.
3.4 Information management systems, utilized by food industry
workplaces, are identified.
3.5 Factors driving future changes in the type of goods and services provided by food industry workplaces are determined

Learning Outcomes

This is a competency based program

Details of Learning Activities

Learning activities for this course may include:
• Teacher directed face-to face delivery of lessons
• Online study
• Whole class Discussion
• Pair/group discussion
• Small group workshops
• Revision quizzes
• Worksheets
• Presentations
• Research activities

Teaching Schedule

Week Date Topic/Activities/Assessments
1 Introduction to the food industry
Video The tech Of Food
2 Structure of food industry workplaces.
Video Mass Production Of Food
3 Operation of food industry workplaces.
Technical information relevant to a food industry

Learning Resources

Prescribed Texts


Other Resources

• The Australian Institute of Food Science & Technology Incorporated (“AIFST”)
• National Food Industry Strategy
• Foodworx
• Food Processing’s seventh annual manufacturing survey
• Australian Bureau of Agricultural and Resource Economics (ABARE)

Overview of Assessment

Assessment for this course may include reports and assignments

Assessment Tasks

Assignments 100 % Due 8/3/11

Assessment Matrix

Course Overview: Access Course Overview