Course Title: Process fruit and vegetables
Part B: Course Detail
Teaching Period: Term1 2012
Course Code: ONPS5233
Course Title: Process fruit and vegetables
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: 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
• VBP043 Apply an understanding of the food processing industry
• VBP045 Identify unit operations
Course Description
This unit covers the skills and knowledge required to apply the principles and concepts behind fruit and vegetable processing including preparation and stabilising shelf life.
It involves theory, practical activities plus an industry visit
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
VBP057 Process fruit and vegetables |
Element: |
1. Recognise various types of fruit and vegetables |
Performance Criteria: |
1.1 The difference between a fruit and vegetable is identified 1.2 widely available fruits and vegetables used by the food industry are recognised |
Element: |
2. Determine harvesting and storage practices for fruit and vegetables. |
Performance Criteria: |
2.1 the physiological which occur to fruit and vegetables during harvesting are identified 2.2 The various methods of storage which assist to prolong the shelf life of fruit and vegetables are reviewed |
Element: |
3. Prepare fruit and vegetables for processing |
Performance Criteria: |
3.1 Unit operations to prepare fruit and vegetables are identified 3.2 the principles of blanching as applied to fruit and vegetables are established |
Element: |
4. Produce a range of fruit and vegetable products |
Performance Criteria: |
4.1 The processing techniques and technology used to produce various fruit and vegetable products are identified 4.2 The steps involved in the manufacture of a range of fruit and vegetable products are established. 4.3 A range of fruit and vegetable products are produced. 4.4 Quality specifications for the processing of fruit and vegetables are established. |
Learning Outcomes
On completion of this unit the student will
- be able to define what is meant by a fruit and what is meant by a vegetable
- be able to recognise and classify the various types of fruit and vegetables.
- be familiar with and understand the harvesting and storage methods used for fruit and vegetables
- understand the physiological changes occurring to fruit and vegetables during harvesting and storage
- be familiar with the processing techniques used for fruit and vegetables
- establish the principles of blanching as applied to fruit and vegetables
- have produced a range of fruit and vegetable products
- Establish the quality specifications for the processing of fruit and vegetables.
Details of Learning Activities
• Teacher directed face-to face delivery of lessons
• industry visit
• Worksheets
• Laboratory experiments
• Writing laboratory reports
• Research activities
• videos/DVDs
Teaching Schedule
Session 1
Theory/ Introduction: Recognise various types of fruit and vegetables
Harvesting and storage of fruit and vegetables
Session 2
Practical Activity 1
Session 3
Theory: Prepare fruit and vegetables for processing.
Processing techniques
Video
Session 4
Practical Activity 2
Session 5
Industry Visit
Session 6
Theory/Assignment
Week Session 7
Practical Activity 3
Revision of theory
Week 8
Test (held in the end of semester exam week)
Learning Resources
Prescribed Texts
References
Other Resources
Overview of Assessment
Studentsmust be able to demonstrate competency in each of the above learning outcomes in order to succesfully complete this unit
Assessment for this unit will include
- theory test
- practical activities plus reports
- assignment
- industry visit plus report
Assessment Tasks
All elements and associated performance criteria must be completed satisfactorily in order to reach competency for this unit
Graded assessment will be as follows
- 20% - Assignment : research task into the fruit and vegetable processing industry using current articles from fruit and vegetable processors
- 40% - Reports on practal activities and industry visit
- 40% Test : a multiple - choice and short answer test on the theory and practical activities covered in class
Assessment Matrix
1.1 | 1.2 | 2.1 | 2.2 | 3.1 | 3.2 | 4.1 | 4.2 | 4.3 | 4.4 | |
Theory Test | x | x | x | x | x | x | x | x | x | |
Practical Activities | x | x | x | x | x | x | ||||
Assignment | x | x | x | x | ||||||
Industry Visit & Report | x | x | x |
Other Information
The 20 hours allowed for this unit are allocated as follows
theory lectures 8 hours
practical activities 6 hours
industry visit 3 hours
assignment - individual research and writing report 3 hours
Course Overview: Access Course Overview