Course Title: Manufacture fish and seafood products

Part B: Course Detail

Teaching Period: Term2 2011

Course Code: ONPS5234

Course Title: Manufacture fish and seafood products

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 understand  the principles and concepts behind fish and seafood, their use as a food and various processes associated with fish and seafood manufacture


National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP058 Manufacture fish and seafood products

Element:

Apply harvesting and storage practices for fish and seafood

Performance Criteria:

2.1 Techniques used to harvest fish and seafood are identified.
2.2 Appropriate storage procedures for fish and seafood products
to prevent spoilage are selected.
2.3 Various spoilage organisms associated with fish and seafood
are identified.

Element:

Identify the different varieties of fish and seafood

Performance Criteria:

1.1 Fish and seafood are classified according to the
phylum/species.
1.2 The various species of fish and seafood, which are generally
used in food industry/retail, are identified.

Element:

Manufacture a fish and/or sefood product

Performance Criteria:

4.1 Manufacturing processes used to produce “value-added” fish
and/or seafood products are established.
4.2 A range of sample fish and/or seafood products is
manufactured.
4.3 A process chart is constructed for a selected fish or seafood
product.

Element:

Select the processing techniques and technology used to produce various fish and seafood products

Performance Criteria:

3.1 Sensory evaluation of fish and/or seafood is performed.
3.2 The suitability of the fish and/or seafood for use in the
manufacturing process is assessed.
3.3 The manufacturing process used to produce a pickled cured,
frozen or canned fish and/or seafood is identified.3.1 Sensory evaluation of fish and/or seafood is performed.

Learning Outcomes


By the end of this unit students should be able to

  • Identify different varieties of fish and seafood
  • Be aware of the various harvesting techniques
  • discuss  the storage practices for fish and seafood
  • Be aware of the various processing techniques used to produce fish and seafood products
  • produce a range of fish and seafood products


Details of Learning Activities

  • Classroom teaching 
  • Practical activities
  • Manufacture seafood products
  • Class discussions and activities/ videos
  • Industry visit (s)



Teaching Schedule

Week 1     Fish and seafood are classified according to the phylum/species           
                   The various fish & seafood , which are generally used in the food industry/retail are identified  Practical activity
Week 2    Techniques used to harvest fish and seafood are identified 
                  Appropriate storage procedures for fish and seafood products to prevent spoilage are selected            
                   Various spoilage organisms associated with fish and seafood are identified
                  Sensory evaluation of fish and/or seafood is performed
Week 3    The suitability of the fish and/or seafood for use in the manufacturing process is assessed    
                  The manufacturing process used to produce a pickled, cured, frozen or canned fish and or seafood is identified   Practical Activity 2
Week 4     Industry Visit
Week 5     Manufacturing processes used to produce “value-added” fish and /or seafood products are established   
                   Manufacture a seafood product - Smoked fish   Flow chart constructed

Week 6    Test




Learning Resources

Prescribed Texts


References


Other Resources

Department of Agriculture, Fisheries and Forests http://www.daff.gov.au/

http://www.seafood.net.au/fishnames/


Overview of Assessment

Assessment for this course consists of:

  • class activities
  • laboratory activities and reports
  • assignment
  • report on industry visit
  • exam


Assessment Tasks

Theory test         50%
Assignment        20%
Practical activities and reports 20%
Industry Report             10%


Assessment Matrix

  1.1 1.2 2.1 2.2 2.3 3.1 3.2 3.3 4.1 4.2 4.3  
theory classes x x x x x   x   x      
assignment     x x          x      
practical activities x x       x x x x x x  
industry report       x         x      

Other Information

This is a competency based unit so all Elements must be completed satisfactorily

The 20 hours allowed for this unit are allocated as follows

Class lectures,  discussion and practical activities -11 hours
Indiustry visit  -4 hours

Exam   - 1 hour

Library research for assignment  and writing up report -  4 hours

Course Overview: Access Course Overview