Course Title: Perform microbiological tests pertaining to the food industry
Part B: Course Detail
Teaching Period: Term1 2011
Course Code: ONPS5236
Course Title: Perform microbiological tests pertaining to the food industry
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 9925 4876
Course Contact Email: sam.cutri@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
Mr Sam Cutri
Tel: (03) 9925 4876
Email: sam.cutri@rmit.edu.au
Nominal Hours: 50
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
VBP035 - Perform microbiological techniques in the food industry,
VBP038 - Apply hygiene and sanitation practices
VBP044 - Apply principles of food spoilage and control
Course Description
This unit covers the skills and knowledge required to perform common tests and analysis in a food based microbiological laboratory
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
VBP067 Perform microbiological tests pertaining to the food industry |
Element: |
Apply rapid microbiological techniques and other relevant technology for the identification of microbes related to plant hygiene. |
Performance Criteria: |
4. Apply rapid microbiological techniques and other relevant technology for the identification of microbes related to plant hygiene. |
Element: |
Apply the principles of microbiological quality control. |
Performance Criteria: |
3. Apply the principles of microbiological quality control. |
Element: |
Identify food poisoning and spoilage bacteria, including methods of control. |
Performance Criteria: |
1. Identify food poisoning and spoilage bacteria, including methods of control. |
Element: |
Perform basic microbiological techniques for the identification of food borne disease. |
Performance Criteria: |
2. Perform basic microbiological techniques for the identification of food borne disease. |
Element: |
Perform techniques involving microbial fermentations. |
Performance Criteria: |
5 Perform techniques involving microbial fermentations. |
Learning Outcomes
Apply rapid microbiological techniques and other relevant technology for the identification of microbes related to plant hygiene.
Apply the principles of microbiological quality control.
Identify food poisoning and spoilage bacteria, including methods of control.
Perform basic microbiological techniques for the identification of food borne disease.
Perform techniques involving microbial fermentations.
Details of Learning Activities
Presentations, Practical’s, Classroom Discussions, Internet activities
Teaching Schedule
Week Date Topic/Activities/Assessments
1 Thurs 10/2/11 8.30-10.30
2 Thurs 17/2/11 8.30-10.30 Introduction Safety Prac 1 Safety
3 Thurs 24/2/11 8.30-10.30 Microbiology review Prac 2 Spoilage Activities
4 Thurs 3/3/11 8.30-10.30 Microflora of Food Prac 3 Direct Microscopic Examination Using Viability Stains
5 Thurs 10/3/11 8.30-10.30 Microbial Swabs Prac 4 Survey of a Food Processing/Preparation area
6 Thurs 17/3/11 8.30-10.30 Microflora of Raw Milk Prac 5 Thermal death point and thermal death time
7 Thurs 24/3/11 8.30-10.30 Microbial spoilage Prac 6 Microbial Spoilage of Refrigerated Meat
8 Thurs 31/3/11 8.30-10.30 Intrinsic Extrinsic Factors Prac 7 Chemical Control Of Microbial Populations
9 Thurs 7/4/11 8.30-10.30 Microbial Testing Prac 8 Computer Pathogen Modelling NOT IN MICRO LAB
10 Thurs 14/4/11 8.30-10.30 Microbial Testing Prac 9 Microbial testing of cheese
11 Thurs 21/4/11 8.30-10.30 Easter
12 Thurs 28/4/11 8.30-10.30 Food Preservation Prac 10 Coliform Testing
13 Thurs 5/5/11 8.30-10.30 Microbial Pathogens Prac 11 Rapid Methods
14 Thurs 12/5/11 8.30-10.30 Microbial Pathogens Prac 12 Pathogen Identification - The Outbreak! Game NOT IN MICRO LAB
15 Thurs 19/5/11 8.30-10.30 Microbial Fermentation
16 Thurs 26/5/11 8.30-10.30 Prac reports Due 50%
17 Thurs 9/6/11 8.30-10.30 Test 50%
Learning Resources
Prescribed Texts
References
Other Resources
Overview of Assessment
Assessments for this course consist of:
• Class activities
• Assignments
• Presentations
• Exam
Assessment Tasks
Practicals 50 % Due Thurs 26/5/11 Test 50 % Due Thurs 9/6/11
Assessment Matrix
Course Overview: Access Course Overview