Course Title: Manufacture beverages products

Part B: Course Detail

Teaching Period: Term1 2012

Course Code: ONPS5243

Course Title: Manufacture beverages 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 9925 4876

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 identify the principles and concepts behind beverages, their use as food, and various processes associated with beverage products manufacture.


National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP062 Manufacture beverages products

Element:

Establish the processing techniques and technology used to produce a range of beverage products.

Performance Criteria:

Importance of raw materials selection to processing beverages is recognized

Brewing processes used in the production of various styles of  beers are identified.

Manufacturing processes used in the production of still, sparking and fortified wines are identified

Manufacturing processes, used in the production of various  types of fruit juice products, are identified.

Manufacturing processes for the production of carbonated and non carbonated beverages including:
• mineral water products
• sports and energy drinks
are identified.

 

Element:

Identify the various types of beverage products.

Performance Criteria:

A range of beverage products, including beers, wines, spirits, fruit juice products, carbonated beverages, fortified nonalcoholic beverages, tea and coffee is identified.

The different styles of beers generally manufactured are identified.

The different styles of red, white, sparkling and fortified wines generally manufactured are identified.

The different types of fruit juices products generally manufactured are identified.

The variety of styles of teas and coffees generally available are identified.

 

Element:

Manufacture beverage products according to overall quality parameters.

Performance Criteria:

A detailed production Flow Chart for a selected beverage is prepared.

A  sample of beverage is produced using a flow chart

Element:

Test a range of beverage products against recognised industry quality guidelines.

Performance Criteria:

A range of quality control tests used in the manufacture of beverages is identified

A chart of beverages matched with appropriate quality tests is prepared.

A range of quality tests are applied to selected beverages


Learning Outcomes


On completion of this unit students 

  • will be able to identify  the processing techniques and technology for a range of beverages  including wine, beer, carbonated and sports drinks, cordial, fruit juice, tea, cofee and cocoa
  • will  have brewed  a range of beers and completed a sensory analysis on their products
  • have tested a range of beverage products against recognised industry quality guidelines


Details of Learning Activities

Lectures
Practical activities 
Research Assignment
Industry visit
Class question sheets /quality chart
Viewing videos


Teaching Schedule

session 1

- Introduction to the range of beverage products, including beers, wines, spirits, fruit juice products, carbonated beverages, fortified non- alcoholic beverages, tea and coffee
-Beer Brewing.   The different styles of beers generally manufactured are identified
 -Wine: The different styles of red, white, sparkling and fortified generally manufactured are discussed. 

Video: From Vine to Bottle 

Session 2 

Practical Activity:   Beer Brewing

Session 3

Manufacturing processes for the production of carbonated and non-carbonated beverages
Manufacturing processes used in the production of various types of fruit juice products

Session 4

Practical Activity:   Amount of carbon dioxide in a range of carbonated drinks

Session 5

Styles of tea and coffee 
Manufacturing processes for tea and coffee 

Session 6

Practical Activity:  Sensory analysis of a range of tea and coffee 

Session 7

Quality control tests used in the manufacture of beverages 
Prepare a chart of beverages matched with appropriate quality tests

Bottling of beer / sensory anaysis of the beer


Industry visit to brewery   to be arranged

Test to be held in exam week


Learning Resources

Prescribed Texts


References


Other Resources


Overview of Assessment

Assessments for this course consist of:


•  Test- a multiple choice test of the theory covered in class
• Assignment - a research task plus report on industry visit
• Practical activity - Beer Brewing- a range of beers will be brewed in the food laboratory
•  Log book containing reports on all practical activities-


Assessment Tasks

All elements and associated performance criteria must be completed satisfactorily in order to reach competency in this unit

Assessment will include

  • Test  - a multiple choice/short answer test    -40%
  • Practical activity :Beer Brewing - manufacture of a beer  .  this activity must be completed and a formal report submitted - 25%
  • Log book containing reports on other practical activities and industry visit - 15 %
  • research task /report on industry visit-  10%
  • quality test chart for range of beverages -  10%


Assessment Matrix

 

 1.11.21.31.41.52.12.22.32.42.53.13.24.14.24.3
Theory Test x x x x x x x x  x   x  
Practical activity - Beer Brewing  x    x x    x x x  
Practical activity - carbonation      x       x  
Practical activity 3     x        x  
Industry visit  x     x        
research task    x     x    x  
Quality Chart              x x

Other Information

The 20 hours allowed for this unit are allocated as follows

Theory classes            5 hours

Practical Activities       9  hours

Industry visit                  3 hours

test                                 1 hour

reseach task                2 hours              

Course Overview: Access Course Overview