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: firstname.lastname@example.org
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
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
Establish the processing techniques and technology used to produce a range of beverage products.
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:
Identify the various types of beverage products.
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.
Manufacture beverage products according to overall quality parameters.
A detailed production Flow Chart for a selected beverage is prepared.
A sample of beverage is produced using a flow chart
Test a range of beverage products against recognised industry quality guidelines.
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
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
Class question sheets /quality chart
- 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
Practical Activity: Beer Brewing
Manufacturing processes for the production of carbonated and non-carbonated beverages
Manufacturing processes used in the production of various types of fruit juice products
Practical Activity: Amount of carbon dioxide in a range of carbonated drinks
Styles of tea and coffee
Manufacturing processes for tea and coffee
Practical Activity: Sensory analysis of a range of tea and coffee
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
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-
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%
|Practical activity - Beer Brewing||x||x||x||x||x||x|
|Practical activity - carbonation||x||x|
|Practical activity 3||x||x|
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