Course Title: Manufacture cereal products

Part B: Course Detail

Teaching Period: Term1 2011

Course Code: ONPS5244

Course Title: Manufacture cereal 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 cereals, their use as food and various processes associated with cereal product manufacture.


National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP063 Manufacture cereal products

Element:

Identify the different varieties of cereal grains.

Performance Criteria:

1.1  Various cereal grains which are generally used in the food industry are identified 
1.2  The major constituents of cereal grain are identified
1.3  The use of each constituent of a cereal grain is clarified

Element:

Manufacture cereal products according to overall quality parameters.

Performance Criteria:

3.1 A detailed process flow chart is constructed for a selected cereal product
3.2 A sample of the cereal product is manufactured

Element:

Recognise the processing techniques and technologies used to produce various cereal products.

Performance Criteria:

2.1 The milling process generally used to produce flour is recognised 
2.2  Gluten and its role in a range of wheat flour based products is identified
2.3 Bread , biscuit, cake and pastry production techniques are recognised
2.4 The manufacturing process to produce pasta and noodle products is recognised 
2.5  The manufacturing process used to produce breakfast cereal products is recognised


Learning Outcomes


On completion of this unit students

  • will be able to identify various cereal grains which are generally used by the food industry
  • will be able to identify the major constituents of a cereal grain
  • be aware of the use of each constituent of a cereal grain
  • have an understanding of the milling process generally used to produce flour
  • will understand the role of gluten in a range of wheat flour based products
  • will be able to identify bread, biscuit, cake and pastry production techniques
  • will understand the manufacturing process used to produce commercial pasta and noodle products
  • will understand the manufacturing processes used to produce breakfast cereals
  • will have constructed a process flowchart for a cereal product and been able to manufacture a sample of that cereal product


Details of Learning Activities

Learning activities may include

-Lectures
-Class discussions and question sheets
-Videos
-Practical Activities
-Written practical reports
-Research Assignment
-Industry visit


Teaching Schedule

Session 1: Introduction to Cereals

Various cereal grains are identified
The major constituents of cereal grain and their uses
The milling process

Session 2: Practical Activity:  Milling Wheat.   Manufacture of product using own milled wheat and comercial flours

Session 3:
Milling processes for a range of cereal grains

Bread
Gluten and its role in a range of wheat flour based products
Breads, biscuits ,cakes and pastry

Session 4: Practical Activity:  Effect of Gluten content of flour on bread production

Session 5:
Breakfast Cereals
Video:  Breakfast is Ready

pasta and noodles

Session 6  Practical Activity:    manufacture of pasta and noodles or Industry visit

Session 7 :  Test  ( may be held in  mid semester exam week)  


Learning Resources

Prescribed Texts


References


Other Resources


Overview of Assessment

Assessments for this course may consist of:

- Theory Test
- Practical Activities and Reports
- Industry Visit Report
- Research Task/ question sheets


Assessment Tasks

In order to pass  this unit students must be able to demonstrate that they are competent in each of the performance criteria listed above.  To do this, all of the assessment tasks must be completed satisfactorily.

The assessment tasks are as follows

Test - a test covering the theory covered in class  lectures and practical activities   - 50%

Formal report on Practical Activity:Wheat Characteristics- Role of Gluten in Bread manufacture    -  20%

A log book containing reports on two other practical activities - 20%

research task  - 10%


Assessment Matrix

 1.11.21.32.12.22.32.42.53.13.2
Theory Testxxxxxxxx  
practical Activity 1   x    xx
practical activity 2    x   xx

practical activity 3research task

     

 

x

 

x

 

x

xx

Other Information

The 20 hours allowed for this unit are allocated as follows

  • Class theory                                              6 hours
  • Practical Activities                                     9 hours
  • Research work / report  completion      4 hours
  • Theory Test                                                 1 hour

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