Course Title: Manufacture cereal products
Part B: Course Detail
Teaching Period: Term1 2012
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: email@example.com
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 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
Identify the different varieties of cereal grains.
1.1 Various cereal grains, which are generally used by the food industry, are identified
1.2 The major constituents of a cereal grain are identified
1.3 The use of each constituent of a cereal grain is clarified
Manufacture cereal products according to overall quality parameters.
A detailed process flow chart is constructed for a selected cereal product.
A sample of the cereal product is manufactured
Recognise the processing techniques and technologies used to produce various cereal products.
The milling process generally used to produce flour is recognised.
Gluten, and its role in a range of wheat flour based products is identified.
Bread, biscuit, cake and pastry production techniques are recognised.
The manufacturing process used to produce pasta and noodle products is recognised.
The manufacturing process used to produce breakfast cereal products is recognised.
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
-Class discussions and question sheets
-Written practical reports
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
Milling processes for a range of cereal grains
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
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)
Overview of Assessment
Assessments for this course may consist of:
- Theory Test
- Practical Activities and Reports
- Industry Visit Report
- Research Task/ question sheets
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
- 50% - Test - a test on the theory covered in class lectures and practical activities
- 20%-Formal report on one of the Practical Activities
- 15% -Practical Activities - Participation in activities and completion of log book
- 15% - research task
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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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