Course Title: Apply an understanding of the fermentation process in food production

Part A: Course Overview

Program: C4172 Certificate IV in Food Science & Technology

Course Title: Apply an understanding of the fermentation process in food production

Portfolio: SEH Portfolio Office

Nominal Hours: 10

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.

Course Code	Campus	Career	School	Learning Mode	Teaching Period(s)
ONPS5225	City Campus	TAFE	155T Vocational Health and Sciences	Face-to-Face	Term2 2009

Course Contact: Sam Cutri

Course Contact Phone: +61 3 9925 4876

Course Contact Email: sam.cutri@rmit.edu.au

Course Description

This unit covers the skills and knowledge required to apply the principles of fermentation to food production.

Pre-requisite Courses and Assumed Knowledge and Capabilities

VBP035 - Perform microbiological techniques in the food industry,
VBP043 - Apply an understanding of the food processing industry

National Competency Codes and Titles

National Element Code & Title:	VBP092 Apply an understanding of the fermentation process in food production
Elements:	Identify the basic production method of the fermentation process. Identify the principles of fermentation in food processing Simple controlled experiments are designed and set up which demonstrate the principles of fermentation

Learning Outcomes

Identify the basic production method of the fermentation process.
Identify the principles of fermentation in food processing
Simple controlled experiments are designed and set up which demonstrate the principles of fermentation

Overview of Assessment

Assessments for this course consist of:
• Class activities
• Assignments
• Presentations
• Exam