Course Title: Process and handle poultry and egg products
Part A: Course Overview
Program: C4172 Certificate IV in Food Science & Technology
Course Title: Process and handle poultry and egg products
Portfolio: SEH Portfolio Office
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.Course Code |
Campus |
Career |
School |
Learning Mode |
Teaching Period(s) |
ONPS5235 |
City Campus |
TAFE |
155T Vocational Health and Sciences |
Face-to-Face |
Term2 2009 |
Course Contact: Toinette Thake
Course Contact Phone: 99254876
Course Contact Email: toinette.thake@rmit.edu.au
Course Description
This unit provides the basic principles of poultry processing and manufacture of egg products. It covers the skills and knowledge required to identify poultry and processing and egg products manufacturing techniques.
Pre-requisite Courses and Assumed Knowledge and Capabilities
VBP043 - Apply an understanding of the food processing industry,
VBP045 - Identify unit operations
National Competency Codes and Titles
National Element Code & Title: |
VBP059 Process and handle poultry and egg products |
Elements: |
Identify poultry processing practices. Identify processing techniques and technology used to produce various egg products Identify the quality requirements of an avian egg. |
Learning Outcomes
Competency based
Overview of Assessment
Assessments for this course consist of:
• Class activities
practical reports
• Assignments
• Presentations
• Exam