Part B: Course Detail

Teaching Period: Term2 2024

Course Code: ONPS7811C

Course Title: Perform food tests

School: 535T Social Care and Health

Campus: City Campus

Program: C4433 - Certificate IV in Laboratory Techniques

Course Contact: Rauha Quazi

Course Contact Phone: +61 3 9925 4277

Course Contact Email: rauha.quazi@rmit.edu.au


Name and Contact Details of All Other Relevant Staff

Dr Vinita Chaudhary

vinita.chaudhary@rmit.edu.au

Nominal Hours: 100

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

Nil

Course Description

This unit of competency describes the skills and knowledge to interpret food test requirements, prepare samples, conduct pre-use and calibration checks on equipment, and perform routine testing of raw food materials, in-process materials and final products. These tests will involve several measurement steps. The unit includes data processing and some interpretation of results and tracking of obvious test malfunctions where the procedure is standardised. However, personnel are not required to analyse data, optimise tests/procedures for specific samples or troubleshoot equipment problems where the solution is not apparent.

This unit applies to laboratory or technical assistants and instrument operators working in the food and beverage processing industry sectors.


National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

MSL974033 Perform food tests

Element:

1. Interpret and schedule test requirements

Performance Criteria:

1.1 Review test request to identify samples to be tested, test method and equipment/instruments involved 1.2 Identify hazards and workplace controls associated with the sample, preparation/test methods, reagents and/or equipment 1.3 Plan parallel work sequences to optimise throughput of multiple sets of samples

Element:

2. Receive and prepare food samples

Performance Criteria:

2.1 Register samples in accordance with workplace procedures, recording details that allow accurate tracking and chain of custody traceable to employee 2.2 Match sample provided to accompanying documentation and report any discrepancies in accordance with workplace procedures 2.3 Prepare samples and standards in accordance with food testing requirements

Element:

3. Check equipment before use

Performance Criteria:

3.1 Set up equipment/instruments in accordance with test method requirements 3.2 Perform pre-use and safety checks in accordance with relevant workplace and operating procedures 3.3 Check equipment calibration using specified standards and procedures 3.4 Inspect reagents required for quality issues including visual checks and expiry

Element:

4. Test samples to determine food components and characteristics

Performance Criteria:

4.1 Operate equipment/instruments in accordance with test method requirements 4.2 Perform tests and/or procedures on samples and standards in accordance with specified methods 4.3 Shut down equipment in accordance with operating procedures

Element:

5. Process, analyse and record data

Performance Criteria:

5.1 Record test data noting atypical observations 5.2 Interpret graphs and compute results for all samples from these graphs 5.3 Ensure calculated values are consistent with reference standards and expectations 5.4 Record and report results in accordance with workplace procedures 5.5 Determine if basic procedure or equipment problems have led to atypical data or results 5.6 Follow procedures to ensure traceability of sample from receipt to reporting of results

Element:

6. Maintain a safe work environment

Performance Criteria:

6.1 Use established safe work practices and personal protective equipment (PPE) to ensure personal safety and that of other laboratory personnel 6.2 Minimise the generation of wastes and environmental impacts 6.3 Ensure the safe collection of laboratory and hazardous waste for subsequent disposal 6.4 Care for and store equipment and reagents in accordance with workplace procedures

Learning Outcomes



Details of Learning Activities

Learning activities will be based on following combination of activities 

  • class exercises to review discussions/lectures 
  • practical skill building
  • lab based activities
  • online discussion and participation 
  • analysis/critique of relevant reading material 
  • design activities or projects 
  • peer learning 
  • guest lecture/presentation 
  • class presentations 
  • group discussion 
  • research, report writing 


Teaching Schedule

Sem 2, 2024: Perform Food Tests Teaching Schedule

Week No.

Week

starting

Theory (2hr)

Lab (2hr)

Assessment due

1

 

15/7

Introduction and welcome

Assessment requirements and outline of course.

 

Lab safety induction and introduction to lab and submission requirements.

Mandatory Laboratory

safety declaration and Quiz

2

22/7

Topic 1: Lab safety : Legal

  • Ethical, Work health and safety (WHS) requirements to the work task

Awareness of environmental sustainability issues

Workplace and /or legal traceability requirements

 

Activity 1

  1. Introduction to lab glassware

, equipment’s including top pan balance, analytical balance, pH meter, thermometer, micropipettes.

Lab activity records to be completed and signed in class

 

3

29/7

Topic 2: principles and purpose of

 food tests

  • basic principles and concepts related to equipment and instrument operation.
  • Key components, their functions

Effect of modifying equipment variables

 

Activity: Dilution and serial dilutions

 

Lab activity records to be completed and signed in class

 

4

5/8

Topic 3: Concepts of metrology

  •  All measurements are estimates
  • Precision, accuracy, and significant figures
  • Sources of error
  • Uncertainty
  • Repeatability
  • Traceability

 

Assessment lab 1 Dilution and serial dilution

Lab activity records to be completed and signed in class

 

5

12/8

Topic 4:  Food sample preparation methods

 

No Lab (15/8/2024)

 

 

AT2: Logbook submission –

Assessment Lab 1

6

19/8

AT 1: Quiz 1 (Topics 1-4) first attempt in THEORY CLASS Attendance mandatory

 

Activity 2

Sample reception and preparation methods ,Test request forms, Analysis request logs, barcodes, Grinding, Filtration, Degassing

Introduction to food labels and visual inspection of food packaging

 

 

 

7

26/8

 5

Topic 5: Types of food tests and procedures:

  • sensory tests

physical/mechanical tests

Assessment Lab 2 Food labels and visual inspection of food packaging

 

AT2: Logbook submission –

Assessment Lab 2

 

                                              2nd of September to 8th of September 2024 Mid -Term Break

8

9/9

Types of food tests and procedures:

  • chemical analysis
  • Microbiological tests

Activity:

pH meter

Effect of heat

 

 

9

16/9

Types of food tests and procedures:

  • Molecular and thermal tests

Assessment lab 3 Effect of heat and pH on plant pigments- a sensory evaluation

 

 

10

23/9

 

(Public holiday on 27/9)

Topic 6: basic principles and concepts underpinning the food tests or procedures including:

  • structure and properties of proteins, lipids, carbohydrates, vitamins, and minerals

 

Activity: Sample preparation by degassing

Report writing

 

AT2: Logbook submission –

Assessment Lab 3

11

30/9

food additives, flavourings, and essences, nutrient value of major food groups

 Assessment AT3: Practical skills test report

 

 

12

7/10

Topic 7: interaction of water with food components

AT 1 Quiz 1 second attempt in theory class

  • Attendance Mandatory

Activity: Testing food nutrients

AT3: Practical Report submission

13

14/10

Food preservation techniques Modified atmosphere packaging.

Topic 8: basic biochemistry of fermentation reactions

  • function of packaging for product integrity and controlled atmosphere
  • quality control program for raw materials, process control and finished product inspection.

Assessment lab 4: Food tests: simple and complex carbohydrates

 

Activity record submission

14

21/10

Revision

 

Assessment Lab 5 Food tests: lipids and proteins

 

AT2: Logbook submission –

Assessment Lab 4

15

28/10

AT 1: Quiz 2 (Topics 5-8) First attempt in THEORY CLASS Attendance mandatory

 Catch up Lab (Only with approved special cons)

 

AT1: Quiz 2 first attempt

AT2: Logbook submission –

Assessment Lab 5

16

4/11

(Public holiday on 5/11)

AT 1: Quiz 2 (Topics 5-8) Second attempt in THEORY CLASS Attendance mandatory

Catch up Lab (Only with approved special cons)

 

 

AT1: Quiz 2 second attempt

AT* Assessment Task, all assessments on campus therefore attendance mandatory.

 

While all course content in this schedule will be covered, the weekly order may change depending on class needs and availability of speakers and resources.


Learning Resources

Prescribed Texts


References


Other Resources

The University Library has extensive resources and provides subject specialist expertise, research advice, help with referencing and support through: 

The Learning Lab 
https://www.rmit.edu.au/students/study-support/learning-lab 

The Study Support Hub  
https://www.rmit.edu.au/students/study-support/study-support-hub 

English for uni workshops 
https://www.rmit.edu.au/students/study-support/workshops/english-uni-workshops

 


Overview of Assessment

Assessment may include:

  • knowledge tests
  • practical skills test
  • practical logbooks
  • presentations
  • group work
  • research
  • lab reports
  • assignments

 


Assessment Tasks

Students enrolled in Vocational Education and Training qualifications are assessed for Competency. To be assessed as Competent means you have consistently demonstrated the required knowledge and skills at a standard expected in the workplace.  

To be assessed as Competent in this course, you will need to complete each assessment task to a satisfactory standard. You will receive feedback from the teacher at the conclusion of each assessment task.  

Every task must be completed satisfactorily for competence to be achieved.


You should refer to the assessment brief which is available through Canvas for full assessment criteria and due dates

Assessments:

Mandatory Laboratory Safety declaration and Quiz

 AT* 2: Assessment Lab 1

AT 1: Quiz 1 ON CAMPUS IN THEORY CLASS

AT 2: Assessment Lab 2 

AT 2: Assessment Lab 3 

AT 2: Assessment Lab 4  

AT 2: Assessment Lab 5

AT 3: Practical Report

AT 1: Quiz 2

AT* Assessment Task

Assessment Attempts

For each assessment you will be given up to two (2) attempts, however, to be granted the second attempt at any assessment, your first attempt must be an appropriate attempt to try and gain a satisfactory outcome. For example, you must appropriately attempt each question or aspect of the assessment task.

If your first attempt fails to meet the above standard, you may not be eligible for a second attempt at that task.

A third (3rd) attempt can only be offered after discussions between teacher and the Program Coordinator and is not automatic.

Re-submissions beyond two (2) attempts are at the discretion of the teacher and/or coordinator.

Results that apply to courses that are delivered and assessed in accordance with competency-based assessment are: 

CA: Competency Achieved 
NYC: Not Yet Competent 
DNS: Did not Submit for Assessment 


Assessment Matrix

The assessment matrix demonstrates alignment of assessment tasks with the relevant unit of competency. These mapping documents are available through Program Administration if required.  

Other Information

Attendance: 

Your learning experience will involve class-based teaching, discussion, demonstration and practical exercises  

It is strongly advised that you attend all timetabled sessions. This will allow you to engage in the required learning activities, ensuring you the maximum opportunity to complete this course successfully. 

If you miss an assessment or assessable practical class you need to provide a medical certificate (or other evidence) to the course coordinator/teacher. If you miss a practical class that is a prac report write-up you need to arrange an alternative report with your teacher.

 

Information about your studies: 

You can access My Studies through the RMIT website for information about timetables, important dates, assessment dates, results and progress, Canvas etc. 

 https://www.rmit.edu.au/students 

 

Extensions of time for submission of assessable work:

If you are prevented from submitting an assessment on time by circumstances outside your control you may apply for an extension of up to seven (7) calendar days in writing (email) to your Program Coordinator one working day BEFORE the due date. Eligibility criteria for application and the form is available from the link: https://www.rmit.edu.au/students/student-essentials/assessment-and-exams/assessment/extensions-of-time-for-submission-of-assessable-work

Where an extension of greater than seven days is needed, you must apply for special consideration.

Special consideration:

If due to illness or other unforeseen circumstance, you are unable to attend on the due date of an assessment (e.g. test, examination, oral, etc.), you may submit an application for special consideration within 5 working days of the due date. If special consideration is granted, you will be given the opportunity to complete/repeat the assessment task at a later date. For advice on this applicationplease visit www.rmit.edu.au/students/specialconsiderationor speak to your Program Coordinator.

Academic Integrity and Plagiarism:  

RMIT University has a strict policy on plagiarism and academic integrity. Please refer to the website for more information on this policy. 

https://www.rmit.edu.au/students/student-essentials/assessment-and-exams/academic-integrity 

Use of AI has certain restrictions in this course. Please refer to assessment instructions for guidelines on the conditions for the use of AI tools in assessments.

Credit Transfer and Recognition of Prior Learning:  

Credit transfer is the recognition of previously completed formal learning (an officially accredited qualification). 

Recognition of Prior Learning (RPL) is an assessment process that allows you to demonstrate competence using the skills you have gained through experience in the workplace, voluntary work, informal or formal training or other life experiences.   

Please speak to your teacher if you wish to discuss applying for Credit Transfer or RPL for the unit(s) of competency addressed in this course. 

https://www.rmit.edu.au/students/student-essentials/enrolment/apply-for-credit 

Course Overview: Access Course Overview