Course Title: Apply principles of food spoilage and control

Part A: Course Overview

Program: C5184 Diploma of Food Science & Technology

Course Title: Apply principles of food spoilage and control

Portfolio: SEH Portfolio Office

Nominal Hours: 15

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




Learning Mode

Teaching Period(s)


City Campus


155T Vocational Health and Sciences

Face-to-Face or Internet

Term1 2011

Course Contact: Judi McCann

Course Contact Phone: +61 3 9925 8366

Course Contact Email:

Course Description

This unit provides the basic operational principles of food spoilage and its control.

Pre-requisite Courses and Assumed Knowledge and Capabilities

There are none for this course.

National Competency Codes and Titles

National Element Code & Title:

VBP044 Apply principles of food spoilage and control


1. Recognise the types and causes of food spoilage.

2.. Identify the appropriate techniques to control food spoilage.

Learning Outcomes

This is a competency based course

Overview of Assessment

Assessment for this caourse may include assignments, practical work and reports