Course Title: Apply an understanding of the process of concentration and drying in food production

Part A: Course Overview

Program: C5184 Diploma of Food Science & Technology

Course Title: Apply an understanding of the process of concentration and drying 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)

ONPS5224

City Campus

TAFE

155T Vocational Health and Sciences

Face-to-Face

 Term1 2011,
Term1 2012

Course Contact: Toinette Thake

Course Contact Phone: +61 3 99254876

Course Contact Email: toinette.thake@rmit.edu.au



Course Description

This unit covers the skills and knowledge required to apply the principles of concentration and drying to food production.  The theory behind these methods of food preservation will be covered.  As well as this, samples of  both dehydrated and concentrated food will be produced

Pre-requisite Courses and Assumed Knowledge and Capabilities

VBP044 Apply principles of food spoilage and control



National Competency Codes and Titles

National Element Code & Title:

VBP048 Apply an understanding of the process of concentration and drying in food production

Elements:

1. The principles of concentration and drying in food processing are identified.

2. Basic methods of concentration and drying are identified.

3. Simple controlled experiments are designed and set up which demonstrate the principles of concentration and drying.

Learning Outcomes

At the end of this unit the student will

  • be able to understand the principles involved with the concentration and drying of food
  • be able to identify the various methods  used to concentrate and dehydrate food
  • have produced samples of both dehydrated and concentrated food products
  • be able to apply appropriate quality control processes and procedures to assess food products


Overview of Assessment

Assessment for this unit consists of

  • a theory test
  • completion of two practical activities plus reports
  • a research task