Course Title: Apply an understanding of the fermentation process in food production
Part A: Course Overview
Program: C5184 Diploma of 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 |
Term1 2011, Term2 2012 |
Course Contact: Judi Mc Cann
Course Contact Phone: +61 3 99258366
Course Contact Email: judi.mccann@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
Apply an understanding of the food processing industry ONPS5219
Apply principles food spoilage & control ONPS5220
National Competency Codes and Titles
National Element Code & Title: |
VBP092 Apply an understanding of the fermentation process in food production |
Elements: |
1.Identify the principles of fermentation in food processing. 2. Identify the basic production method of the fermentation process. 3. Simple controlled experiments are designed and set up which demonstrate the principles of fermentation |
Learning Outcomes
This is a competency based course
Overview of Assessment
Assessment for this course may include assignments, tests, worksheets and reports