Course Title: Perform microbiological tests pertaining to the food industry

Part A: Course Overview

Program: C5184 Diploma of Food Science & Technology

Course Title: Perform microbiological tests pertaining to the food industry

Portfolio: SEH Portfolio Office

Nominal Hours: 50

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)

ONPS5236

City Campus

TAFE

155T Vocational Health and Sciences

Face-to-Face

Term1 2011,
Term2 2012,
Term2 2013

Course Contact: Sam Cutri

Course Contact Phone: +61 3 9925 4876

Course Contact Email: sam.cutri@rmit.edu.au



Course Description

This unit covers the skills and knowledge required to perform common tests and analysis in a food based microbiological laboratory

Pre-requisite Courses and Assumed Knowledge and Capabilities

VBP035 - Perform microbiological techniques in the food industry,
VBP038 - Apply hygiene and sanitation practices
VBP044 - Apply principles of food spoilage and control



National Competency Codes and Titles

National Element Code & Title:

VBP067 Perform microbiological tests pertaining to the food industry

Elements:

Apply rapid microbiological techniques and other relevant technology for the identification of microbes related to plant hygiene.

Apply the principles of microbiological quality control.

Identify food poisoning and spoilage bacteria, including methods of control.

Perform basic microbiological techniques for the identification of food borne disease.

Perform techniques involving microbial fermentations.


Learning Outcomes

Apply rapid microbiological techniques and other relevant technology for the identification of microbes related to plant hygiene.
Apply the principles of microbiological quality control.
Identify food poisoning and spoilage bacteria, including methods of control.
Perform basic microbiological techniques for the identification of food borne disease.
Perform techniques involving microbial fermentations.


Overview of Assessment

Assessments for this course consist of:
• Class activities
• Assignments
• Presentations
• Exam