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