Course Title: Manufacture cereal products

Part A: Course Overview

Program: C5184 Diploma of Food Science & Technology

Course Title: Manufacture cereal products

Portfolio: SEH Portfolio Office

Nominal Hours: 20

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)

ONPS5244

City Campus

TAFE

155T Vocational Health and Sciences

Face-to-Face

 Term1 2010,
Term1 2011,
Term1 2012

Course Contact: Toinette Thake

Course Contact Phone: +61 3 9925 4876

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



Course Description

This unit covers the skills and knowledge required to identify the principles and concepts behind cereals, their use as food and various processes associated with cereal product manufacture.

Pre-requisite Courses and Assumed Knowledge and Capabilities

VBP043 - Apply an understanding of the food processing industry,
VBP045 - Identify unit operations



National Competency Codes and Titles

National Element Code & Title:

VBP063 Manufacture cereal products

Elements:

Identify the different varieties of cereal grains.

Manufacture cereal products according to overall quality parameters.

Recognise the processing techniques and technologies used to produce various cereal products.

Learning Outcomes

On completion of this unit students

  • will be able to identify various cereal grains which are generally used by the food industry
  • will be able to identify the major constituents of a cereal grain
  • be aware of the use of each constituent of a cereal grain
  • have an understanding of the milling process generally used to produce flour
  • will understand the role of gluten in a range of wheat flour based products
  • will be able to identify bread, biscuit, cake and pastry production techniques
  • will understand the manufacturing process used to produce commercial pasta and noodle products
  • will understand the manufacturing processes used to produce breakfast cereals
  • will have constructed a process flowchart for a cereal product and been able to manufacture a sample of that cereal product


Overview of Assessment

Assessments for this course may consist of:

- Theory Test
- Practical Activities and Reports
- Industry Visit Report
- Research Task/ question sheets