Course Title: Apply principles of food spoilage and control
Part B: Course Detail
Teaching Period: Term1 2011
Course Code: ONPS5220
Course Title: Apply principles of food spoilage and control
School: 155T Vocational Health and Sciences
Campus: City Campus
Program: C5184 - Diploma of Food Science & Technology
Course Contact: Judi McCann
Course Contact Phone: +61 3 9925 8366
Course Contact Email: judith.mccann@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
Teacher Sam Cutri
99254876
Nominal Hours: 15
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.
Pre-requisites and Co-requisites
There are none for this course.
Course Description
This unit provides the basic operational principles of food spoilage and its control.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
VBP044 Apply principles of food spoilage and control |
Element: |
1. Recognise the types and causes of food spoilage. |
Performance Criteria: |
1.1 Characteristics of food spoilage are identified. |
Element: |
2.. Identify the appropriate techniques to control food spoilage. |
Performance Criteria: |
2.1 Range of control techniques is determined. |
Learning Outcomes
This is a competency based course
Details of Learning Activities
Presentations, Classroom Discussions, Internet activities
Teaching Schedule
Week Topic/Activities/Assessments
1 Food spoilage
2 Food spoilage
3 Food Preservation
Learning Resources
Prescribed Texts
References
Other Resources
Overview of Assessment
Assessment for this caourse may include assignments, practical work and reports
Assessment Tasks
Assignment 50 %
Practical work 50%
Assessment Matrix
Course Overview: Access Course Overview