Course Title: Identify unit operations

Part B: Course Detail

Teaching Period: Term1 2012

Course Code: ONPS5221

Course Title: Identify unit operations

School: 155T Vocational Health and Sciences

Campus: City Campus

Program: C5184 - Diploma of Food Science & Technology

Course Contact: Toinette Thake

Course Contact Phone: +61 3 99254876

Course Contact Email:

Name and Contact Details of All Other Relevant Staff

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

• No pre-requisite units

Course Description

This unit provides the principles of the major unit operations in the food industry.
It covers the skills and knowledge required to identify the operational principles in unit operations of the Food Industry.

National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP045 Identify unit operations


1. Identify the unit operations required in the processing of foods.

Performance Criteria:

Major unit operations are identified


2. Analyse the function of the major unit operations

Performance Criteria:

2.1 Functions of the  major unit operations are analysed

2.2  Equipment used to perform each  major unit operation is identified

2.3  Process flow charts for  nominated  unit operations are prepared

Learning Outcomes

  • identify major unit operations, including: material transfer, separation, size reduction, combination, heat exchange, biochemical transformation, shaping and extrusion
    • analyse the functions of the major unit operation, including purpose and application of each
    • identify the range of equipment used to perform each major unit operation
    • establish the function of each piece of equipment used to perform major unit operations
    • review the resultant products of these unit operations on food, in accordance with quality control processes and procedures
    • ascertain the affects of physical conditions eg. temperature, pressure on the function of these unit operations
    • prepare  process flow charts

Details of Learning Activities

This unit involves

  •  theory classes 
  •  group and individual work
  •  viewing of  videos
  • an industry visit.

Teaching Schedule

Session 1


Major Unit Operations and their function

Discussion of assignment topic

Video and Video question Sheet




assessment task

Session 2

Process Flow Charts


Video: Mass production of Food 

Assessment Task




Session 3

Theory: Equipment used to perform each major unit

The affects of physical conditions eg. temperature,
pressure on the function of these unit operations

Class Activity Sheet

   An industry vist  to be arranged 

Learning Resources

Prescribed Texts


Food Processing Technology   Principles and Practice        P.J. Fellows

1 85573 271 8

Other Resources


Mass production of Food

Overview of Assessment

Students must be able to demonstrate competency in each of the above learning outcomes by completing a series of assessment tasks.  These will include

  • class activities
  • worksheet on preparation of flow charts
  • assignment
  • attendance at Industry visit plus completed report on visit

Assessment Tasks

Students must demonstrate competence in each of the Elements and performance criteria for this unit.   To do this the followinng assessmenty tasks must be completed satisfactorily

  • Class worksheets/reports - two class activity sheets            40%    
  • worksheet on preparation of process flow charts                 30%
  • research assignment                                                            30%                                                

Assessment Matrix
class worksheetsxx  
flow chart worksheet   x
research assignmentx x 
industry visit  and reportxxx 

Other Information

The 15 nominal hours for this unit are allocated as follows

  • 6 hours - classroom teaching and activities
  • 4 hours - independent research and completion of assignment
  • 5 hours - attendance  industry visit and completion of report

Course Overview: Access Course Overview