Course Title: Apply an understanding of the fermentation process in food production
Part B: Course Detail
Teaching Period: Term1 2011
Course Code: ONPS5225
Course Title: Apply an understanding of the fermentation process in food production
School: 155T Vocational Health and Sciences
Campus: City Campus
Program: C5184 - Diploma of Food Science & Technology
Course Contact: Judi Mc Cann
Course Contact Phone: +61 3 99258366
Course Contact Email: judi.mccann@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
Teacher: Sam Cutri
9925 4876
sam.cutri@rmit.edu.au
Nominal Hours: 10
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
Apply an understanding of the food processing industry ONPS5219
Apply principles food spoilage & control ONPS5220
Course Description
This unit covers the skills and knowledge required to apply the principles of fermentation to food production.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
VBP092 Apply an understanding of the fermentation process in food production |
Element: |
1.Identify the principles of fermentation in food processing. |
Performance Criteria: |
1.1 Basic biochemical principles of the fermentation process are identified. |
Element: |
2. Identify the basic production method of the fermentation process. |
Performance Criteria: |
2.1 Materials used in the fermentation process are identified. |
Element: |
3. Simple controlled experiments are designed and set up which demonstrate the principles of fermentation |
Performance Criteria: |
3.1 Samples of food are successfully fermented. |
Learning Outcomes
This is a competency based course
Details of Learning Activities
Learning activities for this course may include:
• Teacher directed face-to face delivery of lessons
• Whole class Discussion
• Pair/group discussion
• Small group workshops
• Revision quizzes
• Worksheets
• Laboratory experiments
• Record keeping of experiments
• Presentations
• Research activities
Teaching Schedule
Week 1 What is Fermentation
Week 2 What is Fermentation
Week 3 Yeast Fermentation
Week 4 Yeast Fermentation
Week 5 LAB Fermentation
Week 6 LAB Fermentation
Week 7 Laboratory Fermentation
Week 8 Laboratory Fermentation
Week 9 Visit Industry site
Week 10 Industry site Report
Learning Resources
Prescribed Texts
References
Handbook of Food Science, Technology, and Engineering, Volume 2, Chap 63 Fermentation Nejib Guizani and Ann Mothershaw |
Other Resources
Overview of Assessment
Assessment for this course may include assignments, tests, worksheets and reports
Assessment Tasks
Assignments, worksheets and visits 50 %
Practical Reports 50 %
Assessment Matrix
Course Overview: Access Course Overview