Course Title: Manufacture meat and meat products

Part B: Course Detail

Teaching Period: Term2 2012

Course Code: ONPS5231

Course Title: Manufacture meat and meat products

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 99254079

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


Name and Contact Details of All Other Relevant Staff

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.

Pre-requisites and Co-requisites

ONPS 5129  Apply an Understanding of the Food Processing Industry

ONPS5221  Identify Unit Operations

Course Description

This unit covers the skills and knowledge required to identify the basic principles of meat, meat processing and meat product manufacture


National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP055 Manufacture meat and meat products

Element:

Identify Meats and Various Processed Meat Derivatives

Performance Criteria:

Meat is defined according to the Food Standards Code
Various meat products manufactured by the food industry are recognised

Element:

Manufacture a Meat Product

Performance Criteria:

A process flowchart is constructed for a selected meat product
A sample of meat product is manufactured

Element:

Overview of Abattoir Process

Performance Criteria:

Slaughter, dressing and chilling processes are identified
Biochemical and chemical factors which could affect the meat quality are identified
Chemical, biological and physical hazards associated with meat production are identified

Element:

Overview of the Production of processed Meats and Smallgoods

Performance Criteria:

Compositional requirements for a range of meat-based products are determined
Manufacturing processes used to produce meat-based products are identified

Learning Outcomes


At the end of this unit students should have a good understanding of 

  • the range of meats and meat products,
  • the manufacturing processes used to produce a range of meat products
  • the chemical, physical and biological hazards in meat production.
  • the abattoir process   

Students should also have produced a range of meat products


Details of Learning Activities

Class lectures and discussions

DVDs

Practical Activities

Class worksheets/articles


Teaching Schedule

Week 1     Introduction - definition of meat and meat products

Week 2      -   The abattoir process

Week 3  -   Muscle cells  /  pigments /   - Practical Activity 1.  Muscle cells   /Effect of Heat

Week 4 -   Microbiology of carcass meat   Hazards

Week 5      Smallgoods manufacture

Week 6   Practical Activity:  Manufacture of a fresh sausage

Week 7  Smallgoods  continued

Week 8   Test


Learning Resources

Prescribed Texts


References


Other Resources

Meat Processing Module 2    Certificate 1V Food Science and Technology

DVD:  All about Meat

DVD:  Pork Production

DVD:  Meat Processing


Overview of Assessment

The assessment for this unit is based on

  • a theory test
  • completion of practical activities plus reports on these activities
  • class assignments/worksheets and activities


Assessment Tasks

Theory Test                     50%

Class worksheets/activities/video sheets      20%

Attendance at practical activities and submission of reports on activities   30%


Assessment Matrix

Other Information

The 20 hours allocated to this unit are allocated as follows

class time 16hours

report preparation/ homework sheets   3 hours

Test        1 hour

Course Overview: Access Course Overview