Course Title: Manufacture dairy products
Part B: Course Detail
Teaching Period: Term2 2012
Course Code: ONPS5232
Course Title: Manufacture dairy products
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
Course Contact Sam Cutri
Course Contact Phone +61 3 99254876
Course Contact Email sam.cutri@rmit.edu.au
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
Perform microbiological techniques in the food industry ONPS5214
Apply an understanding of the food processing industry ONPS5219
Identify unit operations ONPS5221
Course Description
This unit covers the skills and knowledge required to understand the principles and concepts behind milk, its use as food and various processes associated with milk product manufacture
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
VBP056 Manufacture dairy products |
Element: |
1. Identify the principles regarding the processing of raw milk. |
Performance Criteria: |
1.1 The components of milk are identified. |
Element: |
2. Determine the processing techniques and technology used to produce milk products. |
Performance Criteria: |
2.1 Compositional requirements for a range of milk based products are determined. |
Element: |
3. Manufacture milk products. |
Performance Criteria: |
3.1 A range of sample milk products is manufactured. |
Learning Outcomes
This is a competency based program
Details of Learning Activities
Learning activities for this course will 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 Date Topic/Activities/Assessments
1 Introduction
2 Market Milk
3 Ice Cream
4 Cheese
5 Butter, Yoghurt
6 Milk Powder
Learning Resources
Prescribed Texts
References
Walstra, Pieter. Dairy science and technology /Boca Raton : Taylor & Francis, 2005. |
Other Resources
Dairy Australia http://www.dairyaustralia.com.au/
Dairy Science and Technology University of Guelph.
Http://www.foodsci.uoguelph.ca/dairyedu/home.html
Dairy Science and Food Technology website http://www.dairyscience.info/
Milk Matters http://www.nichd.nih.gov/milk/milk.cfm
Overview of Assessment
Assessment for this course may include assignments and tests
Assessment Tasks
Assignments 70 % Due 12/10/12
Test 30 % Due 30/10/12
Assessment Matrix
Course Overview: Access Course Overview