Course Title: Process fruit and vegetables

Part B: Course Detail

Teaching Period: Term1 2012

Course Code: ONPS5233

Course Title: Process fruit and vegetables

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: 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

 
• VBP043 Apply an understanding of the food processing industry

 
• VBP045 Identify unit operations

Course Description

This unit covers the skills and knowledge required to apply the principles and concepts behind fruit and vegetable processing including preparation and stabilising shelf life. 

It involves theory, practical activities plus an industry visit


National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP057 Process fruit and vegetables

Element:

1. Recognise various types of fruit and vegetables

Performance Criteria:

1.1 The difference between a fruit and vegetable is  identified

1.2  widely available fruits and vegetables used by the food industry are recognised

Element:

2. Determine harvesting and storage practices for fruit and vegetables.

Performance Criteria:

2.1 the physiological which occur to fruit and vegetables during harvesting are identified

2.2 The various methods of storage which assist to prolong the shelf life of  fruit and vegetables are reviewed

Element:

3. Prepare fruit and vegetables for processing

Performance Criteria:

3.1  Unit operations to prepare fruit and vegetables are  identified

3.2  the principles of blanching as applied to fruit and vegetables are established

Element:

4. Produce a range of fruit and vegetable products

Performance Criteria:

4.1 The processing techniques and technology used to produce  various fruit and vegetable products are identified

4.2 The steps involved in the manufacture of a range of fruit and  vegetable products are established.

4.3 A range of fruit and vegetable products are produced.

4.4 Quality specifications for the processing of fruit and vegetables are established.

Learning Outcomes


On completion of this unit the student will

  • be able to define what is meant by a fruit and what is meant by a vegetable
  • be able to recognise and classify the various types of fruit and vegetables.
  • be familiar with and understand the harvesting and storage methods used for fruit and vegetables
  • understand the physiological changes occurring  to fruit and vegetables during harvesting and storage
  • be familiar with the processing techniques used for fruit and vegetables
  • establish the principles of blanching as applied to fruit and vegetables
  • have produced  a range of fruit and vegetable products
  • Establish the quality specifications for the processing of fruit and vegetables.


Details of Learning Activities

 
• Teacher directed face-to face delivery of lessons
• industry visit
• Worksheets
• Laboratory experiments
• Writing laboratory reports
• Research activities
• videos/DVDs


Teaching Schedule

Session 1 

Theory/ Introduction: Recognise various types of fruit and vegetables
Harvesting and storage of fruit and vegetables

Session 2

              Practical Activity 1

Session 3

Theory: Prepare fruit and vegetables for processing.
Processing techniques
Video

Session 4

             Practical Activity 2

Session 5

 Industry Visit

Session  6 

Theory/Assignment

Week Session 7

               Practical Activity 3
               Revision of theory

Week 8
               Test  (held in the end of semester exam week)


Learning Resources

Prescribed Texts


References


Other Resources


Overview of Assessment

Studentsmust be able to demonstrate competency in each of the above learning outcomes in order to succesfully complete this unit

 

Assessment for this unit will include

  • theory test
  • practical activities plus reports
  • assignment
  • industry visit plus report


Assessment Tasks

All elements and associated performance criteria must be completed satisfactorily in order to reach competency for this unit

Graded assessment will be as follows

  • 20%    - Assignment  : research task into the fruit and vegetable processing industry using current articles from fruit and vegetable processors
  • 40% -    Reports on practal activities and industry visit              
  • 40%      Test :  a multiple - choice and short answer test on the theory and practical activities covered in class


Assessment Matrix

  1.1 1.2 2.1 2.2 3.1 3.2 4.1 4.2 4.3 4.4
Theory  Test x x x x x x x x   x
Practical Activities     x   x x x   x x
Assignment   x x x     x      
Industry Visit & Report         x   x x    

Other Information

The 20 hours allowed for this unit are allocated as follows

theory lectures                                                                                 8  hours

practical activities                                                                            6 hours

industry visit                                                                                      3 hours

assignment  - individual research  and writing report              3 hours

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