Course Title: Manufacture fish and seafood products
Part B: Course Detail
Teaching Period: Term2 2011
Course Code: ONPS5234
Course Title: Manufacture fish and seafood 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 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 understand the principles and concepts behind fish and seafood, their use as a food and various processes associated with fish and seafood manufacture
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
VBP058 Manufacture fish and seafood products |
Element: |
Apply harvesting and storage practices for fish and seafood |
Performance Criteria: |
2.1 Techniques used to harvest fish and seafood are identified. |
Element: |
Identify the different varieties of fish and seafood |
Performance Criteria: |
1.1 Fish and seafood are classified according to the |
Element: |
Manufacture a fish and/or sefood product |
Performance Criteria: |
4.1 Manufacturing processes used to produce “value-added” fish |
Element: |
Select the processing techniques and technology used to produce various fish and seafood products |
Performance Criteria: |
3.1 Sensory evaluation of fish and/or seafood is performed. |
Learning Outcomes
By the end of this unit students should be able to
- Identify different varieties of fish and seafood
- Be aware of the various harvesting techniques
- discuss the storage practices for fish and seafood
- Be aware of the various processing techniques used to produce fish and seafood products
- produce a range of fish and seafood products
Details of Learning Activities
- Classroom teaching
- Practical activities
- Manufacture seafood products
- Class discussions and activities/ videos
- Industry visit (s)
Teaching Schedule
Week 1 Fish and seafood are classified according to the phylum/species
The various fish & seafood , which are generally used in the food industry/retail are identified Practical activity
Week 2 Techniques used to harvest fish and seafood are identified
Appropriate storage procedures for fish and seafood products to prevent spoilage are selected
Various spoilage organisms associated with fish and seafood are identified
Sensory evaluation of fish and/or seafood is performed
Week 3 The suitability of the fish and/or seafood for use in the manufacturing process is assessed
The manufacturing process used to produce a pickled, cured, frozen or canned fish and or seafood is identified Practical Activity 2
Week 4 Industry Visit
Week 5 Manufacturing processes used to produce “value-added” fish and /or seafood products are established
Manufacture a seafood product - Smoked fish Flow chart constructed
Week 6 Test
Learning Resources
Prescribed Texts
References
Other Resources
Department of Agriculture, Fisheries and Forests http://www.daff.gov.au/
http://www.seafood.net.au/fishnames/
Overview of Assessment
Assessment for this course consists of:
- class activities
- laboratory activities and reports
- assignment
- report on industry visit
- exam
Assessment Tasks
Theory test 50%
Assignment 20%
Practical activities and reports 20%
Industry Report 10%
Assessment Matrix
1.1 | 1.2 | 2.1 | 2.2 | 2.3 | 3.1 | 3.2 | 3.3 | 4.1 | 4.2 | 4.3 | ||
theory classes | x | x | x | x | x | x | x | |||||
assignment | x | x | x | |||||||||
practical activities | x | x | x | x | x | x | x | x | ||||
industry report | x | x |
Other Information
This is a competency based unit so all Elements must be completed satisfactorily
The 20 hours allowed for this unit are allocated as follows
Class lectures, discussion and practical activities -11 hours
Indiustry visit -4 hours
Exam - 1 hour
Library research for assignment and writing up report - 4 hours
Course Overview: Access Course Overview