Course Title: Manufacture cereal products
Part B: Course Detail
Teaching Period: Term1 2011
Course Code: ONPS5244
Course Title: Manufacture cereal 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 9925 4876
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 identify the principles and concepts behind cereals, their use as food and various processes associated with cereal product manufacture.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
VBP063 Manufacture cereal products |
Element: |
Identify the different varieties of cereal grains. |
Performance Criteria: |
1.1 Various cereal grains which are generally used in the food industry are identified |
Element: |
Manufacture cereal products according to overall quality parameters. |
Performance Criteria: |
3.1 A detailed process flow chart is constructed for a selected cereal product |
Element: |
Recognise the processing techniques and technologies used to produce various cereal products. |
Performance Criteria: |
2.1 The milling process generally used to produce flour is recognised |
Learning Outcomes
On completion of this unit students
- will be able to identify various cereal grains which are generally used by the food industry
- will be able to identify the major constituents of a cereal grain
- be aware of the use of each constituent of a cereal grain
- have an understanding of the milling process generally used to produce flour
- will understand the role of gluten in a range of wheat flour based products
- will be able to identify bread, biscuit, cake and pastry production techniques
- will understand the manufacturing process used to produce commercial pasta and noodle products
- will understand the manufacturing processes used to produce breakfast cereals
- will have constructed a process flowchart for a cereal product and been able to manufacture a sample of that cereal product
Details of Learning Activities
Learning activities may include
-Lectures
-Class discussions and question sheets
-Videos
-Practical Activities
-Written practical reports
-Research Assignment
-Industry visit
Teaching Schedule
Session 1: Introduction to Cereals
Various cereal grains are identified
The major constituents of cereal grain and their uses
The milling process
Session 2: Practical Activity: Milling Wheat. Manufacture of product using own milled wheat and comercial flours
Session 3:
Milling processes for a range of cereal grains
Bread
Gluten and its role in a range of wheat flour based products
Breads, biscuits ,cakes and pastry
Session 4: Practical Activity: Effect of Gluten content of flour on bread production
Session 5:
Breakfast Cereals
Video: Breakfast is Ready
pasta and noodles
Session 6 Practical Activity: manufacture of pasta and noodles or Industry visit
Session 7 : Test ( may be held in mid semester exam week)
Learning Resources
Prescribed Texts
References
Other Resources
Overview of Assessment
Assessments for this course may consist of:
- Theory Test
- Practical Activities and Reports
- Industry Visit Report
- Research Task/ question sheets
Assessment Tasks
In order to pass this unit students must be able to demonstrate that they are competent in each of the performance criteria listed above. To do this, all of the assessment tasks must be completed satisfactorily.
The assessment tasks are as follows
Test - a test covering the theory covered in class lectures and practical activities - 50%
Formal report on Practical Activity:Wheat Characteristics- Role of Gluten in Bread manufacture - 20%
A log book containing reports on two other practical activities - 20%
research task - 10%
Assessment Matrix
1.1 | 1.2 | 1.3 | 2.1 | 2.2 | 2.3 | 2.4 | 2.5 | 3.1 | 3.2 | |
Theory Test | x | x | x | x | x | x | x | x | ||
practical Activity 1 | x | x | x | |||||||
practical activity 2 | x | x | x | |||||||
practical activity 3research task |
x |
x |
x |
x | x |
Other Information
The 20 hours allowed for this unit are allocated as follows
- Class theory 6 hours
- Practical Activities 9 hours
- Research work / report completion 4 hours
- Theory Test 1 hour
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