Course Title: Apply an understanding of the fermentation process in food production
Part A: Course Overview
Program: C4172 Certificate IV in Food Science & Technology
Course Title: Apply an understanding of the fermentation process in food production
Portfolio: SEH Portfolio Office
Nominal Hours: 10
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.Course Code |
Campus |
Career |
School |
Learning Mode |
Teaching Period(s) |
ONPS5225 |
City Campus |
TAFE |
155T Vocational Health and Sciences |
Face-to-Face |
Term2 2009 |
Course Contact: Sam Cutri
Course Contact Phone: +61 3 9925 4876
Course Contact Email: sam.cutri@rmit.edu.au
Course Description
This unit covers the skills and knowledge required to apply the principles of fermentation to food production.
Pre-requisite Courses and Assumed Knowledge and Capabilities
VBP035 - Perform microbiological techniques in the food industry,
VBP043 - Apply an understanding of the food processing industry
National Competency Codes and Titles
National Element Code & Title: |
VBP092 Apply an understanding of the fermentation process in food production |
Elements: |
Identify the basic production method of the fermentation process. Identify the principles of fermentation in food processing Simple controlled experiments are designed and set up which demonstrate the principles of fermentation |
Learning Outcomes
Identify the basic production method of the fermentation process.
Identify the principles of fermentation in food processing
Simple controlled experiments are designed and set up which demonstrate the principles of fermentation
Overview of Assessment
Assessments for this course consist of:
• Class activities
• Assignments
• Presentations
• Exam