Course Title: Apply principles of high temperature preservation methods
Part A: Course Overview
Program: C5184 Diploma of Food Science & Technology
Course Title: Apply principles of high temperature preservation methods
Portfolio: SEH Portfolio Office
Nominal Hours: 15
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) |
ONPS5223 |
City Campus |
TAFE |
155T Vocational Health and Sciences |
Face-to-Face |
Term1 2011, Term1 2012 |
Course Contact: Judi McCann
Course Contact Phone: +61 3 99258366
Course Contact Email: judith.mccann@rmit.edu.au
Course Description
This unit provides the basic principles of high temperature of food preservation, and their application in the food industry
It covers the skills and knowledge required to identify the effects of heat on food, current methods of heating food and relevant
processes used in industry.
Pre-requisite Courses and Assumed Knowledge and Capabilities
VBP 043 Apply an understanding of the Food Processing industry
VBP 044 Principles of food spoilage and control
National Competency Codes and Titles
National Element Code & Title: |
VBP047 Apply principles of high temperature preservation methods |
Elements: |
1. Establish the need for heat in processing of foods. 2. Assess the effects of high temperature on food. 3. Identify the various high temperature methods used in the food industry. |
Learning Outcomes
This is a competency based course
Overview of Assessment
Assessment for this course may include worksheets, case studies and tests