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




Learning Mode

Teaching Period(s)


City Campus


155T Vocational Health and Sciences


Term1 2011,
Term1 2012

Course Contact: Judi McCann

Course Contact Phone: +61 3 99258366

Course Contact Email:

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


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