Course Title: Manufacture meat and meat products

Part A: Course Overview

Program: C5184 Diploma of Food Science & Technology

Course Title: Manufacture meat and meat products

Portfolio: SEH Portfolio Office

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.

Course Code




Learning Mode

Teaching Period(s)


City Campus


155T Vocational Health and Sciences


Term2 2012

Course Contact: Toinette Thake

Course Contact Phone: +61 3 99254079

Course Contact Email:

Course Description

This unit covers the skills and knowledge required to identify the basic principles of meat, meat processing and meat product manufacture

Pre-requisite Courses and Assumed Knowledge and Capabilities

ONPS 5129  Apply an Understanding of the Food Processing Industry

ONPS5221  Identify Unit Operations

National Competency Codes and Titles

National Element Code & Title:

VBP055 Manufacture meat and meat products


Identify Meats and Various Processed Meat Derivatives

Manufacture a Meat Product

Overview of Abattoir Process

Overview of the Production of processed Meats and Smallgoods

Learning Outcomes

At the end of this unit students should have a good understanding of 

  • the range of meats and meat products,
  • the manufacturing processes used to produce a range of meat products
  • the chemical, physical and biological hazards in meat production.
  • the abattoir process   

Students should also have produced a range of meat products

Overview of Assessment

The assessment for this unit is based on

  • a theory test
  • completion of practical activities plus reports on these activities
  • class assignments/worksheets and activities