Course Title: Identify unit operations
Part B: Course Detail
Teaching Period: Term1 2012
Course Code: ONPS5221
Course Title: Identify unit operations
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 99254876
Course Contact Email: toinette.thake@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
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.
Pre-requisites and Co-requisites
• No pre-requisite units
Course Description
This unit provides the principles of the major unit operations in the food industry.
It covers the skills and knowledge required to identify the operational principles in unit operations of the Food Industry.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
VBP045 Identify unit operations |
Element: |
1. Identify the unit operations required in the processing of foods. |
Performance Criteria: |
Major unit operations are identified |
Element: |
2. Analyse the function of the major unit operations |
Performance Criteria: |
2.1 Functions of the major unit operations are analysed 2.2 Equipment used to perform each major unit operation is identified 2.3 Process flow charts for nominated unit operations are prepared |
Learning Outcomes
- identify major unit operations, including: material transfer, separation, size reduction, combination, heat exchange, biochemical transformation, shaping and extrusion
• analyse the functions of the major unit operation, including purpose and application of each
• identify the range of equipment used to perform each major unit operation
• establish the function of each piece of equipment used to perform major unit operations
• review the resultant products of these unit operations on food, in accordance with quality control processes and procedures
• ascertain the affects of physical conditions eg. temperature, pressure on the function of these unit operations
• prepare process flow charts
Details of Learning Activities
This unit involves
- theory classes
- group and individual work
- viewing of videos
- an industry visit.
Teaching Schedule
Session 1 |
Introduction Major Unit Operations and their function Discussion of assignment topic Video and Video question Sheet |
assessment task |
Session 2 |
Process Flow Charts Worksheet Video: Mass production of Food |
Assessment Task
|
Session 3 |
Theory: Equipment used to perform each major unit The affects of physical conditions eg. temperature, Class Activity Sheet |
|
An industry vist to be arranged |
Learning Resources
Prescribed Texts
References
Food Processing Technology Principles and Practice P.J. Fellows |
1 85573 271 8 |
Other Resources
Video
Mass production of Food
Overview of Assessment
Students must be able to demonstrate competency in each of the above learning outcomes by completing a series of assessment tasks. These will include
- class activities
- worksheet on preparation of flow charts
- assignment
- attendance at Industry visit plus completed report on visit
Assessment Tasks
Students must demonstrate competence in each of the Elements and performance criteria for this unit. To do this the followinng assessmenty tasks must be completed satisfactorily
- Class worksheets/reports - two class activity sheets 40%
- worksheet on preparation of process flow charts 30%
- research assignment 30%
Assessment Matrix
1.1 | 2.1 | 2.2 | 2.3 | |
class worksheets | x | x | ||
flow chart worksheet | x | |||
research assignment | x | x | ||
industry visit and report | x | x | x |
Other Information
The 15 nominal hours for this unit are allocated as follows
- 6 hours - classroom teaching and activities
- 4 hours - independent research and completion of assignment
- 5 hours - attendance industry visit and completion of report
Course Overview: Access Course Overview