Course Title: Apply principles of low temperature preservation methods

Part A: Course Overview

Program: C5184

Course Title: Apply principles of low temperature preservation methods

Portfolio: SET

Nominal Hours: 15.0

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)

ONPS5222

City Campus

TAFE

155T Life & Physical Sciences

Face-to-Face


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 low temperature preservation, and it’s application in the food industry.
It covers the skills and knowledge required to identify the effects of chilling and freezing on food stuffs, the current methods of chilling and freezing foods and the different processes used in industry.
This unit provides the basic principles of high temperature of food preservation, and their application in the food industry


Pre-requisite Courses and Assumed Knowledge and Capabilities

VBP043 Apply an understanding of the food processing industry

VBP044 Principles of food spoilage and control



National Competency Codes and Titles

National Element Code & Title:

VBP046 Apply principles of low temperature preservation methods

Elements:

1. Identify the effects of low temperature preservation on foods.

2. Assess current freezing methods used in the food industry.

3. Identify the various high temperature methods used in the food industry.


Learning Outcomes

This is a competency based course


Overview of Assessment

Assessment may include work sheets, tests and case studies