Year

Code

Module Title

Nominal Hours

Learning Outcomes

On-campus

(days)

1

NOS222

Word processing introduction

20

Use relevant Occupational Health and Safety practices.

Use manuals and on-line help to solve operational problems.

Create, save and print a word processed document.

0

1

VBF196

Hygiene and sanitation

12

Explain the common causes of food contamination and food poisoning.

Explain “Good Manufacturing Practices” procedures required to control and/or eliminate contamination.

Explain the various cleaning and sanitation procedures used in the food processing industry.

0

1

VBK 358

Food
chemistry 1

60

Use appropriate terminology to discuss classification and properties of matter

Derive systematic names and formulae for simple compounds

Qualitatively describe a range of chemical reactions

Perform concentration calculations.

Work safely with common chemicals and equipment and interpret safety regulations which apply to common chemicals and equipment

Identify and safely use laboratory glassware

Record, interpret, analyze and report experimental results

Obtain and prepare representative samples

Perform basic metrology and separation procedures

Conduct volumetric and gravimetric analysis

5

1

AAA600

Science industry orientation

20

Demonstrate appropriate language and literacy skills to satisfy the study requirements of the chosen program.

Collect, analyze, organize and present information relevant to scientific technical work.

Use case studies to identify the structure, culture, and resources in two contrasting scientific technical workplaces.

Use a case study to investigate at least two distinct aspects of the operation of a laboratory or other scientific technical workplace.

0

1

ABD569

OHS in the Food/Dairy Industry

40

Identify and describe incentives to improve Occupational Health and Safety performances in the workplace.

Outline the development of hazard management strategies for your workplace.

Describe elements of an effective Occupational Health and Safety management system for your workplace.

Develop a plan for the implementation of an Occupational Health and Safety management system for your workplace.

Examine program evaluation as part of the overall organizational strategy.

0

1

NOS216

Spreadsheet fundamentals

20

Use relevant Occupational Health and Safety practices.

Use manuals and on-line help to solve operational problems.

Design and construct a spreadsheet to meet the requirements of a given situation.

Edit and manipulate data in a spreadsheet document.

Format and print a spreadsheet document according to specified criteria.

Manage electronic and written files.

Apply recycling techniques to minimise paper wastage.

0

1

ICPMM63ba

Access the internet

20

Identify and use local resources

Identify and use remote resources

0

1

VBK 357

Introduction to food microbiology

80

Interpret & follow the safety requirements and recommended procedures in biological, food, water, and industrial testing laboratories.

Interpret and apply relevant microbiological terminology accurately and appropriately.

Explain the structure and function of cells and cell components.

Prepare, fix, and stain a variety of microbiological specimens for microscopic examination.

Use a microscope correctly to examine microbiological specimens.

Identify the major groups of micro-organisms.

Apply aseptic techniques to prepare culture media, and cultivate and isolate micro-organisms.

Enumerate micro-organisms by standard counting techniques.

Perform & interpret tests used to differentiate common bacterial genera.

Describe methods for the control of growth of micro-organisms.

Describe the quality assurance procedures commonly used in biological, food, water, and industrial testing laboratories.

4

1

VBF198

Introduction to food technology

12

Describe the general structure of the food processing industry.

Describe the major methods of food preservation and processing in the food industry.

Describe the role of hygiene and sanitation in the food processing plant.

Describe the role of quality management principles in the food processing plant.

Describe the role of Occupational Health and Safety in the food processing plant.

Describe the legislative requirements governing the food processing plant.

0

1

VBF199

Principles of food spoilage and control

12

Explain the types and causes of food spoilage.

Identify the appropriate techniques to control food spoilage.

0

1

VBF181

Introduction to quality management

12

Discuss the importance of quality and the key concepts of quality management.

Apply the principles of quality management to an identified workplace problem.

0

1

VBF179

Dairy production and industry

40

Explain the general structure of the Dairy Industry.

Explain the production process of milk.

Describe the manufacturing process for dairy products.

Examine the markets for milk and dairy products.

0

1

AAA601

Work placement

50

Work under direction. preferably as part of a team.

Work in accordance with occupational health and safety procedures

Work in accordance with equal opportunity practices.

Exercise care with equipment.

Record and report results in a manner appropriate to the scientific environment and in the format required.

Demonstrate technical skills appropriate to their area of study and level of expertise.

0

398 hrs

9

Year

Code

Module Title

Nominal Hours

Learning Outcomes

On-campus(days)

2

VBF201

Low temperature preservation

12

Explain the effects of low temperature preservation on foods.

Explain current freezing methods used in the food industry to satisfactorily preserve food products.

Explain different freezer systems used in industry.

0

2

VBF207

High temperature preservation

12

Explain the need for heat processing of foods.

Explain the effects caused by high temperature on food.

Explain the various high temperature methods used in industry.

0

2

VBF200

Unit operations

12

Identify the unit operations required in the process of foods.

Explain major unit operations.

0

2

VBF281

Fermentation/ concentration/ drying

12

Explain the principles of fermentation, concentration and drying in food processing.

Implement the principles of fermentation concentration and drying to produce food products.

0

2

VBK356

Physical sciences for the food industry

70

Use vocational mathematics problem using Units, Dimension and SI system

Use accurate terminology and concepts to explain commonly experienced physical phenomena.

Solve vocational mathematics problem using fractions and decimals.

Solve vocational mathematics problems using ratios, proportions and percentage.

Set up simple controlled experiments given the necessary instructions.

Solve vocational mathematics problems using linear algebraic equations.

Solve vocational mathematics problems by transposing and evaluating vocational formulae.

Safely perform investigations and record, analyze and report data.

Solve vocational mathematics problems by determining the equations of straight lines and representing them graphically on the Cartesian Plane.

Use given formulae and appropriate methods to solve problems involving physical quantities.

Work collaboratively on investigative activities.

1

2

VBK360

Water and waste management for the food industry

40

Summarize the sources and quality of water available to food processing plants, and identify any treatment required before use.

Explain the principles of water chlorination and other water disinfection techniques. Discuss suitable systems and equipment for water disinfection in the food processing industry.

Discuss wastewater generation in the food processing industry and outline methods for the treatment of wastewater prior to its discharge to the environment.

Identify the types of solid waste generated in the food processing industry; and outline waste minimisation, recovery, handling, and disposal techniques.

Identify local, state, and national legislation and the agencies relevant to the food processing industry, in relation to solid and liquid waste management.

0

2

VBF195

Introduction to sensory analysis

12

Describe the organoleptic qualities of food.

Describe the procedures used in the sensory evaluation of food products.

Conduct a taste panel.

0

2

VBF180

Liquid products

50

Identify the range of market milk and related products.

Outline the processes of market milk and related product manufacture.

Determine the appropriate production system for the preparation and manufacture of market milk and related products.

Monitor the preparation and manufacture of market milk and related products to meet quality standards.

Diagnose, rectify and/or report problems arising from the preparation and manufacture of market milk and related products.

1.5

2

VBF164

Food packaging

36

Explain the reasons for packaging food.

Describe the packaging materials available to the food processing industry.

Discuss the suitability of various packaging materials for a range of processed foods.

0

2

VBF197

Principles of hazard analysis and critical control points

12

Describe the requirements of a HACCP system within the food processing industry.

Explain Critical Control Points (CCP’s)

0

2

AAA805

Nutrition

20

Compare the nutritional roles of the five key nutrients and fibre.

Compare the nutritional needs of special population groups.

Evaluate the nutritional contribution of processed foods to the Australian diet.

Examine the elements of good eating habits.

0

2

NGMS111

Managing teams

40

Plan and present strategies and engage in activities to improve team and their performance.

Analyze needs, and plan for self and individual development related to the job role within a work team.

0

2

VBF293

Principles of accreditation and quality audit

12

Contribute to quality improvement techniques.

Explain the major benefits and components of a quality management system.

Discuss the relationship between Quality Systems, quality improvement and Total Quality Management.

0

340 hrs

2.5