Year

Code

Module Title

Nominal Hours

Learning Outcomes

On-campus(days)

1

VBK359

Food chemistry 2

80

Associate the colligative properties of a system with the number of discrete chemical entities present.

Compare and contrast the properties of colloidal and non-colloidal systems and describe common occurrences and applications of colloidal and heterogeneous mixtures relevant to the Food and Allied Industries.

Quantify the behaviour of gases.

Describe and quantify the inter-relationship between temperature change, energy change and matter undergoing change.

List and discuss common applications for molecules

Belonging to functional groups relevant to the Food and Allied Industries.

Recall and apply organic functional group reactions and properties of compounds relevant to the Food and Allied Industries.

Relate the use of colours and pigments to the Food and Allied Industries.

Outline the chemical nature of biologically important molecules.

4

1

VBF191

Dairy engineering

40

Co-ordinate the application of pumping and flow systems in the production of dairy and/or related products.

Co-ordinate the application of steam production and steam heating applications in the production of dairy and/or related products.

Co-ordinate the application of heat exchangers in the production of dairy and/or related products.

1

1

AAA801

Food analysis

40

Receive samples and assess their integrity.

Operate and maintain equipment in accordance with manufacturer’s instructions.

Prepare samples for analysis in accordance with the method specified.

Safely conduct tests or analyses to obtain reliable data.

Analyze data and record the results as required.

Evaluate and report the results using approved standards and procedures.

3

1

VBF182

Statistics

36

Report data statistically.

Analyze processes using statistical methods.

0

1

VBF204

Membrane technology

40

Identify the range of milk and related products manufactured by membrane systems.

Outline the processes for manufacturing milk and related products by membrane systems.

Determine the appropriate production system for the preparation and manufacture of milk and related products by membrane systems.

Monitor the preparation and manufacture of milk and related products by membrane systems to meet quality standards.

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

2

1

AAA808

Sensory analysis

30

Examine the physiological mechanisms of sensory testing.

Prepare panelists for sensory testing.

Prepare samples for sensory testing.

Carry out routine sensory analysis.

Evaluate the effects of physiological and cultural aspects on sensory analysis.

1

1

VBF280

Product recall

18

Analyze the risks inherent in food processing which may instigate a product recall.

Develop simulated recall policies and procedures in accordance with organizational and legislative requirements.

Implement a simulated product recall.

0

1

VBF283

Statistical process control

18

Construct a Process Control Chart.

Determine the Process Capability of a piece of equipment on a production line.

0

1

VBF189

Dairy plant management

40

Plan the construction and equipment requirements of a dairy food production unit.

Develop production schedules.

Develop production budgets.

Develop strategies for the achievement of optimal returns for product through the utilization of by-product.

Determine and recommend systems of effluent disposal from a Dairy factory.

Analyze and recommend systems for stock control.

Develop and implement a preventative maintenance program.

1

1

VBF202

Frozen dairy products

40

Identify the range of frozen milk and related products.

Outline the processes of frozen milk and related product manufacture.

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

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

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

3

382 hours

15 days

2

AAA802

Food & hygiene microbiology

50

Assess the importance for the application of microbiological criteria with reference to the public health regulations in the food industry.

Relate the microbial ecology of foods to the food manufacturing process.

Perform basic microbiological techniques for the identification of food borne disease.

Apply the principles of microbiological quality control for non-sterile foods before consumption and for commercially sterile foods.

Apply rapid microbiological techniques and other relevant technology for the identification of microbes related to plant hygiene.

Perform techniques involving microbial fermentations.

4

2

VBF282

Sampling

18

Explain the concept of sampling.

Interpret, apply and evaluate a sampling plan.

0

2

VBF190

Engineering applications

30

Co-ordinate the application of a refrigeration system in the production of dairy and/or related products.

Co-ordinate the application of an air conditioning system in the production of dairy and/or related products.

1

2

VBF203

Milk fat products

40

Identify the range of butter and related milk fat products.

Outline the processes of butter and related milk fat product manufacture.

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

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

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

2

2

VBF192

Food research & development

125

Produce a replica of a marketed food product.

Develop a new product based on market requirements.

Design the production requirements for the manufacture of new product.

Analyze (chemically) the new product.

0

2

VBF205

Fermented milk products

80

Identify the range of fermented milk products.

Outline the process of fermented milk product manufacture.

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

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

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

5

2

VBF206

Concentrated and dried dairy products

80

Identify the range of concentrated and/or dried milk and related products.

Outline the processes for manufacturing milk and related products by concentration and/or drying.

Determine the appropriate production system for the preparation and manufacture of concentrated and/or dried milk and related products.

Monitor the preparation and manufacture of concentrated and/or dried milk and related products to meet quality standards.

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

3

2

VBF279

Applied hazard analysis & critical control point

18

Design a HACCP system for a food manufacturing process.

Identify Critical Control Points (CPP’s).

Specify preventative and control measures for each CCP.

0

2

NGMS111

Managing workplace operations

40

Identify contemporary industrial issues that affect or could affect workplace practice

Describe the impact of contemporary industrial issues on the workplace

Identify all relevant sections of workplace related awards and/or agreements and the condition of their implementation

Evaluate current workplace practices, duties, roles and responsibilities in the workplace in relation to relevant legislation and productivity improvements

0

2

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

913 hours

15 days