11894-1
DIPLOMA OF FOOD TECHNOLOGY
PROGRAM DESCRIPTION
The program is designed for participants to gain the required skills to work as Food Technologists and in middle management positions in the Food Industry.
ENTRY REQUIREMENTS
English Proficiency: IELTS 5.5 TOEFL 530 ISLPR 3
and
School Leavers must have completed Year 12 or equivalent with a Sound Achievement in English.
or
Non school-leavers are selected according to eligibility and merit; vocational experience, previous study and personal competencies are used to determine entry.
INTERNATIONAL STUDENT INFORMATION
Southbank Institute of TAFE is Queensland's largest TAFE Institute, with over 30,000 student enrolments per year. Southbank Institute is an ideal place to study, as it is central to Brisbane's Central Business District (CBD) and inner city areas. Southbank Institute has campuses at Southbank, Southbank Cotah, Kangaroo Point and Morningside.
While studying with the Southbank Institute students will have access to our facilities and services. These include the Auditorium, Beauty and Natural Therapies Clinic, Bookshops, Canteens, Child-Care Centre, Cocktail Bar, Computer Laboratories, Conference and Function Facilities, Gymnasium, Intercampus Bus and Student Operated Restaurants, Butcher, Baker and Florist.
Teaching methods will combine face-to-face delivery, self-study and project work. Students may be required to complete work experience and/or field trips to be eligible for the program award. Southbank Institute will assist students in finding appropriate organisations in which to complete this component. The majority of classes are conducted in modern, airconditioned venues. Students have access to computers in our extensive library and e-learn centres located on each campus.
Students will be required to sit for both open and closed book examinations and in some cases may be required to perform skills tests and/or oral presentations. Individual or group project work may also be used to determine competency.
The International Services Team consists of administrative and support staff, dedicated to assisting students throughout the various stages of study. This assistance ranges from Program Information to Admission Procedures, Entry Requirements, Visa Regulations and requirements for extending studies to Diploma or Degree level. The International Student Support Officer provides assistance with accommodation, Overseas Student Health Cover, public transport information and can refer students to other support services within and outside the Institute.
CAREER OPPORTUNITIES
Food technologists are traditionally employed in a diverse range of careers including: management, technical skills, quality assurance, laboratory techniques, production, supervision and research development.
PROGRAM DURATION
Full Time : 2 years
1690 hours. Classes are generally timetabled between 8.00am to 6.00pm, Monday to Friday.
PROGRAM ARTICULATION
The curriculum framework has been designed for the Certificate IV in Food Technology to articulate into the Diploma of Food Technology. The curriculum framework is an integral part of a training/education career pathway for people within the Food Industry. This course will provide some credit for further studies in the degree programs in Food Technology, Food Science and other relevant areas in Applied Science.
PROGRAM AWARD
Diploma
RECOGNITION OF PRIOR LEARNING
Individuals may receive credit for their knowledge and skills through recognition of prior learning (RPL) upon completion of the RPL process.
The process will involve an initial meeting with an assessor to discuss your needs. Fees may be applicable for this service. You will then be required to gather your evidence; enrol into the class/es and submit your application for assessment.
Assessment may include skills and achievements from:
• Work experience (paid and unpaid)
• Life experience (for example leisure pursuits or voluntary work)
• Previous study (formal or informal training and education, for example industry training, school, college or adult education classes)
In order to grant RPL, an assessor must be confident that candidates are currently competent. Evidence used for assessment may take a variety of forms and could include certification, references from past employers, work samples, testimonials from clients and challenge testing.
For additional information relating to RPL for this program, please contact the RPL Coordinator on 07 3244 5386 or email sbit.rplcoordinator@det.qld.gov.au
VENUE
Southbank Campus
HOW TO APPLY
International Student Application Form or contact International Services
APPLICATIONS CLOSE
For full time applicants there is only one intake per year, and applications are made in September for a February intake.
For full time applicants there are two intakes per year, and applications are made in May for a July intake and September for a February intake.
COST
For International students the tuition costs include any materials provided by this Institute. Any additional materials which are purchased externally (eg textbooks or equipment) are not included in this cost.
$15,280.00
FOR ADDITIONAL INFORMATION
| Location: | International | Telephone: | 61 732445100 |
| Facsimile: | 61 732445588 |
| Address | |
| In Person: | SouthBank Campus Client Service Centre 14 Glenelg Street A Block, Level2 South Brisbane | Mail: | Southbank International Services Locked Mail Bag 111 SOUTH BRISBANE QLD 4101 AUSTRALIA |
Email: | sbit.international@det.qld.gov.au | Find us at: | www.sbi.net.au |
OUTLINE
Semester One
| Unit Code | Unit Title | Unit Descriptor |
|---|---|---|
| AAA640 | Introductory mathematics | Mathematical skills required at entry into associate diploma level programs. |
| AAA750 | Introductory chemistry | Fundamental chemical knowledge and skills |
| AAA752 | Chemical laboratory techniques | Introductory knowledge and skills to support chemical laboratory practice. |
| AAA756 | Physical chemistry | Background concepts necessary to describe the physical properties of classes of substances and chemical theories necessary to explain these properties. |
| ABD569 | Occupational health and safety in the food industry | Manage effectively occupational health and safety issues in industry. |
| NOS215 | Database fundamentals | Use a database package effectively. |
| NOS216 | Spreadsheet fundamentals | Use a spreadsheet package effectively. |
| NOS222 | Word processing introduction | Functions of a word processing software package with an emphasis on the functions of the software. |
| VBF164 | Food packaging | Determine the appropriate packaging for a range of food products. |
| VBF166 | Food biology | Biological science of food products. |
| VBF195 | Introduction to sensory analysis | Sensory evaluation techniques and to use appropriate terminology when describing the organoleptic quality of food. |
| VBF196 | Hygiene and sanitation | Identify causes of food contamination/spoilage/poisoning and implement appropriate preventative and control measures. |
| VBF197 | Principles of Hazard Analysis and Critical Control Points | Principles of hazard analysis critical control points and the skills to install haccp. |
| VBF199 | Principles of food spoilage and control | Identify sources and control of food spoilage. |
| VBF279 | Applied Hazard Analysis Critical Control Points | Knowledge and skills to install haccp. |
| AAA808 | Sensory analysis | Set up and coordinate test panels and assess results for standard food sensory testing requirements. The UNIT provides basic theory, practical application and analyses guidelines. |
| VBF184 | Packaging materials | Determine the application of a variety of packaging materials. |
Semester Two
| Unit Code | Unit Title | Unit Descriptor |
|---|---|---|
| AAA610 | Introductory physics | Introduction to basic concepts, terminolopgy and measurement and investigation skills in physics which underpin work in the pure and applied sciences and engineering. |
| AAA702 | Biological techniques B | Safely prepare and examine common biological specimens and samples. |
| AAA712 | General microbiology | Basic knowledge of the common groups of microorganisms and to practice generic microbiological techniques. |
| AAA757 | Organic chemistry | Introductory level skills in organic chemistry. |
| VBF181 | Introduction to quality management | Resolve workplace problems through the application of quality systems. |
| VBF182 | Statistics | Effectively use statistics in the workplace. |
| VBF200 | Unit operations | Knowledge of the major unit operations in food processing. |
| VBF293 | Principles of ISO and quality audit | Knowledge of quality management and quality improvement, providing links with productivity, economic advantage and standard of living. |
| RM1 | Raw materials | Awareness of the range of raw materials utilised by the confectionery industry, their influence on character and quality of the final product. |
| NGMS216 | Tactical marketing | Establish operational strategies and tactics that meet the marketing objectives of an organisation. |
| VAD950 | Marketing concepts | Key marketing concepts building a framework for the integration of a variety of ideas on business customer exchanges including an understanding of the role of the marketing function within an organisation. |
| VBF178 | Food additives | Knowledge of the functions of additives in the food processing industry. |
| VBF182 | Statistics | Basic knowledge and skills to effectively use statistics in the workplace. |
| VBF282 | Sampling | Establish and interpret a sampling plan in relation to food industry standards. |
| VBF283 | Statistical process control | Construct, interpret and analyse process control charts in relation to food industry standards. |
Semester Three
| Unit Code | Unit Title | Unit Descriptor |
|---|---|---|
| AAA600 | Science industry orientation | Introduction to the language of the science industry and provide knowledge and experience of the industry scope, culture and structure. |
| AAA601 | Work placement | Use skills obtained in the first year of a diploma of applied science or similar course of study. Learners are encouraged to participate in and reflect on the culture of the workplace. Note: this UNIT is compulsory for full time learners in all streams of the Diploma 11894 except medical lab technician and geoscience. |
| AAA805 | Nutrition | Functions and properties of nutrients in foods, problems relating to their deficiences and/or excesses and methods of food preparation to maximise nutrient retention. |
| AAA807 | Waste management | Identification of the origins of liquid and solid wastes in the food industry, and management strategies required to minimise their generation and impact on the environment. |
| VBF201 | Low temperature preservation | Basic principles of low temperature preservation of foods. |
| VBF207 | High temperature preservation | Basic principles of high temperature preservation of foods. |
| VBF281 | Fermentation/concentration drying | Apply the principles of fermentation, concentration and drying. |
| CS2 | Communication II | Advanced knowledge of communications in the workplace. |
| VBF168 | Meat and meat processing | Basic principles of meat and meat processing. |
| VBF169 | Dairy processing | Basic principles of dairy and dairy processing |
| VBF170 | Fruit and vegetable processing | Principles and concepts behind fruit and vegetable processing including preparation and stabilising shelf life. |
| VBF171 | Fish and seafood processing | Understanding of the principles and concepts behind fish and seafood, their use as food and various processes associated with fish and seafood manufacture. |
| VBF172 | Poultry and egg processing | Basic principles of poultry processing and manufacture of egg products. |
| VBF173 | Edible oils and fats | Coordinate the procurement of raw materials and manufacture a range of edible fats and oils produced in the food industry. |
| VBF174 | Confectionery and sugar technology | Understanding of the principles and concepts behind sugar, its use as a food and various processes associated with sugar product manufacture. |
| VBF175 | Beverages | Coordinate the procurement of raw materials, the manufacture and quality testing of a range of beverages produced in the food industry. |
| VBF176 | Cereal and baking technology | Understand the principles and concepts behind cereals, their use as food and various processes associated with cereal product manufacture. |
| VBF177 | Nuts, pulses and other grains | Manufacture nuts, pulses and other seeds used in the food processing industry. |
Semester Four
| Unit Code | Unit Title | Unit Descriptor |
|---|---|---|
| NGMS117 | Managing group problem solving and decision making | Develop facilitation skills in group problem solving and decision making process to achieve objectives. |
| AAA758 | Applied organic chemistry | Use and handling of biologically and industrially important organic substances. |
| AAA801 | Food analysis | Integrate and apply skills in chemical, microbiological, physical and sensory testing to the analysis of food samples. |
| AAA802 | Food hygiene and microbiology | Perform common procedures and analyses in a food based microbiological laboratory. |
| VBE838 | Nutritional biochemistry | Knowledge of human nutrition in terms of biochemical processes based on relevant anatomy, physiology and biochemical processes. |
| VBE839 | Applied nutrition for the food technologist | Nutritional literacy to effectively handle nutritional issues in the food processing industry. |
| VBF193 | Food analysis-non instrumental | Undertake analysis of food products using non-instrumental techniques. |
| VBF280 | Product recall | Develop and implement policies and procedures for product recall. |
| VBF285 | Food analysis project | Apply food analysis knowledge and skills to complete a research project. |
This brochure was last updated Wednesday, 1 November 2006
All information was accurate at time of printing, however, Institute
policies, fees and details are subject to change without notice.
Course commencement is dependent on sufficient enrolments,
accreditation and registration requirements
CRICOS Provider No: 02010D
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Contact 13 72 48 Submit an enquiry |
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