VINH LONG COMMUNITY COLLEGE

FOOD TECHNOLOGY

COURSE OUTLINE
COURSE TITLE: FOOD PROCESSING MACHINES
COURSE CODE:
CREDITS: 2
LEVEL: (SEMESTER/YEAR)
PRE-REQUISITE(S):
CO-REQUISITE(S):
COURSE DESCRIPTION:
The focus of this course is the variety of food processing machines available to the food technologist . On
completion of the course you will be able to explain the structure and operation of common food
processing machines. Most importantly you will develop the skills to manage and operate a variety of
food processing machines and select the most suitable machine for a range of common procedures in
food manufacturing.

DEAN OF FACULTY:

HEAD OF DIVISION:

DATE
PROGRAM OUTCOMES: FOOD TECHNOLOGY
The following Program Learning Outcomes (PLOs) are taught and evaluated in this course
2 Implement and maintain globally relevant food safety management system using HACCP
5 Develop and improve food products using food chemistry, food microbiology, sensory evaluation, and
market-driven research
9 Apply the fundamental processes of food unit operations to transform and preserve a variety of raw
materials and in-process materials and products
10 Apply advanced communication skills and software applications to prepare reports, records, procedures
and presentations

EMPLOYABILITY SKILLS
Student’s performance of the following Employability Skills are evaluated in this course
1 communicate clearly, concisely, and correctly in the written, spoken, and visual form that fulfils the
purpose and meets the needs of the audience
2 respond to written, spoken, or visual messages in a manner that ensures effective communication
3 mathematical operations accurately execute
4 apply a systematic approach to solve problems
5 use a variety of thinking skills to anticipate and solve problems
6 locate, select, organize, and document information using appropriate technology and information systems
7 analyse, evaluate, and apply relevant information from a variety of sources
8 show respect for the diverse opinions, values, belief systems, and contributions of others
9 interact with others in groups or teams in ways that contribute to effective working relationships and the
achievement of goals
10 manage the use of time and other resources to complete projects
11 take responsibility for one’s own actions, decisions, and consequences

COURSE TEXT AND RESOURCE MATERIAL

STUDENT EVALUATION
COMPONENT EVALUATION TYPE WEIGHT
IN COURSE EVALUATION Test(s) 20%
(To be finalized Fall 2016) Assignment(s) 10%
Project 15%
In-Class Activities 5%
Total 50%
FINAL EXAM 50%
COURSE OUTCOMES
COURSE OUTCOME
On successful completion of this course
the student will be able to:
1. Explain the structure and operation
of common food processing
machines
2. Manage and operate a variety of
common food processing machines
3. Select suitable machines for a variety
of procedures in food manufacturing
MARKING GUIDE
Grades earned term evaluations and final exam are according to a scale of 0 – 10, rounded to one
decimal.
LEARNING OBJECTIVE PLO
LINK
1. Identify the structure of a variety of
machines
2. Analyze the guidelines for operating a
variety of machines
3. Comply with safety regulations when
operating a variety of machines Select
appropriate packaging type for particular
foods
1. Specialize in operating a specific food
processing machine
2. Apply the guidelines for the operation and
maintenance of a specific food processing
machine
3. Comply with the safety regulations for a
specific food processing machine
4. Troubleshoot minor problems with machine
operation
5. Determine the interaction between
different food processing machines during
the food manufacturing process
1. Clarify the purpose and use for a machine
2. Research the variety of machines that will
meet the manufacturing needs in terms of
function, cost, reliability, capacity,
accessibility of training and maintenance,
etc.
3. Apply specific criteria to select the most
suitable machine to meet manufacturing
needs
4. Provide a written or oral report
recommending machine purchase
5. Recommend best practices for purchase of
machine, installation and testing
Course grades are the total of the grades from term evaluations and the final examination, calculated
according to their respective weight. The total grade (scale of 10) will be rounded to one decimal and
changed into a Letter mark or Scale of 4 mark as indicated below:

Ranking Scale of 10 Letter Scale of 4

Mark Mark Mark
Excellent 8.5 – 10 A 4.0
Exceeds Expectations 8.0 – 8.4 B+ 3.5
7.0– 7.9 B 3.0
Meets Expectations 6.0 – 6.9 C+ 2.5
5.5 – 5.9 C 2.0
Needs Development 5.0 – 5.4 D+ 1,5
4.0 – 4.9 D 1.0
Fails to Meet Expectations Below 4.0 F 0

DETAILED COURSE TEACHING AND LEARNING SCHEDULE (To be completed Fall, 2016)
This section contains the details of each class: the topics covered, the readings assigned, assignments
plus their weight and due dates, class activities (lab or theory).