This unit has been discontinued.

Introduction

Summary %globals_context%

Availability

Note

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Units are offered in attending mode unless otherwise indicated (that is attendance is required at the campus identified). A unit identified as offered by distance, that is there is no requirement for attendance, is identified with a nominal enrolment campus. A unit offered to both attending students and by distance from the same campus is identified as having both modes of study.

Special approval is required for enrolment into TNE Program units.

TNE Program units special approval requirements.

* The Final WW Date is the final date from which you can withdraw from the unit without academic penalty, however you will still incur a financial liability (see withdrawal dates explained for more information).

About Census Dates

Learning Outcomes

1. Graduates of this unit will be able to: Explain and demonstrate food preservation methods and their application to food
2. Explain how low temperatures are used in food preservation
3. Apply processing methods to develop hygienic, safe shelf stable products
4. Implement appropriate protocols for hygiene and sanitation in a food processing facility
5. Explain and apply the methods and techniques associated with the storage and transportation of live crustaceans and finfish

Fees

Teaching

Textbooks

The University reserves the right to amend or remove courses and unit availabilities, as appropriate.