Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Apply common physical phenomena in food ingredients to food production processes
   • Apply an understanding of common physical phenomena to explain relevant changes that occur to ingredients and products during the production process
   • Communicate the changes to others in appropriate format for use in production process
2. Apply the principles of physical states of matter to food production
   • Recognise the three states of matter and the atomic changes that occur at each phase
   • Determine the behaviour of each state of matter and its relationship to the production process
   • Consider the relationship between pressure and temperature in phase transition in food production
3. Apply common food science principles to a production process
   • Relate the significance of pH in processing, food safety and cleaning applications
   • Track the reactions and properties of carbohydrates, proteins and fats through a given process
   • Describe the properties of common emulsions, suspensions and solutions
   • Identify commonly occurring chemical reactions, factors required to cause a reaction, and the effects of reactions
   • Review safe work procedures for processes that involve chemical reactions or the handling of chemicals
4. Communicate and interpret technical information
   • Use appropriate technical terms to communicate information about the properties of commonly used foods and materials
   • Interpret and apply test results and reporting formats to communicate information on composition, properties and reactions