FOOD SC 3510WT - Food Science Industry Placement III
| Career: | Undergraduate |
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| Units: | 3 |
| Term: | 4220 |
| Campus: | Waite |
| Contact: | Up to 12 hours per week, if the placement is undertaken as per the timetable. However, variations as to how and when the 120 hours of work experience can be negotiated with the course coordinator |
| Restriction: | Available only to Bachelor of Food and Nutrition Science students |
| Available for Study Abroad and Exchange: | No |
| Available for Non-Award Study: | No |
| Pre-Requisite: | (FOOD SC 1000RG or FOOD SC 1002RG), (FOOD SC 2502RG or FOOD SC 2502WT), (FOOD SC 2505RG or FOOD SC 2505WT) |
| Assumed Knowledge: | FOOD SC 2510WT |
| Incompatible: | FOOD SC 3520WT and FOOD SC 3510RG |
| Assessment: | Project proposal, daily diary, oral presentation, final written project report |
| Syllabus: |
This course provides students with an opportunity to apply their knowledge and understanding of Food and Nutrition Science in an industry setting. Students gain practical experience of the industry, its management systems and structures providing them with a firsthand introduction to a food or nutrition business. A working understanding of several areas will need to be demonstrated. Hands-on experience of the integration of different aspects of the overall business (e.g. nutritional composition, HACCP plans, production, marketing, and distribution of product/resources, teamwork, evaluation processes) and an awareness of occupational health and safety procedures will be gained adding to the understanding of course material studied at levels 1 and 2. |
Course Fees
Study Abroad student tuition fees are available here
Only some Postgraduate Coursework programs are available as Commonwealth Supported. Please check your program for specific fee information.
The fees displayed below for international students are for students commencing a program in 2024 only. International students who commenced a program in 2023 or prior can find their fee here.
| EFTSL | |||
|---|---|---|---|
| 0.125 | |||
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Course Outline
A Course Outline which includes Learning Outcomes, Learning Resources, Learning & Teaching for this course may be accessed here
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Critical Dates
| Term | Last Day to Add Online | Census Date | Last Day to WNF | Last Day to WF |
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| 4220 | Mon 08/08/2022 | Wed 17/08/2022 | Fri 16/09/2022 | Fri 28/10/2022 |
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Class Details
| Enrolment Class: Placement | |||||||
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| Class Nbr | Section | Size | Available | Dates | Days | Time | Location |
| 21972 | PL01 | 25 | 24 | 28 Jul - 15 Sep | Thursday | 12pm - 7pm | External, External, Off Campus |
| 6 Oct - 27 Oct | Thursday | 12pm - 7pm | External, External, Off Campus | Note: This course is not available for remote study. | |||
| Related Class: Tutorial | |||||||
| Class Nbr | Section | Size | Available | Dates | Days | Time | Location |
| 21973 | TU01 | 18 | 17 | 28 Jul - 28 Jul | Thursday | 9am - 11am | Charles Hawker, 109, Teaching Room |
| Related Class: Workshop | |||||||
| Class Nbr | Section | Size | Available | Dates | Days | Time | Location |
| 21974 | WR01 | 20 | 19 | 4 Aug - 1 Sep | Thursday | 9am - 12pm | Charles Hawker, 110, Food Innovation Lab |
| 8 Sep - 15 Sep | Thursday | 9am - 12pm | Charles Hawker, 129, Computer Suite | ||||
| 6 Oct - 27 Oct | Thursday | 9am - 12pm | Charles Hawker, 110, Food Innovation Lab | ||||
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