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303496 (v.1) Professional Practice 382



 

Area:

School of Public Health

Contact Hours:

4.5

Credits:

25.0

Tutorial:

1 x 1.5 Hours Weekly

Fieldwork:

1 x 3 Hours Weekly

Prerequisite(s):

303490 (v.1) Food Processing and Preservation 282 or any previous version
Provide information and discuss time on ethics, professionalism, team work, communication and job application skills. This course requires a student to carry out an in depth study of the assigned industry including products made cleaning regine (Good Manufacturing Practice) and Food Safety aspects (HACCP). Assigned a project during a three week placement which is part of the final report.


Availability

Availability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information.

 
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