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Curtin University
Courses Handbook 2011

This handbook contains information for courses and units at Curtin in 2011.
Information for current year courses and units is available at Courses Handbook 2010.

312141 (v.3) Fermentation Studies 102

Note

Tutition Patterns

The tuition pattern below provides details of the types of classes and their duration. This is to be used as a guide only. For more precise information please check your unit outline.

Unit references, texts and outcomes

To ensure that the most up-to-date information about unit references, texts and outcomes appears, they will be provided in your unit outline prior to commencement.

Area: Department of Environment and Agriculture
Credits: 12.5
Contact Hours: 4.0
Lecture: 1 x 2 Hours Weekly
Tutorial: 1 x 1 Hours Weekly
Practical: 1 x 1 Hours Weekly
Fieldwork: 1 x 4 Hours Once-only
Syllabus: Fermentation microbiology. Introductory white and red wine production. Fundamentals of beer production.
Field of Education: 019905 Food Science and Biotechnology
SOLT (Online) Definitions*: Supplemental
*Extent to which this unit or thesis utilises online information
Result Type: Grade/Mark

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.