126011 v.4 Graduate Certificate in Food Science and Technology
GradCertFoodScTech(Curtin)
Course CRICOS Code: 014167F
Registered full-time Duration for International Onshore Students on student visas:
0 Years
Introduction
This course provides specialised advanced training for graduates with an interest in the food industry.
Course Entry Requirements/Prerequisites
A bachelor degree in an appropriate field or an equivalent qualification from a recognised tertiary education institution."Applicants usually require the equivalent of a bachelor degree or advanced diploma but, in certain cases, relevant work experience may be recognised".
Specific Requirements
Applicants for this course should refer to the Communicable Diseases and Criminal Record Screening and Clearance Section of this publication.
Recognition of Prior Learning
Applications for recognition of prior learning are assessed on an individual basis.
Duration and Availability
This fee-paying course is one semester full-time or equivalent part-time study.
Additional Course Expenses
Students are expected to purchase a number of textbooks, readers and other essential study materials. Students may require a laboratory coat.
Course Structure Disclaimer
Curtin University reserves the right to alter the internal composition of any course to ensure learning outcomes retain maximum relevance. Any changes to the internal composition of a course will protect the right of students to complete the course within the normal timeframe and will not result in additional cost to students through a requirement to undertake additional units.
| Course Structure | Hrs/Wk | Credit | |||
|---|---|---|---|---|---|
| Year 1 | |||||
| SELECT 4 OPTIONS | 100.0 | ||||
| 100.0 | |||||
| Optional Units to Select from in Year 1 Semester 1 | Hrs/Wk | Credit | |||
| 311775 | v.2 | Food Product Development 581 | 4.0 | 25.0 | |
| 314116 | v.1 | Food Chemistry 683 | 5.0 | 25.0 | |
| 314117 | v.1 | Food Engineering 684 | 4.0 | 25.0 | |
| 314118 | v.1 | Food Microbiology 534 | 4.0 | 25.0 | |
| Optional Units to Select from in Year 1 Semester 2 | Hrs/Wk | Credit | |||
| 313533 | v.1 | Food Commodities 682 | 4.0 | 25.0 | |
| 313602 | v.1 | Food Safety and Hygiene 684 | 4.0 | 25.0 | |
| 314119 | v.1 | Food Laboratory 683 | 4.0 | 25.0 | |
| 314120 | v.1 | Advanced Food Processing 684 | 5.0 | 25.0 | |
NB In consultation with the Course Co-ordinator, students select four units from the optional list.
Availability
| Year | Location | Period | All* | Internal | Partially Online Internal^ | External | Fully Online# |
|---|---|---|---|---|---|---|---|
| 2013 | Bentley Campus | Semester 1 | Y | ||||
| 2013 | Bentley Campus | Semester 2 | Y |
The information displayed above refers to study periods and locations where the course is available for first time entry. Students are normally only offered or admitted to a course once.
* The course itself may not be available either solely internally or externally but individual units may be offered in either or both of those modes. Prospective students should contact the Course Coordinator for further information.
^ Course and associated units are offered in this mode permitting International Onshore student enrolment.
# Course and associated units are offered in this online only mode and DO NOT permit International Onshore student enrolment.
Handbook Disclaimer
The online handbook is the repository of Curtin University of Technology (“Curtin”) course information. While Curtin makes all reasonable endeavors to keep its online courses handbook up-to-date, information within this website is subject to change from time to time. Curtin reserves the right to change the contents and/or the method of assessment, to change or alter tuition fees of any unit of study, to withdraw/any unit of study or program which it offers, to impose limitations on enrolment in any unit or program, and/or to vary arrangements for any program without notification via the website.
For course overviews and enrolment information please visit our future students website.
