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
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| 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. |
Current as of: August 29, 2003 15:52:10
CRICOS provider code 00301J
