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:
0.5 Years
Course Overview
Graduate certificates prepare students to develop advanced knowledge and skills for professional or highly skilled work and further learning corresponding to AQF level 8 qualifications.
This course provides specialised advanced training for graduates with an interest in the food industry.
Additional Course Expenses
Students may be expected to purchase a number of textbooks and other essential study materials. Students may require a laboratory coat.
Course Entry and Completion Details
Applicants are required to meet University academic and English language entry standards; details are provided at http://futurestudents.curtin.edu.au. Applicants generally require a bachelor degree or equivalent credit gained for recognised learning.
Specifically, applicants require a undergraduate degree or equivalent qualification from a recognised tertiary institution, in science, engineering, nutrition, environmental health, home economics, agriculture or other appropriate discipline.
Credit for Recognised Learning
Applications for credit towards a course are assessed on an individual basis. Credit reduces the amount of learning required to complete the course and may be granted for formal education qualifications, non-formal learning from non-award programs of study and informal learning through work experiences. Further information can be found at http://futurestudents.curtin.edu.au.
Pathway to Further Study
Graduates may qualify for entry to some graduate diplomas and master degrees. For further details, see the University website http://curtin.edu.au.
Course Entry/Completion Note
Applicants for this course should refer to the Communicable Diseases and Criminal Record Screening and Clearance section of the faculty website.
Course Organisation
Graduate certificates contain a series of units which may include compulsory (core), optional or elective units to cater for student preferences.
Course Learning Outcomes
A graduate of this course can:
1. apply and integrate the principles and practices of food sciences and technology to the production, preservation and distribution of safe and healthy food
2. apply logical and rational processes to critically analyse issues relevant to food; think creatively to generate innovative solutions
3. access, critically evaluate and synthesise information from a wide range of resources using appropriate technologies
4. use oral and written communication effectively to scientific and non-scientific audiences
5. use appropriate technologies effectively, recognising their advantages and limitations
6. engage in self-directed learning and reflective practice habitually
7. recognise and apply international standards and practices within the discipline
8. value cultural diversity and recognise the impact of culture on food preferences and usage
9. exhibit professional behaviour and skills when working independently and collaboratively; behave in an ethical manner
Duration and Availability
This fee-paying course is one semester full-time or equivalent part-time study.
Location and delivery Mode
| Year | Location | Period | All* | Internal | Partially Online Internal^ | External | Fully Online# |
|---|---|---|---|---|---|---|---|
| 2014 | Bentley Campus | Semester 1 | Y | ||||
| 2014 | 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.
| Course Structure | Hrs/Wk | Credit | |||
|---|---|---|---|---|---|
| Year 1 Semester 1 | |||||
| SELECT OPTIONAL UNITS TO THE TOTAL VALUE OF: | 100.0 | ||||
| 100.0 | |||||
| Optional Units to Select from in Year 1 Semester 1 | Hrs/Wk | Credit | |||
| 314116 | v.1 | Food Chemistry 683 | 5.0 | 25.0 | |
| 314118 | v.1 | Food Microbiology 534 | 4.0 | 25.0 | |
| 314117 | v.1 | Food Engineering 684 | 4.0 | 25.0 | |
| 314120 | v.1 | Advanced Food Processing 684 | 5.0 | 25.0 | |
| 311775 | v.2 | Food Product Development 581 | 4.0 | 25.0 | |
| 314119 | v.1 | Food Laboratory 683 | 4.0 | 25.0 | |
| 313533 | v.1 | Food Commodities 682 | 4.0 | 25.0 | |
| 313602 | v.1 | Food Safety and Hygiene 684 | 4.0 | 25.0 | |
* In consultation with the Course Co-ordinator, students select four units from the optional list.
Further Information
For more information about the course, please contact the Faculty of Health Sciences on telephone (08) 9266 1000, email futurestudents@health.curtin.edu.au, or visit our website: http://healthsciences.curtin.edu.au
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.
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.
