Online Courses Handbook 2003

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.

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