303496 (v.1) Professional Practice 382
| Area: | School of Public Health |
| Credits: | 25.0 |
| Contact Hours: | 4.5 |
| Tutorial: | 1 x 1.5 Hours Weekly |
| Fieldwork: | 1 x 3 Hours Weekly |
| Syllabus: | 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 regime (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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| Unit Outcomes: | On successful completion of this unit students will have an ability to perform basic laboratory procedures or quality or product development procedures associated with industry. An understanding of - the basics needed to work as part of a term in industry, the role of management in industry and of the importance of Good Manufacturing Practice and food safety in the workplace |
| Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information. |
| Unit References: | No prescribed references. |
| Unit Texts: | No prescribed texts. |
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| Unit Assessment Breakdown: | Presentation and Report 100%. This is by grade/mark assessment. |
Current as of: February 2, 2004
CRICOS provider code 00301J
