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 |
Texts and references listed below are for your information only and current as of September 30, 2003. Some units taught offshore are modified at selected locations. Please check with the unit coordinator for up-to-date information and approved offshore variations to unit information before finalising study and textbook purchases. |
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. |
Field of Education: | 69900 Other Health (Narrow Grouping) | HECS Band (if applicable): | 2 |
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Extent to which this unit or thesis utilises online information: | Not Online | Result Type: | Grade/Mark |
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AvailabilityAvailability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information.
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