Course Title: Work Experience Practicum 2

Part A: Course Overview

Course Title: Work Experience Practicum 2

Credit Points: 48.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

BIOL1302

Bundoora Campus

Postgraduate

135H Applied Sciences

Face-to-Face

Sem 1 2006,
Sem 2 2006,
Sem 1 2007,
Sem 2 2007,
Sem 1 2008,
Sem 2 2008,
Sem 1 2009,
Sem 2 2009,
Sem 1 2010,
Sem 2 2010,
Sem 1 2011,
Sem 2 2011,
Sem 1 2012,
Sem 2 2012,
Sem 1 2013,
Sem 2 2013,
Sem 1 2014

BIOL1302

Bundoora Campus

Postgraduate

171H School of Science

Face-to-Face

Sem 1 2019,
Sem 2 2019,
Sem 1 2021

Flexible Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

BIOL1302

Bundoora Campus

Postgraduate

171H School of Science

Face-to-Face

PGRDFx2019 (ZZZZ)

BIOL1302

Bundoora Campus

Postgraduate

171H School of Science

Face-to-Face

PGRDFx2020 (All)

Course Coordinator: Harsharn Gill (MC237); Nitin Mantri (MC111)

Course Coordinator Phone: 9925 2600 (H Gill); 9925 7152 (N Mantri)

Course Coordinator Email: harsharn.gill@rmit.edu.au (MC237); nitin.mantri@rmit.edu.au (MC111)

Course Coordinator Location: 201.6.4 (H Gill); 223.1 (N Mantri)

Course Coordinator Availability: email for an appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

Selection is based on academic results and the availability of places, which may be limited.

 

The course is available to students who are in their final semester with an average grade of DISTINCTION (70+) or higher (unless you have exceptional results).

 

Permission is required from the Course Leader before enrolling in this course.


Course Description

This is a Work Integrated Learning (WIL) course. This course has a vocational focus. It provides you with the opportunity to learn skills and practices in the workplace relating to a field of study in your Master of Biotechnology and Master of Food Science and Technology.


Objectives/Learning Outcomes/Capability Development

This course contributes to the following Program Learning Outcomes:

 

Master of Food Science & Technology

 

PLO1. Understand food science and technology

 

1.3 You will apply research principles and methods applicable to food science and technology.

 

PLO2. Critically analyse and solve problems in food science and technology

 

2.2 You will generate and evaluate complex ideas and concepts at an abstract level.

 

PLO3. Apply food science and technology knowledge and skills

 

3.1 You will exhibit creativity, initiative and a high level of autonomy in research and/or professional practice.

 

3.2 You will plan and execute a substantial research or work/industry-based project and/or pieces of scholarship

 

PLO4. Communicate technical knowledge

 

4.1 You will effectively communicate concepts of food science and technology to specialist and non-specialist audiences, using a variety of presentation modes.

 

PLO5. Display personal and professional responsibility.

 

5.1 You will be accountable for individual learning and professional rigour via the development of independent and self-directed learning strategies.

 

5.2 You will work effectively, responsibly, ethically and safely in an individual or team context.

 

5.3 You will demonstrate knowledge of regulatory frameworks and ethical principles relevant to food science and technology.

 

Master of Biotechnology

 

PLO3.Application of knowledge and skills. You will critically analyse and solve problems in biotechnology

 

3.2   You will plan and execute a substantial research or work-based project and/or pieces of scholarship.

 

PLO4. Communication

 

You will be able to effectively communicate concepts of biotechnology to specialist and non-specialist audiences, using a variety of presentation modes.

 

PLO5. Personal and professional responsibility

 

5.2 You will work effectively, responsibly, ethically, and safely in an individual or team context


On successful completion of this course you will be able to:

 

  1. apply the main methods used in a specific workplace, including technical procedures, record keeping and safe and ethical working practices,
  2. demonstrate an improvement on your technical ability and performance as you gain knowledge and expertise during the placement
  3. critically evaluate the experience, the workplace methods, safety issues and organization of tasks, and write reflective accounts of your activities
  4. demonstrate ability to keep accurate records of work performed and write reports on the tasks performed in the workplace,
  5. demonstrate ability to use information services, e.g. libraries and computer databases and relevant industry codes of practice to find and use information,
  6. demonstrate ability to communicate with relevant groups by written and verbal presentations
  7. solve unfamiliar problems, plan a work program and learn independently
  8. demonstrate ability to communicate and work cooperatively with peers in a work place setting
  9. demonstrate an understanding of the importance of punctuality and reliability in a work place environment
  10. demonstrate ability to Communicate your work experience to an audience in a seminar that is able to show your scientific understanding and personal development at an appropriate level


Overview of Learning Activities

  1. Writing a resume
  2. Interview experience
  3. Work placement for 60 days in an area of industry related to studies in the Master of Food Science and Technology involving knowledge, learning, problem-solving, skill development, ethics, punctuality, occupational health and safety, communication and independence.
  4. Submission of written reports over the placement , on activities performed and critical evaluation and personal reflection of your performance during these activities.
  5. A  seminar at or near the conclusion of the placement, on the workplace experience, including an evaluation of methods used, organisation of work and safety issues in the workplace and your personal reflection of the WIL placement. 


Overview of Learning Resources

There are no standard texts for this course.


Overview of Assessment

This course has no hurdle requirements. 

Workplace Assessment 

Weighting: 40% 

This assessment task supports CLOs 1, 2, 3, 4, 5, 6, 7, 8 and 9 

Scientific and Reflective Reports 

Weighting: 40% 

This assessment task supports CLOs 3, 4, 5, 6 and 7. 

Seminar Presentation  

Weighting: 20% 

This assessment task supports CLOs  3, 5, 6, 8,10