Course Title: Applied Microbiology
Part A: Course Overview
Course Title: Applied Microbiology
Credit Points: 12.00
155T Vocational Health and Sciences
|Sem 2 2012,
Sem 2 2013,
Sem 2 2014,
Sem 2 2015
Course Coordinator: Judith McCann
Course Coordinator Phone: +61 3 9925 8366
Course Coordinator Email: firstname.lastname@example.org
Pre-requisite Courses and Assumed Knowledge and Capabilities
Enforced Pre-requisites: ONPS2268 Microbiology
Students are not permitted to enrol in this course until the prerequisite is satisfied by a pass grade in the above specified RMIT course, or credit granted for the prerequisite course.
This course builds on the knowledge & skills you gained in Microbiology. You will learn about advanced methods of microbial detection & identification, microbial control, microbial diseases and epidemiology. You will study the applications of food microbiology and medical microbiology
Objectives/Learning Outcomes/Capability Development
This course contributes to the following Program Learning Outcomes for AD012 Associate Degree in Applied Science:
1. Knowledge Capability: develop an understanding of appropriate and relevant fundamental and applied scientific knowledge with the ability to use and apply that knowledge in a wide range of situations, including new situations within the professional discipline.
2. Technical Capability: the selection and use of appropriate laboratory and other materials and equipment and the ability to employ them in a safe and responsible manner to achieve the desired outcome. This will include the ability to follow standard operating procedures.
3. Problem Solving: apply scientific principles and methods to identify and solve problems associated with a particular area of professional expertise.
4. Teamwork: contribute in a constructive manner to group and team activities and decision making processes
On completion of this course you should be able to:
- Use traditional & rapid methods to grow, identify & count microorganisms,
- Understand the role microorganisms have in food spoilage
- Understand host- microbe interactions and the how microbial diseases develop
- Describe a range of industrial applications of microorganisms
- Critically analyse the results of laboratory investigations
- Work safely with microorganisms and follow standard operating procedures
Overview of Learning Activities
- Face to face teaching to obtain an understanding of the role of microorganisms in the medical and food industries and industrial applications
- Laboratory practicals to become skilled in a range of microbiological techniques. These are also designed to build skills in critical analysis where you will be interpreting results based on your knowledge and technical capabilities.
- Videos, simulation, and laboratory sessions: to understand the key concepts of Microbiology and its practical applications, and how to apply theory to practice. You are encouraged to watch videos on special topics available in the Carlton Library.
Overview of Learning Resources
You will use the current laboratory manual for each practical class. You will need to access Blackboard on a weekly basis to prepare for theory and practical classes. You will also need to read sections of the recommended textbook and may be referred to other resources available in the Library, such as videos and the subject learning guide.
Recommended text book: Tortora, Funke & Case. (2015) Microbiology: An Introduction, latest edition, Pearson/ Benjamin Cummings
Overview of Assessment
Early Assessment Task: Laboratory reports (2)
This assessment task supports CLOs 1, 2 & 5
Assessment Task 2: Written tests (2)
This assessment task supports CLOs 2, 3 & 4
Assessment Task 3: Logbook
This assessment task supports CLOs 1 & 5
Assessment 4: Practical test
This assessment supports CLOs 1 & 6