Course Title: Work within a laboratory/field workplace (induction)

Part B: Course Detail

Teaching Period: Term1 2010

Course Code: EMPL5409C

Course Title: Work within a laboratory/field workplace (induction)

School: 155T Vocational Health and Sciences

Campus: City Campus

Program: C5184 - Diploma of Food Science & Technology

Course Contact: Toinette Thake

Course Contact Phone: +61 3 99254876

Course Contact Email:

Name and Contact Details of All Other Relevant Staff

Nominal Hours: 50

Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.

Pre-requisites and Co-requisites

VBP043 - Apply an understanding of the food processing industry,
VBP049 - Develop & update food industry knowledge

Course Description

This unit of competency covers the induction of an employee into scientific/technical work within an enterprise.

National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

PMLORG200A Work within a laboratory/field workplace (induction)


Accept responsibility for quality of own work

Performance Criteria:

-monitor and adjust work practices to ensure that the quality of outputs is maintained

-Identify and report opportunities for improvementsin procedures, processes and equipment in work area


Identify own learning needs

Performance Criteria:

-Identify career options and training opportunities in the enterprise

-consult appropriate personnel to identify own learning needs for future work requirements and career aspirations


Organise daily work efficiently

Performance Criteria:

-assess and prioritise work load according to level of responsibility

-advise supervisor if additional resources or support is required to improve performance

-undertake duties in a positive manner to enhance workplace cooperation and efficiency


Provide scientific/technical support

Performance Criteria:

- Identify workplace roles and responsibilities of scientific/technical personnel

-identify typical tasks and calendar of events in work area

- recognise and locate the equipment and the resources required for everyday work

-interpret work instructions correctly and seek clarification if necessary

-follow work instructions to perform scientific/technical tasks safely and efficiently

-maintain own work area, equipment and materials in a safe and organised manner according to enterprise policy and procedures


Work in accordance with workplace agreements and/or legislative requirements

Performance Criteria:

-Locate key workplace information and apply it correctly

-follow enterprise policy and procedures relating to employment, security, confidentiality and reporting lines

-Perform all work activities in accordance with relevant environmental management procedures, including sustainable energy principles and work practices


Work within enterprise structure and culture

Performance Criteria:

-demonstrate broad knowledge of enterprise business ethics, goals, products and /or scientific/technical services

-identify key enterprise sites and functions and their contribution to product range and quality

Learning Outcomes

Have spent  a period of time in a food industry workplace and so demonstrated achievement of the following  outcomes

  • Be able to work within an enterprise structure and culture
  • Be able to work in accordance with  work place agreements and/or legislative requirements
  • Be able to provide scientific /technical support
  • Be able to organise daily work eficiently
  • Be able to identify own learning needs
  • Accept responsibility for quality of own work

Details of Learning Activities

Information Sessions

placement in food processing company

Report (oral or written) on placement

Maintaining records - log book and assessment booklet

Teaching Schedule

Information sessions throughout the year

Completion of 5 - 10 days in a food processing workplace during vacation periods or on consecutive mondays

Learning Resources

Prescribed Texts


Other Resources

Overview of Assessment

Assessments for this course consist of:

-completion of 5 - 10 days in food processing work place or food laboratory
-completion of log book - signed off
-completion of assessment book - activities signed off by supervisor

Assessment Tasks

5 - 10 days in food processing company completed satisfactorily

Submission of  a  log book  showing tasks for each of the days spent in the workplace.  Must be signed off by supervisor

Submission of  completed assessment booklet with all questions answered in detail

Report  (oral or written) on placement

Assessment for unit will either be PX  (pass    ie competent),   DNS (not complete)   or  N  (not competent).      In order to pass this unit the grade PX must be achieved

Assessment Matrix

Course Overview: Access Course Overview