Course Title: Apply workplace statistics to the food industry
Part B: Course Detail
Teaching Period: Term1 2011
Course Code: MATH5247
Course Title: Apply workplace statistics to the food industry
School: 155T Vocational Health and Sciences
Campus: City Campus
Program: C5184 - Diploma of Food Science & Technology
Course Contact: Bruce Henry
Course Contact Phone: +61 3 9925 4545
Course Contact Email: bruce.henry@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
Nominal Hours: 40
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
VBP034 - Process and interpret physical data pertaining to the food industry
Course Description
This unit covers the skills and knowledge required to effectively use statistics in the work place.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
VBP070 Apply workplace statistics to the food industry |
Element: |
Analyse processes using statistical |
Performance Criteria: |
2.1 Using workplace data, indices of significance and variance are calculated and interpreted |
Element: |
Calculate and report statistical data. |
Performance Criteria: |
1.1 Data collected is represented in graphs, tables, averages and percentages as required. |
Learning Outcomes
Analyse processes using statistical
Calculate and report statistical data.
Details of Learning Activities
• Class discussions
• Note taking
• Data collection
• Graphing activities
• Problem solving
• Practical experiments
• Use of calculator
• Use of computer, eg Excel
Teaching Schedule
Week Learning Objectives
Week 1 INTRODUCTION TO STATISTICS
1.1 The Population and the Sample
1.2 Descriptive Statistics
1.3 Statistical Inference
1.4 Qualitative Data
1.4.1 Frequency Distribution
1.4.2 Relative Frequency Distribution
1.4.3 Bar Graphs and Pie Charts
Class Activity
Week 2
QUANTITATIVE DATA: TABULAR & GRAPHICAL
1.1 Frequency Distribution
1.2 Relative Frequency Distribution
1.3 Cumulative Frequency & Cumulative Relative Frequency Distribution
1.4 Histogram
1.5 Frequency Polygon
Class Activity
Week 3 MEAURERS OF LOCATION AND DISPERSION
1.1 Mean
1.2 Median
1.3 Mode
1.4 Percentiles
Class Activity
Week 4 MEASUERS OF DISPERSION
1.1 Range
1.2 Variance
1.3 Standard Deviation
1.4 Coefficient of Variation
Class Activity
Week 5 INTRODUCTION TO PROBABILITY
1.1 Experiments and Sample Space
1.2 Assigning Probabilities to Experimental Outcomes
1.3 Events and their Probabilities
1.4 Some Basic Relationship of Probability
Class Activity
Week 6 DISCRETE PROBABILITY
1.1 Random Variables
1.2 Expected Value
1.3 Variance
1.4 Expected Value of the Sum of Random Variables
Class Activity
Week 7 Revision of all work covered in the Semester
Week 8 Written Test
Week 9 CONTINUOUS PROBABILITY DISTRIBUTIONS
1.1 Normal Distribution
1.2 Standard Normal Probability Distribution
1.3 Computing Probabilities for Any Normal Distribution
Class Activity
Week 10 SAMPLING
1.1 Simple Random Sampling
1.2 Sampling from Finite and Infinite Populations
1.3 Point Estimation
Class Activity
Week 11 SAMPLING DISTRIBUTION
1.1 Sample Mean, SD and Proportion
1.2 Standard Error
Class Activity
Week 12 SAMPLING DISTRIBUTION
1.1 Central Limit Theorem
Class Activity
Week 13
INTRODUCTION TO EXCEL AND SPSS
1.1 Inferential Statistics
Class Activity
Week 14 1.2 Parametric and Non parametric Statistics
1.3 Hypothesis testing
Class Activity
Week 15 Revision of all work covered in the Semester
Week 16 Final Exam
Learning Resources
Prescribed Texts
References
Statistical Quality Control for the Food Industry. Hubbard,M. (1990) Chapman and Hall |
Other Resources
Overview of Assessment
Assessments for this course consist of:
• Class activities
• Assignments
• Exam
Assessment Tasks
The following assessment methods will be used:
• Assignment sworth 50%. Projects involve the student collecting, analysing and interpreting data relevant to the food industry.
• Test worth 25%. Question and answer test with some theory questions involving interpretative answers.
• Final exam worth 25%. Short question and answer test with some theory questions involving interpretative answers.
Student must pass each Assessment task to demonstrate Competence. Students may demonstrate excellence in all tasks to receive a Credit or higher Grade.
Students will receive written feedback on all assignments within 2 weeks of due date.
Assessment Matrix
Task | Element 1.1 | Element 1.2 | Element 2.1 | Element 2.2 | Element 2.3 |
Assignment 1 | √ | √ | |||
Assignment 2 | √ | √ | √ | ||
Test | √ | √ | |||
Exam | √ | √ | √ | √ | √ |
Other Information
This course has 40 nominal hours. This will comprise approximately 30 hours of classroom teaching, 2 hours of Individual and group assessment sessions
and 8 hours of structured individual and group study and research
Course Overview: Access Course Overview