BP289 - Bachelor of Food Technology and Nutrition/Bachelor of Business

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Plan: BP289SFTDD - Bachelor of Science (Food Technology)/Bachelor of Business (Management)
Campus: City Campus

Learning outcomes

Program Learning Outcomes Statement

1. Bachelor of Science (Food Technology) program learning outcomes

1.0 Demonstrate a coherent understanding of science:

1.1 You will demonstrate an understanding of the scientific method and an ability to apply the scientific method in practice.

1.2 You will demonstrate a coherent understanding of the role, relevance and significance of food technology and nutrition in society.

1.3 You will demonstrate an understanding of the role and importance of evidence in the continuous evolution of scientific knowledge.

2.0 Exhibit depth and breadth of scientific knowledge:

2.1 You will demonstrate a depth and breadth of the core concepts in food technology and nutrition.

2.2 You will demonstrate an ability to implement the principles and practices that underpins product development, food processing, ingredients interactions and quality assurance.

2.3 You will develop an appreciation of the significance of research and management to the development and production of innovative, safe and healthy foods.

2.4 You will demonstrate an ability to apply nutrition and dietary guidelines.

2.5 You will demonstrate an understanding of the food value chain, essentials of food advertising and marketing, and principles of financial management.

3.0 Critically analyse and solve scientific problems:

3.1 You will demonstrate an ability to apply scientific principles and methods to solve problems associated with food technology and/or nutrition.

3.2 You will be able to gather and critically review information from a range of technical and scientific sources, and synthesise information relevant to an issue related to the food and/or nutrition industries.

3.3 You will demonstrate the ability to apply appropriate critical and analytical thought to issues related to food technology/ or nutrition.

3.4 You will develop project and business management skills relevant to the food and nutrition industries, including designing a project to solve the problem, planning its implementation, collecting data, drawing valid conclusions and approximately communicating results.

 4.0 Demonstrate effective communication of science:

4.1 You will be able to effectively communicate about food and nutrition issues using oral, written and presentation skills.

4.2 You will demonstrate an ability to write technical and scientific reports.

4.3 You will be able to communicate the solution to a problem or the result of a technical or scientific investigation using appropriate terminology for the intended audience.

5.0 Demonstrate accountability for your own learning and scientific work:

5.1 You will demonstrate accountability for your own learning and professional conduct.

5.2 You will demonstrate initiative and independence.

5.3 You will demonstrate an ability to work responsibly, safely and ethically.

5.4 You will develop an ability to work collaboratively.

Bachelor of Business (Management) program learning outcomes

On successful completion of this program you will be equipped to:

  1. Apply broad theoretical and technical knowledge of business practice in diverse contexts.
  2. Integrate specialist theoretical knowledge with technical skills to provide in-depth professional advice related to the management, financial, marketing, human resource and ethical aspects of contemporary organisations.
  3. Critically analyse and synthesise information to formulate effective business decisions.
  4. Apply reasoned judgements to solve problems in a variety of business contexts with reference to ethical, regulatory and global perspectives.
  5. Reflect on performance feedback to identify and action strategies for improvement.
  6. Communicate business data and concepts to professionals and non-professionals in diverse contexts.
  7. Apply an adaptive and collaborative approach to working with others in a variety of business and professional contexts.
  8. Integrate and apply professional theory with practice in authentic Work Integrated Learning (WIL) contexts.
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