BP289 - Bachelor of Science (Food Technology)/Bachelor of Business (Management)

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

Program delivery and structure

Approach to learning and assessment
Work integrated learning
Program structure
Program transition plan

Approach to learning and assessment

You will experience a wide range of learning environments – lectures, tutorials, online delivery and individual and group work. Lectures, tutorials and seminars are used extensively in the program to communicate knowledge and ideas about scientific and technical processes, problems and solutions. Of particular importance will be the high proportion of time spent in the laboratory and pilot plant undertaking project work, which will give practical emphasis, develop teamwork and time-management skills and provide context for your learning.

Approaches to learning include :

  • Case-based learning that engages you in critical thinking and decision making about realistic problems in a business discipline
  • Project-based learning to engage you in design, problem solving, decision making, and investigative activities
  • Problem-based learning to engage you in problem analysis, research and provision of solutions
  • Cooperative learning enabling you to work on collaborative or team-based tasks
  • Reflective learning allowing you to reflect on your learning experiences

The objective is to encourage flexible and independent learning and to develop students who not only understand the theory and concepts, but can also readily apply it.

You will find that various forms of assessment will be used throughout the program since the assessment you receive will be appropriate to the objectives and learning outcomes for each course.  Successfully completing the assessment tasks ensures the professional accounting bodies and prospective employers of a level of achievement in the capabilities outlined in the program.

Assessment in this program includes:

  • Formal examinations: to provide you with the opportunity to demonstrate your understanding and application of fundamental principles to either practical or theoretical issues;
  • Assignments and projects: may be completed individually or in teams.  They will provide you with opportunities to develop your abilities in communication, research and analysis, and problem solving;
  • Research projects: which assess your ability to assimilate, analyse, critically reflect on information and your written communication skills;
  • In-class tests: to provide you with timely feedback on your understanding within a course and allow feedback to assist you in further developing your skills and capabilities during the semester;
  • Formal presentations: enable the development of verbal communication skills and organisational abilities;
  • Portfolio: enables you to report and reflect on what you have learnt and to keep a collection of a range of models, examples, articles and websites that you will take forward as a resource in your professional life.

If you have already developed areas of skill and knowledge included in this program (for example, through prior studies or work experience), you can apply for credit once you have enrolled in this program. There is information on the RMIT University website about how to apply for Recognition of Prior Learning (RPL) http://www.rmit.edu.au/students/enrolment/credit/he

If you have a long term medical condition, disability and/or other form of disadvantage it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or the Equitable Learning Service if you would like to find out more.

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Work integrated learning

RMIT University is committed to providing you with an education that strongly links formal learning with professional or vocational practice. As a student enrolled in this RMIT University program you will:

  • undertake and be assessed on structured activities that allow you to learn, apply and demonstrate your professional or vocational practice;
  • interact with industry and community when undertaking these activities
  • complete these activities in real work contexts or situations; and in addition
  • these interactions and the work context provide a distinctive source of feedback to you to assist your learning.

Any or all of these aspects of a WIL experience may be in a simulated workplace environment.

In the Food Technology program: 

  • Food Safety and Quality Assurance (ONPS2509) involves working in a relevant industry context with feedback and assessment from industry counterparts.
  • In ONPS1113/ ONPS2496 Product Development where you learn to reverse engineer a food product or develop a new on in response to market need.

In the Management program:

As a student enrolled in this RMIT University program you will be provided with an education that strongly links formal learning with professional or vocational practice. The designated Work Integrated Learning (WIL) courses in this program are BUSM4546 Management in Practice (12 credit points) and BUSM4177 Leadership and Decision Making (12 credit points). These courses will provide you with opportunities to apply your academic skills to a work-based context. 

In particular, you will:

  • undertake and be assessed on structured activities that allow you to learn, apply and demonstrate your professional or vocational practice; and
  • be involved in authentic engagement with partner organisations that includes industry feedback.

These learning opportunities may be in the form of industry-based projects, simulations or placements.

 

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Program Structure

To graduate you must complete the following:
 

All courses listed may not be available each semester

 

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Year One of Program

Complete the following Nine (9) Courses:

Course Title

Credit Points

Course Code

Campus

Scientific Skills and Communication12ONPS2334City Campus
Chemistry Principles12CHEM1242City Campus
CHEM1243Bundoora Campus
Nutrition Principles12ONPS1118City Campus
ONPS2041Bundoora Campus
Organisational Analysis12BUSM1094City Campus
BUSM4454Melbourne transfer to Vietnam
Introduction to Management12BUSM4176City Campus
BUSM4400Melbourne transfer to Vietnam
Accounting in Organisations and Society12ACCT1044East Gippsland TAFE Bairnsdale
ACCT1046City Campus
ACCT2061Bundoora Campus
ACCT2282Melbourne transfer to Vietnam
Macroeconomics 112ECON1010City Campus
ECON1293Melbourne transfer to Vietnam
Business Information Systems12ISYS2056City Campus
ISYS3332Melbourne transfer to Vietnam
Business Statistics 112ECON1030City Campus
ECON1291Melbourne transfer to Vietnam
 
AND

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Year Two of Program

Complete the following Nine (9) Courses:

Course Title

Credit Points

Course Code

Campus

Introduction to the Food Industry12ONPS2137City Campus
Prices and Markets12ECON1020City Campus
ECON1297Melbourne transfer to Vietnam
Commercial Law12LAW2442City Campus
LAW2501Melbourne transfer to Vietnam
Food Toxicology, Allergens and Health12ONPS2135City Campus
ONPS2516Bundoora Campus
Chemistry for Life Sciences12CHEM1239City Campus
CHEM1240Bundoora Campus
Introduction to Microbiology for Food and Nutrition12ONPS2555City Campus
Marketing Principles12MKTG1025City Campus
MKTG1337Melbourne transfer to Vietnam
Leadership and Decision Making12BUSM4177City Campus
BUSM4479Melbourne transfer to Vietnam
Work in Global Society12BUSM4558City Campus
BUSM4669Melbourne transfer to Vietnam
 
AND

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Year Three of Program

Complete the following Nine (9) Courses:

Course Title

Credit Points

Course Code

Campus

Food Microbiology12ONPS2113City Campus
ONPS2114Bundoora Campus
Sensory Evaluation and Consumer Behaviour12ONPS2189City Campus
ONPS2520Bundoora Campus
Food Chemistry12CHEM1083City Campus
CHEM1286Bundoora Campus
Food Ingredient Structure and Function12ONPS2553City Campus
Thermal Food Processing12ONPS2557Bundoora Campus
Food Industry Management12ONPS2552Bundoora Campus
Ethics and Governance12BUSM3115City Campus
BUSM4562Melbourne transfer to Vietnam
Strategic Management12BUSM3125City Campus
BUSM4386Melbourne transfer to Vietnam
Creativity, Innovation and Design12BUSM4550City Campus
BUSM4704Melbourne transfer to Vietnam
 
AND

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Year Four of Program

Complete the following Seven (7) Courses:

Course Title

Credit Points

Course Code

Campus

Product Development12ONPS1113City Campus
ONPS2496Bundoora Campus
Food Safety and Quality Assurance12ONPS2054City Campus
ONPS2509Bundoora Campus
Management in Practice12BUSM4546City Campus
BUSM4705Melbourne transfer to Vietnam
Contemporary Management: Issues and Challenges12BUSM4554City Campus
BUSM4668Melbourne transfer to Vietnam
Food Manufacturing Animal Products12ONPS2554Bundoora Campus
Food Manufacturing: Plant Products12ONPS2146City Campus
ONPS2533Bundoora Campus
Food Packaging and Labelling12ONPS2558Bundoora Campus
AND
Complete One (1) of the following Courses:

Course Title

Credit Points

Course Code

Campus

Rheology and Food Biophysics12ONPS2435City Campus
ONPS2510Bundoora Campus
Non-Thermal Food Processing12ONPS2556Bundoora Campus
Nutrition, Health and Disease12OHTH2068City Campus
OHTH2172Bundoora Campus
AND
Select and Complete One (1) Course from any:
University Elective
 

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Program transition plan

2017 Transition for Food Technology Major

If you have taken this:You will get credit for this:

Biology

 

A University Student Elective or other course with the

agreement of the program leader.

Food Technology major students who have successfully completed the core courses in their 1st year:

Biology

Chemistry for Life Sciences

Chemistry Principles

Introduction to the Food Industry

Mathematics and Statistics

Nutrition Principles

Scientific Skills and Communication

Do all Three (3) of the following courses:

1. Food Chemistry

2. Food Ingredient Structure and Function

3. Microbiology

Do One (1) of the following Two (2) courses:

1. Food Toxicology, Allergens and Health

2. Nutrition Health and Disease

 

 

Nutrition major students who have successfully completed the core courses in their 1st year:

Biology

Chemistry for Life Sciences

Chemistry Principles

Introduction to the Food Industry

Mathematics and Statistics

Nutrition Principles

Scientific Skills and Communication

Do all Four (4) of the following courses:

1. Food Ingredient Structure and Function

2. Food Toxicology, Allergens and Health

3. Microbiology

4. Nutrition Health and Disease

 

 

 

 

If you have done Two (2) of the following Four (4) Commodity Technology courses:

Dairy Science and Technology

Fruit, Vegetable and Beverage Technology

Grain Technology

Confectionery and Lipid Technology

You will receive credit for the following Two (2) Food Manufacturing courses:

1. Food Manufacturing: Animal Products

2. Food Manufacturing: Plant Products

 

 

 

If you have only done One (1) of the following Four (4) Commodity Technology courses:

Dairy Science and Technology

Fruit, Vegetable and Beverage Technology

Grain Technology

Confectionery and Lipid Technology

You will receive credit for One (1) of the following Two (2) Food Manufacturing courses and you will complete the other Food Manufacturing course:

1. Food Manufacturing: Animal Products

2. Food Manufacturing: Plant Products

 

 

If you have done the following Three (3) courses:

Carbohydrates in Food Science

Lipids in Food Science

Proteins in Food Science

 

 

 

 

 

 

 

If you are taking the Food Technology major you will receive credit for the following Three (3) courses:

1. Food Ingredient Structure and Function

2. Food Toxicology Allergens and Health

3. Non-thermal Food Processing

If you are taking the Nutrition major you will receive credit for the following Three (3) courses:

1. Food Ingredient Structure and Function

2. Food Chemistry

3. Non-thermal Food Processing OR Food Manufacturing:

Animal Products OR Food Manufacturing:

Plant Products

If you have done Two (2) of the following Three (3) courses:

Carbohydrates in Food Science

Lipids in Food Science

Proteins in Food Science

 

 

 

 

 

 

 

 

 

If you are taking the Food Technology major you will receive credit for the following Two (2) courses:

1. Food Toxicology Allergens and Health

2. Non-thermal Food Processing

And you will complete the following course:

1. Food Ingredient Structure and Function

If you are taking the Nutrition major you will receive

credit for the following Two (2) courses:

1. Food Chemistry

2. Non-thermal Food Processing OR Food Manufacturing:

Animal Products OR Food Manufacturing:

Plant Products

And you will complete the following course:

1. Food Ingredient Structure and Function

If you have done One (1) of the following Three (3) courses:

Carbohydrates in Food Science

Lipids in Food Science

Proteins in Food Science

 

 

 

 

 

 

 

If you are taking the Food Technology major you will receive credit for the following course:

1. Food Toxicology Allergens and Health

2. And you will complete the following course:

3. Food Ingredient Structure and Function

4. Non-thermal Food Processing

If you are taking the Nutrition major you will receive credit for the following course:

1. Food Chemistry

And you will complete the following course:

1. Food Ingredient Structure and Function

2. Non-thermal Food Processing OR Food Manufacturing: Animal Products OR Food Manufacturing: Plant Products

If you have taken this:You will get credit for this:
Animal Structure and FunctionPrinciples of Human Biology
Biological ChemistryBiochemistry and Molecular Biology 1
Biomolecular Food Science and HealthFood Toxicology Allergens and Health
Food PreservationThermal Food Processing
Food ManufacturingFood packing and Labelling
MicrobiologyIntroduction to Microbiology for Food and Nutrition
Quality Assurance for IndustryFood Safety and Quality Assurance

2017 Transition for Business Management Major

Old CoursesNew Courses
BUSM1222 International BusinessBUSM4558 Work in Global Society
BUSM3123 Organisational TheoryBUSM4546 Management in Practice
BUSM3119 Human Resource ManagementBUSM4554 Contemporary Issues in Management
BUSM1311 The Entrepreneurial ProcessBUSM4550 Creativity, Innovation and Design
Old Course TitleNew Course Title
BUSM1094 Organisational BehaviourBUSM1094 Organisational Analysis
BUSM4177 Leading for ChangeBUSM4177 Leadership and Decision Making

 

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