GC190 - Graduate Certificate in Food Science and Technology

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Plan: GC190 - Graduate Certificate in Food Science and Technology
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

The teaching approach in this program is designed to foster your development as an independent learner so that you will be able to extend your capabilities once you graduate. The teaching method includes lectorial, seminar, tutorial, workshop, practical and laboratory sessions, site visits and the provision of online materials. You will be expected to complete all prescribed out-of-class learning activities in preparation for scheduled face-to-face and online classes and encouraged to extend your learning through additional recommended readings and online activities. Of particular importance is the time spent in practice, laboratory based and work integrated learning activities that will develop your employability skills and capabilities. 

Several courses in the program are delivered online, rather than on-campus, and you are likely to find that other courses transition to online delivery as you progress through the program. All courses use Canvas for electronic provision of course material, tutorial problems and/or other relevant documents.   

Assessments in this program are designed to give you the opportunity to demonstrate your capabilities. Various forms of assessment will be used throughout the program since the assessment you undertake will be appropriate to the objectives and student learning outcomes for each course.  Assessment may include class tests, quizzes, essays/reports, oral class presentations, group projects, research projects, laboratory projects, practical assignments, timed assessment.  

Inherent requirements 

The following information on inherent requirements outlines the tasks you will be required to undertake during professional placement and on-campus learning activities. The non-academic abilities listed are provided for information only and are not entry requirements.

If there are any activities outlined which may be difficult for you to undertake, there are a range of adjustments to your study conditions available to enable and support you to demonstrate these abilities. Please contact the Equitable Learning Service to discuss any adjustments you may require.

Please read the full list of the Bachelor of Science inherent requirements, which apply to Graduate Certificate in Food Science and Technology: https://www.rmit.edu.au/study-with-us/applying-to-rmit/local-student-applications/entry-requirements/inherent-requirements/bachelor-of-science

By understanding the types of activities you will participate in, you can:

  • understand more about the program
  • determine if you may need support during your studies
  • make an informed decision about whether the program is suitable for you

If you are living with disability, long-term illness and/or a mental health condition, we can support you by making adjustments to activities in your program so that you can participate fully in your studies. To receive learning adjustments, you need to register with Equitable Learning Service

The University considers the wellbeing and safety of all students, staff and the community to be a priority in on-campus learning and professional experience settings.

Credit Transfer and Recognition of Prior Learning

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 Credit: https://www.rmit.edu.au/students/student-essentials/enrolment/apply-for-credit

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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
- 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.

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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
Select and Complete One (1) of the following Courses:

Course Title

Credit Points

Course Code

Campus
Food and Nutritional Chemistry 12 CHEM1319 City Campus
CHEM1320 Bundoora Campus
Rheology and Food Biophysics 12 ONPS2758 Bundoora Campus
AND
Select and Complete One (1) of the following Courses:

Course Title

Credit Points

Course Code

Campus
Nutritional Physiology 12 ONPS2761 City Campus
Nutrition, Health and Disease 12 OHTH4264 City Campus
OHTH4265 Bundoora Campus
AND
Select and Complete Two (2) of the following Courses:

Course Title

Credit Points

Course Code

Campus
Food Microbiology 12 ONPS2752 City Campus
Advanced Food Processing Technologies 12 ONPS2328 City Campus
ONPS2527 Bundoora Campus
Food Manufacturing: Plant Products 12 ONPS2546 Bundoora Campus
Food Manufacturing Animal Products 12 ONPS2681 Bundoora Campus
Food Product and Process Innovation 12 ONPS2550 Bundoora Campus
Human Sensory Evaluation 12 ONPS2755 Bundoora Campus
 

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Program transition plan

Semester 1, 2024 Transition Plan 

Minor amendments have been made to your program effective semester 1, 2024. If you have completed any course that is now removed, your credit will still count towards your completion.  

Details of amendment: 

1) The following option courses have been removed/added: 

Option courses added 

Option courses removed 

CHEM1319 Food and Nutritional Chemistry 

CHEM1226/1287 Food Chemistry 

ONPS2761 Nutritional Physiology 

ONPS2125 Nutrition Principles 

2) The following courses have a new course code with no change to course title or content: 

Course title 

Old code 

New code 

Food Microbiology

ONPS2374 

ONPS2752 

Rheology and Food Biophysics

ONPS2521 

ONPS2758 

Nutrition, Health and Disease

OHTH2080

OHTH4264 

 

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