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

Part B: Course Detail

Teaching Period: Term2 2009

Course Code: EMPL5409C

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

School: 155T Life & Physical Sciences

Campus: City Campus

Program: C5184 - Diploma of Food Science & Technology

Course Contact : Toinette Thake

Course Contact Phone: +61 3 99254876

Course Contact Email:toinette.thake@rmit.edu.au


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)

Element:

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 improvements in procedures, processes and equipment in work area.

Element:

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.

Element:

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

Element:

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 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

Element:

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

Element:

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

- 5 - 10 days in work placement

- Maintaining records - log book and assessment booklet

- Report


Teaching Schedule

Information sessions throughout year when necessary

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


Learning Resources

Prescribed Texts


References


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

Completion of 5 - 10 days in a food processing work place

completion of log book - signed off

completion of assessment booklet

Report on work placement


Assessment Matrix

Course Overview: Access Course Overview