Course Title: Microbiology
Part A: Course Overview
Course Title: Microbiology
Credit Points: 12.00
Terms
Course Code |
Campus |
Career |
School |
Learning Mode |
Teaching Period(s) |
BIOL2158 |
City Campus |
Undergraduate |
135H Applied Sciences |
Face-to-Face |
Sem 1 2006, Sem 1 2007, Sem 1 2008, Sem 1 2009, Sem 1 2010, Sem 1 2012, Sem 1 2013, Sem 1 2014, Sem 1 2015, Sem 1 2016 |
BIOL2158 |
City Campus |
Undergraduate |
171H School of Science |
Face-to-Face |
Sem 1 2017, Sem 1 2018, Sem 1 2019, Sem 1 2020, Sem 1 2021, Sem 1 2022, Sem 1 2023 |
BIOL2159 |
Bundoora Campus |
Undergraduate |
135H Applied Sciences |
Face-to-Face |
Sem 1 2006, Sem 1 2007, Sem 1 2008, Sem 1 2009, Sem 1 2010, Sem 1 2012, Sem 1 2013, Sem 1 2014, Sem 1 2015, Sem 1 2016 |
BIOL2195 |
Bundoora Campus |
Postgraduate |
135H Applied Sciences |
Face-to-Face |
Sem 1 2006, Sem 1 2007, Sem 1 2008, Sem 1 2009, Sem 1 2010, Sem 1 2012, Sem 1 2013, Sem 1 2015, Sem 1 2016 |
BIOL2337 |
Open Learning Australia |
Non Award |
171H School of Science |
Distance / Correspondence |
OUASP3UG20 |
Flexible Terms
Course Code |
Campus |
Career |
School |
Learning Mode |
Teaching Period(s) |
BIOL2425 |
OUA CSP |
Undergraduate |
171H School of Science |
Internet |
OUACSP2020 (All) |
BIOL2425 |
OUA CSP |
Undergraduate |
171H School of Science |
Internet |
OUACSP2021 (All) |
Course Coordinator: Associate Professor Taghrid Istivan
Course Coordinator Phone: +61 3 9925 7107
Course Coordinator Email: taghrid.istivan@rmit.edu.au
Course Coordinator Location: 223.1. Bundoora West Campus
Course Coordinator Availability: By appointment
Pre-requisite Courses and Assumed Knowledge and Capabilities
Required Prior Study
You should have satisfactorily completed following course/s before you commence this course.
Alternatively, you may be able to demonstrate the required skills and knowledge before you start this course.
Contact your course coordinator if you think you may be eligible for recognition of prior learning.
Assumed Knowledge
It is assumed that students will have the basic practical skills and knowledge of aseptic technique to work safely in the microbiology laboratory.
Course Description
This second year microbiology course follows on from introductory studies in microbiology. It enhances the depth of knowledge and practical skills in microbiology with emphasis on bacteria and other microorganisms of importance to humans including viruses, fungi and parasites. This general microbiology course provides the background and fundamental skills for the study of higher level applied courses including food microbiology, environmental microbiology and medical / clinical microbiology.
The course has a comprehensive compulsory on-campus or online practical component that is undertaken to complement the theory component.
The capabilities developed in this course include knowledge, technical expertise, critical analysis, communication skills and professional awareness of important medical and industrial microorganisms.
Objectives/Learning Outcomes/Capability Development
This course contributes to the following Program Learning Outcomes in BP226 Bachelor of Science (Biotechnology), BP229 Bachelor of Science (Biology), MC111 Master of Biotechnology and MC237 Master of Food Science and Technology:
1.2. You will demonstrate a coherent understanding of biological sciences by explaining the role and relevance of biological sciences in society.
2.1. You will exhibit depth and breadth of knowledge by demonstrating a well-developed understanding of biological sciences.
3.1. You will be able to critically analyse and solve problems in biotechnology by gathering, synthesizing and critically evaluating information from a range of sources.
3.2. You will be able to critically analyse and solve problems in biotechnology by designing and planning an investigation, including developing a testable hypothesis.
3.3. You will be able to critically analyse and solve problems in biotechnology by selecting and applying practical and/or theoretical techniques with technical competence in conducting field, laboratory-based, or virtual experiments.
3.4. You will be able to critically analyse and solve problems in biotechnology by collecting, accurately recording, interpreting, and drawing conclusions from scientific data.
4.1. You will be an effective communicator of biological sciences by effectively communicating scientific results, information, or arguments using a range of modes (oral, written, visual) for a variety of purposes and audiences.
5.2. You will be accountable for individual learning and scientific work by working effectively, responsibly, ethically, and safely in an individual or team context.
On successful completion of this course, you should be able to:
- Describe characteristics, taxonomy, and classification of bacteria and other microorganisms of importance to humans, and apply this knowledge to various microbiology fields (such as medicine & health, environment, and food industries).
- Isolate and identify bacteria and other microorganisms, applying knowledge of specific microbial characteristics for detection, prevention and control.
- Perform microbiology laboratory skills safely and carefully, and demonstrate knowledge of hazards, their prevention and safety.
- Work effectively and cooperatively in small groups.
- Critically analyse and discuss the results of laboratory investigation into selected case studies demonstrating creativity, initiative and a high level of autonomy.
- Communicate clearly and effectively via oral and written approaches using the proper scientific language in the field.
Overview of Learning Activities
You will learn in this course by:
- Face to face and/or online activities in which syllabus material will be presented and explained.
- Compulsory participation in practical o-campus or online classes which complement the theory enabling you to acquire and practise skills to handle microorganisms in the laboratory. Discussion sessions during practical classes aim to ensure proper understanding of the topics.
- Working through and preparing written practical assignments and the application of different e-media tools to produce oral presentations.
- Private study, working through the course as presented in classes and learning materials provided by the Canvas learning management system.
- You will work both individually and collaboratively with your peers under the guidance of professional academics and industry experts.
Overview of Learning Resources
RMIT will provide you with resources and tools for learning in this course through myRMIT Studies Course.
There are services available to support your learning through the University Library. The Library provides guides on academic referencing and subject specialist help as well as a range of study support services. For further information, please visit the Library page on the RMIT University website and the myRMIT student portal.
Overview of Assessment
This course contains hurdle requirements. All hurdle requirements for this course are indicated clearly in the assessment regime that follows, against the relevant assessment task(s) and all have been approved by the College Deputy Vice-Chancellor (Learning & Teaching).
Assessment Tasks
Assessment Task 1: Practical component assessment (HURDLE)
Weighting 50%
This assessment task supports CLOs 1-6
Assessment Task 2: Discipline based authentic assessments on course theory
Weighting 30%
The assessments task supports CLOs 1, 2, 5 & 6
Assessment Task 3: Group Seminar Presentation
Weighting 20%
This assessment task supports CLOs 1, 4, 5 & 6
If you have a long-term medical condition and/or disability it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or Equitable Learning Services if you would like to find out more.