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 |
Element: |
Identify own learning needs |
Performance Criteria: |
-Identify career options and training opportunities in the enterprise |
Element: |
Organise daily work efficiently |
Performance Criteria: |
- Assess and prioritise work load according to level of responsibility |
Element: |
Provide scientific/technical support |
Performance Criteria: |
-Identify workplace roles and responsibilities of scientific/technical personnel |
Element: |
Work in accordance with workplace agreements and/or legislative requirements |
Performance Criteria: |
-Locate key workplace information and apply it correctly |
Element: |
Work within enterprise structure and culture |
Performance Criteria: |
-Demonstrate broad knowledge of enterprise business ethics, goals, products and/or scientific/technical services |
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