Part A: Course Overview

Course Title: Work Experience Practicum 2

Credit Points: 48.00

Terms

Course Code	Campus	Career	School	Learning Mode	Teaching Period(s)
BIOL1302	Bundoora Campus	Postgraduate	135H Applied Sciences	Face-to-Face	Sem 1 2006, Sem 2 2006, Sem 1 2007, Sem 2 2007, Sem 1 2008, Sem 2 2008, Sem 1 2009, Sem 2 2009, Sem 1 2010, Sem 2 2010, Sem 1 2011, Sem 2 2011, Sem 1 2012, Sem 2 2012, Sem 1 2013, Sem 2 2013, Sem 1 2014
BIOL1302	Bundoora Campus	Postgraduate	171H School of Science	Face-to-Face	Sem 1 2019, Sem 2 2019, Sem 1 2021, Sem 1 2022, Sem 2 2022, Sem 1 2023, Sem 2 2023, Sem 1 2024, Sem 2 2024, Sem 1 2025

Flexible Terms

Course Code	Campus	Career	School	Learning Mode	Teaching Period(s)
BIOL1302	Bundoora Campus	Postgraduate	171H School of Science	Face-to-Face	PGRDFx2019 (ZZZZ)
BIOL1302	Bundoora Campus	Postgraduate	171H School of Science	Face-to-Face	PGRDFx2020 (All)

Course Coordinator: Harsharn Gill (MC237); Nitin Mantri (MC111)

Course Coordinator Phone: 9925 2600 (H Gill); 9925 7152 (N Mantri)

Course Coordinator Email: harsharn.gill@rmit.edu.au (MC237); nitin.mantri@rmit.edu.au (MC111)

Course Coordinator Location: 201.6.4 (H Gill); 223.1 (N Mantri)

Course Coordinator Availability: email for an appointment

Pre-requisite Courses and Assumed Knowledge and Capabilities

Required Prior Study
You should have satisfactorily completed the following courses before you commence this course.

• ONPS2377 Food Safety Plans (Course ID 041180)

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

Selection is based on academic results and the availability of places, which may be limited.

The course is available to students who are in their final semester with an average grade of DISTINCTION (70+) or higher (unless you have exceptional results).

Permission is required from the Course Leader before enrolling in this course.

Course Description

This is a Work Integrated Learning (WIL) course. This course has a vocational focus. It provides you with the opportunity to learn skills and practices in the workplace relating to a field of study in your Master of Biotechnology and Master of Food Science and Technology.

Objectives/Learning Outcomes/Capability Development

This course contributes to the following Program Learning Outcomes:

Master of Food Science & Technology

PLO1. Understand food science and technology

1.3 You will apply research principles and methods applicable to food science and technology

PLO2. Critically analyse and solve problems in food science and technology

2.2 You will generate and evaluate complex ideas and concepts at an abstract level

PLO3. Apply food science and technology knowledge and skills

3.1 You will exhibit creativity, initiative and a high level of autonomy in research and/or professional practice

3.2 You will plan and execute a substantial research or work/industry-based project and/or pieces of scholarship

PLO4. Communicate technical knowledge

4.1 You will effectively communicate concepts of food science and technology to specialist and non-specialist audiences, using a variety of presentation modes.

PLO5. Display personal and professional responsibility.

5.1 You will be accountable for individual learning and professional rigour via the development of independent and self-directed learning strategies.

5.2 You will work effectively, responsibly, ethically and safely in an individual or team context.

5.3 You will demonstrate knowledge of regulatory frameworks and ethical principles relevant to food science and technology.

 

Master of Biotechnology

PLO3.Application of knowledge and skills. You will critically analyse and solve problems in biotechnology

3.2   You will plan and execute a substantial research or work-based project and/or pieces of scholarship.

PLO4. Communication

You will be able to effectively communicate concepts of biotechnology to specialist and non-specialist audiences, using a variety of presentation modes.

PLO5. Personal and professional responsibility

5.2 You will work effectively, responsibly, ethically, and safely in an individual or team context

On successful completion of this course you will be able to:

1. apply the main methods used in a specific workplace, including technical procedures, record keeping and safe and ethical working practices,
2. demonstrate an improvement on your technical ability and performance as you gain knowledge and expertise during the placement
3. critically evaluate the experience, the workplace methods, safety issues and organization of tasks, and write reflective accounts of your activities
4. demonstrate ability to keep accurate records of work performed and write reports on the tasks performed in the workplace,
5. demonstrate ability to use information services, e.g. libraries and computer databases and relevant industry codes of practice to find and use information,
6. demonstrate ability to communicate with relevant groups by written and verbal presentations
7. solve unfamiliar problems, plan a work program and learn independently
8. demonstrate ability to communicate and work cooperatively with peers in a work place setting
9. demonstrate an understanding of the importance of punctuality and reliability in a work place environment
10. demonstrate ability to Communicate your work experience to an audience in a seminar that is able to show your scientific understanding and personal development at an appropriate level

Overview of Learning Activities

1. Writing a resume
2. Interview experience
3. Work placement for 60 days in an area of industry related to studies in the Master of Food Science and Technology involving knowledge, learning, problem-solving, skill development, ethics, punctuality, occupational health and safety, communication and independence.
4. Submission of written reports over the placement , on activities performed and critical evaluation and personal reflection of your performance during these activities.
5. A  seminar at or near the conclusion of the placement, on the workplace experience, including an evaluation of methods used, organisation of work and safety issues in the workplace and your personal reflection of the WIL placement. 

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

Assessment Tasks 

Assessment Task 1: Workplace Assessment
Weighting 40%
This assessment task supports CLOs 1, 2, 3, 4, 5, 6, 7, 8 & 9 

Assessment Task 2: Scientific and Reflective Reports
Weighting 40%
This assessment task supports CLOs 3, 4, 5, 6 & 7

Assessment Task 3: Seminar Presentation 
Weighting 20%
This assessment task supports CLOs 3, 5, 6, 8 & 10 

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.