FOOD SC 3500RG - Food & Nutrition Science - Industry Placement III

Regency Park - Semester 2 - 2014

This course provides students with an opportunity to apply their knowledge and understanding of Food and Nutrition Science in an industry setting. Students gain practical experience of the industry, its management systems and structures providing them with a first hand introduction to a food or nutrition business. A working understanding of several areas will need to be demonstrated. Hands-on experience of the integration of different aspects of the overall business (eg nutritional composition, HACCP plans, production, marketing, and distribution) and an awareness of occupational health and safety procedures will be gained adding to the understanding of course material studied at levels 1 and 2.

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Course Details

Course Code	FOOD SC 3500RG
Course	Food & Nutrition Science - Industry Placement III
Coordinating Unit	School of Agriculture, Food and Wine
Term	Semester 2
Level	Undergraduate
Location/s	Regency Park
Units	3
Contact	7 weeks work experience (Part-time employment, Orientation week and 3 day per week for 1st half semester 1)
Prerequisites	AGRIC 2500WT, FOOD SC 2502RG, FOOD SC 2503RG,FOOD SC 2505RG
Restrictions	Available to BFNS students only
Assessment	Business case, daily reflective diary, written report, oral presentation

Course Staff

Course Coordinator: Shantell Cox

Course Timetable

The full timetable of all activities for this course can be accessed from .

Course Learning Outcomes

The anticipated knowledge, skills and attitude to be developed by the student are:

1. The ability to apply their knowledge and understanding of Food and Nutrition Science in an industry setting.

2. The ability to work independently and professionally and as part of a team in a business environment.

3. Effective communication skills.

4. The ability to evaluate and synthesise information to develop appropriate solutions in an industry setting.

University Graduate Attributes

This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

University Graduate Attribute	Course Learning Outcome(s)
Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised.	1,2,3,4
The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner.	1,4
An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems.	1,2,4
Skills of a high order in interpersonal understanding, teamwork and communication.	2,3
A proficiency in the appropriate use of contemporary technologies.	1,4
A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life.	1,2,3,4
A commitment to the highest standards of professional endeavour and the ability to take a leadership role in the community.	1,2,3,4
An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities.	2

Learning Resources

Required Resources

None required.

Recommended Resources

None required.

Online Learning

MyUni: Teaching materials and course documentation will be posted on the MyUni website ().
Learning & Teaching Activities

Learning & Teaching Modes

The course coordinator will meet with students in second semester of second year to provide a list of placement options. Students will “apply” for their 1st and 2nd preference which will ensure a good match between the student, company and project.

The students will then need to contact their placement company to negotiate a programme before the end of semester 2 of the second year.

Students will then need to complete a minimum of 120 hours of work placement as negotiated.

Workload

The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

A minimum of 120 hours work experience at an approved food, beverage or nutrition industry.

Learning Activities Summary

The work experience placement at an approved food, beverage or nutrition industry will have the following format: Students will work in pairs. Most assessment tasks will be individual on an individual basis except for the oral presentation. Actual arrangements will be project/industry specific and negotiated BEFORE the start of the project.

Specific Course Requirements

Students must attend a seminar that will be arranged in the semester before the placement begins. During this seminar, the students will be assigned their placements for the following year.

The University's policy on Assessment for Coursework Programs is based on the following four principles:

Assessment must encourage and reinforce learning.
Assessment must enable robust and fair judgements about student performance.
Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
Assessment must maintain academic standards.

Assessment Summary

Assessment task	Type of assessment	Percentage of total assessment for grading purposes	Hurdle (Yes/No)	Outcomes being assessed
Business Case	Formative/Summative	15%	Yes Yes Yes	1,4
Daily Reflective Diary	Formative	20%		2
Final Written Report	Summative	40%		1,3,4
Oral presentation – joint presentation with partner	Summative	25%	Yes	1,2,4

Assessment Related Requirements

To successfully complete the course, the student must gain a minimum mark of at least 40% for each component of the course and a final mark of 50%.

Assessment Detail

Business case

A business case of about 1000 words for the project including:

· Executive summary, outlining the project being worked on (big picture/project need etc)

· Benefit to the company in terms of cost, reward, minimising risk etc

· Provide a recommended solution to your project (hypothesis)

Students will receive written feedback on their business case, to be incorporated into the final written report and oral presentation

Daily Reflective Diary

A structured diary will be provided to all students prior to the start of the placement period. The daily record of activities should include observations and comments on operations in which students are involved. This record can be written in point form, but should describe important processes in detail and in the correct order of their execution along with commentary on the effectiveness and importance of the process. Where students are involved in such activities, all details of trials and additions made to products should include quantities of reagents used and calculations to justify addition rates. Where a deliberate variation to a unit process or operation is suggested, the importance that this variation is described in detail and justified. Students will receive written feedback on the diary and suggestions on how this information and reflection can be further utilised in the written report and oral presentation.

The structured component of the diary requires the student to perform an in-depth analysis of the company, its management, food production strategies and thoughts and reflections made throughout the placement, including some ideas as to whether difficulties were experienced or not. This information should be recorded in the relevant section in the diary.

The diary is to be SIGHTED and SIGNED by the host employer or their representative EACH WEEK and at the end of the Industry Experience period. The original signed diary must be presented for assessment.

Final written report

The final written report will be a formal amalgamation of all of the ideas, rationale, trials, outcomes, achievements and conclusions contained within the business case and diaries as well as additional material relevant to the project. Most importantly, the final report will summarise in a concise and precise manner the contribution that the student placement has made to the Host Company and recommendations for further work. The length of the final report is about 2000 words.

Oral presentation

The oral presentation will be a joint presentation completed with your placement partner. Students are required to present an oral summary of their Industry Placement. Students will be asked to describe their experience and answer questions during the session. This will form the basis of the assessment, in particular the content and that student’s response to questions, highlighting a depth of understanding.

Submission

All assessable components must be handed in at the Applied Food Studies Office, Regency TAFE by 10.00am of the due date. All assessment pieces will be marked and returned to students within 14 days of receiving it. Extensions of deadlines for assessment tasks may be allowed for reasonable causes. Such situations would include compassionate and medical grounds of the severity that would justify the awarding of a supplementary examination. Evidence for the grounds must be provided when an extension is requested. Students are required to apply for an extension to the Course Coordinator before the assessment task is due. Extensions will not be provided on the grounds of poor prioritising of time.

Late submission of assessments

If an extension is not applied for, or not granted then a penalty for late submission will apply. A penalty of 10% of the value of the assignment for each calendar day that is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days or more late without an approved extension can only receive a maximum of 50% of the mark.

Course Grading

Grades for your performance in this course will be awarded in accordance with the following scheme:

M10 (Coursework Mark Scheme)
Grade	Mark	Description
FNS		Fail No Submission
F	1-49	Fail
P	50-64	Pass
C	65-74	Credit
D	75-84	Distinction
HD	85-100	High Distinction
CN		Continuing
NFE		No Formal Examination
RP		Result Pending

Further details of the grades/results can be obtained from Examinations.

Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

Final results for this course will be made available through .

Student Feedback

The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
Student Support
Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
OH&S AND INSURANCE RESPONSIBILITIES WHILST UNDERTAKING INDUSTRY EXERIENCE.
Students are obliged to follow a set of provided guidelines to ensure they are covered for workplace accidents under the University’s insurance policy while on their placement.
Fraud Awareness

Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student鈥檚 disciplinary procedures.

The 成人大片 is committed to regular reviews of the courses and programs it offers to students. The 成人大片 therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.

Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator

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