成人大片

Meeting to organise student placements

Students will be invited to a meeting during semester 2 of the year prior to their placement year. During this meeting the course coordinator will discuss placement options and preferences with students. Students “apply” for their 1st and 2nd preference which ensures a good match between the student and host organisation. The course coordinator is responsible for arranging the placement on behalf of the students, aiming to finalise arrangements with the host organisation before the end of semester 2 of the year prior to the placement year (or prior to the course commencing). All final program/timetable must be approved by the course coordinator prior to starting the placement.

Tutorials

Orientation-to-workplace tutorial (2 hours)
Prior to commencing their placement, students will attend an orientation-to-workplace tutorial. This provides an opportunity to discuss course assessment tasks and project work; communication and behavioural expectations of both the workplace and university while on placement; appropriate dress-code or any specific dress requirements; occupational, health and safety issues, including the necessary insurance requirements. When visiting organisations and industries in this subject, you will be doing so as a representative of Adelaide University and Regency TAFE. You should regard each industry site visit as a step towards potential employment.

Ad-hoc tutorials and meetings
Regular liaison between the student, course coordinator and host organisation is expected over the duration of the placement. This communication may be via the My Uni course site, student email, on-site visits by the coordinator or through face-to-face meetings and tutorials, arranged as required.

Final tutorial
A final tutorial at the completion of the placement allows students to demonstrate their experiences and achievements during their placement, via an oral presentation.

Work experience

Students have the opportunity to apply and demonstrate their understanding, knowledge and skills gained at Level 1 and 2 across the areas of food science, nutrition and health in a chosen industry/organisation. Throughout their placement they gain practical experience and insight into the different processes involved in building and sustaining a nutritious, healthy food supply for society.

The course content will include the following:

Prior to the placement year:

• An initial planning meeting, usually in semester 2 of the year prior to the placement year

• An orientation-to-workplace tutorial (2 hours)
• Two career readiness workshops (2 x 3 hours), as per timetable
• A minimum of 120 hours work experience at an approved public health nutrition/research organisation, or an approved food industry. 
• Ad hoc meetings/tutorials with the course coordinator, as required
• A final tutorial for the oral presentation assessment (1 hour)

To successfully complete the course, students are required to:

• satisfactorily complete a minimum of 120 hours work experience at an approved public health nutrition/community or research organisation, or an approved food industry
• submit each assessment task.
• attend the two career readiness workshops, as timetabled (2 x 3 hours)

Project Proposal (20%)

While on placement, students undertake a project with their placement partner (s). In the first instance, students are required to design and plan their project, presenting this plan in the form of an individual 1000 word project proposal. This proposal must demonstrate the student’s ability to locate, gather and critically synthesise relevant information to assist in developing a solution to a specific task/problem. The project design should include an introduction to the topic area, a rationale for doing the project and clearly define the objective/targets for the project. Students should also describe the processes or steps required to achieve these objectives/targets, explain how the outcomes will be measured and include an evaluation phase. The project proposal must be submitted in electronic form by the specified date. Students receive feedback on their proposal within a week of submission. The project proposal is to be incorporated into the final written project report.

Daily Diary (15%)

 While on placement, the students are to keep a daily diary. This diary is to be divided into four structured subsections.  In the first two sections, students are required to source information about their host organisation and provide an in-depth analysis of the organisation’s philosophy, stakeholders, structures and management systems, as well as the type of product(s) and or services of product(s) produced, the target audience and strategies used to promote the organisation and its product(s). The third section is a progress record of the various stages of their project, including any modifications to the project design , outcomes and achievements, as these occur. The fourth and final section of the diary is to be a daily record of all non-project activities, personal experiences, reflections and conclusions made throughout  the placement.  The diary record will give students the opportunity to further develop their skills in accurate record keeping and data collection as well as effective written communication across the areas of food and nutrition science. The diary is to be sighted and signed weekly by the student’s supervisor at the host organisation and again, at the conclusion of the placement.

 Oral Presentation (25%)

At the completion of the project and placement, students are required to prepare and deliver an oral presentation, together with their placement partner (s). This oral presentation must be a summary of the Industry Placement covering both non-project and project activities. Students will be asked to describe their host organisation; reflect on their experiences; give a summary of the main non-project tasks and activities undertaken whilst on placement; as well as provide a concise summary of their project, including the objective, processes and procedures involved, outcomes and any conclusions and recommendations made. The presentation should be approximately 20 minutes in length, including time for questions from the audience.   This presentation will allow students to demonstrate how they have applied their knowledge and skills in the areas of food and nutrition science to solving a specific task(s) or problem(s) relevant to their chosen industry. Students should aim to demonstrate their ability to find creative and innovative solutions to the defined tasks/problems. The presentation will also provide an opportunity for students to demonstrate their ability to communicate effectively in the context of food and nutrition science and how they have worked both independently, and as part of a team, in a workplace setting.

 Final Written Project Report (30%)

The final written project report will be a formal amalgamation of the project proposal and the project progress record, (a section contained within the diary), as well as contain any additional material relevant to the project. The report must also explain the outcomes and achievements of the project and conclude on the project’s objective(s)/targets, as first detailed in the project proposal. This report should also summarise the contribution that the student placement has made to the host organisation and where appropriate make recommendations for further work.  The length of the final report is 2000 words and it is to be submitted by the specified due date (after completion of the placement). Students ability to critically evaluate and synthesise information, follow through with a project plan, apply appropriate problem solving skills, critically evaluate results and communicate in the context of food and nutrition science will all be assessed in the report.


Career Readiness Workshop Tasks (10%)

Part A (LinkedIn Profile, 5%)
Students will design and create their own professional LinkedIn Profile, as per the task guidelines. 

Part B (Resume & Cover Letter, 5%)
Students will prepare their own resume and cover letter as per the task guidelines.