Available in 2012
Previously offered in 2013, 2009, 2007, 2006, 2005, 2004
The transition from the university learning context into the professional workplace environment and the integration of theoretical concepts and knowledge to real world skills and experience is an important component of any students’ professional career commencement.
This course allows students to implement the theory and learning obtained during their degree program in real life work settings by providing the opportunity to apply their knowledge and skills during placements in an industry setting and environment for practicing Nutritionists and Food Technologists.
It provides an overview of how to prepare for career commencement and allows students to understand the expectations of them in an industry context by offering work-integrated learning.
This course covers both theory and practice. The first part of the course is a series of lectures and workshops covering written and oral communication skills, developing a curriculum vitae, job applications skills, career planning, professional conduct, teamwork and business skills, organisation and management methods, and confidentiality and privacy issues. The second part of the course involves 80 hours of industry work experience with a placement in a professional setting.
This course has an compulsory course component. As well as an overall passing grade (50%) students must meet the established minimum requirements relating to participation in tutorials / workshops and the submission of workshop-based exercises.
In order to participate in this course, students must complete a compulsory Health and Safety requirement. Students will receive full information on this compulsory component in the course outline provided by the school.
On satisfactory completion of this course, students will have the knowledge of:
1. How to set personal goals for learning and to reflect on the learning experience
2. How to set personal career goals and effectively begin planning a professional career
3. How to write a curriculum vitae and job application letter and prepare for interviews
4. How to communicate effectively, both verbally and in writing, within an industry setting
5. How to demonstrate professional behaviour in actions, attitudes and demeanour
6. Demonstrate that they have work experience in industry and have gained useful professional skills
7. Work management, both autonomously and as part of a team
8. The types of roles within the Community and Private Nutritionist Practice and Food Industry and understand the relevant industry bodies
9. The relevant legislation for the Food & Nutrition industry.
The following topics will be covered in this course:
Module I: Introduction & Placement
Module II: Ethics, Culture, Privacy & Consent
Module III: Report Writing
Module IV: Job Application skills
Module V: Teamwork & Conflict
Module VI: Business skills & Negotiation
Module VII: Oral Presentation skills
Module VIII: Food Technology / Nutrition – roles within industry and industry bodies
Module IX: Relevant government legislation
No transition arrangements are necessary.
To facilitate success in this course, students are expected to have successfully completed 100 units of core courses of the BFSHN Program.
Modes of Delivery
Experience Based Learning
Self Directed Learning
Tutorial: for 2 hour(s) per Week for 9 weeks
Field Study: for 80 hour(s) per Term for Full Term
Lecture: for 2 hour(s) per Week for Full Term