Professional Practice

Course code FSHN3080Units 10Level 3000Faculty of Science and Information TechnologySchool of Environmental and Life Sciences

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.

Available in 2015

OurimbahSemester 2
Previously offered in 2014
ObjectivesOn 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.
ContentThe 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
Replacing Course(s)N/A
TransitionNo transition arrangements are necessary.
Industrial Experience0
Assumed KnowledgeTo facilitate success in this course, students are expected to have successfully completed 100 units of core courses of the BFSHN Program.
Modes of DeliveryInternal Mode
Teaching MethodsLecture
Experience Based Learning
Individual Supervision
Self Directed Learning
Tutorial
Workshop
Assessment Items
JournalReflective journal
Presentations - Individualon Placement
ReportsCompleted by the Placement Employer
TutorialStudents undertaking this course are required to demonstrate practical and theoretical competency in tutorial-based learning by participating in and submitting reports for a minimum of 80% of the scheduled tutorial sessions and obtaining an overall grade of at least 50% in the tutorial component of the course.

These are required to demonstrate a students' understanding of Course Objectives 2, 3, 5 & 7 which refer to the setting personal career goals and planning a professional career, demonstrating the ability to write a professional CV, prepare & attend interviews. This is not addressed in other assessment items in the course. On passing the tutorial/workshop exercises, a final mark will be given in the course and it will be recorded that the student has satisfied the compulsory course component.

Those who fail to satisfy the compulsory course component will have the normal avenues of appeal open to them. In the event of a successful appeal the student will be given a supplementary assessment to determine whether the student has satisfied the compulsory course component.
Contact HoursTutorial: 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
Compulsory Components
Compulsory Course ComponentOHS-Safety Induction or Risk Assessment. Compulsory Course Component: In order to participate in this course students must complete a compulsory safety induction.
Compulsory Program ComponentStudents must have completed 40 units of 3000 level FSHN courses, and have a Credit grade point average.
Timetables2015 Course Timetables for FSHN3080