certificate iv food science &technology course handbook · 2015-02-06 ·...

$: Certificate IV Food Science &Technology Course Handbook · 2015-02-06 · L:\FRSSI\Programs\Food Technology\Course Handbook_Cert IV Food Science & Technology_2015.doc Page 2 of 17$
2015 Certificate IV Food Science &Technology Course Handbook

Industry Skills Centre | Rural Science

L:\FRSSI\Programs\Food Technology\Course Handbook_Cert IV Food Science & Technology_2015.doc Page 2 of 17

CRICOS Provider Number 00103D

The Certificate IV in Food Science and Technology (FDF40311) is delivered using a combination of

workshops and off campus units. Applications for enrolment are accepted at anytime throughout the

year (conditions apply). Please contact department for details.

A 2015 enrolment form will need to be filled in and payment made before any training can be

commenced. Please contact the coordinators below for these forms.

Costs may be broken into term or semester, please discuss these options with the coordinator.

Mail: It is important that all mail be addressed correctly to avoid the possibility of it being misplaced in the University’s record system.

Address: Sharon Cini/Donna Leslie Rural Sciences Federation University Australia – Gillies Street Campus PO Box 668 Ballarat VIC 3353

Ph: 03 5335 3724 Fax: 03 5339 2401 Email: [email protected] [email protected]

mailto:[email protected]




GENERAL INFORMATION Assignments – Off Campus Units All assignments should be sent to the address provided or handed into the teacher/coordinator. It usually takes about two weeks for assignments to be processed. All assignments when submitted are recorded and your assignments will be returned once recorded and entered on our system. You are advised to KEEP A COPY of the assignment submitted in case of loss during mailing. Please complete the assignment attachment form(s) correctly so they can be processed more quickly. REMEMBER – Retain a copy of your assignment. No responsibility will be taken for lost assignments. It means extra work for you if you have to repeat! DO print your name and ID number at the end of each sheet, in case your assignment attachment form becomes detached from your assignment. Make sure the whole assignment is stapled or pinned together. ENSURE disks etc have your name and subject clearly marked. Attach them properly to the appropriate assignment. Disks can be lost! Write the correct subject name and assignment number on the assignment attachment form. Remember one attachment form to each assignment. Results A Grading Category 2 will be used to assess your assignments and exams. CY = Competent. CN = Not Yet Competent. Assistance The University encourages students to phone if they require assistance or if there is a concern with any part of your study. The University usually handles administration, assignments, exams or general information. If you have a query about the actual content of a unit or a question about a particular aspect of an assignment, you should ring the coordinator direct. Recognition of Prior Learning (RPL) Application forms for Credits Transfers or RPLs may be obtained by phoning 03 5335 3724. Fees for applying are:

Credit Transfers: NO CHARGE

Recognition of Prior Learning (RPL): $4 per hour (Work life or similar studies based on unit/module outcomes)

Certificates Students who have completed all the subjects as set out in the appropriate course guidelines can make application for certificate. An Application for University Sealed Certificate will be provided at the end of the course. Certificates for certain courses are presented at the University’s Annual Award Night held each year. Therefore students are encouraged to submit their application on completion of a course.



End of Year Final cut off date for assessment(s) to be submitted is as directed on the schedule. To save paying an additional enrolment fee next year you must submit all work you’re studying by the due date. If no assessment is provided you will be withdrawn after the closing date and an enrolment fee and student amenities fee for each module will have to be paid to gain competency in that module. For any further information please visit the Student Information Guide website http://federation.edu.au/students/essential-info/publications/handbook

http://federation.edu.au/students/essential-info/publications/handbook



COURSE STRUCTURE

FDF40311 CERTIFICATE IV IN FOOD SCIENCE AND TECHNOLOGY

In order to receive this qualification, students must successfully complete the following: The units below will be delivered on campus at the Mt Helen Campus. Please see timetable for further details.

UNIT CODE UNIT NAME UNIT

HOURS

MATERIALS

FEE* TOTAL*

FDFFS2001A Implement the food safety program and

procedures 30

$120

FDFFS3001A Monitor the implementation of quality and food

safety programs 70

$280

FDFFS4001A Supervise and maintain a food safety plan 50 $200

FDFFST4002A Monitor the development and implementation

of a food QA system 70

$280

FDFFST4004A Perform microbiological procedures in the food

industry 65

$260

FDFFST4007A Establish operational requirements for a food

processing enterprise 50

$200

FDFOHS4002A Maintain OHS processes 60 $240

FDFOP2015A Apply principle of statistical process control 30 $120

FDFTEC4003A Control food contamination and spoilage 50 $200

FDFTEC4007A Describe and analyse data using mathematical

principles 50

$200

MSL974003A Perform chemical tests and procedures 100 $400

FDFOP2061A Use numerical applications in the workplace 30 $120

FDFFST4010A Apply sensory analysis in food processing 30 $120

MSL973004A Perform aseptic techniques 40 $160

MSL973008A Perform microscopic examination 40 $160

MSL973001A Perform basic tests 60 $240

FDFFST4006A Apply food preservation technologies 50 $200

FDFTEC4008A Apply principles of food packaging 50 $200

MSAENV472B Implement and monitor environmentally

sustainable work practices 40

$160

FDFFST4011A Apply the principles of nutrition to food

processing 50

$200

TOTAL COSTS 1015 $4060

Please note that the prices given are only for 'Government Subsidised Places 'and your eligibility for this will be determined at the time of enrolment. *Prices may vary slightly in accordance with hourly rate changes for 2015.



Some Tips to Help Make the Most of Your Course

To get the best out of your course make sure you organize yourself well to avoid coming to classes

without essential items or information

Be punctual – if you miss the start of a class you may miss important information. It is also unfair to other students to interrupt a class by arriving late. Turn off mobile phones before class or put on ‘silent’ so messages can be retrieved during breaks.

Attendance is part of your assessment – so make sure you attend every class. You may also miss critical information or training which cannot be repeated and this may result in you being unable to successfully complete the unit.

Make sure you know where you are supposed to be and what information/equipment you should have with you. Excursions sometimes set off earlier than normal starting times and you may find yourself left behind if you are not where you should be at the right time.

Food Science is a practical subject – so come equipped with the correct clothing, hair tied back and closed shoes to each class.

Start assignments as soon as possible. Some assignments such as pest/weed/plant collections make take most of the year to complete as some things will only be able to be collected in each season. Miss out and you will not have a completed assignment to hand in.

Take note of the due date and make sure you have plenty of time to complete each assignment. Don’t forget that for each unit you are enrolled in there may be several assignments or assessment tasks and due dates will coincide.

If you find yourself having difficulty with any aspect of your study ask for help. Don’t put it off – if you fall behind it just gets harder to catch up and you will put yourself under unnecessary pressure.

Make the most of your time here – get involved and enjoy the interesting new skills, knowledge and friends you will encounter



SOME NOTES ON PRESENTING YOUR WORK (or how to avoid doing things twice)

Presentation standards

Standards of layout and appearance

Written work should be prepared using a word processor and submitted in printed form, unless

otherwise specified.

Standards of written expression

Written work should be in clear and concise English.

should follow a logical structure

care should be taken with grammar, punctuation and spelling.

Referencing (Citation)

Referencing is the process of (a) acknowledging that you have used another person's words, data or

ideas in your work; and (b) providing information on that 'source' so that it can be identified. If you fail

to acknowledge sources, you will be guilty of plagiarism.

Penalties for not meeting standards

Work that does not conform to required standards may incur one of the following penalties:

Your work may be returned to you to revise and resubmit in an acceptable form.

Your work may not be accepted and will not be credited in your final assessment.

Title pages and cover sheets

A pre-printed cover sheet is available and should be filled out and attached to the front of your work.

How to meet standards: four golden rules

Submit work that meets requirements

Read the topic carefully so that you are clear about what you are being asked to do.

Note and follow any extra or special instructions from your lecturer or tutor.

http://www.ballarat.edu.au/aasp/student/learning_support/generalguide/ch01s02.shtml



Talk to your tutor or lecturer before beginning work if any directions are unclear to you.

Submit work that is error-free

Check that all sources used have been acknowledged by including a reference list

Check your writing for any errors in grammar, punctuation or spelling.

Check that any calculations are correct.

Make time to read through and make alterations

Submit work in an orderly state

Make sure that all the required contents are included and arranged in the correct order.

Record all necessary details on the appropriate cover sheet

Secure pages with a staple (or similar fastening). Do not use paper clips.

Work does not need to be enclosed in folders unless requested by the lecturer or tutor.

Make a copy of the final version to keep as a record.

Submit work on time and to the right place

Submit work to meet the timelines specified in the unit description or by your tutor or lecturer.



How to Set Out Assignment Documents

Detailed below are some common types of assignments and their typical format, structure and

arrangement.

Essays

Essays discuss an idea or topic and are written in logically ordered paragraphs of complete sentences.

Generally, essays do not have headings, tables or figures.

Technical or practical reports

Reports are characterised by the use of headings.

Technical or practical reports document experiments or research.

The main part of the report will have headings including -Aim, Method, Equipment, Results and

Discussion, Conclusion.

Aim

The introduction should state clearly the problem being studied.

Method and Equipment

The section on method should contain Subjects/participants (i.e., who/what they were and

characteristics)

Materials and equipment (i.e., a description of the materials, chemicals, tests, equipment

used)

Procedures (i.e., how the experimental or survey work was carried out).

The section on method and equipment can be referred to the procedure

Any changes from the procedure must be noted

Results

The section reporting the results should be a factual and a summary of observations,

measurements and tests

It would normally include tables and/or figures.



Discussion

The discussion section should provide an evaluation and interpretation of the data reported in

the results section.

New data should not be introduced here.

Draw conclusions and, if appropriate, make recommendations.

Conclusion

The section conclusion must state exactly what was found by referring back to the aim

No further discussion are needed

Written Reports

Written reports present information and make recommendations on a situation or problem.

Typically, this format requires you to collect information and analyse it.

Introduction

The introduction clearly states the problem being studied, the purpose of the report, and the sources of

information used.

Body or main part of the report

The body should be organised under headings and provide the following:

A statement, in detail, of the problem and its background

A description of the investigation

A statement, in detail, of the data or facts collected

An analysis of the findings and results

Conclusion and Recommendations

The conclusion and recommendations should be based on the data given in the body, and it should be

explained why one conclusion is preferred over another. New data or ideas should not be introduced

here.



Why it is necessary to Reference sources

Referencing sources is necessary because it clarifies ownership. It informs your reader when particular information is not yours but has been taken from another source. In addition, by providing details of the source, you are helping your reader to locate, verify and follow-up the information.

If you do not cite sources where appropriate, you are being dishonest and may be guilty of breach of

copyright or plagiarism.

Sources should be referenced-

When you paraphrase or summarise ideas, arguments or analysis from another source

When you quote exact words from another source

When you present factual information, data or results taken from another source

When you copy or adapt graphs, images, diagrams or tables from another source

When you copy procedures or methods from another source

What is plagiarism?

It is expected that all students at the Federation University Australia will observe the principles

of academic honesty. This means that any piece of work submitted under your name should be

your own work. It also means that when you use the words, data or ideas of others to support or

supplement your own work, you must acknowledge the source.

If you do not observe these principles, you will be guilty of plagiarism.

Plagiarism is the act of passing off someone else's ideas or information as your own.

The following activities constitute plagiarism:

Copying words, data or ideas from another source without acknowledgement

Paraphrasing (rephrasing another person's words) without acknowledgement

Presenting work under your own name that has been written by someone else

Collaborating with others on assignments that are meant to be completed individually

http://www.ballarat.edu.au/aasp/student/learning_support/generalguide/ch01s02.shtml

http://www.ballarat.edu.au/aasp/student/learning_support/generalguide/full/ch01s02s01.shtml



Why is plagiarism wrong?

Plagiarism is wrong for the following reasons:

It is dishonest, because it involves the theft of another person's information or ideas.

It is unfair to other students, because their work is graded against dishonest work.

It is disrespectful to tutors and lecturers, because it is a betrayal of their trust.

It is harmful to the reputation of the University and the qualifications it awards.

Plagiarism is wrong whether it is intentional or unintentional

Penalties for plagiarism

Plagiarism is a serious offence.

For a first offence, a zero mark will be given for the assessment task.

For a second offence, a 'fail' grade will be given for the unit(s) involved.

How to avoid plagiarism

Avoiding plagiarism is simple when you follow these guidelines:

Keep careful records when you take notes. Know when and how to reference sources.

Know how to paraphrase. A useful strategy can be to read through the original and write down

the author's main points using your own words.

Take care when using online sources. Copying and pasting makes it easy to lose track of

what you have written and what you have taken from somewhere else.

Be honest. Never attempt to pass off another person's work off as your own, either in part or in

full. Do not copy other students' work or ask others to prepare work for you. Never include made-

up data, quotes or sources in your work.

Take care to protect your work from being copied by others.



A note on group work

You may be required to complete some assessment tasks in a group.

Start early: working with a variety of people may take more time.

Make sure you can contact each other out of class (e.g., exchange email addresses).

Stay familiar with each other's work: compiling various contributions at the last minute rarely

achieves a great result.

Aim to be a constructive group member by offering helpful suggestions and listening to the

suggestions of others.

Try to deal with any group issues within the group, but speak to your tutor if there are problems

that can't be resolved.

Ensure that more than one person has a copy of the group's work as it progresses.

Edit contributions for consistent treatment and format

Remember to provide all student names when submitting group work

NEED ASSISTANCE?

Check out the University Web Site – all this information and more is there, including useful contacts.

Go to www.federation.edu.au and click on the ‘current students’ tab at the top.

Support services are available to students with learning problems or disabilities. Information about Libraries

Federation University Australia Handbooks/ TAFE 2014 Information Guide

- Contains the latest version of information for students including all assistance contacts

MyIT@UB - Contains information about computer access for students at UB and how to get help

http://www.federation.edu.au/



Important General Information

Parking

Student parking is not permitted inside the grounds of the Primary Industries Training Centre. Please

use the carpark at the front of the building on the corner of Gregory and Gillies Sts.

Student Room

The room has a refrigerator, microwave, sandwich griller, instant boiling water and some crockery and

cutlery. You will need to provide your own tea/coffee & milk. Please respect other student’s property

and food stored in the fridge. There is both a recycling and rubbish bin –please do your bit for the

environment. A pool table and other furniture is provided for your use and comfort. Please look after

this room and clean up after yourself so others may enjoy its facilities.

Smoking

On 1 January 2015, Federation University has become a completely smoke-free environment.

No smoking is permitted on any University vehicle, campuses or within

buildings and facilities. This includes all outdoor areas such as garden, sporting ground and

car parks.

Fire Danger

The University has OH&S policies for days of high fire danger which may necessitate cancellation or

alteration to excursions.

Excursions & Bus Travel

You are required to complete & sign a health report & consent form (parent/guardian approval required

if under 18). This information is confidential and accessible only by teachers – except in the case of an

emergency. If your emergency contact details change please ensure you inform the teacher and

update.

You are required by law to wear seatbelts when they are fitted in a bus.

Food & Drink in classrooms

Not permitted in classrooms. Water is OK



UB Computer System Access

Logging In - the First time

(Students)

If you have not logged into the my Student Centre or the UB computer system before you will need to change your default password.

Default Password

Your default password is the first letter of your first name followed by a full stop and then your full date of birth. (Your first name is the top name printed on your student card)

Eg. John CITIZEN was born on 20 April 1985, so his temporary password is: j.20041985

Changing Your Password

To change your password go to the Change Network Password page and enter the details.

Your Username is the ID NO. that is printed on your Federation University Australia student card.

Your new password needs to be:

at least 9 characters in length, and must contain at least one number (eg. 0-9), and must contain at least one special character or symbol (eg. @ # $ %).

Keep this password confidential Now you have changed your password you will be able to log into the UB computer system ( myUB Gateway), my Student Centre or if you require remote access you can log in using the instructions below.

Logging In

Every student and staff member at UB must use a registered Username and password to access the Internet, email, and software programs. If you do not know your Username, contact the Service Desk.

When your computer has been turned on, or rebooted, you will get a login screen that looks something like this:

http://norm.ballarat.edu.au/cgi-bin/passchange.exe

http://www.ballarat.edu.au/mygateway/

http://www.ballarat.edu.au/mygateway/

mhtml:file://J:/New%20Students%20info/myIT@UB%20Students%20-%20Using%20IT%20@%20UB.mht!https://mysc.ballarat.edu.au/psp/cs9prod/?cmd=login

http://www.ballarat.edu.au/servicedesk/support.shtml#sdesk




Student Login Screen

Hints

For students, your Username is your student ID number as displayed on your ID card Eg. M981234, C885999 or 2351234 etc

Logging Out

It is important to log out when you have finished using a lab computer or your own computer. If you do not log out properly, your details (Eg. email, files, Internet and printing credit) may be accessible to the next person who uses the computer.

To log out:

Close all programs . Select Start | Shutdown | Restart

J: Drive

Students are allocated approximately 200mb of hard disk space on the network file server. This space is referred to as 'J: drive'. - J: drive space is used to store your Windows configuration files and email, with the left over space available for you to save files.

Your J: drive can only be accessed when you are logged in. As long as you keep your password secure, anything you store on your J: drive will also be secure.



Using J: drive

Your J: drive will look like this under My Computer:

Students

In your J: drive you will see some folders you don't recognise (eg.Pmail and Nsuser). These folders

contain important configuration files. DO NOT delete or modify these files or you may experience

difficulty using your email or network account.

Once you have used your quota you may experience problems receiving email and saving files. If this occurs, either delete some files/emails that you no longer require or transfer some files to your USB drive or CD/DVD disk. Emails with attachments can especially take up a lot of space.

If deleting emails/files doesn't solve your problem then contact the Service Desk.

Tips on Saving and Backing Up

Save your work every few minutes. Your computer may crash and you will lose all your work since the last save.

If you accidentally delete or save over an important file, it may be possible to recover it from the backup tapes. Check with the Service Desk

Ensure that you always have a copy of your work on your J: drive or another source Eg. CD/DVD disk, USB drive

Store CD/DVD disks and USB drives appropriately to protect them from damage by dirt, dust or magnetic fields.

J drive provides “safe” file storage (much more than USB’s etc)

For all enquiries contact the myIT@UB Service Desk on (03) 5327 9999 or email:

[email protected]

MyIT@UB (on the UB website)

- Contains further information about computer access for students at UB and how to get help


http://www.ballarat.edu.au/servicedesk/support.shtml
