Qualifications are made up of courses. Some universities call these papers. Each course is numbered using six digits.
The fourth number of the course code shows the level of the course. For example, in course 219206, the fourth number is a 2, so it is a 200-level course (usually studied in the second year of full-time study).
Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.
Course planning information
General progression requirementsYou must complete at least 45 credits from 100-level before enrolling in 200-level courses.
What you will learn. Knowledge, skills and attitudes you’ll be able to show as a result of successfully finishing this course.
- 1 Understand the roles and responsibilities of organisations, contractors, and industry associated with the sale of food.
- 2 Interpret the requirements of key Acts, Regulations and Codes of Practice relating to the sale of food.
- 3 Demonstrate an understanding of the principles of HACCP and food safety plans.
- 4 Develop a food safety plan suitable for a simple food process or small food premises.
- 5 Understand the key changes initiated by the domestic food regime.
Learning outcomes can change before the start of the semester you are studying the course in.
|Assessment||Learning outcomes assessed||Weighting|
|Exam College/GRS-based (not centrally scheduled)||50%|
Assessment weightings can change up to the start of the semester the course is delivered in.
You may need to take more assessments depending on where, how, and when you choose to take this course.
Explanation of assessment types
- Computer programmes
- Computer animation and screening, design, programming, models and other computer work.
- Creative compositions
- Animations, films, models, textiles, websites, and other compositions.
- Exam College or GRS-based (not centrally scheduled)
- An exam scheduled by a college or the Graduate Research School (GRS). The exam could be online, oral, field, practical skills, written exams or another format.
- Exam (centrally scheduled)
- An exam scheduled by Assessment Services (centrally) – you’ll usually be told when and where the exam is through the student portal.
- Oral or performance or presentation
- Debates, demonstrations, exhibitions, interviews, oral proposals, role play, speech and other performances or presentations.
- You may be assessed on your participation in activities such as online fora, laboratories, debates, tutorials, exercises, seminars, and so on.
- Creative, learning, online, narrative, photographic, written, and other portfolios.
- Practical or placement
- Field trips, field work, placements, seminars, workshops, voluntary work, and other activities.
- Technology-based or experience-based simulations.
- Laboratory, online, multi-choice, short answer, spoken, and other tests – arranged by the school.
- Written assignment
- Essays, group or individual projects, proposals, reports, reviews, writing exercises, and other written assignments.
Textbooks can change. We recommend you wait until at least seven weeks before the semester starts to buy your textbooks.
FUNDAMENTAL FOOD MICROBIOLOGY
Campus Books stock textbooks and legislation. Current second-hand textbooks are also bought and sold. For more information visit Campus Books.