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This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.
In this unit students will learn how to identify, evaluate and control health risks associated with the consumption of contaminated food. Unit content includes an overview of food legislation, food borne disease and introductory level food microbiology. Students will learn how to monitor and control food risks using a systematic preventative approach and develop skills in auditing, licensing and control of food premises.
Unit previously coded HST3186
On completion of this unit students should be able to:
Learning activities provide the opportunity for students to evaluate contemporary case studies and discuss possible solutions with others, to stimulate critical thinking and problem solving abilities. Learning materials are supplemented with guest lectures from industry professionals. Students will develop a food safety plan and learn how to communicate food related health information to diverse audiences.
GS1 GRADING SCHEMA 1 Used for standard coursework units
Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant School Progression Panel.
| Type | Description | Value |
|---|---|---|
| Presentation | Food Safety Issue presented for diverse audiences | 30% |
| Assignment | Food Safety Plan | 30% |
| Examination | End of Semester Examination | 40% |
| Type | Description | Value |
|---|---|---|
| Presentation | Food Safety Issue presented for diverse audiences | 30% |
| Assignment | Food Safety Plan | 30% |
| Examination | End of Semester Examination | 40% |
For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.
Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:
Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.
The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.
HST3182|1|1
This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.
In this unit students will learn how to identify, evaluate and control health risks associated with the consumption of contaminated food. Unit content includes an overview of food legislation, food borne disease and introductory level food microbiology. Students will learn how to monitor and control food risks using a systematic preventative approach and develop skills in auditing, licensing and control of food premises.
Unit previously coded HST3186
On completion of this unit students should be able to:
Learning activities provide the opportunity for students to evaluate contemporary case studies and discuss possible solutions with others, to stimulate critical thinking and problem solving abilities. Learning materials are supplemented with guest lectures from industry professionals. Students will develop a food safety plan and learn how to communicate food related health information to diverse audiences.
GS1 GRADING SCHEMA 1 Used for standard coursework units
Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant School Progression Panel.
| Type | Description | Value |
|---|---|---|
| Presentation | Food Safety Issue presented for diverse audiences | 30% |
| Assignment | Food Safety Plan | 30% |
| Examination | End of Semester Examination | 40% |
| Type | Description | Value |
|---|---|---|
| Presentation | Food Safety Issue presented for diverse audiences | 30% |
| Assignment | Food Safety Plan | 30% |
| Examination | End of Semester Examination | 40% |
For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.
Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:
Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.
The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.
HST3182|1|2