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Internship placements
The course coordinator will arrange the placement on behalf of the students, however, students are encouraged to source their own internship placement and liaise with the course coordinator. All final internship placements must be approved by the course coordinator prior to starting the placement.


Workshops
Prior to commencing their placement, students are required to attend an introduction to the Internship course. This provides an opportunity to discuss course assessment tasks and project work; communication and behavioural expectations of both the workplace and university while on placement; appropriate dress-code or any specific dress requirements; occupational, health and safety issues, including the necessary insurance requirements.

Regular liaison between the student, course coordinator and host organisation is expected over the duration of the placement. This communication may be via the My Uni course site, student email, on-site visits by the coordinator or through face-to-face meetings and workshops, arranged as required.

A final workshop at the completion of the placement allows students to demonstrate their experiences and achievements during their placement, via an oral presentation.

Career Readiness workshops will, subject to availability of staff, be presented by 最新糖心Vlog of Adelaide Career Services staff and provide students with additional skills and knowledge aimed at assisting with gaining employment after graduating, includes content on the following areas:

o Maximising employability and job searching
o Designing and setting-up a professional LinkedIn Profile
o Preparing resumes and cover letters
o Interview skills – articulating your worth

Internship experience
Students are required to satisfactorily complete a minimum of 120 hours work experience at an approved food/public health nutrition/research industry and attend the two timetabled career readiness workshops.

The preferred format is to place students in pairs, unless otherwise negotiated with the course coordinator and host organisation.

Students have the opportunity to apply and demonstrate their understanding, knowledge and skills gained at Level 1 and 2 across the areas of food science, nutrition and health in a chosen industry/organisation. Throughout their placement they gain practical experience and insight into the different processes involved in building and sustaining a nutritious, healthy food supply for society.

Workload
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12- 15 hours per week (2 days) on the studies required. This includes both the formal contact time required to do the course (eg tutorials, career readiness workshops and workplace experience), as well as non-contact time (e.g., reading, revision, work on assessment tasks).

The course content will include the following:

Prior to the placement year:

• An initial planning meeting, usually in semester 2 of the year prior to the placement year

• An orientation-to-workplace tutorial (2 hours)
• Two career readiness workshops (2 x 3 hours), as per timetable
• A minimum of 120 hours work experience at an approved public health nutrition/research organisation, or an approved food industry. 
• Ad hoc meetings/tutorials with the course coordinator, as required
• A final tutorial for the oral presentation assessment (1 hour)

To successfully complete the course, students are required to:

• satisfactorily complete a minimum of 120 hours work experience at an approved public health nutrition/community or research organisation, or an approved food industry
• submit each assessment task.
• attend the two career readiness workshops, as timetabled (2 x 3 hours)

Reflective Journal (30%)

You are required to complete a Reflective Journal during the internship to reflect upon your learning experience. It should cover the host organisation, tasks undertaken during the internship and your reflection of the learning experience and how the internship developed your employability skills.

Successfully completing 120 hours of work experience is a requirement for passing the course.

Internship Presentation (20%)
At the completion of the internship, you are required to deliver an oral presentation providing a concise summary of the project internhsip. 

Internship Report (40%)
After the completion of your internship, you are required to complete a 1500 words written report. The report should explain the objective(s),  outcomes and achievements of the internship. Your ability to critically evaluate and synthesis information, follow through with a project plan, apply appropriate problem-solving skills, critically evaluate results and communicate in the context of food science, nutrition and health will all be assessed in the report.  

Career Readiness Workshop (5%)
You are required to create your own 1) professional LinkedIn Profile & 2) resume and cover letter. 

Industry Supervisor report (5%)