Your learning experiences in this graduate certificate will be online, and will contain a broad mix of study modes, including lectures, seminars, webinars, virtual classrooms, and online collaborative project work.
Your study will cover essential areas of this field, including rheology and food biophysics, food microbiology, consumer behaviour, and more.
Your assessment may include indepedent and group assignments and projects, reflective journals, assessed tutorials and presentations, and self- and peer-assessment. RMIT University is committed to providing you with an education that strongly links formal learning with professional or vocational practice.
Learning at RMIT
The types of classes you have will depend on the course you’re studying. Classes are offered in various formats designed to provide meaningful engagement with staff, industry and peers and provide for access and use of spaces where learning can be applied and active, including an array of specialised equipment.
Most RMIT courses do not include passive large-scale classes such as lectures, instead the content traditionally provided in lectures is made available online. This may be in the form of readings, videos or other on-demand learning materials. This content will also support the basis of interactive learning that takes place in on-campus classes.