Integrated Contextual Learning and Food Science Students’ Perception of Work Readiness

Authors

  • Ranil Coorey,

    1. Authors Coorey is with School of Public Health, Faculty of Health Sciences and affiliated with the Curtin Health Innovation Research Institute, Curtin Univ., Perth, Western Australia. Author Firth is with Director Teaching and Learning, School of Public Health, Curtin Univ., Perth, Western Australia. Direct inquiries to author Coorey (E-mail: r.coorey@curtin.edu.au).
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  • Ann Firth

    1. Authors Coorey is with School of Public Health, Faculty of Health Sciences and affiliated with the Curtin Health Innovation Research Institute, Curtin Univ., Perth, Western Australia. Author Firth is with Director Teaching and Learning, School of Public Health, Curtin Univ., Perth, Western Australia. Direct inquiries to author Coorey (E-mail: r.coorey@curtin.edu.au).
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Abstract

Abstract:  The expectation that universities will produce graduates with high levels of work readiness is now a commonplace in government policies and statements from industry representatives. Meeting the demand requires that students gain industry related experience before graduation. Traditionally students have done so by undertaking extended work placements. With increasing numbers of students competing for a limited number of placements, virtual and simulated work environments are becoming popular alternative strategies. This paper describes the simulation of workplace practices through the introduction of integrated contextual learning (ICL) into the Food Science Program at Curtin Univ. as a way of enhancing employability and increasing students’ confidence that they are work ready.

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