Associate Degree in Applied Science (Fermentation and Separation)

Upon successful completion of this program, students should be able to: 

1. Explain fundamental science and technology theories, methodologies and principles and their multidisciplinary nature, application and influence.
2. Apply and evaluate fundamental and specialised science and technology methods and principles in a range of contexts.
3. Research, generate and evaluate scientific and technical information and data to identify and solve industry problems and simulations.
4. Communicate scientific and technical concepts to a broad audience using a range of techniques.
5. Critically reflect on personal and professional goals, values and achievements to generate plans for self-development.

The Associate Degree in Applied Science is an industry-focused program designed for people interested in working in fields that require specialised skills and knowledge of applied science principles and processes, including those who may never have considered a career in science. The stream available under this program is Fermentation and Separation.

The Fermentation and Separation stream has been developed for people interested in working in innovative food and beverage industries such as brewing, winemaking, fermented food and drink production. The stream also prepares graduates to learn about the premium bio-industries (essential oils, seaweed based fertilisers, poppies, pyrethrum and biodiesel). Core subjects include applied biology, applied chemistry, data and analysis, quality management and sustainability, which are integrated with stream subjects such as applied microbiology and fermentation principles and processes. Throughout the program, students can choose four elective subjects to develop their areas of interest.

A key feature of the program is the practical component, to provide hands-on learning which aims to enhance students’ problem solving, communication, critical thinking, teamwork, and leadership skills by allowing them to ‘learn through practice’. Industry experts have helped to develop the program and are actively involved in the delivery through teaching, site visits, case studies and work placements. As a result, graduates will be considered ‘workplace ready’ after two years of (full-time) study. The program is available for full-time and part-time study and is delivered through a combination of online study, practical workshops and tutorials. Graduates of the Associate Degree in Applied Science will have: a pathway to a great career in their chosen field with practical skills to take straight into the workplace and the opportunity to undertake further study at the University of Tasmania.

Recommended study pattern

For students undertaking full-time study the following study pattern is recommended:

Year 1. 8 subjects in first year including:

• 6 core subjects:
  • TAS-ZAS112 Understanding Science
  • TAS-ZAS117 Applied Biology
  • TAS-ZAS118 Sustainability
  • TAS-ZAS123 Applied Chemistry
  • TAS-ZAS121 Applied Microbiology
  • TAS-ZAS122 Fermentation Principles and Processes
• 2 UTAS Electives

Year 2. 8 subjects in second year including: 

• 6 core subjects:
  • TAS-ZAA233 Managing Projects
  • TAS-ZAB234 Data and Analysis
  • TAS-ZAS231 Quality Management
  • TAS-ZAS232 Regulatory Challenges
  • TAS-ZAS225 Technology and Innovation
  • TAS-ZAS226 Separation Principles and Processes
• 2 UTAS Electives

Award requirements

Satisfactory completion of 16 subjects, as required in the schedule, within 2-5 years from commencement.

Choose your subjects

Majors

Fermentation and Separation Stream

The Fermentation and Separation stream has been developed for people interested in working in innovative food and beverage industries such as brewing, winemaking, fermented food and drink production. This stream also prepares graduates to learn about the premium bio-industries (essential oils, seaweed based fertilisers, poppies, pyrethrum and biodiesel). Core subjects include applied biology, applied chemistry, data and analysis, quality management and sustainability are integrated with stream subjects such as applied microbiology and fermentation principles and processes. Throughout the program, students can choose four elective subjects to develop their areas of interest.

Year 1

Students are exposed to authentic and engaging learning experiences designed to develop their understanding of work and the workplace. In the first year of study, students are introduced to:

• Different methods of and approaches to practice;
• How issues such as values, ethics, empathy and leadership are reflected in the workplace;
• The role of reflection and deliberative thinking in developing workplace-based knowledge, skills, attitudes and aspirations.

Students develop personal responsibility for and autonomy in developing their portfolio of practice (known as a Practice Manual). This is reflected in educational plans developed in consultation with their Academic Coaches and based on a method or approach to practice from, for example projects, data-driven decision making, case studies, field work, simulated environments, design thinking etc.

Year 2

The second year of study builds on concepts of learning through practice from the diploma by introducing students to more complex learning experiences. Students will be introduced to discipline-based skills and knowledge in dynamic practice situations, including:

• Authentic and purposeful, industry-related experiences
• Concepts of managing effective relationships and communicating with others
• The development and use of adaptive leadership skills and how these skills relate to innovative and entrepreneurial practice
• The nature of responsible, accountable and reflective workplace skills
• Creative and critical thinking relevant to para-professional practice.

Students will exercise self-awareness, initiative and judgement to manage yourself and professional relationships effectively. The application of tacit knowledge and capabilities will be reflected in a Practice Manual.

Degrees are usually made up of core subjects and electives. Some degrees include a choice of majors, so you can focus your studies on a specialisation.

This list is a general overview. Download the full Degree Guide for more information.

• Year 1

• Year 2

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• Partially completed an undergraduate course at Diploma level or higher (or equivalent). You must have completed at least one subject of study (equivalent to 12.5 UTAS credit points), at 100 level or higher and which may include 100 level subjects completed in the UTAS Diploma of University Studies. If you have failed any subjects, your application may be subject to further review before an offer is made; OR
• Completed the UTAS University Preparation Program (or an equivalent qualification offered by an Australian University).

Successful completion of one OUA open access subject of study at the equivalent AQF level, unless otherwise specified.

Completed the TCE or an equivalent qualification

Successful completion of Certificate III or higher (or equivalent) in any discipline

Applicants without senior secondary, tertiary or VET / TAFE study can complete a personal competency statement.

Applicants may be eligible for an offer if they have relevant work and / or life experiences which demonstrate a capacity to succeed in this program.

The University of Tasmania grants credit and recognition of prior learning that may include formal and/or informal prior learning. More information is available here.

A key feature of the course is the practical component, to provide hands-on learning which aims to enhance students’ problem solving, communication, critical thinking, teamwork, and leadership skills by allowing them to ‘learn through practice’. Industry experts have helped to develop the course and are actively involved in the delivery through teaching, site visits, case studies and work placements. As a result, graduates will be considered ‘workplace ready’ after two years of (full-time) study.

Students may be required to attend face to face workshops, more information can be found in each subject's details.