See LEGEND for key to shading and symbols.
Subject Area - FOOD Term - Term 3 2022
| FOOD1130 | FOOD2320 | FOOD4110 | FOOD8110 | FOOD8320 | FOOD8450 |
| FOOD9100 | FOOD9102 |
Data is correct as at Thursday 29 September 21:51:36 AEST 2022
| Comp | Sect | Class | Type | Status | Enr/Cap | % Full | Times (weeks, Location) - default 1hour |
| FOOD1130 | Sustainable Food Manufacturing | ||||||
| CRS | CR01 | 2832 | Open | 0/22 | 0% | (Course Enrolment, UGRD) | |
| LEC | A | 5244 | Enr | Open | 28/50 | 56% | Tue 10-12 (w1-5,7-10, ColomboThA) Comb/w CEIC1000 |
| WKS | T12A | 5245 | Rel | Open | 28/30 [32] | 93% | Tue 12-14 (SEB B27) Comb/w CEIC1000 |
| WKS | T12B | 5246 | Rel | Tent | 0/1 [30] | 0% | Tue 12-14 (SEB B26) Comb/w CEIC1000 |
| WKS | T12C | 5247 | Rel | Tent | 0/7 [30] | 0% | Tue 12-14 (Sqhouse115) Comb/w CEIC1000 |
| WKS | T12D | 5248 | Rel | Closed | 0/30 | 0% | Tue 12-14 Comb/w CEIC1000 |
| FOOD2320 | Food Microbiology | ||||||
| CRS | CR01 | 2833 | Open | 0/12 | 0% | (Course Enrolment, UGRD) | |
| LAB | 1LB1 | 4197 | Rel | Open | 48/60 | 80% | Mon 14-17 (w1-3,5,7-10, TchLab 11) Comb/w FOOD8320-PGRD |
| LEC | A | 4198 | Enr | Open | 48/60 | 80% | Tue 14-16# (w1-5,7-10, MathewsThB); Thu 12-14# (w1-5,7-10, ColomboThA) Comb/w FOOD8320-PGRD |
| FOOD4110 | Advanced Food Chemistry | ||||||
| CRS | CR01 | 2834 | Open | 0/9 | 0% | (Course Enrolment, UGRD) | |
| LEC | A | 6713 | Enr | Open | 21/30 | 70% | Mon 10-12 (w1-3,5,7-10, TETB LG03); Tue 12-14 (w1-5,7-10, OMB 230) Comb/w FOOD8110-PGRD |
| WKS | 1WS1 | 6712 | Rel | Open | 21/30 | 70% | Wed 16 (AinswthG01) Comb/w FOOD8110-PGRD |
| FOOD8110 | Advanced Food Chemistry | ||||||
| CRS | CR01 | 2131 | Open | 0/18 | 0% | (Course Enrolment, PGRD) | |
| LEC | A | 6715 | Enr | Open | 2/20 | 10% | Mon 10-12 (w1-3,5,7-10, TETB LG03); Tue 12-14 (w1-5,7-10, OMB 230) Comb/w FOOD4110-UGRD |
| WKS | 1WS1 | 6714 | Rel | Open | 2/20 | 10% | Wed 16 (AinswthG01) Comb/w FOOD4110-UGRD |
| FOOD8320 | Food Microbiology | ||||||
| CRS | CR01 | 2132 | Open | 0/16 | 0% | (Course Enrolment, PGRD) | |
| LAB | 1LB1 | 7372 | Rel | Open | 4/16 [20] | 25% | Mon 14-17 (w1-3,5,7-10, TchLab 11) Comb/w FOOD2320-UGRD |
| LEC | A | 7373 | Enr | Open | 4/20 | 20% | Tue 14-16 (w1-5,7-10, MathewsThB); Thu 12-14 (w1-5,7-10, ColomboThA) Comb/w FOOD2320-UGRD |
| FOOD8450 | Advanced Food Engineering | ||||||
| CRS | CR01 | 2133 | Open | 0/10 | 0% | (Course Enrolment, PGRD) | |
| LEC | A | 7374 | Enr | Open | 30/40 | 75% | Wed 12-14 (Law 301); Thu 15-17 (AinswthG01); Fri 11-13 (TETB LG03) |
| FOOD9100 | Advanced Process Technologies | ||||||
| CRS | CR01 | 2134 | Open | 0/29 | 0% | (Course Enrolment, PGRD) | |
| LEC | A | 7383 | Enr | Open | 21/50 | 42% | Mon 12-14# (w1-3,5,7-10, PhysicsTh) |
| OTH | 1OH1 | 7382 | Rel | Closed | 0/50 | 0% | Tue 16-18 (w10) |
| OTH | OTH2 | 10547 | Rel | Open | 21/50 | 42% | Tue 16-18 (w10, Mat 101) |
| FOOD9102 | Sensory Analysis of Foods | ||||||
| CRS | CR01 | 2135 | Open | 0/16 | 0% | (Course Enrolment, PGRD) | |
| LAB | H09A | 7386 | Rel | Open | 22/25 | 88% | Thu 09-12 (w5,7, SEB 123) |
| LAB | H09B | 10570 | Rel | Open* | 2/15 | 13% | Thu 09-12 (w5,7, Online) |
| LAB | W09A | 7387 | Rel | Closed | 0/25 | 0% | Wed 09-12 (w5,7) |
| LEC | A | 7385 | Enr | Open | 24/50 | 48% | Tue 10-12# (TETB LG03) |
| WKS | 1WS1 | 7384 | Rel | Open | 24/50 | 48% | Thu 14 (Mat 101) |
| ^ top ^ | |||||||
| LEGEND | |||||||
| * This class requires consent. Students cannot self-enrol. | |||||||
| # Timetable clash allowed. | |||||||
| /odd Runs in odd weeks only. /even Runs in even weeks only. | |||||||
| Comb/w Jointly taught with corresponding class(es) for specified course(s). Capacity shown is effective capacity. | |||||||
| Effective capacity is the class capacity less any places taken by students in the other jointly-taught classes. | |||||||
| [ ] Class capacity where different from effective capacity. | |||||||
| Shaded cells: | LEC | Activity different from previous | |||||
| Stop | Status is Stop Further Enrolment, Tentative, Closed or Cancelled | ||||||
| 100% | Class is full (> 100% means capacity is exceeded) | ||||||
| 80% | Class is nearly full (80% or more) | ||||||
| 50% | Class is half full | ||||||
| 0% | Class is less than half full | ||||||
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