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Showing 25 course outlines from 6720 matches

2776

FINANCE 383

: Banking and Financial Institutions
2021 Semester Two (1215)
Provides a thorough understanding of the role of banks and other financial institutions in the economy. It focuses on the problems of risk management and regulation with a particular emphasis on problems, crises and most importantly the Global Financial Crisis.
Subject: Finance
Prerequisite: FINANCE 251 or ECON 201 and 211
2777

FINANCE 383

: Banking and Financial Institutions
2021 Semester One (1213)
Provides a thorough understanding of the role of banks and other financial institutions in the economy. It focuses on the problems of risk management and regulation with a particular emphasis on problems, crises and most importantly the Global Financial Crisis.
Subject: Finance
Prerequisite: FINANCE 251 or ECON 201 and 211
2778

FINANCE 383

: Banking and Financial Institutions
2020 Semester Two (1205)
Provides a thorough understanding of the role of banks and other financial institutions in the economy. It focuses on the problems of risk management and regulation with a particular emphasis on problems, crises and most importantly the Global Financial Crisis.
Subject: Finance
Prerequisite: FINANCE 251 or ECON 201 and 211
2779

FINANCE 383

: Banking and Financial Institutions
2020 Semester One (1203)
Provides a thorough understanding of the role of banks and other financial institutions in the economy. It focuses on the problems of risk management and regulation with a particular emphasis on problems, crises and most importantly the Global Financial Crisis.
Subject: Finance
Prerequisite: FINANCE 251 or ECON 201 and 211
2780

FINANCE 710

: Financial Machine Learning
2025 Semester Two (1255)
Applies contemporary machine learning techniques to problems in finance. Students will apply and evaluate machine learning models in areas such as predictive modeling and natural language processing. It is recommended that students have prior knowledge of mathematics at the level of MATHS 208 and a basic understanding of finance theory.
Subject: Finance
No pre-requisites or restrictions
2781

FINANCE 781

: Financial Machine Learning
2024 Semester Two (1245)
Students are expected to apply contemporary machine learning methods to topics in finance. The course focuses on the design and implementation of machine learning solutions in the field of finance.
Subject: Finance
No pre-requisites or restrictions
2782

FINANCE 781

: Special Topic: Financial Machine Learning
2023 Semester One (1233)
Students are expected to apply contemporary machine learning methods to topics in finance. The course focuses on the design and implementation of machine learning solutions in the field of finance.
Subject: Finance
No pre-requisites or restrictions
2783

FINANCE 781

: Special Topic: Financial Machine Learning
2022 Semester One (1223)
Students are expected to apply contemporary machine learning methods to topics in finance. The course focuses on the design and implementation of machine learning solutions in the field of finance.
Subject: Finance
No pre-requisites or restrictions
2784

FINANCE 781

: Special Topic: Financial Machine Learning
2021 Semester One (1213)
Students are expected to apply contemporary machine learning methods to topics in finance. The course focuses on the design and implementation of machine learning solutions in the field of finance.
Subject: Finance
No pre-requisites or restrictions
2785

FINEARTS 205

: Special Topic: Creative Computing
2024 Semester One (1243)
Introduces methods and concepts for engaging with computing as artistic practice. Students will learn fundamental principles of programming, work with generative and algorithmic processes, and explore approaches and ideas in the field of computational arts. No prior experience in coding is necessary.
Subject: Fine Arts
No pre-requisites or restrictions
2786

FINEARTS 205

: Special Topic
2020 Semester Two (1205)
Subject: Fine Arts
No pre-requisites or restrictions
2787

FINEARTS 236

: Special Topic: Drawing as Creative Thinking
2024 Semester Two (1245)
An introduction to approaches to drawing and its relationship with contemporary practices in art and design, including digital and analogue drawing techniques. The course explores drawing as a conceptual method of thinking through making.
Subject: Fine Arts
No pre-requisites or restrictions
2788

FINEARTS 406

: Special Topic
2021 Semester One (1213)
A development of Part III Studio courses in selected fields.
Subject: Fine Arts
No pre-requisites or restrictions
2789

FINEARTS 407

: Special Topic
2021 Semester One (1213)
A development of Part III Studio courses in selected fields.
Subject: Fine Arts
No pre-requisites or restrictions
2790

FOODSCI 100

: Foundations of Food and Nutrition
2025 Semester Two (1255)
Introduces students to the multifaceted nature of Food Science and Nutrition with a focus on the interplay between food, nutrition and health. Introduce the chemical, biological, sensory, and processing aspects of foods. Societal, economic, legislative and regulatory aspects will also be introduced. Concepts will be illustrated using real food systems with a focus on lipids, water and vitamin C.
Subject: Food Science
Restriction: FOODSCI 201
2791

FOODSCI 100

: Foundations of Food and Nutrition
2024 Semester Two (1245)
Introduces students to the multifaceted nature of Food Science and Nutrition with a focus on the interplay between food, nutrition and health. Introduce the chemical, biological, sensory, and processing aspects of foods. Societal, economic, legislative and regulatory aspects will also be introduced. Concepts will be illustrated using real food systems with a focus on lipids, water and vitamin C.
Subject: Food Science
Restriction: FOODSCI 201
2792

FOODSCI 100

: Foundations of Food and Nutrition
2023 Semester Two (1235)
Introduces students to the multifaceted nature of Food Science and Nutrition with a focus on the interplay between food, nutrition and health. Introduce the chemical, biological, sensory, and processing aspects of foods. Societal, economic, legislative and regulatory aspects will also be introduced. Concepts will be illustrated using real food systems with a focus on lipids, water and vitamin C.
Subject: Food Science
Restriction: FOODSCI 201
2793

FOODSCI 100

: Foundations of Food and Nutrition
2022 Semester Two (1225)
Introduces students to the multifaceted nature of Food Science and Nutrition with a focus on the interplay between food, nutrition and health. Introduce the chemical, biological, sensory, and processing aspects of foods. Societal, economic, legislative and regulatory aspects will also be introduced. Concepts will be illustrated using real food systems with a focus on lipids, water and vitamin C.
Subject: Food Science
Restriction: FOODSCI 201
2794

FOODSCI 100

: Foundations of Food and Nutrition
2021 Semester Two (1215)
Introduces students to the multifaceted nature of Food Science and Nutrition with a focus on the interplay between food, nutrition and health. Introduce the chemical, biological, sensory, and processing aspects of foods. Societal, economic, legislative and regulatory aspects will also be introduced. Concepts will be illustrated using real food systems with a focus on lipids, water and vitamin C.
Subject: Food Science
Restriction: FOODSCI 201
2795

FOODSCI 100

: Foundations of Food and Nutrition
2020 Semester Two (1205)
Introduces students to the multifaceted nature of Food Science and Nutrition with a focus on the interplay between food, nutrition and health. Introduce the chemical, biological, sensory, and processing aspects of foods. Societal, economic, legislative and regulatory aspects will also be introduced. Concepts will be illustrated using real food systems with a focus on lipids, water and vitamin C.
Subject: Food Science
Restriction: FOODSCI 201
2796

FOODSCI 110

: Concepts in Food and Nutrition
2025 Semester Two (1255)
Introduces students to the multifaceted nature of food science and nutrition with a focus on the interplay between food, nutrition and health. Provides general insights relating food molecules to food function and health. Societal, economic, legislative and regulatory aspects will also be explored. No background in science is assumed.
Subject: Food Science
Restriction: FOODSCI 100
2797

FOODSCI 110

: Concepts in Food and Nutrition
2024 Semester Two (1245)
Introduces students to the multifaceted nature of food science and nutrition with a focus on the interplay between food, nutrition and health. Provides general insights relating food molecules to food function and health. Societal, economic, legislative and regulatory aspects will also be explored. No background in science is assumed.
Subject: Food Science
Restriction: FOODSCI 100
2798

FOODSCI 110

: Concepts in Food and Nutrition
2023 Semester Two (1235)
Introduces students to the multifaceted nature of food science and nutrition with a focus on the interplay between food, nutrition and health. Provides general insights relating food molecules to food function and health. Societal, economic, legislative and regulatory aspects will also be explored. No background in science is assumed.
Subject: Food Science
Restriction: FOODSCI 100
2799

FOODSCI 110

: Concepts in Food and Nutrition
2022 Semester Two (1225)
Introduces students to the multifaceted nature of food science and nutrition with a focus on the interplay between food, nutrition and health. Provides general insights relating food molecules to food function and health. Societal, economic, legislative and regulatory aspects will also be explored. No background in science is assumed.
Subject: Food Science
Restriction: FOODSCI 100
2800

FOODSCI 200

: Food Composition and Nutrition
2025 Semester One (1253)
Covers the composition and structure of food. The approach will extend the FOODSCI 100 content from lipids to proteins, carbohydrates and key minor food components. There will be a focus on the molecular structure of the major food components and how they relate to the physical, sensory and nutritional properties of foods.
Subject: Food Science
Prerequisite: 15 points from BIOSCI 106, CHEM 110, FOODSCI 100
Restriction: FOODSCI 201