University of Chester

Programme Specification
Food Manufacturing with Business Management FDS
2016 - 2017

Foundation Science Degree

Food Manufacturing with Business Management

Food Manufacturing with Business Management

University of Chester

Reaseheath College

Reaseheath College

Undergraduate Modular Programme

Full-time and Part-time

Classroom / Laboratory, Distance,

2 years FT, 4 years PT

5 Years

Annual - September

2W44

D630

No

17a. Faculty

17b. Department

Medicine, Dentistry and Life Sciences Clinical Sciences and Nutrition

The FdSc in Food Manufacturing with Business Management is built from FHEQ Foundation Degree qualification benchmark (May 2010) and is informed by the Biological Sciences Benchmark Statements and QAA benchmark statements for Agriculture, Horticulture, Forestry, Food and Consumer Sciences (2009).

Accreditation by the Institute of Food Science and Technology (IFST) is currently being considered.

Institute of Food Science and Innovation

Monday 6th June 2016

Degree programmes in  food science and technology are designed to develop the knowledge and skills required by those who are involved in food supply, manufacture and sale, and associated regulatory and advisory work. Graduates with degrees in food science and technology will have an understanding of the characteristics and composition of major food materials; the microbiology, nutritional quality, chemistry, physical properties and eating qualities of food; and the impact of food storage and processing. In particular, they will be able to identify and respond to technological and economic challenges encountered in food chains; evaluate developing technologies and, where appropriate, apply them to commercial practice; understand the appropriate legislation; identify and evaluate public concerns on food safety; evaluate the wider consequences of food chain activities; and minimise any harmful effects on the environment and on people (Subject Benchmark Statement Agriculture, horticulture, forestry, food and consumer studies 2009)

The programme is designed to develop business management skills in the following areas; business structures and organisations, legislation affecting business, food legislation, business operations management, production and quality management, continuous improvement, supply chain and environmental management systems. Graduates will have an understanding of business management to enable them to progress into supervisory roles.

To provide a high quality academic and vocational programme of study in Food Manufacturing with Business Management with learning opportunities for students from a variety of backgrounds.

To provide a programme of study that will remain relevant, valid and responsive to the needs of employers and students, by maintaining and expanding effective partnerships with students, employers, professional bodies and sector skills councils.

To provide students with the knowledge, understanding and skills that meet the requirements of employers in Food Manufacturing industries, using teaching, learning and assessment strategies that develop professional practices and industry relevant experience concurrent with academic development.

To offer flexible delivery modes and study patterns to meet the needs of students from a variety of backgrounds and employment patterns.

To provide a programme of study in Food Manufacturing with Business Management that qualifies students for further study at  graduate level on the undergraduate modular framework from University of Chester or other HEIs within the relevant discipline.

To provide a foundation degree programme that provides students with the academic skills and confidence to engage in further learning throughout their lives.

Graduates will have well grounded knowledge and understanding of the key scientific disciplines relevant to food science and technology identified in section 27.

FHEQ Level 4:

  • biochemical, chemical, physical and biological factors underlying the synthesis and processing of food materials, physical properties of foods (RC4442 Food Materials and Product Manufacture)
  • risks to health of microbial and chemical contaminants in food, quality assurance programmes, quality management systems (RC4443 Food Safety in Manufacturing)
  • underpinning food chemistry and microbiology, methods of analysis and detection of molecules and enumeration of microorganisms (RC4444 Food Science and Composition)
  • principles and practice of food preservation systems, appropriate packaging systems (RC4445 Food Preservation)
  • principles of the food business environment, the impact of management principles, food legislation (RC4447 Business Management and Law)

FHEQ Level 5:

  • sensory evaluation methods to assess food quality and preference (RC5443 Food Innovation and New Product Development)
  • the role of nutrients in health (RC5444 Applied Nutrition in the Food Industry)
  • waste management systems in the food industry, environmental management systems, sustainability in the food chain (RC5446 Sustainable Supply Chain and Environmental Awareness)
  • principles of resource management (RC5447 Operations Management and Continuous Improvement)
  • key scientific principles of specialist food category (dairy, bakery or meat) (RC5448 Dairy Technology / RC5449 Bakery Technology / RC5450 Meat Technology)

Thinking and cognitive skills are expected to develop across the two years of study, with progression from and emphasis on clear description and understanding, to demonstration of analytical and critical skills by the end of the programme. The ability to reason scientifically, to synthesise information and data from various sources, to analyse, evaluate and interpret theories, and to formulate and test hypothesis will be shown.

FHEQ Level 4:

  • find, read and understand food science specific texts, including primary sources, and reference using an appropriate format (all modules)
  • interpret basic data sets (RC4446 Consumer Behaviour and Market Research)
  • analyse data using appropriate level tests of relationship, association and difference (RC4446 Consumer Behaviour and Market Research)
  • be able to write reports in a standard scientific format (RC4444 Food Science and Composition)

FHEQ Level 5:

  • the ability to synthesise material across a range of sources, looking for general principles to increase the power of analysis (all modules)
  • understand the scientific method including the formulation of hypothesis (RC5445 Research Methods)
  • the ability to analyse data using complex tests of relationship and difference, and text-based analysis (RC5445 Research Methods)
  • problem solving (RC5445 Research Methods and RC5447 Operations Management and Continuous Improvement)
  • creativity and innovation (RC5443 Food Innovation and New Product Development,RC5444 Applied Nutrition in the Food Industry)

Students will demonstrate the ability to manage their own time, to plan, conduct and report research and deal with statistical analysis of data. Students will develop practical skills through laboratory work and food manufacturing practicals in the food processing halls and through work experience within the chosen specialism module.

FHEQ Level 4

  • time management (all modules)
  • planning, conducting and reporting on investigations, including the use of secondary data (RC4446 Consumer Behaviour and Market Research)
  • collecting and recording diverse types of information generated by a wide range of methodologies and summarising it using appropriate qualitative and/or quantitative techniques  (RC4446 Consumer Behaviour and Market Research)
  • food processing and analysis practical skills (RC4442 Food Materials and Product Manufacture, RC4444 Food Science and Composition, RC4445 Food Preservation) 
  • appreciating the need for professional codes of conduct in relation to health and safety and food safety (RC4443 Food Safety in Manufacturing, RC4444 Food Science and Composition)

FHEQ Level 5

  • devising, planning and undertaking investigations in a responsible, sensitive and safe manner, paying due diligence to risk assessment; ethical and data protection issues; rights of access; relevant health and safety regulations; legal requirements; and the impact of investigations on the environment (RC5445 Research Methods)
  • appreciating and analysing financial and other management information and using it in decision-making (RC5446 Sustainable Supply Chain and Environmental Awareness, RC5447 Operations Management and Continuous Improvement)
  • recognising the moral, ethical and social issues relating to food manufacturing (RC5446 Sustainable Supply Chain and Environmental Awareness)
  • demonstrate the competence, behaviour and attitude required in a professional working life, including initiative, leadership and team skills (RC5448 Dairy Technology, RC5449 Bakery Technology, RC5450 Meat Technology)  

 

FHEQ Level 4:

  • receive, evaluate and respond to a variety of information sources (electronic, textual, numerical, verbal, graphical) (all modules)
  • communicating accurately, clearly, concisely, confidently and appropriately to a variety of audiences in written, verbal and graphical forms (all modules)
  • contribute constructively to group discussions  (all modules)
  • consider, appreciate and evaluate the views of others (all modules)

FHEQ Level 5:

  • communicate fluently with members of a team (RC5443 Food Innovation and New Product Development)
  • fluent oral communication suitable for an academic and professional audience (RC5443 Food Innovation and New Product Development)
  • write a concise information report to support an oral presentation (RC5443 Food Innovation and New Product Development)

The curriculum is built over two levels of study designed around programme core modules in food science, manufacturing and business, with specialist theoretical and practical skills modules in Food Manufacturing and Business Management. The programme core modules at Level 4 are designed to develop essential knowledge and understanding of Food Technology and Business principles.

The Level 5 modules shift to more technically demanding and research-informed study. The final module at level 5 will be a chosen specialism, with a dairy, bakery or meat focus. Specialist knowledge and practical skills will be developed and students will complete a compulsory 4 week work placement in a commercial food manufacturing setting within their chosen specialism sector as part of this module. Assessment of the work placement will be based on a reflective evaluation of their practical experience. Part time students who are not in employment in the food manufacturing industry will be expected to complete the work placement, however this can be split up into smaller chunks provided a total of 4 weeks is carried out. All full time and part time students will be expected to complete the assessment. Any full time students who have previously worked in the food manufacturing environment within the last 5 years will not need to complete the work placement block.

120 credits will be studied at Level 4 and 120 credits at level 5.

A Level 6 'top up' programme, BSc Food Manufacturing with Operations Management is currently available at University of Chester (delivered at Reaseheath College) 

The FdSc in Food Manufacturing with Business Management is built from FHEQ Foundation Degree qualification benchmark(May 2010) and is informed by the Biological Sciences Benchmark Statements and QAA benchmark statements for Agriculture, Horticulture, Forestry, Food and Consumer Sciences (2009).

The University of Chester and Reaseheath College have an on-going partnership governed by the QAA Code of Practice on Collaborative Provision. This FdSc is built upon the long standing experience of co-delivery of programmes in Food Sciences. It uses the theoretical and applied expertise of Reaseheath staff, which together with the extensive Food production facilities at Reaseheath, allow the delivery of high-quality academic and applied programmes of study.

 

Mod-Code Level Title Credit Single
RC4442 4 Food Materials & Product Manufacture 20 Comp
RC4443 4 Food Safety in Manufacturing 20 Comp
RC4444 4 Food Science and Composition 20 Comp
RC4445 4 Food Preservation 20 Comp
RC4446 4 Consumer Behaviour and Market Research 20 Comp
RC4447 4 Business Management and Law 20 Comp
RC5443 5 Food Innovation and New Product Development 20 Comp
RC5444 5 Applied Nutrition in the Food Industry 20 Comp
RC5445 5 Research Methods 20 Comp
RC5446 5 Sustainable Supply Chain and Environmental Awareness 20 Comp
RC5447 5 Operations Management and Continuous Improvement 20 Comp
RC5448 5 Specialism - Dairy Technology 20 Optional
RC5449 5 Specialism - Bakery Technology 20 Optional
RC5450 5 Specialism - Meat Technology 20 Optional

To complete the Foundation Degree in Food Manufacturing with Business Management students will register for 12 modules each with a credit value of 20. The students will study 11 core modules and one specialism module of their choice.
Credit accumulation is even throughout the length of the course and will amount to 120 credits at Level 4 and 120 credits at Level 5. It must be made clear to learners that they must complete all Level 4 modules successfully (subject to the University of Chester rules of compensation) before being able to register for Level 5 modules.

Students who complete 6 level 4 modules (120 credits) will be eligible for a Certificate in Higher Education as an exit award.

Accreditation by the Institute of Food Science and Technology (IFST) is currently being considered.

Applications from students choosing the full time programme will be made through UCAS.

Applications from students choosing the blended route are made direct to Reaseheath College. Accreditation of prior learning will be considered in line with University of Chester policy.

Applicants may be interviewed. The interview will focus on personal qualities and food industry knowledge and skills in addition to formal academic requirements. Where it is felt that the applicant is not yet ready to undertake the programme of study an alternative course will be advised.

Formal qualifications for the full time and part time blended learning route;

1. An appropriate food related Level 3 Diploma.

2. An appropriate science based Access to Higher Education Course ‘Certificate of Achievement’.

3. A Levels: a minimum of 150 points, which should include one Food Technology or Science related subject.

4. NVQ Level 3 in an area of food production

5. Advanced apprenticeship in Food Technology and Manufacture or equivalent

Food science and technology is the understanding and application of a range of sciences to satisfy the needs of society for sustainable food security, quality and safety." - statement from QAA Food Science Benchmark.

Principally the Foundation Degree in Food Manufacturing and Business Management has been structured within the QAA Foundation Degree qualification benchmark (May 2010); and QAA FHEQ benchmark statements for Agriculture, Horticulture, Forestry, Food and Consumer Sciences (2009) benchmarks.

FHEQ Intermediate level descriptors have been used to develop the programme learning outcomes and have informed the development of module learning outcomes.

The agriculture, horticulture, forestry, food and consumer sciences subject benchmark statement (2009) states that food science and technology programmes should deliver the following outcomes;

  • An understanding of the characteristics and composition of major food materials (RC4444 Food Science and Composition, RC4442 Food Materials, RC5448 Dairy Technology, RC5449 Bakery Technology, RC5450 Meat Technology).
  • An understanding of the microbiology, nutritional quality, chemistry, physical properties and eating qualities of food (RC4444 Food Science and Composition, RC5444 Applied Nutrition in the Food Industry , RC4442 Food Materials, RC5448 Dairy Technology, RC5449 Bakery Technology, RC5450 Meat Technology).
  • An understanding of the impact of food storage and processing (RC4445 Food Preservation, RC5448 Dairy Technology, RC5449 Bakery Technology, RC5450 Meat Technology).
  • The ability to identify and respond to the technological and economic challenges encountered in food chains (RC5446 Sustainable Supply Chain and Environmental Awareness, RC5447 Operations Management and Continuous Improvement).
  • The ability to evaluate developing technologies and apply to commercial practice (RC4446 Consumer Behaviour and Market Research, RC5443 Food Innovation and New Product Development)
  • An understanding of the appropriate legislation (RC4452 Business Management and Law).
  • To identify and evaluate public concerns on food safety (RC4443 Food Safety in Manufacturing).

The FdSc Food Manufacturing with Business Management has been designed both for part-time study via the blended learning route and for full-time study. The aims, learning outcomes and content for both forms of study are identical, with a core emphasis on the development of students’ cognitive, key and professional skills, and the practical application of academic knowledge and understanding in the food industry. Full time students will develop their practical skills and employability through a compulsory work placement within their chosen specialism module.

Full time learning is delivered in the form of lectures, practical exercises in the Reaseheath Food Centre, and workshops for the bulk of subject knowledge and understanding, and to promote the development of academic skills. Guest speakers and visits to industry will be an integral part of the delivery. There will be weekly tutorials to develop academic and professional skills such as report writing, referencing and professional development.

In addition, all full time students will complete the Chartered Institute of Environmental Health Level 3 Award in Supervising Food Safety and Level 3 HACCP qualifications. These will be separate, industry recognised qualifications and will be assessed separately to module assessments. Part time blended learning students will be offered the opportunity to complete these additional qualifications but they will not be compulsory.

Principal methods of blended learning and teaching

  1. Induction for students on the blended learning programme will take place in September. This is a 1 day session for enrolment/induction/APL evidence/how to study/write reports/VLE system/e-mail/carry out initial assessments/meet staff and introduction to the Learning Resources Centre (LRC).
  2. In addition, students will be required to attend an induction session at the start of each module which will provide an overview of the module content, assessment and an introductory lesson. All blended learning students will also be required to attend any practical sessions and assessment activities such as exams, presentations etc relating to the module assessment, attendance at these sessions is compulsory and non-attendance will result in failure of that assessment component. Additional non-compulsory workshops and lessons may also be provided for blended learning students.
  3. Attendance at weekly lectures is optional for blended learning students where the module is being delivered to full time students.
  4. Blended learning is delivered in the form of learning packages for the bulk of subject knowledge and understanding. The University of Chester Intranet (Moodle) is used as the learning framework, with information on work schemes and links to support materials, and is the platform for communication throughout the programme. E-mail, discussion boards, and telephone contact provide tutor and peer support.
  5. The module tutor will maintain weekly contact with all students and students will have a responsibility to provide an update on progress and request further support as necessary.

APL and APEL will follow current University of Chester guidelines.

There will be use of formative assessment at the beginning of the modules to develop students' academic skills and confidence, and to provide feedback on performance. Summative assessment will be closely linked to the application of academic knowledge and understanding.

Emphasis at Level 4 is on coursework elements that promote knowledge and understanding, cognitive and key skills, and the application of academic knowledge. Assessment tasks typically involve multiple choice tests and short-answer questions, essays and structured reports, exams, practical reports, oral presentations, workbooks/learning logs and employer assessment/witness statements.

Level 5 has greater emphasis on the development of cognitive and transferable skills, and use of the academic literature to inform work-related practice. In addition to the tasks listed above, level 5 tasks may also include case studies, reviews, portfolios and reports, seminars and investigative project work.

Re-assessment

If a student fails a module, s/he will be reassessed in the failed component(s). In addition, any component mark below 20% will be deemed to cause an overall failure even if the average total is 40% or above. Reassessment will normally use the same mode as the original assessment, reassessing those learning outcomes that were not achieved in the failed component(s). Therefore re-assessment will be tutorial led with emphasis on correcting and building upon existing evidence that does not initially meet the learning outcomes.

Graduates of the FdSc Food Manufacturing and Business Management will have:

· The knowledge, understanding and skills employers in food manufacturing industries need, using teaching, learning and assessment strategies that develop professional experience concurrent with academic development.

· A high quality academic and practical programme of study in Food Manufacturing and Business Management that remains relevant, valid and responsive to the needs of employers and students.

· A programme of study in Food Manufacturing and Business Management that qualifies students for further study at graduate level on the BSc programme such as the BSc Hons Food Manufacturing with Operations Management delivered at Reaseheath College and University of Chester.

· A foundation degree programme that provides students with the academic skills and confidence to engage in further learning throughout their lives

Reaseheath College believes in equality of opportunity for all its students, staff and visitors. The College is committed to promoting equality of opportunity in all its activities. To this end the College will work to ensure that all individuals are able to achieve their full potential and work towards realising their personal goals irrespective of their: Age; Colour; Creed; Ethnic Origin; Gender; Marital Status; Disabilities & impairments; Nationality; Race; Sexual orientation or Religious Belief. This will require the elimination of any unfavourable treatment, unfair disadvantage or discrimination if it exists in any area relating to the College provision for its students and in the employment of its staff.

The college will make all reasonable adjustments to the teaching programme to accommodate students with identified food allergies and intolerances.

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