The Professional Certificate in Food Technology with Bakery Specialism is built from FHEQ Foundation Degree qualification benchmark (May 2010) and is informed by the Biociences Benchmark Statements and QAA benchmark statements for Agriculture, Horticulture, Forestry, Food, Nutrition and Consumer Sciences (2016).
Institute of Food Science and Innovation
Monday 6th June 2016
To provide a high quality academic vocational programme of study in Food Technology with Bakery Specialism 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 the bakery 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 high quality academic and practical programme of study in Food Technology with Bakery Specialism that remains 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 a programme of study in Food Technology with Bakery Specialism that qualifies students for further study on the Foundation Degree in Food Manufacturing with Business Management from University of Chester or other HEIs within the relevant discipline.
To provide a professional certificate programme that provides students with the academic skills and confidence to engage in further learning throughout their lives.
Graduates will have knowledge and understanding of the key scientific disciplines relevant to food science, food safety and bakery processing.
FHEQ Level 4:
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)
FHEQ Level 5:
biochemical, chemical, physical and biological factors underlying the synthesis and processing of bakery products, (RC5449 Bakery Technology)
Thinking and cognitive skills are expected to develop across the programme, with progression from and emphasis on clear description and understanding, to demonstration of analytical and critical skills by the end of the programme.
FHEQ Level 4:
find, read and understand food science specific texts, including primary sources, and reference using an appropriate format (all modules)
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 (RC5449 Bakery Technology)
Students will develop practical skills through laboratory work and food manufacturing practicals in the food processing halls.
FHEQ Level 4
time management (all modules)
food processing and analysis practical skills (RC4444 Food Science and Composition)
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
demonstrate the competence, behaviour and attitude required in a professional working life, including initiative, leadership and team skills (RC5449 Bakery Technology)
FHEQ Level 4/5:
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)
The curriculum is built over two levels of study designed around a programme of three modules - Food Science and Composition (level 4), Food Safety in Manufacturing (level 4) and a Bakery Specialism module (level 5).
The modules at level 4 are designed to develop essential knowledge and understanding of Food Science and Food Safety principles. The level 5 specialism module is more technically demanding and will provide a comprehensive understanding of the underlying concepts and principles of bakery science and technology. It provides the learner the opportunity to apply theory to practical situations.
40 credits will be studied at level 4 and 20 credits at level 5.
The Professional Certificate in Food Technology with Bakery Specialism is built from FHEQ Foundation Degree qualification benchmark (May 2010) and is informed by the Biosciences Benchmark Statements and QAA benchmark statements for Agriculture, Horticulture, Forestry, Food, Nutrition and Consumer Sciences (2016).
The University of Chester and University Centre Reaseheath have an on-going partnership governed by the QAA Quality Code on Managing Higher Education Provision With Others. This Professional Certificate 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.
To complete the Professional Certificate in Food Technology with Bakery Specialism students will register for three modules each with a credit value of 20. Credit accumulation is even throughout the length of the course and will be 40 at Level 4 and 20 at Level 5. It must be made clear to learners that they must complete both Level 4 modules successfully (subject to the University of Chester rules of compensation) before registering for the Level 5 module.
Applications from students 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 bakery 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.
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 62 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
Students with at least 3 years experience within the bakery manufacturing industry without evidence of formal qualifications listed above will be required to demonstrate enthusiasm and aptitude for higher level study. This will be established through interview, reference from employer etc.
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.
The three modules in the Professional Certificate in Food Technology with Bakery Specialism have been taken from the Foundation Degree in Food Manufacturing with Business Management which has been structured within the FHEQ Foundation Degree qualification benchmark (May 2010) and QAA FHEQ benchmark statements for Agriculture, Horticulture, Forestry, Food, Nutrition and Consumer Sciences (2016) benchmarks.
FHEQ Intermediate level descriptors have been used to develop the programme learning outcomes and have informed the development of module learning outcomes.
The Professional Certificate in Food Technology with Bakery Specialism has been designed for part-time study via the blended learning route. The aims, learning outcomes and content place emphasis on the development of students’ cognitive, academic and professional skills, and the practical application of academic knowledge and understanding in the bakery industry.
It is expected that the majority of students enroling on the programme will be employed within the bakery industry, however this is not an entry requirement.
Principal methods of blended learning and teaching
Induction for students on the blended learning programme will take place in September. This is 1 day session for enrolment/induction/Accredited Prior Learning evidence/how to study/write reports/VLE system/e-mail/carry out initial assessments/meet staff and introduction to the Learning Resources Centre (LRC).
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.
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.
Blended learning students who do not work in the food industry or who do not have the facilities in the workplace will be required to come into college to carry out tasks to develop practical skills.
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.
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 and practical reports.
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 include reflective logs.
However if a student fails a module overall, 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 Professional Certificate in Food Technology with Bakery Specialism will have:
· The knowledge, understanding and skills employers in bakery manufacturing industry need.
· A high quality academic and practical programme of study in Food Technology with Bakery Specialism that remains relevant, valid and responsive to the needs of employers.
· A programme of study in Food Technology with Bakery Specialism that qualifies students for further study on the Foundation Degree in Food Manufacturing with Business Management delivered at Reaseheath College.
· A professional certificate programme that provides students with the academic skills and confidence to engage in further learning throughout their lives
University Centre Reaseheath 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.
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