University of Chester

Programme Specification
Food Technology with Meat Specialism ProfCert
2014 - 2015

Professional Certificate

Food Technology with Meat Specialism

Food Technology with Meat Specialism

University of Chester

Reaseheath College

Reaseheath College

Continuing Professional Development

Part-time

Distance,

1 year

3 Years

Annual - September

No

17a. Faculty

17b. Department

Medicine, Dentistry and Life Sciences Clinical Sciences and Nutrition

The Professional Certificate in Food Technology with Meat Specialism is built from FHEQ Level 5 Foundation Degree qualification descriptors (August 2008) and is informed by the Biological Sciences Benchmark Statements and QAA benchmark statements for Agriculture, Horticulture, Forestry, Food and Consumer Sciences (2009).

N/A

Department of Biological Sciences

Saturday 1st June 2013

To provide a high quality academic and practical programme of study in Food Technology with Meat 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 meat 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 Meat 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 Meat 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.


Knowledge and Understanding

Be able to deploy academic and practical techniques for the integration of academic knowledge and understanding into effective professional practice inmeat manufacturing contexts.
Thinking or Cognitive Skills

Be able to analyse, synthesise, evaluate, apply and reflect upon information gathered from academic literature, professional organisations, and experiences in the work place, in order to propose solutions to problems inmeat technology contexts.
Practical Skills

Be able to deploy academic and practical techniques for the integration of academic knowledge and understanding into effective professional practice inmeat manufacturing contexts.
Key Skills

  • Communication
  • Application of Number
  • Information Literacy and Technology
  • Improving own learning and performance
  • Working with others
  • Problem solving


Be able to communicate information, arguments and analysis in a variety of forms to specialist and non-specialist audiences.
Be able to use IT to manipulate quantitative and qualitative information to solve defined problems.
Be able to work effectively within a team, giving and receiving information and ideas; modifying responses as appropriate.
Be able to manage resources for effective learning.
Transferable Professional Skills

Have understanding of the limits of own knowledge. Have skills of self -evaluation to understand own strengths and weaknesses, challenge received opinion, and develop own criteria and judgement. Have key / transferable skills and confidence to undertake further training, develop existing skills, and acquire new competencies that will enable further responsibility within the relevantmeat organisations.

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 Meat 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 meat science and technology. It provides the learner the opportunity to apply theory to practical situations, and also to enable the learner to develop an investigative approach to a meat scenario within a research project.

40 credits will be studied at Levels 4 and 20 credits at level 5.

The Professional Certificate in Food Technology with Meat Specialism is built from FHEQ Level 5 Foundation Degree qualification descriptors (August 2008) 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 Quality Code on Managing Higher Education Provision With Others. This new 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.

Mod-Code Level Title Credit Single
RC4443 4 Food Safety in Manufacturing 20 Comp
RC4444 4 Food Science and Composition 20 Comp
RC5450 5 Specialism - Meat Technology 20 Comp

To complete the Professional Certificate in Food Technology withMeat 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 meat 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;

1. An appropriate Level 3 Diploma.

2. An appropriate 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

Students with at least 3 years experience within the meat 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 Meat Specialism have been taken from the Foundation Degree in Food Manufacturing with Business Management which has been structured within the QAA Framework for Higher Education Qualifications (August 2008); 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 Professional Certificate in Food Technology with Meat 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. There will be a strong emphasis on the development of practical skills within the specialism module and students will be assessed against a practical skills competency framework where relevant to the module outcomes.

It is expected that the majority of students enroling on the programme will be employed within the meat industry, however this is not an entry requirement.

Principal methods of blended learning and teaching

  1. Induction for students on the blended learning programme will take place in September. This is 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 lecture. Blended learning students will also be required to attend any assessment activities such as exams, presentations etc relating to the module. Additional workshops and lectures may also be provided for blended learning students.
  3. 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.
  4. 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 and will be assessed against practical competency frameworks for the specialism module. For blended learning students who are working in the food industry, these practical competencies may be assessed in the workplace by witness statements from employers.
  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.

Practical skills will be assessed against a practical competency framework where this is relevant to the module aims.

Re-assessment

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 Meat Specialism will have:

· The knowledge, understanding and skills employers in meat manufacturing industry need.

· A high quality academic and practical programme of study in Food Technology with Meat Specialism that remains relevant, valid and responsive to the needs of employers.

· A programme of study in Food Technology with Meat 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

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.

Back - to previous page  Print - launches the print options panel