University of Chester

Programme Specification
Food Manufacturing with Business Management FDS
2014 - 2015

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,

2 years FT, 4 years PT

5 Years

Annual - September

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 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 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.


Knowledge and Understanding
Have detailed knowledge and critical understanding of the principles of food science and business management.
Have knowledge and understanding of the issues that affect the food industry from raw materials to packed product with emphasis on food safety and quality.
Have knowledge of the principal methods of enquiry into the main aspects of food science.

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 in Food Manufacturing contexts.


Practical Skills
Be able to deploy academic and practical techniques for the integration of academic knowledge and understanding into effective professional practice in Food Manufacturing and Business Managment contexts.


Key Skills

  • Communication
  • Application of Number
  • Information and Communication 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, and how this influences analysis and interpretations
based on that 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 assumption of significant responsibility within the relevant Food Industrial organisations.

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 practical skills will be developed where relevant.

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

Students will complete a compulsory 8 week work placement in a food manufacturing setting in the summer period between year 1 and 2 of the programme. Assessment will be based on a case study and linked to the Food Innovations and New Product Development module. 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 8 weeks is carried out. All students will be expected to complete the case study.

A Level 6 'top up' programme is currently available at University of Chester.

The FdSc in Food Manufacturing with Business Management 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 Code of Practice on Collaborative Provision. This new 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 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 study11 core modules andone specialism module of their choice.
Credit accumulation is even throughout the length of the course and will amount to120 credits at Level 4 and 120 creditsnat 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 ablen toregister for Level 5 modules.

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;

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

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 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.

Biological Sciences Benchmark Statements - although these are intended for bachelor degree programmes, they have been used to inform the academic development of the programme to ensure students may progress seamlessly onto other HEIs or the University of Chester WBIS programme.

Extensive use of the Sector Skills Council Guidance on Foundation Degrees has been taken into account to ensure industrial buy-in of this Foundation Degree.

"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 current 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." - statement from QAA Agriculture Benchmark.

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. There will be a strong emphasis on the development of practical skills within the specialism modules and students will be assessed against a practical skills competency framework where relevant to the module outcomes. 

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.

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. Blended learning students will also be required to attend any assessment activities such as exams, presentations etc relating to the module. Additional workshops and lessons 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 relevant modules. 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

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 Chain Technology 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.

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