Fdsc in Food Manufacture (Meat Processing)

НазваниеFdsc in Food Manufacture (Meat Processing)
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University of Lincoln Riseholme College

FDSc in Food Manufacture (Meat Processing)

Programme Specification
7th May 2008

Marketing Summary

This FDSc in Food Manufacture (Meat Processing) has been developed with a range of companies the in the food industry to provide development opportunities, for those who already hold or, who are aspiring to key roles in the sector and to help the industry meet the demand for highly skilled technicians and managers.

Modes of delivery, assessment and duration

The FdSc is a vocational programme that is taught on a part-time basis through day release or distance learning. The varied curriculum reflects the wishes and guidance of employers to see those working at this level demonstrate flexibility through knowledge of a range of subjects and their interrelationship, along with effective people and personal management skills, whilst acknowledging the need for well developed skills in specific disciplines. All the modules on the day release routes are taught through lectures, seminars/tutorials and where appropriate practical/laboratory-based sessions. Individual modules will involve an element of site visits to primary processors and seminars led by experts form the industry. The distance learning route requires that the student attend 2, one week blocks per year at the campus to undertake the practical and seminar elements of the course. The distance learning modules will be predominately delivered through work booklets, electronic materials, and personal tutorials by individual lecturers.

A variety of assessment techniques may be used including written reports, written projects, group work and presentations and phase tests. The type of assessment adopted will depend on the subject matter of the unit.

It is expected that the normal duration for the completion of the part-time programme will be 2.5 years, the equivalent of 6 semesters.

Programme content and opinions

The food industry is changing rapidly, driven by increased competition, both within the UK and abroad, new legislation and need to meet the increasingly complex demands of consumers. The need to increase productivity and market share has resulted in the rapid development of sophisticated processing technologies in food manufacture and a movement towards more complicated supply and distribution chain throughout the world.

The meat technology programme has been developed in response to industry demand where fewer graduates are entering the industry and those graduates that enter lack the expertise of vocationally trained meat personnel. There has been a growth of internal staff who also wish to progress from traditional butchery roles into more senior management positions but who may lack exposure to more than one species in production, or who have limited knowledge of the variety of further processed and value added meat products.

The meat technology programme provides the learner with the opportunity to develop and demonstrate relevant meat industry knowledge and understanding including primary production, the concept of muscle to meat conversion, value added meat products and further processed meat products. Successful management within the meat industry relies on an understanding of how components can be combined, the inherent characteristics of each meat and how meat and meat products will behave when subjected to a range of environmental and processing conditions.

The core content of communication, numeracy, science, microbiology, food preservation, food policy, nutrition and people management will also be delivered, giving the learner a broad introduction to a fast and competitive industry.


  1. Basic programme data

  2. Programme aims and objectives

    1. Educational aims of the programme and QAA Subject benchmarks

(ii) Sector Skills Sectoral Framework

(iii) Internal contexts

(iv) External contexts

  1. Programme outcomes

    1. Knowledge and understanding

(ii) Subject specific skills and attributes

(iii) Transferable skills and attributes

  1. Teaching, learning and assessment strategies

    1. Teaching and learning strategy

(ii) Supported distance learning

(iii) Work based learning

(iv) Entry Requirements

(v) Accreditation of Prior Learning

(vi) Progression Opportunities

(vii) Assessment Strategy

  1. Programme structure

  2. Regulatory framework

Appendix 1 – Curriculum map

Appendix II – Assessment map

Appendix III – Benchmarking analysis QAA

Appendix IV – Confidentiality Policy

Appendix V – Timetable for Distance Learners

Appendix VI - Timetable: Practicals and taught sessions (DL)

Appendix VII – Module Responsibilities

  1. Basic programme data

This document describes one of the University of Lincoln's programmes using the protocols required by the UK National Qualifications Framework as defined in the publication QAA guidelines for preparing programme specifications (June 2000).

Final award


Programme title

Food Manufacture (Meat Processing)

Mode of delivery

Part Time/Distance Learning

UCAS code

Awarding body

University of Lincoln

Teaching institution

University of Lincoln

Relevant QAA benchmarks

Generic Foundation Degree Benchmark. Agriculture, Forestry, Agricultural Science, Food Science and Consumer Science (ARO53)

Professional/statutory accreditation

Identified Sequel Honours programme

BSc (Hons) Food Science and Manufacture

Bridging Programme Nominated

A bridging programme is required

Date of validation


Programme start date

September 2008

Document publication date

7th May 2008

Revision 1

Revision 2

Revision 3

Minor modifications to modules within this programme inc those which have not instigated change to the programme specification



Brief description of change to include any affect on other programmes

Managing People AGR1004M

22 April 2009

Time Tabling and assessment – linked to all other themes on BSc, FDSc and Unviersity Certificate Route.

Principles of Food Technology FDT1009M

22 April 2009

Time Tabling and assessment – linked to all other themes on BSc, FDSc and Unviersity Certificate Route.

  1. Programme aims and objectives

    1. Educational aims of the programme

The FDSc in Food Manufacture (Meat Processing) is a vocational programme with a work-based element and aims to provide:

  1. Technical knowledge and skills in food manufacture and resource management;

  2. Skills in leadership and personal development;

  3. An understanding of human health and food safety;

  4. The generic and key skills of individuals i.e. communication, decision making, critical analysis and creative thinking;

  5. Individuals with the skills required to progress their careers within the sector and to make a valued contribution to the businesses that have supported them and to the industry as a whole.

The FDSc in Food Manufacture (Meat Processing) has been developed through consultation with employer groups at Holbeach. The resulting curriculum reflects the wishes and guidance of the employers, in that it demonstrates flexibility and breadth in subject content as specified in the QAA benchmarks (Available at http://www.qaa.ac.uk/academicinfrastructure).

The FdSc in Food Manufacture (Meat Processing) responds to the general provisions of the United Kingdom QAA FdSc Benchmark statement. The Programme Structure (Table 1) identifies where the requirement for Work-Based Learning is satisfied. Although QAA Subject Benchmarks are primarily intended to inform 3 year undergraduate programmes this FDSc also responds to elements of the Agriculture, Forestry, Agricultural Sciences,Food Sciences and Consumer Sciences benchmark (Document no AR053). Appendix III Benchmarking analysis provides a detailed specification of the relationship between this programme’s curriculum and the QAA FdSc and any nominated subject benchmark.

    1. Internal contexts

The FdSc in Food Manufacture (Meat Processing) will be delivered at the Holbeach Campus. The Holbeach Campus is focused on meeting the education and business needs of the food producers and land-based industries.

Riseholme College Executive is charged with ensuring parity with respect to operational and quality processes and the student experience regardless of the geographical location of the campus where delivery takes place. In support of this strategy, individual academic staff are responsible for the delivery of teaching across the 2 campuses regardless of location, and students will normally share the same course leader and teaching staff. Access to learning resources and additional support is equitable across both campuses.

It is acknowledged that access to physical resources in support of teaching varies in nature between the 2 campuses. However, when set in the context of the student experience, the 2 are comparable. Therefore students, may on occasions, need to access provision at the campus which is not their main point of study. This model is already in place for other provision within Riseholme College and operates successfully e.g. students from Holbeach requiring access to specialist science facilities travel to Lincoln, and food manufacture students from Riseholme travel to Holbeach to access specialist facilities.

Riseholme College will make available transport on the occasions where students are required to travel to the campus which is not their main point of study.

The FdSc will also contribute significantly towards meeting the Centre of Vocational Excellence (CoVE) objectives at the Riseholme Campus. It will introduce new training in response to employers’ needs; it will enable the university to work with employers, employees and other organisations to fulfil their needs; through collaboration with professional bodies, regional strategic partnerships and educational providers the skill levels of the food manufacturing workforce in the East Midlands can be raised; innovation in learning can be promoted to meet employers needs; and the award can be used to promote a positive change in employer involvement in continual professional development.

The Holbeach Campus supports a large number of FE learners. There are approximately 2,500 individual FE learners (equating to 90 full-time equivalent learners or FTEs). The campus has a developing Higher Education Department that is delivered under the auspices of the Faculty of Media, Humanities and Technology.

Employer engagement is a key strength of the campus which has been awarded Centre of Vocational Excellence (CoVE) status in recognition of the strong working relationships that exists with employers and the vocationally relevant curriculum.

External Verifier reports for the campus consistently recognise a high quality of provision with the campus’s current HNC/HND being noted as ‘outstanding’ whilst the FE provision recently secured a grade 2 in a recent OFSTED inspection.

The introduction of the FdSc will aid in the achievement of the themes and priorities of the Riseholme College Annual Operating Plan 2007-2008 by fostering “patronage through employer partnerships” and “growing and ensuring our provision responds to need”. Through the employers forums held at both Holbeach and Riseholme, the award will “extend the number, profile and geographical coverage of employers engaging with both campuses”.

The Holbeach Campus has been subject to an extensive programme of redevelopment following an investment of £2.9 million with a further £3.5 million expansion of a technical training establishment for 2008, enabling the students to enjoy enhanced teaching facilities including the addition of specialist laboratories and a conference centre. All the provision is part-time to meet the needs of those in employment. The Holbeach Campus currently supports approximately 3000 part-time learners and has a small but rapidly developing Higher Education Department.

2.4 External contexts

The area hosts one of the highest concentrations of food manufacturing companies in the country and the sector is expanding rapidly.

The FDSc Food Manufacture responds to the continuing demand of qualified graduates in the food manufacturing industry. There is an acute shortage of trained graduates entering the industry and hence many technologist, logistics and management roles remain unfilled. The food manufacturing industry has a annual turnover of £73 billion, employs 500,000 people in 30,000 businesses (*Improve 2008). In 2004/5 there were 43,600 job vacancies within the food industries and it is predicted that a further 118,000 extra jobs will be available by 2014 (Improve 2008).

The local area historically is rural and is dedicated to the production and processing of food materials. High quality, locally accessible Higher Education is essential to provide the companies in this area with the means to develop their own technical personnel. The provision of Higher Eduction opportunities will help to ensure that the profile of the industry is such that it is perceived positively by young people when considering careers.

The situation is further extenuated by the rural nature of the South Holland area. Recently qualified graduates are not attracted to the area and young people do not actively seek to live and develop their careers locally. High quality, locally accessible Higher Education is essential to provide companies with the means to develop their own technical personnel.

Current and past students have been consulted regarding the course structure and module content.

The FDSc Food Manufacture (Meat Processing) has been developed in conjunction with local employer consultations with local and national employers such as Geest, Moy Park Padley, Gist and Fowler Welch.

*Improve (2008) Food and Drink Manfacturing National Skills Academy www.improveltd.co.uk

    3. Programme outcomes

Programme-level learning outcomes are identified below. Refer to for details of how outcomes are deployed across the study programme.

      3.1 Knowledge and understanding –

On successful completion of the FDSc in Food Manufacture (Meat Processing) programme a student will be able to:

A1 Apply well established principles in the field of meat processing to the working environment;

A2 Use a range of established techniques to initiate and undertake evaluation of information, and propose solutions to problems arising in a working context, in the field of meat processing;

A3 Demonstrate an understanding of the principles of food manufacture, and/or technology relevant to meat processing in the food manufacturing industry;

A4 Demonstrate an understanding of the principles of food chemsitry, nutrition, microbiology and food safety relevant to the food manufacturing industry;

A5 Evaluate the importance of food processing, storage and preservation in relation to the chemical and microbiological content of foods;

A6 Evaluate the structure, function and operation of the food manufacturing industry and factors that drive and influence it;

A7 Apply principles of management to meat processing procedures in a food manufacturing context;

A8 Apply the principles of process and/or new product development to meat processing in a food manufacturing context.

    1. Subject specific skills and attributes

On successful completion of the FDSc Food Manufacture (Meat Processing) programme a student will be able to:

B1 Examine internal and external factors that influence food industries and evaluate their impact on food production and the environment;

B2 Describe the principles of meat processing and/or technology relevant to the food manufacturing industry;

B3 Relate principles, theories and concepts of meat processing and apply to the working environment;

B4 Describe the principles of food science, microbiology and/or technology relevant to the food manufacturing industry;

B5 Evaluate meat processing and apply practices and propose solutions in the work place;

B6 Apply the principles of management to a food manufacturing environment and evaluate management practice within it.

    1. Transferable skills and attributes

On successful completion of the FDSc Food Manufacture (Meat Processing) programme a student will be able to:

C1 Apply written and numerical skills learnt throughout the programme to the work place.;

C2 Demonstrate a capacity to be an independent learner and make informed choices about learning;

C3 Demonstrate competence in a range of information technology applications;

C4 Plan, prepare and deliver effective presentations;

C5 Plan, organise and write effective reports, essays, documents;

C6 Develop basic strategies to improve performance within the work place;

C7 Work effectively in a group and evaluate group processes;

C8 Apply effective research skills and strategies by engaging in primary research;

C9 Use appropriate time management strategies to plan, manage and successfully complete a project;

C10 Identify personal development opportunities and processes within the food manufacturing industry.

  1. Teaching, learning and assessment strategies
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