Fdsc in Food Manufacture (Process and Business Improvement)




НазваниеFdsc in Food Manufacture (Process and Business Improvement)
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4.3 Entry requirements

A minimum of 80 UCAS points is expected. Alternative qualifications, including both vocational and professional, for example an appropriate National Diploma, GNVQ (Advanced),and BTEC in relevant subjects will be considered.

Applications by mature students are welcomed by the University. Such applications will be reviewed on an individual basis. Mature students without formal qualifications are encouraged to apply and APEL can be used to recognise their non-certificated learning to date. These students should have been employed in a managerial or supervisory role for ideally 5 years.

4.4 Accreditation of Prior Learning (APL and APEL)

Students are encouraged to apply for both certificated and experiential APL and the current University policy for advising and assessing applications will be adopted.

Students successfully completing the Certificate in Food Manufacture will have the opportunity to APL 4 Level 1 modules of the Foundation Degree as identified below:

Communication and Numeracy for working learners

Policies and Markets

and

Introduction to Food Factory Design

Introduction to Forecasting and Planning

4.5 Progression opportunities

Progression will be via a bridging programme to the BSc. (Hons) in Food Manufacture (Process and Business Improvement) offered by the University of Lincoln which has been identified as a highly appropriate progression route for successful FDSc Food Manufacture (Process and Business Improvement) students.

      4.6 Assessment strategy

The assessment strategy adopted within the FDSc in Food Manufacture (Process and Business Improvement) award is varied and will include written reports, work-based research projects, presentations, case studies and practical assessments. The format and timing of assessment is planned to take account of the needs of adults studying whilst in employment. The assessment timetable is planned, as far as is reasonably practical, to take account of busy periods within the industry.

Practical reports are used to assess those units which focus on the development of skills and knowledge in the scientific and technical aspects of food and the environment.

The focus of the work-based assessments is to provide the opportunity for the individual to link learning to the work experience and hence, projects and written reports which direct and focus students towards this, are key assessment tools.

Students are provided with an assessment scheme at the beginning of each module, which give the timing of each assessment with reference to the start, hand-in and return dates. These are planned by the module coordinators prior to the start of the semester to ensure an even distribution of work.

Assessments in the programme are developed, published and assessed using a criterion referencing model with clearly defined grading criteria. Each module has an individual assessment strategy and this is stated in the module descriptor, where the link between individual module learning outcomes is made against individual assessment tasks.

The equitability of the student’s assessment experience is assured by the University’s moderation, second and double-marking procedures adopted at both campuses. The University’s procedures and regulations regarding external verification of marks will be adhered to. To ensure the equitability of learning, employer mentors will be trained through an induction booklet to ensure that they understand the timescales involved in assessment and the emphasis on work-based learning. There will be individual tutor support throughout the programme. Both campuses adhere to all Equality and Diversity Policies adopted by the University of Lincoln (as seen in the Equality and Diversity Policy). Both distance learning and day release students can review the University’s regulations and policies via the University’s portal. All students will be inducted on the use of the University’s electronic resources during the induction.


  1. Programme structure

The FDc in Food Manufacture (Process and Business Improvement) programme is a 240 CATS point model for 2.5 years study at Intermediate Level


Table 1 Programme structure


Level 1

(120 credit points)



Principles of Food Science and Microbiology

(15 )


Principles of Food Technology

(15)


Policies and Markets

(15)


Communication and Numeracy for Working Learners

(15)


Managing People

(15)


Food Quality Assurance and Safety

(15)


Principles of Food Factory Design

(15)


Forecasting and Planning for Buisnesses

(15)

Level 2

(120 credit points)

Food Process Preservation and Packaging (15)

Health and Diet (15)

Managing People in Food Organisations (15)


Work Based Project:

Process and Business Improvement

(30)

New Process Development

(15)

Food Process Engineering

(15)

Methods in Business Improvement

(15)





Table 1. Programme structure illustrates the module composition of the FDSc in Food Manufacture (Process and Business Improvement) programme.

For details of each of module contributing to the programme, please consult the individual module specifications.

For details of any nominated Bridging Programme please see the relevant programme specification



Week no.

Year one

Year two

Year three

0

Communication and Numeracy for Working Learners

(15


Policies and Markets

(15))







1

Food Quality Assurance and Safety

(15)

Health and Diet

(15)

Methods in Business Improvement

(15)

Managing People in Food Organisations

(15)

2

3

4

5

6

7

8

9



Managing People

(15)


10

11










12




Xmas










Xmas







14



Principles of Food Factory Design

(15)



Forecasting and Planning for Businesses

(15)



New Process Development

(15)



Food Process, Preservation and Packaging (15)




1

2

3

4

5

6

7

8

9

10



Principles Food Technology

(15)





Principles of Food Science and Microbiology

(15)





Food Process Engineering

(15)

11

12

13

14

15



Work Based Project:

Process and Business Improvement

(30)

16

17

18

Level 1 Study Week

19




Level 2 Study Week

20




21

22

23

24
Table 2: Semester structure FDSc Food Manufacture (Process and Business Improvement) (part-time and distance learning)


  1. Regulatory framework


The FDSc in Food Manufacture (Process and Business Improvement) is operated under the policy and regulatory frameworks of the University of Lincoln.

The following sub-sections note the applicable University policy documents and draw attention to any exceptions, peculiarities or conditions that relate particularly to this programme. Many of the policy documents are convenient abstracts of University Regulations, published annually by the University.

      6.1 Admissions

Directorate, University Regulations (University of Lincoln:2007-2008).

      6.2 Assessment

Academic Registry, Progression, Awards and Award Classifications - Degree Programmes (University of Lincoln:2007-2008).

      6.3 Progression

Academic Registry, Progression, Awards and Award Classifications - Degree Programmes (University of Lincoln:2007-2008).

      6.4 Placement

Placement policy (University of Lincoln: 2007-2008).

      6.5 Study abroad

No study abroad is intended.

      6.6 Student support and guidance

Handbook for Academic Tutors : 2007-2008

6.7 Off-campus delivery

It is not intended that the delivery of programmes will take place off campus. Visits to primary processing sites may take place in specific units. In these instances the students will be accompanied by a member of the academic staff and Health and Safety policies will be adhered to. The work-based projects will be researched at the individual’s place of employment, forming part of their normal work routine and as such will follow specific Health and Safety procedures relating to that company. These will be highlighted by the student, mentor and academic member of staff before the student begins work on the project. This will be presented in the project plan and approved by an academic member of staff.

6.8 Ethical issues

Secretariat, Ethical Principles for Conducting Research with Humans or other Animals, (University of Lincoln: Ethical Guidelines 2006)



    Appendix I - Curriculum map

This table indicates which study units assume responsibility for delivering (shaded) and assessing () particular programme learning outcomes.

Level

Study Unit

Programme outcomes







A1

A2

A3

A4

A5

A6

A7

A8

B1

B2

B3

B4

B5

B6

C1

C2

C3

C4

C5

C6

C7

C8

C9

C10

1

Policies and Markets




































































1

Communication and Numeracy for Working Learners






































































1

Principles of Food Factory Design



































































1

Forecasting and Planning for Buisness




































































1

Principles of Food Science and Microbiology




































































1

Principles of Food Technology





































































1

Food Quality Assurance and Safety






































































1

Managing People







































































2

Methods in Business Improvement







































































2

New Process Development








































































2

Food Process Enginering






































































2

Managing People in Food Organisations







































































2

Work Based Project Food Processing

































































2

Health and Diet







































































2

Food Process, Preservation and Packaging






































































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