Fdsc in Food Manufacture (Process and Business Improvement)




НазваниеFdsc in Food Manufacture (Process and Business Improvement)
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    Appendix II - Assessment map

This table indicates the modality of module assessment within the FDSc. Percentages indicate assessment weighting. Shaded columns (wks 25 and 26) indicate supported distance learner study weeks. Black font indicates day release hand in date, red font indicates supported distance learner hand in dates and blue font indicates both day release and supported distance learner hand in dates.

Level

Semester

Study module

1

2

3

4

5

6

7

8

9

10

11

12

13

14

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

1

A1

Policies and Markets










30
















70





















































































A1

Communication and Numeracy for Working Learners
















45










50/5
































































50



















A1

Managing People































40







40

20






































































B1

Principles of Food Factory Design



































































50




50








































B1

Forecasting and Planning for Buinesses




















































50










50

















































C1

Principles of Food Science and Microbiology


















































































25







25

50


50




25

25







C1

Principles of Food Technology






























































































60




40













A2

Food Quality Assurance and Safety










60










40



























































































2


2

A2

Food Health and Diet













50













50





















































































B2

New Process Development























































30













70





































30




B2

Food Process, Preservation and Packaging




















































20










40




40






















40



















C2

Food Process Enginering


















































































30










30

40
















C2

Work Based Project Food Processing and Buiness Improvement
















































































































100

A3

Methods in Business Improvement










50













50
























































































A3

Managing People in Food Organisations













50













50




















































































1   2   3   4   5   6   7   8   9   10

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