Fdsc in Food Manufacture (Process and Business Improvement)

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Название	Fdsc in Food Manufacture (Process and Business Improvement)
страница	4/10
Дата	11.09.2012
Размер	0.74 Mb.
Тип	Документы

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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

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