Fdsc in Food Manufacture (Process and Business Improvement)




НазваниеFdsc in Food Manufacture (Process and Business Improvement)
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    Appendix III - Benchmarking analysis (QAA)

This table summarises the key features of FDSc Food Manufacture (Process and Business Improvement) with the particular aim of demonstrating the mapping between programme learning outcomes and the QAA benchmark statement for the subject of Food Manufacture.

Programme outcome

Aspect of the QAA Foundation Degree subject benchmark statement addressed

Aspect of the QAA subject benchmark statement addressed

      Knowledge and understanding





A1 Apply well established principles in the field of food processing and business improvement and apply to the working environment.

Ability to apply underlying concepts and principles outside the context in which they were first studied, and the application of those principles in a work context;

The relevance and application of the subject;

Underlying principles of the subject;

Its relevant defining concepts, theories and methods;

The current knowledge and development of the subject;


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 food process and business improvement.





Integration of theory, experiment, investigation and fieldwork and the development of principles into practice;

Quantitative and qualitative approaches to information;

A3 Apply the principles of food manufacture,and /or technology relevant to the modern food processing industry.

Successful application in the workplace of the range of knowledge and skills learnt throughout the programme;

Integration of theory, experiment, investigation and fieldwork and the development of principles into practice;



A4 Apply the principles of food chemistry, nutrition, microbiology and food safety relevant to the modern food processing environment.


Demonstrate understanding of the chemistry underpinning molecular interactions and behaviour of components in food materials during processing and storage;

Describe biochemical, chemical physical and biological factors underlying the synthesis and metabolism of food materials;

Describe physical properties of food and experimentally detemine their values;

Explalin the role of nutrients in health;

Safely use methods of analysis for all types of large and small molecules relevant to food;

Explain and undertake methods for detection and enumeration of micro-organisms important to the food industry and undertake appropriate examination of the microbiology of foods;

Assess the performance of a process and the conformance of food to specifications and legislation;

Contribute directly to quality assurance programmes;

Describe the risk to health of chemical contaminant of food and outline appropriate methods of risk reduction;

Participate in hygiene and waste management systems for the food industry.




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


A5 continued

Demonstrate understanding of the chemistry underpinning molecular interactions and behaviour of components in food materials during processing and storage;

Describe biochemical, chemical physical and biological factors underlying the synthesis and metabolism of food materials;

Describe physical properties of food and experimentally detemine their values;

Explain the role of nutrients in health;

Safely use methods of analysis for all types of large and small molecules for relevance to food;

Explain and undertake methods for detection and enumeration of micro-organisms important to the food industry and undertake appropriate examination of the microbiology of foods;

Assess the performance of a process and the conformance of food to specifications and legislation;

Contribute directly to quality assurance programmes;

Describe the risk to health of chemical contaminant of food and outline appropriate methods of risk reduction;.

Participate in hygiene and waste management systems for the food industry.




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




Integration of theory, experiment, investigation and fieldwork and the development of principles into practice;

The global, regional and local contexts of the topic;

The linkages of the subject with biology, environment, society, human behaviour and economic policy and markets; the location of resources, the management, exploitation and pattern of utilisation of resources within socio-economic and legal frameworks;

Identification of current gaps in knowledge or understanding and current issues of wider concern to society and the world.

A7 Apply the principles of management to the processing environment in a food manufacturing context.


Contribute directly to quality assurance programmes;

Describe the main aspects of the business environment in which food businesses operate and recognise the impact of mangement principles on the decision making process.




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


A8 Continued


Demonstrate understanding of the chemistry underpinning molecular interactions and behaviour of components in food materials during processing and storage;

Describe biochemical, chemical physical and biological factors underlying the syntheisis and metabolism of food materials;

Describe physical properties of food and experimentally detemine their values;

Explain the role of nutrients in health;

Safely use methods of analysis for all types of large and small molecules for relevance to food;

Explain and undertake methods for detection and enumeration of micro-organisms important to the food industry and undertake appropriate examination of the microbiology of foods;

Assess the performance of a process and the conformance of food to specifications and legislation;

Contribute directly to quality assurance programmes;

Describe the risk to health of chemical contaminant of food and outline appropriate methods of risk reduction;


Participate in hygiene and waste management systems for the food industry.




      Subject specific skills and attributes







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




Describe the main aspects of the business environment in which food businesses operate;

Awareness of risks of exploitation and concern over sustainable solutions.

B2 Describe the principles of food manufacturing and/or technology relevant to process and business improvement in the food manufacturing industry.

Describe the principles and practice of food processing operations and food preservation systems;





B3 Relate principles, theories and concepts of food manufacture, processing and business improvement and apply to the working environment.

Successful application in the workplace of the range of knowledge and skills learnt throughout the programme;




B4 Describe the principles of food science, minocrobiology and/or technology relevant to process and buiness improvement in the food manufacturing industry


Describe the principles and practice of food processing operations and food preservation systems;

Evaluate engineering design of food equipment and communicate professionally with specialist food engineers;

Explain characteristics and properties of packaging materials for food products and identify appropriate packaging systems;

Design, apply and interpret statistically valid sensory evaluation methods to assess food quality and/or preference;




B5. Evaluate process and business improvement and apply practices and propose solutions in the work place.

Assess the performance of a process and the conformance of food to specifications and legislation;

Contribute directly to quality assurance programmes;

Describe the risk to health of chemical contaminant of food and outline appropriate methods of risk reduction;

Participate in hygiene and waste management systems for the food industry.




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

Describe the main aspects of the business environment in which food businesses operate and recognise the impact of mangement principles on the decision making process.




      Transferable skills and attributes





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


Successful application in the workplace of the range of knowledge and skills learnt throughout the programme.

Describe the main aspects of the business environment in which food businesses operate;

Demonstrate awareness of relevant legal, moral, ethical and social issues.

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


Qualities and transferable skills necessary for employment and progression to other qualifications requiring the exercise of personal responsibility and decision-making;

The ability to utilise opportunity for lifelong learning.




C3 Demonstrate competence in a range of information technology application




Receiving, evaluating and responding to a variety of information sources (eg electronic, textual, numerical, verbal, graphic).

C4 Plan, prepare and deliver an effective presentation.

Effectively communicate information, arguments, and analysis, in a variety of forms, to specialist and non-specialist audiences, and deploy key techniques of the discipline effectively in their field of study and in a work context;

Using computer packages to create effective ways to communicate information.

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

Effectively communicate information, arguments, and analysis, in a variety of forms, to specialist and non-specialist audiences, and deploy key techniques of the discipline effectively in their field of study and in a work context.

Using computer packages to create effective ways to communicate information;

Communicating accurately, clearly, concisely, confidently and appropriately to a variety of audiences in written, verbal and graphical forms;

C6 Develop basic strategies to improve performance in the work place.




Undertake further training, develop exisitng skills, and aquire new competences that will enable them to assume responsibility within organisations.

C7 Work effectively in a group and evaluate group processes.





Effectively communicate information, arguments, and analysis, in a variety of forms, to sepecialist and non-specialist audiences, and deploy key techniques of the discispline effectively in their field of study and in a work context.

C8Apply effective research skills and strategies by engaging in primary research.





Successful application in the workplace of the range of knowledge and skills learnt throughout the programme;

Knowledge of the main methods of enquiry in their subject(s) and ability to evaluate ciriticaully the appropriateness of different approaches to solving problems in their field of study and apply these in a work context.

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





Successful application in the workplace of the range of knowledge and skills learnt throughout the programme;

Knowledge of the main methods of enquiry in their subject(s) and ability to evaluate ciritically the appropriateness of different approaches to solving problems in their field of study and apply these in a work context.

C10 Identify personal development opportunities and processes. Within the Food Manufacutring Industry.




Undertake further training, develop exisitng skills, and aquire new competences that will enable them to assume responsibility within organisations.

Table 2 summarises the key features of the Foundation Degree in Food Manufacture (Process and Business Improvement) with the particular aim of demonstrating the mapping between programme learning outcomes and the QAA benchmark statement for the subject of agriculture, forestry, agricultural sciences, food sciences and consumer sciences. Where students intend to accredit the programme towards the foundation degree the generic QAA Foundation Degree benchmark statements will also apply.


Appendix IV: Confidentiality Policy for Work- Based Assessment.


This policy relates to work based project research and course assessment that will be undertaken by students as part of the FDSc in Food Manufacture (Process and Business Improvement).

It is fully understood that the subject matter of some assignments may be of a sensitive nature to the employer of the students undertaking the programme.

  1. It is the student’s responsibility to check all information recorded in assessments for confidentiality issues at their place of employment, (the assigned mentor will be able to advise on this).

  2. An explanation of the University’s procedures and assurance that sensitive materials will not be divulged outside the University will be made. Reassurance that the work will only be read by the tutor, second marker and external examiner will be made.

  3. If such an occasion arises as the employer will not divulge information that is required to meet a particular outcome(s) of the assessment the lead tutor will discuss the various options with the employer mentor and student.

  4. In exceptional circumstances where the issue cannot be resolved through discussion, the assessment will be re-designed to allow the student to investigate the subject without stating particular sensitive materials but still meet the programme outcomes.

  5. In the case of presentation of work-based assessments, students from competitive employers will present their work separately.

Appendix V: Proposed timetable for inductions and practical schools for the Distance Learning Route. This is only a proposed timetable and with fluctuations in student numbers and changes in the needs of both campuses, the actual timings may be subject to alteration.

Month

Week Number

DL Time Table

September

0

Induction




1







2




October

3

Mentor training




4







5







6

Study Week 1

November

7

Study Week 2




8

Mentor training




9







10




December

11







12







13







14




January

1







2







3







4

Mentor training




5







6




March

7







8







9







10




April

11

Mentor training




12




May

13







14







15




June

16







17







25

Study Week Level 1




26

Study Week Level 2



Appendix VI: Proposed block time table showing the distribution of practicals and taught sessions for the Distance Learning Route. This is only a proposed time table and with fluctuations in student numbers and changes in the needs of both campuses, the actual timings may be subject to alteration.


Block

Monday

am pm

Tuesday

am pm

Wednesday

am pm

Thursday

am pm

Friday

am pm

Induction

Introduction and enrolment

Introduction to modules

Introduction to modules

Introduction to modules

Learning resources

End







Study Week 1

Introduction

Powerpoint

presentation

PFSM

PFSM

Tutorials

C and N

PFSM

Tutorials

PFT phase test

PFSM phase test

C and N

presentations


C and N

presentations

End

Study Week 2

Introduction

NPrD


FPE

Tutorials

FSM


Tutorials

FSM

FPPP phase test

End



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