Programme outcome
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Aspect of the QAA Foundation Degree subject benchmark statement addressed
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Aspect of the QAA subject benchmark statement addressed
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Knowledge and understanding
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A1 Apply well established principles in the field of food processing and business improvement and apply to the working environment.
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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;
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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;
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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.
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Integration of theory, experiment, investigation and fieldwork and the development of principles into practice;
Quantitative and qualitative approaches to information;
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A3 Apply the principles of food manufacture,and /or technology relevant to the modern food processing industry.
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Successful application in the workplace of the range of knowledge and skills learnt throughout the programme;
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Integration of theory, experiment, investigation and fieldwork and the development of principles into practice;
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A4 Apply the principles of food chemistry, nutrition, microbiology and food safety relevant to the modern food processing environment.
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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.
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A5 Evaluate the importance of food processing, storage and preservation in relation to the chemical and microbiological content of foods.
A5 continued
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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.
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A6 Evaluate the structure, function and operation of the food manufacturing industry and factors that drive and influence it.
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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.
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A7 Apply the principles of management to the processing environment in a food manufacturing context.
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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.
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A8 Apply the principles of process and / or new product development in a food manufacturing context.
A8 Continued
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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.
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Subject specific skills and attributes
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B1 Examine internal and external factors that influence food industries and evaluate their impact on food production and the environment;
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Describe the main aspects of the business environment in which food businesses operate;
Awareness of risks of exploitation and concern over sustainable solutions.
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B2 Describe the principles of food manufacturing and/or technology relevant to process and business improvement in the food manufacturing industry.
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Describe the principles and practice of food processing operations and food preservation systems;
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B3 Relate principles, theories and concepts of food manufacture, processing and business improvement and apply to the working environment.
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Successful application in the workplace of the range of knowledge and skills learnt throughout the programme;
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B4 Describe the principles of food science, minocrobiology and/or technology relevant to process and buiness improvement in the food manufacturing industry
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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;
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B5. Evaluate process and business improvement and apply practices and propose solutions in the work place.
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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.
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B6 Apply the principles of management to a food manufacturing environment and evaluate management practice within it.
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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.
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Transferable skills and attributes
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C1 Apply written and numerical skills learnt throughout the programme to the work place.
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Successful application in the workplace of the range of knowledge and skills learnt throughout the programme.
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Describe the main aspects of the business environment in which food businesses operate;
Demonstrate awareness of relevant legal, moral, ethical and social issues.
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C2 Demonstrate a capacity to be an independent learner and make informed choices about learning
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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.
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C3 Demonstrate competence in a range of information technology application
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Receiving, evaluating and responding to a variety of information sources (eg electronic, textual, numerical, verbal, graphic).
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C4 Plan, prepare and deliver an effective presentation.
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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;
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Using computer packages to create effective ways to communicate information.
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C5 Plan, organise and write effective reports, essays, and documents.
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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.
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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;
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C6 Develop basic strategies to improve performance in the work place.
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Undertake further training, develop exisitng skills, and aquire new competences that will enable them to assume responsibility within organisations.
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C7 Work effectively in a group and evaluate group processes.
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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.
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C8Apply effective research skills and strategies by engaging in primary research.
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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.
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C9 Use appropriate time management strategies to plan, manage and successfully complete a project.
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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.
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C10 Identify personal development opportunities and processes. Within the Food Manufacutring Industry.
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Undertake further training, develop exisitng skills, and aquire new competences that will enable them to assume responsibility within organisations.
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