and safety Problem-solving exercises AGF201 CORD2062 CORD2078 CORD2008 CORD2040 CORD2063 Agriculture, forestry, agricultural sciences, food sciences and consumer sciences Foundation Degree CORC1013 CORD135 CORD162 CORD189 CORD190 CORD1005 CORD1029 AGF201 CORD2062 CORD2078 CORD2008 CORD2040 CORD2063 1 . Assessed
CORD2008 CORD2040 CORD2063 Literary and information processing Self-management Communication (oral, written, CIT) Numeracy/quantitative skills (reflection etc) Class and seminar interactions and feedback 1,2 . Coursework of all types Examination preparation and completion Assessed discussions Group work assessments Site visit reports. undertake further training, develop existing skills and acquire new competencies in line with the concept of lifelong learning to enable them to assume responsibility within organisations CORC1013 CORD135 CORD162 CORD189 CORD190 CORD1005
CORD1029 AGF201 CORD2062 CORD2078 CORD2008 CORD2040 CORD2063 Computer and information technology skills Presentation and oral communication skills Written communication Food production and product development Customer liaison Development of HACCP plans Laboratory work Development of products Projects Designated tasks Lectures and tutorials Learning from work 4. Project work Development diary Competence in a range of communication techniques Work based assessments An explanation for embedding Employment Related Skills through Teaching & Learning and Assessment at this level of the programme: Agriculture, forestry, agricultural sciences, food sciences and consumer sciences Foundation Degree CORC1013 CORD135 CORD162 CORD189 CORD190
ASSESSMENT GRADING MATRIX FOR ESSAYS/REPORTS BAND Select and deploy relevant knowledge showing understanding of relevant literature/resources. Analyse and evaluate information, arguments and explanations, and apply theory to practice. Construct arguments and explanations using a range of available evidence and communicate these in a clear, structured manner, making use of appropriate vocabulary, citation and referencing. (85-100%) Outstanding .. in addition to criteria in the band the student demonstrates comprehensive understanding of information extracted from recent / current thinking in the subject area suggests original interpretations or applications of theory evaluates, analyses and interprets information, arguments and explanations with outstanding clarity and skill reasons effectively towards a comprehensive and original conclusion distils and critically evaluates evidence and communicate this concisely (70-84%) Excellent a thorough, accurate knowledge with a clear and detailed understanding that meets module specific learning outcomes and assessment criteria coverage of a wide range of relevant literature/resources a high level of skill in interpretation, analysis and evaluation rigorous and consistent application of relevant theory to practice correctly distinguish relevant and important factors integrate these factors into a balanced, well-focused and convincing argument/explanation reason effectively towards an individual and informed conclusion contain detailed citation and referencing correctly use grammar, punctuation and spelling
(60-69%) Very Good a very good, accurate knowledge and understanding that meets module specific learning outcomes and assessment criteria a very good awareness of a range of relevant literature/resources a very good level of skill in interpretation, analysis and evaluation consistent application of relevant theory to practice identify the most important factors present a relevant argument/explanation clearly if, at times, lacking incisiveness contain accurate citation and referencing may contain occasional errors of grammar, punctuation and spelling (50-59%) Good a good knowledge and confident understanding that meets module specific learning outcomes and assessment criteria a good awareness of relevant literature/resources a good level of skill in interpretation, analysis and evaluation application of some theory to practice identify some important factors present a logical argument/explanation contain correct citation and referencing may contain some errors of grammar, punctuation and spelling (40-49%) Adequate an adequate knowledge and understanding that meets module specific learning outcomes and assessment criteria a limited awareness of relevant literature/resources an adequate level of skill in interpretation, analysis and evaluation adequate application of theory to practice make an adequate attempt to distinguish relevant material assemble it into a limited argument/explanation contain adequate citation and referencing that is generally accurate may contain some errors of grammar, punctuation and spelling (25-39%) poor and generalised knowledge and understanding that does not meet module specific learning outcomes and assessment criteria a poor level of skill in interpretation, analysis and evaluation inappropriate or inadequate application of theory to practice make an inadequate attempt to shape an argument/explanation at a basic level lack logical structure and/or be unselective
Patel, R., (2007) Stuffed & Starved. From farm to fork, the hidden battle for the world food system. London: Portobello Books Pretty, J. (2002) Agri-Culture : Reconnecting People, Land and Nature. Earthscan Publications Ltd. Weber, K(Ed) (2009) FOOD, Inc. How industrial food is making us sicker, fatter and poorer – and what you can do about it. New York: Public Affairs SECTION A: DEFINITIVE MODULE RECORD. Proposed changes must be submitted via Faculty Quality Procedures for approval and issue of new module code. MODULE CODE: CORD190 MODULE TITLE: Food Safety Management CREDITS: 20 FHEQ Level: 4 JACS CODE: D620 PRE-REQUISITES: 20 CO-REQUISITES: None COMPENSATABLE: No SHORT MODULE DESCRIPTOR: (max 425 characters) Food safety is the prime concern of all food producers and this module introduces the concepts and principles that underpin its effective management. ELEMENTS OF ASSESSMENT Use HESA KIS definitions] WRITTEN EXAMINATION COURSEWORK PRACTICAL E1 (Examination) % C1 (Coursework) 75% P1 (Practical) % or Pass/Fail (delete as appropriate) E2 (Clinical Examination) % A1 (Generic Assessment) % T1 (Test) 25% SUBJECT ASSESSMENT PANEL Group to which module should be linked: Duchy Stoke Professional body minimum pass mark requirement: N/A MODULE AIMS: •To enable the students to recognise the factors contributing to food safety •To provide underpinning knowledge of microorganisms important in food safety and the factors affecting their growth ASSESSED LEARNING OUTCOMES: (additional guidance below) At the end of the module the learner will be expected to be able to: Knowledge and Understanding; appreciate the factors that affect the growth of microorganisms and appraise the methods available for controlling their growth Identify the significant bacteria involved in food spoilage, food poisoning and food borne disease Review the main vehicles of food borne illness, both bacterial and non-bacterial DATE OF APPROVAL: 27 Oct 2005 FACULTY/OFFICE: Academic Partnerships DATE OF IMPLEMENTATION: 01 Sep 2006 SCHOOL/PARTNER: Duchy College DATE(S) OF APPROVED CHANGE: TERM/SEMESTER: Autumn
Additional notes (for office use only): SECTION B: DETAILS OF TEACHING, LEARNING AND ASSESSMENT Items in this section must be considered annually and amended as appropriate, in conjunction with the Module Review Process. Some parts of this page may be used in the KIS return and published on the extranet as a guide for prospective students. Further details for current students should be provided in module guidance notes. ACADEMIC YEAR: 2016 – 2017 NATIONAL COST CENTRE: 110 MODULE LEADER: Glenn Coulson OTHER MODULE STAFF: None SUMMARY of MODULE CONTENT Bacteriology; Introduction to food hygiene; management skills necessary for managing food safety. The role of microorganisms in food spoilage and food borne illness. SUMMARY OF TEACHING AND LEARNING [Use HESA KIS definitions] Scheduled Activities Hours Comments/Additional Information Lecture 44 Core material Practical Classes and Workshops 14 External Visits 2 Guided Independent Study 140 Students are expected to put in additional time outside of taught sessions. Total 200 (NB: 1 credit = 10 hours or learning; 10 credits = 100 hours, etc) Category Element Component Name Component Weighting Comments include links to learning objectives Written exam E_ % Total = 100% T1 In Class Test 100% Total = 100% Coursework C1 Assignment 100% Total = 100% Practical P_ % Total = 100% Updated by: Date: Approved by: Date:
Project Supervision 5 Guided Independent Study 140 Students are expected to put in additional time outside of taught sessions Total 200 (NB: 1 credit = 10 hours or learning; 10 credits = 100 hours, etc) Category Element Component Name Component Weighting Comments include links to learning objectives Written exam E_ % Total = 100% T_ % Total = 100% Coursework C1 Written Assignment Coursework 50% 50% Total = 100% Practical P_ % Total = 100% Updated by: Laura Black Date: 26/08/16 Approved by: HE Operations Date: 26/08/16 Recommended Texts and Sources: SECTION A: DEFINITIVE MODULE RECORD. Proposed changes must be submitted via Faculty Quality Procedures for approval and issue of new module code. MODULE CODE: CORD2062 MODULE TITLE: Product Development CREDITS: 20 FHEQ Level: 5 JACS CODE: D600 PRE-REQUISITES: None CO-REQUISITES: None COMPENSATABLE: Yes SHORT MODULE DESCRIPTOR: Product development is an essential part of the food business and this module is intended to give the student a strong background in the principles of effective development processes. ELEMENTS OF ASSESSMENT Use HESA KIS definitions] WRITTEN EXAMINATION COURSEWORK PRACTICAL E1 (Examination) % C1 (Coursework) 60% P1 (Practical) 40% E2 (Clinical Examination) % A1 (Generic Assessment) %
Total 200 (NB: 1 credit = 10 hours or learning; 10 credits = 100 hours, etc) Category Element Component Name Component Weighting Comments include links to learning objectives Written exam E1 Formal Examination 100% Total = 100% T_ % Total = 100% Coursework C1 Written Assignment 100% Total = 100% Practical P_ % Total = 100% Updated by: Laura Black Date: 26/08/16 Approved by: HE Operations Date: 26/08/16 Recommended Texts and Sources: SECTION A: DEFINITIVE MODULE RECORD. Proposed changes must be submitted via Faculty Quality Procedures for approval and issue of new module code. MODULE CODE: CORD2063 MODULE TITLE: Quality Assurance and Safety CREDITS: 20 FHEQ Level: 5 JACS CODE: D600 PRE-REQUISITES: None CO-REQUISITES: None COMPENSATABLE: Yes SHORT MODULE DESCRIPTOR: A module designed to enable students to design effective food safety and quality assurance systems, incorporating the HACCP approach to food safety. ELEMENTS OF ASSESSMENT Use HESA KIS definitions] WRITTEN EXAMINATION COURSEWORK PRACTICAL E1 (Examination) 50% C1 (Coursework) 25% P1 (Practical) 25% E2 (Clinical Examination) % A1 (Generic Assessment) % T1 (Test) %
External Visits 5 Guided Independent Study 145 Students are expected to put in additional time outside of taught sessions. Total 200 (NB: 1 credit = 10 hours or learning; 10 credits = 100 hours, etc) Category Element Component Name Component Weighting Comments include links to learning objectives Written exam E1 Written Exam 100% Total = 100% T_ % Total = 100% Coursework C1 Written Assignment 100% Total = 100% Practical P1 Presentations 100% Total = 100% Updated by: Amanda Crowle Date: 26/08/16 Approved by: HE Operations Date: 26/08/16 Recommended Texts and Sources: