PS13. Explanation and Mapping of Learning Outcomes, Teaching & Learning and Assessment Developing graduate attributed and skills, at any level of HE , is dependent on the clarity of strategies and methods for identifying the attributes and skills relevant to the programme and where and how these are operationalised. The interrelated factors of Teaching, Learning and Assessment and how these are inclusive in nature, are fundamentally significant to these strategies and methods, as are where and how these are specifically distributed within the programme. Ordered by graduate attributes and skills, the following table provides a map of the above, plus an exposition to describe and explain the ideas and strategy of each. Therefore, subsequent to the initial completion for approval, maintenance of this table as and when programme structure changes occur is also important: FHEQ level: FdSc Food Studies: Level 4 & 5 Definitions of Graduate Attributes and Skills Relevant to this Programme Teaching and Learning Strategy / Methods Prog Aims Prog intended Learning Outcomes Range of Assessments Related Core Modules Agriculture, forestry, agricultural sciences, food sciences and consumer sciences Foundation Degree Food processing and food processing equipment Food composition (including major chemical interactions and nutritional factors) in the context of food quality and safety Microbiological aspects of food quality . Case studies . Key knowledge and understanding is assessed via a combination of multiple choice tests, examinations, essays, presentations, dissertations and seminar performances. CORC1013 CORD135 CORD162 CORD189 CORD190 CORD1005 CORD1029 of to a
and safety Problem-solving exercises AGF201 CORD2062 CORD2078 CORD2087 CORD2040 CORD2063 Agriculture, forestry, agricultural sciences, food sciences and consumer sciences Foundation Degree CORC1013 CORD135 CORD162 CORD189 CORD190 CORD1005 CORD1029 AGF201 CORD2062 CORD2078 CORD2087 CORD2040 CORD2063 1 . Assessed and
CORD1029 AGF201 CORD2062 CORD2078 CORD2087 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
CORD1005 CORD1029 AGF201 CORD2062 CORD2078 CORD2087 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 1,2 Project work Development diary Competence in a range of communication techniques Work based assessments related
(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
Demonstration 3 External Visits 3 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) SUMMATIVE ASSESSMENT Assessed Module Learning Outcomes Element Category Component Name Component Weighting Written exam 100% In class test 100% ALO1, ALO2 Coursework Diary/record of the development of a new food product and evaluation of the viability of their proposals Use scientific and innovative approaches to solve problems and exercise judgements 100% ALO1 Practical Presentation of product to industry and academic panel 100% REFERRAL ASSESSMENT Assessed Module Learning Outcomes Element Category Component Name Component Weighting Written exam 100% In-class test 100% ALO2, ALO3 Coursework (in lieu of the original assessment) Diary/record of the development of a new food product and evaluation of the viability of their proposals Use scientific and innovative approaches to solve problems and exercise judgements 100%
Written exam 100% In-class test 100% ALO1 Coursework (in lieu of exam) Referral Essay - HACCP 100% ALO2, ALO4 Coursework (in lieu of original assignment) Referral Essay - Auditing 100% ALO3 Practical Presentation – Crisis Management 100% 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: Angela Shepherd Date: 30/08/17 Approved by: HE Operations Date: Recommended Texts and Sources: Forsythe, S.J., 2010. The microbiology of safe food. 2nd Ed. Oxford: Science. Forsythe, S.J. & Hayes P.R., 2010. Food hygiene, microbiology and HACCP. 3rd Ed. New York, USA: Springer. Roller, S., 2012. Essential microbiology and hygiene for food professionals. London: Hodder Arnold Possible replacement for above book? Jay, M.J., Loessner, M.J. & Golden, D.A., 2005. Modern food microbiology. 7th Ed. New York, USA: Springer.