(NB: 1 credit = 10 hours or learning; 10 credits = Total 200 100 hours, etc) to Weighting Name Category Element Component Component Comments objectives include links learning Formal Examination 100% E1 Total = 100% Written exam % T_ Total = 100% Written Assignment 100% Coursework C1 Total = 100% % Practical P_ Total = 100% Updated by: Date: Approved by: Date: Laura Black 26/08/16 HE Operations 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 % A1 (Generic % Examination) Assessment) T1 (Test) %
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) %
FdSc-Food-Studies-Handbook-2016-17-19-Oct-2016-uploaded.docx