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 Students are expected to put in additional time Guided Independent Study 140 outside of taught sessions. (NB: 1 credit = 10 hours or learning; 10 credits = 200 Total 100 hours, etc) to Weighting Name objectives Category Element Component Component Comments include links learning % E_ Total = Written 100% exam In Class Test 100% T1 Total = 100% Assignment 100% Coursework C1 Total = 100% % Practical P_ Total = 100% Updated by: Date: Approved by: Date:
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:
FdSc-Food-Studies-Handbook-2016-17-19-Oct-2016-uploaded.docx