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 75% P1 (Practical) % or Pass/Fail (Coursework) (delete as appropriate) E2 (Clinical % A1 (Generic % Examination) 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 TERM/SEMESTER: Autumn CHANGE:
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
FdSc-Food-Studies-Handbook-2016-17-19-Oct-2016-uploaded.docx