Demonstration 3 External Visits 3 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) SUMMATIVE ASSESSMENT Assessed Module Element Component Name Component Learning Outcomes Category Weighting Written 100% exam In class test 100% ALO1, ALO2 Coursework Diary/record of the development of 100% a new food product and evaluation of the viability of their proposals Use scientific and innovative approaches to solve problems and exercise judgements ALO1 Practical Presentation of product to industry 100% and academic panel REFERRAL ASSESSMENT Assessed Module Learning Element Component Name Component Weighting Outcomes Category Written exam 100% In-class test 100% ALO2, ALO3 Diary/record of the 100% development of a new food product and evaluation of the Coursework (in viability of their lieu of the proposals original Use scientific and assessment) innovative approaches to solve problems and exercise judgements
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%
FdSc-Food-Studies-Handbook-2017-18-updated-Feb-2018.docx