sciences, food sciences and consumer sciences Benchmark Page 9, 13, 17, 18, 19 Recall knowledge based on the directly taught programme. Demonstrate an understanding of a / d subject-specific theories, paradigms, Key knowledge a / d concepts and principles. and Achieve a level of specialist knowledge Lectures and tutorials a / c understanding is and understanding which allows them to food Directed independent assessed via a c / d work adaptably within the broad sciences study combination of All agricultural industry or a cognate field of and Learning from work b / c multiple choice Stage activity. experience tests, Be able to follow current practice and a examinations, adapt to future developments. sciences a/ b / essays, Recognise the existence of moral and (AFAS) c / d ethical issues associated with the subject. presentations and Appreciate the need for professional seminar p 9 a/ c/ codes of conduct. performances. d Be aware of the ethical issues related to the use and exploitation of biological a/ c/ d AFAS entities Be aware of risk assessment, accident p 13 prevention and safety issues in [conservation related] agricultural practice K and U is developed through a range of different learning opportunities and assessment tasks. These tasks are designed to drawn on existing understanding so the
sciences, food sciences and consumer sciences Benchmark Page 9, 13, 17, 18, 19 Recall knowledge based on the directly taught programme. Demonstrate an understanding of subject-specific theories, paradigms, concepts and principles. Achieve a level of specialist knowledge and understanding which allows them to work adaptably within the broad agricultural industry or a cognate field of activity. Be able to follow current practice and adapt to future developments. Recognise the existence of moral and ethical issues associated with the subject. Appreciate the need for professional codes of conduct. Be aware of the ethical issues related to the use and exploitation of biological entities Be aware of risk assessment, accident prevention and safety issues in [conservation related] agricultural practice Lectures and tutorials Directed independent study Learning from work experience a / d a / d a / c c / d b / c a a/ b / c / d a/ c/ d a/ c/ d food sciences and sciences (AFAS) p 9 AFAS p 13 Key knowledge and understanding is assessed via a combination of multiple choice tests, examinations, essays, presentations and seminar performances. All Stage K and U is developed through a range of different learning opportunities and assessment tasks. These tasks are designed to drawn on existing understanding so the
FdSc-Conservation-Countryside-Mgt-Bicton-Handbook-09-Dec-16.docx