PS13. Explanation and Mapping of Learning Outcomes, Teaching & Learning and Assessment Developing graduate attributed and skills, at any level of HE , is dependent on the clarity of strategies and methods for identifying the attributes and skills relevant to the programme and where and how these are operationalised. The interrelated factors of Teaching, Learning and Assessment and how these are inclusive in nature, are fundamentally significant to these strategies and methods, as are where and how these are specifically distributed within the programme. Ordered by graduate attributes and skills, the following table provides a map of the above, plus an exposition to describe and explain the ideas and strategy of each. Therefore, subsequent to the initial completion for approval, maintenance of this table as and when programme structure changes occur is also important: FHEQ level: FdSc Food Studies: Level 4 & 5 Prog Definitions of Graduate Attributes and Skills Teaching and Learning intended Related Core Prog Aims Range of Assessments Relevant to this Programme Strategy / Methods Learning Modules Outcomes Agriculture, forestry, agricultural sciences, food sciences and consumer sciences Foundation Degree CORC1013 of Key knowledge and to a understanding is CORD135 assessed via a Food processing and food processing CORD162 combination of equipment CORD189 multiple choice tests, . Food composition (including major CORD190 examinations, essays, chemical interactions and nutritional presentations, factors) in the context of food quality and CORD1005 dissertations and safety seminar performances. Microbiological aspects of food quality . Case studies CORD1029
PS13. Explanation and Mapping of Learning Outcomes, Teaching & Learning and Assessment Developing graduate attributed and skills, at any level of HE , is dependent on the clarity of strategies and methods for identifying the attributes and skills relevant to the programme and where and how these are operationalised. The interrelated factors of Teaching, Learning and Assessment and how these are inclusive in nature, are fundamentally significant to these strategies and methods, as are where and how these are specifically distributed within the programme. Ordered by graduate attributes and skills, the following table provides a map of the above, plus an exposition to describe and explain the ideas and strategy of each. Therefore, subsequent to the initial completion for approval, maintenance of this table as and when programme structure changes occur is also important: FHEQ level: FdSc Food Studies: Level 4 & 5 Definitions of Graduate Attributes and Skills Relevant to this Programme Teaching and Learning Strategy / Methods Prog Aims Prog intended Learning Outcomes Range of Assessments Related Core Modules Agriculture, forestry, agricultural sciences, food sciences and consumer sciences Foundation Degree Food processing and food processing equipment Food composition (including major chemical interactions and nutritional factors) in the context of food quality and safety Microbiological aspects of food quality . Case studies . Key knowledge and understanding is assessed via a combination of multiple choice tests, examinations, essays, presentations, dissertations and seminar performances. CORC1013 CORD135 CORD162 CORD189 CORD190 CORD1005 CORD1029 of to a
FdSc-Food-Studies-Handbook-2017-18-updated-Feb-2018.docx