The Foundation Degree in Food Manufacture aims to provide development opportunities for those employed or aspiring to key roles in the food manufacturing sector, and to help the industry meet the growing need for skilled technologists and managers. The course aims to achieve the following: Develop students' technical knowledge and skills in food science, manufacturing and supply Develop students' skills in leadership and personal development Provide students with an understanding of Health and Safety and Environmental Management Develop the generic and key skills of individuals, such as numeracy, communication skills, decision making, critical analysis and creative thinking. Enable individuals to progress their career within the industry making a valued contribution to the businesses who have supported them, and to the food industry as a whole. The foundation degree is a vocational programme that is taught by supported distance learning, day release from your employer or, if required, a combination of both. The supported distance learning mode of study requires that you attend a one week residential block per year at the campus to undertake the practical and tutorial elements of the course. There is some flexibility, but it is expected that the normal duration for completion of the programme is approximately 2.5 years.
Name: FdSc Food Manufacture (Quality Assurance & Technical Management) Qualification title: Foundation Degree in Food Manufacture (Quality Assurance & Technical Management) Qualification type: Assessment The emphasis that the foundation degree places on work-based learning fits into the busy and ever changing environment of the food factory. The delivery routes of the programme (day release/distance learning/combination) give increased flexibility to the student in a busy industry. All students on all routes attend an induction to the programme at or as near to enrolment as possible. All units on the day release programme are taught through lectures, seminars, tutorials and practical/laboratory based sessions. Individual units also have an element of food manufacturing site visits and seminars led by food industry experts. The supported distance learning units are taught through work booklets, electronic materials and personal tutorials by individual lecturers. Students are required to attend one study week per year of the programme. Units are assessed through the means of written scientific reports, written projects, group presentations and examinations. The type of assessment depends on the subject matter of the unit. Awarding University of Lincoln Created 20121203 12:00:58 Updated 20121203 02:33:36
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UNIVERSITY OF LINCOLN
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