Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Food Science And Management Systems | |||
| Reference | PL2037 | Version | 2 |
| Created | March 2024 | SCQF Level | SCQF 8 |
| Approved | June 2022 | SCQF Points | 15 |
| Amended | April 2024 | ECTS Points | 7.5 |
| Aims of Module | |||
|---|---|---|---|
| To enhance understanding of key aspects of food science and management within the food sector. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Demonstrate knowledge of food production, preparation and processing systems and the factors affecting food quality and safety. |
| 2 | Prepare and interpret food labels. |
| 3 | Demonstrate knowledge of the factors affecting menu planning. |
| 4 | Understand the principles of management systems within the food sector. |
| Indicative Module Content |
|---|
| Food production and storage. Food spoilage. Food poisoning. Toxicants. Food hygiene and HACCP. Food preparation. Principles and techniques of food preservation. Nutritional and sensory quality. Recipe analysis. Sensory analysis. Food labelling including nutrition labelling and health claims. Food additives. Food packaging materials and systems. Menu planning. Management systems including procurement, delivery, catering management, safety and nutritional standards. Alignment with UN Sustainability Development Goals. |
| Module Delivery |
|---|
| Theoretical material is delivered by lectures and web based materials, supported by tutorials and practical classes. |
| Indicative Student Workload | Full Time | Part Time |
|---|---|---|
| Contact Hours | 20 | N/A |
| Non-Contact Hours | 130 | N/A |
| Placement/Work-Based Learning Experience [Notional] Hours | N/A | N/A |
| TOTAL | 150 | N/A |
| Actual Placement hours for professional, statutory or regulatory body |
| ASSESSMENT PLAN | |||||
|---|---|---|---|---|---|
| If a major/minor model is used and box is ticked, % weightings below are indicative only. | |||||
| Component 1 | |||||
| Type: | Coursework | Weighting: | 100% | Outcomes Assessed: | 1, 2, 3, 4 |
| Description: | Portfolio | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| Component 1 (CW1) comprises 100% of the module grade. A minimum of Module Grade D is required to pass the module | |
| Module Grade | Minimum Requirements to achieve Module Grade: |
| A | A |
| B | B |
| C | C |
| D | D |
| E | E |
| F | F |
| NS | Non-submission of work by published deadline or non-attendance for examination |
| Module Requirements | |
|---|---|
| Prerequisites for Module | None, in addition to SCQF level 8 entry requirements or equivalent |
| Corequisites for module | None. |
| Precluded Modules | None. |
| ADDITIONAL NOTES |
|---|
| Completion of the food safety aspects of the module will prepare students for the extra-curricular examination by the Royal Society for Public Health Level 2 Award in Food Safety & Hygiene. |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | DAVIS, B. et al., 2012 Food and beverage management. 5th edition. New York: Routledge. |
| 2 | FELLOWS, P.J. 2017. Food processing technology: principles and practice. 4th edition. Burlington: Elsevier Science. |
| 3 | LEAN, M.E.J. 2006. Fox and Cameron's food science, nutrition and health. 7th edition. London: Hodder Education. |
| 4 | KEMP, S., HOLLOWOOD, T. and HORT, J. 2009. Sensory evaluation: a practical handbook. Oxford: Wiley Blackwell. |