UNIVERSITY OF CENTRAL LANCASHIRE

Programme Specification

This Programme Specification provides a concise summary of the main features of the programme and the learning outcomes that a typical student might reasonably be expected to achieve and demonstrate if he/she takes full advantage of the learning opportunities that are provided.

Sources of information on the programme can be found in Section 17

1.  Awarding Institution / Body / University Of Central Lancashire
2.  Teaching Institution and Location of Delivery / Main Campus – Preston Lancashire
3.  University School/Centre / School of Sport and Wellbeing
4.  External Accreditation / N/a
5.  Title of Final Award / MSc Food Quality and Safety Management
6.  Modes of Attendance offered / Full Time / Part Time
7.  UCAS Code / N/a
8.  Relevant Subject Benchmarking Group(s) / http://www.qaa.ac.uk/academicinfrastructure/benchmark/masters/default.asp
Parts of Business Management (2007) Type 1 Master
QAA Master’s degree characteristics March 2010
9.  Other external influences / Consumer trends. Legislation and industry bodies
10. Date of production/revision of this form / April 2010
11. Aims of the Programme
·  To develop an understanding of the theoretical foundations and techniques used in quality and safety management in the Global food supply chain
·  To enable students to apply the principles of food quality and safety management to develop integrated management systems for the production of food and drink products that meet all necessary standards of quality, safety and legality
·  To provide a learning environment in which students are encouraged to achieve personal growth in terms of a wide range of skills including critical thinking and independence of thought
12. Learning Outcomes, Teaching, Learning and Assessment Methods
A. Knowledge and Understanding
A1. Reflect and critique the development of food quality management approaches in relation to current theory/ practice literature
A2. Critically assess food safety hazards and significant risks in a food operation
A3. Critically evaluate the national and international legal framework in which the food industry operates
A4. Synthesize and apply relevant legislation to different industry sectors
Teaching and Learning Methods
Modes of delivery include lectures, self-directed online study, student-led seminars and workshops, group and individual tutorial sessions, live and recorded web-cast sessions, synchronous and asynchronous discussion/chat facilities. Student learning is encouraged and supported by eLearn, reflective practice and study groups.
Assessment methods
Case studies, critical reports, presentations, project proposal and planning, critical and reflective essays, dissertation.
B. Subject-specific skills
B1. Critically Analyse the relationship between food quality and safety management systems
B2. Apply the tools and techniques of quality management in the context of designing a quality management programme
B3. Identify, describe and analyse the appropriate sensory tests for specific applications, and critically evaluate the organisational issues which must be addressed when developing sensory evaluation programmes
B4. Critically evaluate New Product Development (NPD) approaches for food quality and discuss the impact of quality, safety, health and sustainability factors on the NPD process
B5 Apply selected theory and research techniques developed during the course to the chosen area of their professional discipline
B6 Analyse the relationship between prerequisite programmes and HACCP systems
B7 Apply HACCP methodology in a food operation in order to develop a HACCP plan
B8 Critically evaluate alternative appropriate approaches to HACCP implementation in a food operation
Teaching and Learning Methods
Modes of delivery include lectures, self-directed online study, student-led seminars and workshops, group and individual tutorial sessions, live and recorded web-cast sessions, synchronous and asynchronous discussion/chat facilities. Student learning is encouraged and supported by eLearn, reflective practice and study groups.
Assessment methods
Case studies, critical reports, presentations, project proposal and planning, critical and reflective essays, dissertation.
C. Thinking Skills
C1. Critically evaluate suitability of physical and human resources for example quality tools and techniques and human resource factors, employed in the production of food and drink products
C2. Critically evaluate and assess the range of theoretical and practical factors involved in the establishment of quality management systems in the food chain
C3. Analyse contemporary, theoretical and methodological issues in relation to current research literature, including appraisal of design analysis and interpretation of results
C4. Evaluate the impact of legislation and case law on the food industry and consumers
C5. Systematically search, select and critically evaluate literature and material relevant to the chosen area
Teaching and Learning Methods
Modes of delivery include lectures, self-directed online study, student-led seminars and workshops, group and individual tutorial sessions, live and recorded web-cast sessions, synchronous and asynchronous discussion/chat facilities. Student learning is encouraged and supported by eLearn, reflective practice and study groups.
Assessment methods
Case studies, critical reports, presentations, project proposal and planning, critical and reflective essays, dissertation.
D. Other skills relevant to employability and personal development
D1. Manage and communicate effectively a programme of research in a logical, precise and coherent manner
D2. Assess a range of designs and methods currently used in research in an area of public health.
D3. Evaluate research methods employed to answer a range of research questions
D4. Independently access legal data and interpret statute
Teaching and Learning Methods
Modes of delivery include lectures, self-directed online study, student-led seminars and workshops, group and individual tutorial sessions, live and recorded web-cast sessions, synchronous and asynchronous discussion/chat facilities. Student learning is encouraged and supported by eLearn, reflective practice and study groups.
Assessment methods
Case studies, critical reports, presentations, project proposal and planning, critical and reflective essays, dissertation.
13. Programme Structures* / 14. Awards and Credits*
Level / Module Code / Module Title / Credit rating
Level 7 / PW 4015(L7)
PG4019
PW 4016 (L7)
PG4031
PG4034
GP4990 / Quality Management Principles and Processes
HACCP Development
Food Quality Management in Practice
International Food Law
Research Methods
Dissertation / 20
20
40
20
20
60 / Masters Degree
Requires 180 credits at Level 6 or above with a minimum of 160 credits at Level 7
Exit Awards:
PG Dip Food Quality and Safety Management (120 credits)
PG Cert Food Quality and Safety Management (60 credits)
15. Personal Development Planning
Students are encouraged to assess skills on a regular basis and develop personal development plans to meet the requirements of their studies and the application of new knowledge and skills to the work situation. The course makes use of portfolio building and reflection, and provides links to skills resources material for core skills.
16. Admissions criteria
Programme Specifications include minimum entry requirements, including academic qualifications, together with appropriate experience and skills required for entry to study. These criteria may be expressed as a range rather than a specific grade. Amendments to entry requirements may have been made after these documents were published and you should consult the University’s website for the most up to date information.
Students will be informed of their personal minimum entry criteria in their offer letter.
·  A recognised first degree or its equivalent professional qualification or managerial, professional or technical experience in a food related field deemed to be appropriate for the programme of study
AND, for students whose first language is not English:
·  A grade C in the Cambridge Proficiency Certificate in English, or
·  An minimum score of 6.5 in the IELTS/British Council examinations, or
·  A score of 600 in TOEFL, with an average 4.0 in the test for written English.
17. Key sources of information about the programme
·  Course website – www.uclan.ac.uk/foodsafety
·  School Website
18. Curriculum Skills Map
Please tick in the relevant boxes where individual Programme Learning Outcomes are being assessed
Level / Module Code / Module Title / Core (C), Compulsory (COMP) or Option (O) / Programme Learning Outcomes
Knowledge and understanding / Subject-specific Skills / Thinking Skills / Other skills relevant to employability and personal development
A1 / A2 / A3 / A4 / B1 / B2 / B3 / B4 / B5 / B6 / B7 / B8 / C1 / C2 / C3 / C4 / C5 / D1 / D2 / D3 / D4
LEVEL 7 / PW4015 (L7) / Quality Management Principles and Processes / C / þ / þ / þ
PG4019 / HACCP Development / C / þ / þ / þ / þ
PW4016 (L7) / Food Quality Management in Practice / C / þ / þ / þ / þ
PG4031 / International Food Law / C / þ / þ / þ / þ
PG4034 / Research Methods / C / þ / þ / þ
GP4990 / Dissertation / C / þ / þ / þ

Note: Mapping to other external frameworks, e.g. professional/statutory bodies, will be included within Student Course Handbooks