APPENDIX 6 - CDG
Programme Specification Template
UNIVERSITY OF CENTRAL LANCASHIREProgramme 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
- Awarding Institution / Body
- Teaching Institution
- University Department/Centre
Institute of Nutritional Sciences and Applied Food Safety Studies
- External Accreditation
- Title of Final Award
- Modes of Attendance offered
- UCAS Code
- Relevant Subject Benchmarking Group(s)
Parts of Business Management (2007) Type 1 Master
Subjects allied to Medicine
QAA Master’s degree characteristics March 2010
- Other external influences
- Date of production/revision of this form
- Aims of the Programme
- develop the students understanding of the causes, diagnosis and treatment of adverse reactions to foods.
- enable students to evaluate the processes involved in food preparation and food production with respect to their contribution to adverse reactions to foods.
- enable students to integrate theory with practice in their own and other food-related environments
- enable students to broaden their knowledge of specialised areas of food safety management
- Learning Outcomes, Teaching, Learning and Assessment Methods
A.Knowledge and Understanding
A1 / Critically evaluate the national and international legislative and enforcement frameworks in which all sectors of the food industry operate.
Teaching and Learning Methods
- Self-directed online study and learning activities
- Asynchronous discussion boards
- Live and recorded web-cast seminar sessions
- Synchronous chat sessions
- Online tutor support
Assessment methods
- Case studies
- Critical reports
- Portfolio critical reflection
- Project proposal and planning
- Essays
- Presentations
B.Subject-specific skills
B1 / Independently access legal data and interpret statute, demonstrating an understanding of the difference between statutory obligations and recommended practice.
Teaching and Learning Methods
- Self-directed online study and learning activities
- Asynchronous discussion boards
- Live and recorded web-cast seminar sessions
- Synchronous chat sessions
- Online tutor support
Assessment methods
- Case studies
- Critical reports
- Portfolio critical reflection
- Project proposal and planning
- Essays
- Presentations
C.Thinking Skills
C1 / Synthesise and apply relevant food safety and/or food standards legislation to different industry sectors and international settings.
C2 / Evaluate the impact of legislation and enforcement on the food industry and consumers, with reference to case law examples.
Teaching and Learning Methods
- Self-directed online study and learning activities
- Asynchronous discussion boards
- Live and recorded web-cast seminar sessions
- Synchronous chat sessions
- Online tutor support
Assessment methods
- Case studies
- Critical reports
- Portfolio critical reflection
- Project proposal and planning
- Essays
- Presentations
D.Other skills relevant to employability and personal development
D1 / Independently access legal data and interpret statute, demonstrating an understanding of the difference between statutory obligations and recommended practice.
Teaching and Learning Methods
- Self-directed online study and learning activities
- Asynchronous discussion boards
- Live and recorded web-cast seminar sessions
- Synchronous chat sessions
- Online tutor support
Assessment methods
- Case studies
- Critical reports
- Portfolio critical reflection
- Project proposal and planning
- Essays
- Presentations
13.Programme Structures* / 14.Awards and Credits*
Level / Module Code / Module Title / Credit rating
Level 7 / XS4031 / International Food Law / 20 / University Certificate in Managing Food Allergy and Intolerance, 20 credits
*Delete rows not applicable to this Programme Specification
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, or
- A professional qualification deemed to be a degree or equivalent, or
- Managerial, professional or technical experience in a food related field deemed to be appropriate for the programme of study, or
- NVQ level 5,
AND - A suitable level of proficiency in relation to information technology
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 aq 4.0 in the test for written English.
17.Key sources of information about the programme
- Course Website -
APPENDIX 6 - CDG
Programme Specification Template
Programme Learning OutcomesLevel / Module Code / Module Title / Core (C) or Option (O) / Knowledge and understanding / Subject-specific Skills / Thinking Skills / Other skills relevant to employability and personal development
A1 / B1 / C1 / C2 / D1
LEVEL 7 / XS4031 / International Food Law / C / / / / /
Note:Mapping to other external frameworks, e.g. professional/statutory bodies, will be included within Student Course Handbooks