The programme leads and develops the skills and academic excellence that is paramount to the future growth of the food industry. You will be encouraged/challenged to become an ambassador for excellence in Food Production Management, raising the standards that the public expects of this crucial industry to every nations health and prosperity.
The Management and the Food Production modules will develop your skills, knowledge, procedures and practices for the Food Production Industry. The knowledge and skills that you develop throughout the modules of the programme will be applicable to many other manufacturing industries.
The programme consists of 10, 20 and 40 credit modules. Each student will study the equivalent of 120 credits per year. Students pursuing a BSc (Hons) will complete a 120 credit final year. Students may elect to pursue a BSc (Ord), which will entail the successful completion of 60 credits in the final year.
The optional 12 month industrial work placement will be carried out by the student between level 5 and level 6. Past experience of the programme team has shown that such placements greatly enhance the student’s performance on re-entering the programme into level 6. It enhances their professionalism and allows them to envisage their position and career path in their area of professional practice. Past student performance on the Food Science and Technology programme has also shown a marked improvement in academic performance upon re-entering level 6 following industrial placement. In many cases students participating in the placement go on to attain higher degree classification than their past performance predicted. In terms of assessing the placement, this is written up in an independent study in dissertation format and assessed at level 6. This approach means that the student will meet the important programme outcome for independent study and will therefore not be required to carry out a dissertation project at level 6.
Students must decide at the end of their second year of study whether they wish to proceed to ordinary or honours level. For part time students, this decision must be made before taking any level 3 modules.
The final year (level 6) modular structure has been specifically designed to address the needs of the industry sector. The structure has been informed through stakeholder feedback to the FIC by senior managers from the industry sector, which has consistently identified skill and knowledge gaps, particularly with new technology graduates entering the industry, which the modular structure will address. Examples of the gaps identified by stakeholders include aspects of financial understanding and management, responding to change, sustainability, and understanding of product innovation and renovation among others.
The final degree awarded will be calculated based on 30% of level 5 and 70% of level 6 outcome.
The modular content and credits for each year is as follows:
Year One (Level 4)
- Food Raw Materials (20)
- Food Microbiology & Food Safety Management (20)
- Professional Studies (20)
- Finance for Managers (20)
- Managing Markets (20)
- Management Theory and Practice (20)
Year Two (Level 5)
- Food Quality and Legislation (20)
- New Product Development (20)
- Baking Technology (10)
- Processing Technology (10)
- Research Skills 2 (10)
- Financial Planning for Business (10)
- Human Resource Management (20)
Plus 20 credits from following options:
- Foundations of marketing (20)
- Intercultural Awareness for Business (20)
Year Three (Level 6)
Students need to complete 120 credits at level 6, made up of 60 credits core modules and 60 credits optional modules.
- Optional Student Sandwich Year (Industrial Work Experience for 12 Months) (20).
- Applied Quality Management (20)
- New Product Development II (20)
- Applied Food Safety (10)
- Strategic Human Resource Management (10)
Plus 60 credits from following options or 40 Credits for students who complete a Sandwich year.
- Strategic Management (20)
- Dissertation (40)
- Financial Management for Managers (20)
- Innovation and Entrepreneurship (20)
- Strategic Brand Management (20)
Learning & Teaching
Core management modules will be generically delivered across a number of degree programmes, which will include the Food Production Management programme. In order to address the specific needs of the skill area, students will breakout into bespoke tutorial sessions, which will use the lecture material as the basis for directed learning. This will include a number of approaches including case studies and critical appraisals. The breakout sessions will be supervised by appropriate academics with specifically aligned skills in the area. In addition, key themes of management, which are central to the core management modules, are also embedded in specific food technology modules e.g. Applied Food Safety, Applied Quality Management and New Product Development II. This integrated approach will give students a firmer grasp of management fundamentals as it relates to the industry sector and a strong theoretical basis from which to work. Overall this tailored approach will further enhance the core management module delivery.
You are assessed through a combination of coursework that includes essays, seminar presentations, laboratory reports, case studies, and examinations.
Employability & Careers
This course is aimed at students who wish to gain the knowledge and experience to achieve management status in the food manufacturing industry and allied industries including retail. The Aim of the course is to equip students with the necessary skills, knowledge, procedures and practices to attain the highest performance in both food production and management. Students will be encouraged to explore this growth industry with the most modern management theories and practices that are prevalent in other manufacturing organisations outside and allied to the Food Industry. Students will develop innovative ideas for the sustainable future of the food industry.
Applicants should have five GCSEs incl. English, Maths and Science plus one of the following:
- 280 points from at least 2 A Levels / Scottish Advanced Highers including grades CC, one to be in a Science / Food Technology subject
- BTEC QCF Diploma / Extended Diploma 280 points within Science / Food Technology
- 280 points within the Irish Leaving Certificate at Highers to include Science / Food Technology (C2 minimum grade considered)
- Pass Access with 45 credits at Level 3 within a relevant subject
- 280 points from the Welsh Baccalaureate to include grades CC at A level or equivalent, to include Science / Food Technology, Core considered as 3rd subject
- Qualifications equivalent to the above
If your qualification isn't listed above, please refer to the UCAS website.
Selection is usually on the basis of a completed UCAS application and where relevant an interview.
UCAS Code(s): D600
Place of Study:
Cardiff School of Health Sciences
Course Length: Three years full-time or four years full-time if undertaking the placement (sandwich) year. The programme is also available on a part-time basis.
How to Apply:
Applications for this course should be made online to UCAS at www.ucas.com. For further information please visit our How to Apply pages at www.cardiffmet.ac.uk/howtoapply.
Before making an application, international students (those outside of the EU), should contact the International Office at Cardiff Met to discuss the necessary procedures in relation to studying with us. For further information visit www.cardiffmet.ac.uk/international.
Tuition Fees & Additional Costs:
For up to date information on tuition fees and the financial support that may be available please refer to www.cardiffmet.ac.uk/fees. For additional costs please refer to www.cardiffmet.ac.uk/additionalcosts
Bursaries & Scholarships:
The university also offers a bursary and scholarship scheme to help students whilst at university. To see if you are eligible, visit www.cardiffmet.ac.uk/scholarships.