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.
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.
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)
UCAS Code(s): D600
School: Cardiff School of Health Sciences & Cardiff School of Management
Course Length: Three years full-time / Four years full-time sandwich
The programme is also available on a part-time basis.
You are assessed through a combination of coursework that includes essays, seminar presentations, laboratory reports, case studies, and examinations.
How to Apply:
Applications for this course should be made online to UCAS at http://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
Selection is usually on based receipt of a completed UCAS application.
Tuition Fees and Financial Support:
For up to date information on tuition fees and the financial support that may be available please refer to www.cardiffmet.ac.uk/fees.
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.