ACE
FE1805: Local Food Production Systems
| Credit Weighting: | 5 |
|---|---|
| No. of Students: | Min 10. |
| Pre-requisite(s): | None. |
| Co-requisite(s): | None. |
| Teaching Period(s): | Semesters 1 or 2 or 3. (semester details for this module will be confirmed at the start of the programme). |
| Teaching Methods: | 10hr(s) Lectures; 7hr(s) Fieldwork (field trips); 3hr(s) Workshops |
| Module Co-ordinator: | |
| Lecturer(s): | Ms Regina Sexton, Centre for Adult Continuing Education. |
| Module Objective: | To encourage a more reflective analysis of the wider social, historical, cultural and economic changes that has led to the emergence of this new food culture. |
| Module Content: | The characteristics that make speciality foods distinctive from mass-produced food products. The multidimensional challenges in achieving high environmental standards in the sector. |
| Learning Outcome: |
On successful completion of this module, students should be able to:
|
| Assessment: | Total Marks 100: Continuous Assessment 100 marks (Written assessment). |
| Compulsory Elements: | Continuous Assessment. |
| Penalties (for late submission of course/project work etc.): | None. |
| Pass Standard and any Special Requirements for Passing Module: | 40%. |
| End of Year Written Examination Profile: | No Formal Written Examination. |
| Requirements for Supplemental Examination: | Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated. |