| Credit Weighting: |
10
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| No. of Students: |
Min 10.
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| Pre-requisite(s): |
None.
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| Co-requisite(s): |
None.
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| Teaching Period(s): |
Semesters 1 or 2 or 3. (semester details for this module will be confirmed at the start of the programme).
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| Teaching Methods: |
5hr(s) Lectures; 14hr(s) Workshops; 1hr(s) Practicals (and self-directed study, research and recommended reading)
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| Module Co-ordinator: |
Dr Seamus O'Reilly, Department of Food Business and Development.
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| Lecturer(s): |
Staff, Department of Ace.
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| Module Objective: |
To integrate and apply the knowledge and skills acquired on the course in a practical food production/processing setting.
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| Module Content: |
Participants prepare and submit 3,500 word individual assignment.
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| Learning Outcome: |
On successful completion of this module, students should be able to:- Apply the material learned during the Diploma course in a work-related project.
- Compile a project based on the learning from the Diploma material
- Make a presentation of the project report and your findings.
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| Assessment: |
Total Marks 200: Continuous Assessment 200 marks (1 x 3,500 word individual assignment).
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| Compulsory Elements: |
Continuous Assessment.
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| Penalties (for late submission of course/project work etc.): |
Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.
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| Pass Standard and any Special Requirements for Passing Module: |
40%.
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| End of Year Written Examination Profile: |
No Formal Written Examination.
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| Requirements for Supplemental Examination: |
Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (revise and re-submit assignment, as prescribed by the Module Coordinator).
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