FS1820: Speciality Food Production Assignment

Credit Weighting: 10
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: 5hr(s) Lectures; 14hr(s) Workshops; 1hr(s) Practicals (and self-directed study, research and recommended reading)
Module Co-ordinator: Dr Seamus O'Reilly, Department of Food Business and Development.
Lecturer(s): Staff, Department of Ace.
Module Objective: To integrate and apply the knowledge and skills acquired on the course in a practical food production/processing setting.
Module Content: Participants prepare and submit 3,500 word individual assignment.
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.
Assessment: Total Marks 200: Continuous Assessment 200 marks (1 x 3,500 word individual assignment).
Compulsory Elements: Continuous Assessment.
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.
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 (revise and re-submit assignment, as prescribed by the Module Coordinator).

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