A minimum of 64 UCAS points
The Foundation Degree in Food Manufacturing with Business Management provides vocational experience along with an academic understanding of business management skills within the food manufacturing sector.
The course can prepare you for a management career in roles such as quality management, food marketing or new product development within the food manufacturing industry.
Students are taught at the £7.4 million Reaseheath Food Centre, an industry-leading academy with an international reputation in the food and drink sector. Addressing the increasing need of the food industry for learners with food manufacturing skills, the course provides a broad-based knowledge of the industry, designed around core modules in food science, manufacturing and business. Modules are delivered through practical work and theoretical lectures and shift in the second year to more technically demanding and research-informed study, with the final module being a chosen specialism, with a dairy, bakery or meat focus.
Full-time: 2 years
Learning is assessed by a combination of assignments (including essays, reports, presentations and seminars), practical assessments and examinations. Students will develop specialist practical skills using the state-of-the-art food processing facilities which include a butchery, a commercial bakery and commercial dairy and participate in off-site visits to food manufacturing companies and study tours in the UK and abroad.
The course is open to full-time attending students as well as distance ‘blended’ learners who attend for a short period to include workshops and practicals.
Upon successful completion of the Foundation Degree students may progress onto the one year BSc top-up to gain a BSc (Hons) Food Manufacturing with Operations Management.
What will I study?
The FdSc Food Manufacturing with Business Management can be studied full-time over 2 years or over 4 years by blended learning. For those on the full-time course there is a compulsory 4 week work placement within their chosen specialism module. Year 3 is an optional year for those wishing to gain a full BSc (Hons) in Food Manufacturing with Operations Management.
- Food Materials & Product Manufacture
- Food Safety in Manufacturing
- Food Science and Composition
- Food Preservation
- Consumer Behaviour and Market Research
- Business Management and Law
*students choose from one of these optional modules in the final year
- Food Innovation and New Product Development
- Operations Management and Continuous Improvement Techniques
- Research Methods
- Sustainable Supply Chain and Environmental Awareness
- Applied Nutrition in the Food Industry
- Dairy Technology*
- Bakery technology*
- Meat Technology*
This year is optional to gain a BSc (Hons) Food Manufacturing with Operations Management
Your overall workload consists of class contact hours, independent learning and assessment activity, plus field trips. Your actual contact hours may depend on which optional modules you select, but the following information gives an indication of how much time you will need to allocate to different activities at each year of the course:
Year 1: 24% of your time is spent in timetabled teaching and learning activity
Teaching, Learning and Assessment: 288 hours
Independent Study: 912 hours
Year 2: 21% of your time is spent in timetabled teaching and learning activity
Teaching, Learning and Assessment: 256 hours
Placement: 100 hours
Independent Study: 844 hours
Percentage of course assessed by coursework
The balance of assessment by examination and assessment by coursework depends to some extent on the optional modules you choose. The approximate percentage of the course assessed by coursework is as follows:
33% written exams
21% written exams
Feedback is supplied via Turnitin or directly from the module tutor. The majority of submissions are made via Turnitin and feedback for coursework is provided four working weeks after the submission date. If for unforeseen reasons this is not possible, the reasons will be communicated to the students within 2 weeks and the feedback prioritised within the department.
Written feedback will be supported verbally should the student require clarification. Formative assessment feedback will be provided at the time of completion where possible, with more detailed summative feedback for reports.
To offer graduates a leading position in the jobs market, students are given the opportunity to enhance their career prospects by taking additional qualifications during their course of study. These could include a range of qualifications such as:
- CIEH (Chartered Institute for Environmental Health) Level 3 Award in HACCP for Food Manufacturing
- CIEH Level 3 Award in Food Safety Management for Manufacturing
Students are encouraged to join the Institute of Food Science & Technology (IFST) as an Associate (Student) member www.ifst.org/membership/student-membership
- A minimum of 64 UCAS points from GCE A Levels or equivalent, which should include one Food Technology or Science related subject
- NVQ Level 3 in an area of food production
- Level 3 Diploma in relevant subject
- Advanced Apprenticeship in Food Technology and Manufacture or equivalent subject
- An appropriate Access to Higher Education Course ‘Certificate of Achievement’
- For mature students (aged 21+) substantial work experience will be considered, as well as, or in place of, formal qualifications.
- One year top-up route to BSc (Hons) Food Manufacturing with Operations Management (Top-Up)
- Research and development
- Food marketing
- Laboratory analysis and testing
- Process development
- Food auditing
- Food production
- Quality management.
As a Higher Education student you will have two main costs to meet; your tuition fees and living costs.
Our full-time tuition fees for UK and EU students entering University in 2017/18 are £7,650 and 2018/19 are £7,860. These fees are charged for each academic year of a course and are set by the college annually.
If you are an international student or for the latest information on tuition fees visit the student finance page on our website.
University Centre Reaseheath is committed to providing additional financial support to those who need it. To find out about the bursary schemes available visit the additional financial support pages on our website.
All Higher Education students are given the opportunity to apply for residential accommodation. First year students are guaranteed accommodation and this offer is made to all applicants who live more than a reasonable daily travelling distance from Reaseheath and who apply before the 31st July 2018. For full details on our halls of residence visit the accommodation pages.
We have a team of dedicated professionals on hand to offer you support when and if you need it during your time with us. These include our Student Services team, Higher Education Support Team (HEST), Library and Learning Resources and the Reaseheath Careers Service. You will find more information on the support provided at Reaseheath here.
Before you apply you can come and visit us at one of our HE Open Events to see what we have to offer. Once we have received your application we will invite you to attend an Offer Holder Day.
Applications for full-time Degrees and Foundation Degrees are made through UCAS. Applications for all other full-time courses such as Access to HE and Level 4 Diplomas should be made directly to Reaseheath via the online application form. You can find out more here.
For students to get the best out of their time at University Centre Reaseheath, we must both recognise that we owe obligations to each other. These obligations are set out in our Higher Education Student Contract. Before you accept an offer of a place at University Centre Reaseheath, it is important that you read these contract conditions. If you are going to be living in Halls of Residence, you will also need to read the Student Accommodation Licence Conditions. Both of these contracts can be found here.
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University Centre Reaseheath – Nantwich, Cheshire, CW5 6DF
Tel: 01270 613284 | Email: UCR@reaseheath.ac.uk