The Professional Certificate Food Technology (with Bakery, Dairy, Meat or Nutrition Specialism) is aimed at those working in the food manufacturing industry who wish to achieve a higher education qualification, gain credit for their knowledge and experience, and progress within their career.

Learners will choose the Professional Certificate that delivers the specialism route which reflects the industry in which they are employed:

• Professional Certificate Food Technology with Bakery Specialism
• Professional Certificate Food Technology with Dairy Specialism
• Professional Certificate Food Technology with Meat Specialism
• Professional Certificate Food Technology with Nutrition Specialism

The course is suitable for learners working in any food manufacturing related role and aims to develop the learners’ technical and work specific skills. It is offered part-time over 1 year, by blended learning.

What will I study?

The Professional Certificates in Food Technology with Specialisms (Bakery, Dairy, Meat or Nutrition) are designed to provide shorter, bite-size courses for part-time study. You will study two compulsory modules plus one optional choice.

Modules include (optional specialist module*):

• Food Science and Composition
• Food Safety in Manufacturing
• Bakery Technology*
• Dairy Technology*
• Meat Technology*
• Applied Nutrition*

Teaching and Learning

Bakery, Dairy and Meat

Overall workload

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: 21% of your time is spent in timetabled teaching and learning activity

Teaching, Learning and Assessment:       128 hours

Independent Study:                                   372 hours

Nutrition

Overall workload

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:       144 hours

Independent Study:                                   456 hours

Assessment

Bakery, Dairy and Meat

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:

Year 1

50% coursework

50% 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.

Nutrition

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:

Year 1

58% Coursework

42% 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.

Length of Course

• Part-time: 1 year by blended learning. 3.5 days per module allowance.

Entry Requirements

• Level 3 qualification (Diploma, NVQ, Apprenticeship) or A Levels (minimum of 150 points) in relevant discipline plus food industry experience with the enthusiasm and aptitude to tackle a higher education course is desirable
• Minimum of 3 years work experience in the food manufacturing industry without the relevant Level 3 qualification and can demonstrate enthusiasm and aptitude for higher level study

Further study

• A Professional Certificate is a recognised Level 4 Higher Education qualification worth 60 credits and comprises 3 modules. Upon successful completion students may progress onto a Foundation Degree Food Manufacturing with Business Management or other relevant honours degree.

Application

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 part-time courses should be made directly to University Centre Reaseheath. When you have chosen your course, complete our online Part-Time Application Form.

Additional info

Tuition Fees

As a Higher Education student you will have two main costs to meet; your tuition fees and living costs.

Our part-time tuition fees for UK and EU students entering University in 2017/18 are £2,947.50 and 2018/19 are £3,930. 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.

Accomodation

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.

Student Support

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.

Career Options

• Bakery, dairy or meat food production/technology roles
• Product development
• Food engineering
• Quality and continuous improvement roles