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Curricular information is subject to change
On completion of this module, students should be able to describe the principles and methods of production for the major protected food crops and the supply and retailing of fresh and value-added produce. Critically review and evaluate data from scientific, technical, industry, and marketing sources on the key influences: primary crop requirements, food safety, quality assurance, environmental impact, sustainability, market demands and consumer trends, demographic changes, and globalisation impacting the production and supply of protected produce. Describe the principles of sustainable production of protected crops.
Student Effort Type | Hours |
---|---|
Lectures | 24 |
Seminar (or Webinar) | 30 |
Specified Learning Activities | 26 |
Autonomous Student Learning | 40 |
Total | 120 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Exam (In-person): In-class assessment(s) throughout the trimester date of assessment(s) may change |
n/a | Graded | No | 20 |
|
Group Work Assignment: Group PowerPoint presentation, details provided in class. Two groups will present every week from week 4 (dates are subject to change). |
n/a | Graded | No | 20 |
|
Report(s): The report is associated with the group presentation project, details will be provided in class. Submission date will vary. |
n/a | Graded | No | 10 |
|
Exam (In-person): 2 hours end-of-trimester exam. Exam date may change. |
n/a | Graded | No | 50 |
Resit In | Terminal Exam |
---|---|
Summer | Yes - 2 Hour |
• Group/class feedback, post-assessment
Not yet recorded.
Name | Role |
---|---|
Dr Caroline Elliott-Kingston | Lecturer / Co-Lecturer |
Dr Tony Twamley | Lecturer / Co-Lecturer |