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Curricular information is subject to change
On completion of this module, students should be able to:
1. Discuss the principles of vegetable production; environmental requirements for a successful crop; supply and retailing of fresh products; food safety and market trends.
2. Critically assess publications from scientific and technical sources, as well as analysing emerging market trends and innovations impacting the production and supply of vegetable produce.
3. Discuss the principles and opportunities for sustainable production of crops.
4. Create cropping plans and evaluate quality attributes of commercial vegetable crops.
5. Discuss the requirements for a successful business within this industry.
6. Analyse the application and use of new innovation and precision technologies within the industry.
Student Effort Type | Hours |
---|---|
Lectures | 20 |
Specified Learning Activities | 50 |
Autonomous Student Learning | 60 |
Total | 130 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Not yet recorded. |
Remediation Type | Remediation Timing |
---|---|
In-Module Resit | Prior to relevant Programme Exam Board |
• Feedback individually to students, post-assessment
Not yet recorded.
Name | Role |
---|---|
Dr Caroline Elliott-Kingston | Lecturer / Co-Lecturer |