FB2CAL-English for Science

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:5
Terms in which taught: Autumn / Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2020/1

Module Convenor: Mr James Wylie

Email: j.wylie@reading.ac.uk

Type of module:

Summary module description:

This module is delivered at the University of Reading for international students whose first language is not English, and who have arrived on Part 2 or Part 3 as visiting students or as part of a 2+2 programme. The module recognises the need to continue language development for students whose first language is not English, and to develop both their academic and professional skills in the UK Food Science context to which they are transitioning.

Aims:

This course aims to develop the students’ linguistic ability to perform a range of relevant academic and professional skills tasks, involving a variety of language skills and audiences, in the UK Food Science context. This developmental enhancement has been designed to be transferrable to other modules, both concurrent and future, and thus help facilitate the students’ overall performance in their Food Science degree courses at the University of Reading and their professional activities using English.

Assessable learning outcomes:

On completing this module, students should be better able to:

• Produce relevant, accurate and appropriately detailed subject-specific information


• Modify communication of subject-specific ideas for situation and audience


• Apply tutor feedback to improve drafts


• Produce coherent and cohesive texts


• Use a broader range o f subject-specific language more fluently and accurately


• Apply paraphrasing and referencing academic conventions


• Demonstrate fluency and spontaneity in subject-specific spoken interaction


• Explain experimental purpose and recount method


• Show calculations and results clearly and accurately


• Explain results and sources o f error


• Propose and defend a stance


• Use evidence to support their argument


• Evaluate subject-specific ideas and arguments


• Identify elements of coherent and cohesive texts


• Identify data from subject-specific texts

Additional outcomes:

On completing this module, students should also be better able to:

• Recognise typical university assignment requirements


• Plan assignments


• Use online reading lists and find sources


• Use Blackboard and Turnitin


• Apply reading skills advice to assignment research


• Carry out classroom tasks and homework assignments with peers


• Carry out interaction with university staff


• Appraise their ongoing language needs and take developmental action

Outline content:

The content of this module is divided into seven strands of learning:

Strand 1: Food Science Vocabulary

• doing experiments


• affixes


• describing food


• data and quantities


• opinions and importance


• environment

Strand 2: Lab reports

• IMRAD structure and functions

Strand 3: Presentations

• opening, overview and lead-in


• visual aids


• linking, ending and closing

Strand 4: Referencing

• paraphrasing


• Harvard referencing

Strand 5: Essays

• understanding essay titles


• crit ical evaluation


• passive voice


• concision


• hedging

Strand 6: CVs and cover letters

• action verbs

Strand 7: Interviews

• preparation


• self-knowledge


• impact and body language

Global context:

This module develops international students’ ability to communicate in English in a variety of contexts specific to Food Science and the UK workplace, which will help them adapt to the UK work and study context and develop their intercultural competence.

Brief description of teaching and learning methods:

Teaching and learning is facilitated through a combination of Task-Based Learning (TBL), guided analysis of texts, library and careers workshops, a practical session and feedback on assessment tasks.

A Task-Based Learning approach is often used to develop communication skills and productive vocabulary knowledge.  Inlessons , students will regularly participate in task cycles in whichthey: (1) study target vocabulary within a spoken or written text; (2) use the target vocabulary in a writing or speaking task; (3) reflect on/review their performance; (4) repeat the writing task/speaking task.  This task cycle will becomplemented by guided independent learning of connected vocabulary and language outside class.

Guided analysis of model texts is used to develop knowledge of register, genre, structure and cohesion. This includes, for example,analysis of published food science journal articles..

Some lessons are replace d by workshops led by the Library and the Careers Centre.  These are used, in conjunction with formative and summative assessment tasks, to develop information finding and career management skills.  One lesson will bereplaced by a chemistry practical session led by a Food Science tutor.  This is used to develop collaboration skills and also forms the basis of some of the English classes and assessment tasks of the autumn term.  One lesson will bereplaced by a lecturedelivered by a Food Sciencelecturer.  This is used to develop listening skills and also forms the basis of some of the English lessons and assessment tasks of the spring term. 

There will be a writing clinic in both terms in order to encourage use of tutor feedback on the writing assessment tasks.

Contact hours:

	Autumn	Spring	Summer
Lectures	30	30	3
Guided independent study:	67	70
Total hours by term	97	100	3
Total hours for module	200

Summative Assessment Methods:

Method	Percentage
Written assignment including essay	35
Oral assessment and presentation	30
Class test administered by School	35

Summative assessment- Examinations:
N/A

Summative assessment- Coursework and in-class tests:

To help students develop their communication skills over the duration of the module, summative assessment will be spread out over three terms as follows:

Autumn

Week 9 Written assignment 1 (report)

Week 11        Oral assessment 1 (presentation)

Spring

Week 10        Written assignment 2 (essay)

Week 11        Oral assessment 2 (interview)

Summer

Week 1 In-class test

Spreading assessment out gives students the opportunity to respond to feedback and make improvements. 

Formative assessment methods:

Because much of the content will be delivered through Task-Based Learning, students will be given many opportunities to work towards the assessable learning outcomes in a formative manner.  At each of these points, there will be an opportunity for formative feedback from peers and from the tutor.  In addition, the Written Assignments will be undertaken in two drafts, with the first draft being formatively assessed.

Penalties for late submission:

The Module Convenor will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day[1] (or part thereof) following the deadline up to a total of five working days;
• where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at: http://www.reading.ac.uk/web/FILES/qualitysupport/penaltiesforlatesubmission.pdf
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:
overall mark of 40%

Reassessment arrangements:

Reassessment arrangements are in accordance with University policy. Reassessment of the written examination is held during the University administered re-examination period in August. Failed coursework may be re-assessed by an alternative assignment before or during the August re-examination period.

Additional Costs (specified where applicable):
1) Required text books:
2) Specialist equipment or materials:
3) Specialist clothing, footwear or headgear:
4) Printing and binding:
5) Computers and devices with a particular specification:
6) Travel, accommodation and subsistence:

Last updated: 4 April 2020