FB3PFE-Science and Food Technology Education Project

Module Provider: Food and Nutritional Sciences
Number of credits: 40 [20 ECTS credits]
Level:6
Terms in which taught: Autumn / Spring term module
Pre-requisites:
Non-modular pre-requisites: FB3PFE can be chosen as an alternative to FB3PFB (provided that there are enough places)
Co-requisites:
Modules excluded:
Current from: 2022/3

Module Convenor: Prof Bob Rastall
Email: r.a.rastall@reading.ac.uk

Type of module:

Summary module description:

To give students the experience of Science and Food Technology education through a mentoring scheme carried out with Science and Food Technology teachers in local schools.

Aims:

• To give students the experience of Science and Food Technology education through a mentoring scheme carried out with Science and Food Technology teachers in local schools


• To help students gain confidence in communicating their subject and to


• develop strong organisational skills


• To enable students to understand how to address the learning needs of pupils and devise and develop suitable teaching aids to engage pupils at the relevant level


• To inspire a new generation of prospective undergraduates by providing role models for school pupils


• To help teachers by providing an assistant who can work with and support pupils at any point on the ability spectrum.

Assessable learning outcomes:

• Students will gain a broad understanding of many of the key practical aspects of teaching Science and Food Technology in schools


• Students should be able to plan, resource and deliver a selected teaching activity


• Students will have gained experience of explaining and answering questions on Science and Food Technology at all relevant levels and demonstrating certain aspects of practical Science/Food Technology in front of groups of pupils


• Students will be expected to closely analyse a particular problem or learning issue, to carry out an in depth study, collect results and draw conclusions which will be recorded and compiled in a log book


• Students will be expected to produce a full report on the project, referring to the literature where appropriate and drawing conclusions. They should be able to present their results in a logical and legible form in their written report


• Students should be capable of discussing their project report in a viva and able to respond to questions on their presentation.

Additional outcomes:

Students will be given the opportunity to apply the knowledge they have acquired during their degree programmes to help and enhance the learning of science and food related subjects in schools. Furthermore students will become role models for the pupils and in this way will be able to help and advice pupils with enquiries regarding the university experience and choice of degree programmes

Outline content:

Students will be assigned to work with a member of staff from the providing department and the school. Students will be given basic training in working in a school environment. Initial contact in the school will be in an observational role as a classroom assistant. Following this the teacher will assign the student specific teaching tasks. Students will carry out an individual project designed to demonstrate that the student can analyse a particular teaching and learning problem and devise and prepare appropriately targeted teaching materials. A full description of the module content, delivery and assessment is included in the handbooks (‘UG handbook’ and ‘Assessment handbook’) provided to the students at the start of the project.

Global context:

Many of the skills students are being trained to acquire or develop here (e.g.; communication skills) are transferable and applicable to many types of jobs not only to jobs in Education.

Brief description of teaching and learning methods:

An initial lecture session will describe the aims and methods of the project scheme. Most of the learning will be self-directed with the exception of occasional tutorial sessions with the supervisor.

Contact hours:

	Autumn	Spring	Summer
Lectures	10	10
Guided independent study:	190	190
Total hours by term	200	200
Total hours for module	400

Summative Assessment Methods:

Method	Percentage
Dissertation	60
Portfolio	20
Oral assessment and presentation	10
Practical skills assessment	10

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

1 - Teachers assessment =10%

2 - Journal and coursework materials (Log book) = 20%

3 - Final Project report = 60%

4 - Viva = 10%

Formative assessment methods:

Penalties for late submission:

The Support Centres 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 (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: https://www.reading.ac.uk/cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/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:

A mark of 40% overall (but see progression requirements in programme specifications).

40% overall in all assessed work

Reassessment arrangements:

Re-submission of project report

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: 

Students may incur additional costs due to: travel to schools, development of educational resources, photocopying.

Last updated: 22 September 2022