BSc Nutrition and Food Management with Foundation Year
Entry requirements
72 UCAS points required from level 3 qualifications. These can include: A-Levels at grades B and C (if you have two A-Levels) or grades D, D and D (if you have three), or above BTEC Extended Diploma with Merit, Merit, Pass Access to HE Diploma T-Levels You also need GCSE English and Maths (grade 9-4 / A*-C) or Level 2 equivalents.
About this course
BSc (Hons) in Nutrition and Food Science and Innovation. Core topics include Statistics, Research Methods, Marketing, Communication & Writing, and Ethics & Professional Practice. The programme includes a dissertation research project, and the college holds membership of the Council for Hospitality Management Education (CHME).
Modules
- Personalised Learning
- Study Skills for Success
- Business Environment in Hospitality, Leisure and Tourism
- Careers in Hospitality, Events, Aviation and Tourism (HEAT) Industries
- Introduction to Hospitality, Leisure and Tourism
- Delivering the Customer Experience
- Principles of Nutrition
- Applied Nutrition
- Principles of Food Microbiology
- Public Health and Nutrition
- Becoming a Nutritional Professional
- Food Provenance
- Nutrition through the Lifecycle
- Food Quality and Sensory Analysis
- Human Psychology and Nutrition
- Talent Management and Leadership
- Food Processing and Engineering
- Applied Research Methods
- Nutrition: Health and Disease
- Critical Issues in Food and Nutrition
- Sustainable Food Systems
- Lifestyle and Food Management
- Dissertation