UNIVERSITY OF CENTRAL LANCASHIRE
Programme Specification
This Programme Specification provides a concise summary of the main features of the programme
and the learning outcomes that a typical student might reasonably be expected to achieve and
demonstrate if he/she takes full advantage of the learning opportunities that are provided.
Sources of information on the programme can be found in Section 17
1. Awarding Institution / Body
University of Central Lancashire
2. Teaching Institution and Location
of Delivery
University of Central Lancashire, Preston Campus
3. University School/Centre
School of Art, Design and Performance
4. External Accreditation
5. Title of Final Award
MA Food Styling
6. Modes of Attendance offered
Distance Learning
7. UCAS Code
8. Relevant Subject Benchmarking
Group(s)
9. Other external influences
10. Date of production/revision of this
form
8 Sep 2010
11. Aims of the Programme
1. To provide the opportunity for students to investigate the design aspects of Food Styling at a
Masters Degree Level.
2. To provide an education in Food Styling that will enable the student to direct their programme
according to their own specific specialist interest.
3. To provide a coherent learning process that offers the opportunity for continuous professional
development.
4. To equip students with an intellectual capacity to investigate and critically evaluate a specialist area
of Food Styling.
5. To develop specialist visual analysis skills.
12. Learning Outcomes, Teaching, Learning and Assessment Methods
A. Knowledge and Understanding
A1. Display a mastery of a specialised area of Food Styling
A2. Display a critical awareness of the design concepts and issues found in the study of Food Styling
A3. Employ advanced specific and cognitive skills to investigate and critically evaluate Food Styling
A4. Generate logical and structured investigations into Food Styling
Teaching and Learning Methods
Lectures, tutorials, self-study, structured tasks and assignments, research, project work, within an elearning context.
Assessment methods
Assessment is by coursework and measures the demonstration of the learning outcomes. There is
formative and summative feedback for all modules. Formative feedback is given on a mid-module
assignment; the final module mark and summative feedback is based 100% on an end of module
assignment.
B. Subject-specific skills
B1. Identify the design aspects of Food Styling
B2. Investigate and critically evaluate Food Styling by visual analysis
B3. Place Food Styling in a design context
B4. Debate issues relating to the subject and use subject specific terminology
Teaching and Learning Methods
Lectures, tutorials, self-study, structured tasks and assignments, research, project work, within an elearning context.
Assessment methods
Assessment is by coursework and measures the demonstration of the learning outcomes. There is
formative and summative feedback for all modules. Formative feedback is given on a mid-module
assignment; the final module mark and summative feedback is based 100% on an end of module
assignment.
C. Thinking Skills
C1. Employ advanced specific and cognitive skills to investigate and critically evaluate Food Styling
C2. Employ advanced specific and cognitive skills to investigate and critically evaluate a specialised
area of Food Styling
C3. Display a critical awareness of the design concepts and issues found in the study of Food Styling
C4. Develop e-Learning skills
Teaching and Learning Methods
Lectures, tutorials, self-study, structured tasks and assignments, research, project work, within an elearning context.
Assessment methods
Assessment is by coursework and measures the demonstration of the learning outcomes. There is
formative and summative feedback for all modules. Formative feedback is given on a mid-module
assignment; the final module mark and summative feedback is based 100% on an end of module
assignment.
D. Other skills relevant to employability and personal development
D1. Work diligently and independently to complete their investigations to time
D2. Utilise a range of resources in order to obtain the information needed to undertake complex tasks
D3. Utilise the INTERNET for investigating, communicating, and learning
D4. Time management and organisational ability
Teaching and Learning Methods
Lectures, tutorials, self-study, structured tasks and assignments, research, project work, within an elearning context.
Assessment methods
Assessment is by coursework and measures the demonstration of the learning outcomes. There is
formative and summative feedback for all modules. Formative feedback is given on a mid-module
assignment; the final module mark and summative feedback is based 100% on an end of module
assignment.
13. Programme Structures*
14. Awards and Credits*
Level
Module
Code
Module Title
Credit
rating
Level 4
FG4021
FG4022
DD4921
DD4922
Food Styling and e-Learning
Food Styling
Dissertation Project 1 and 2
Dissertation Project 3 and
Evaluation
Dissertation Project
Food Styling and e-Learning
Food Styling
Dissertation Project 1 and 2
Food Styling and e-Learning
Food Styling
40
40
40
40
Level 4
Level 4
DD4991
FG4021
FG4022
DD4921
FG4021
FG4022
20
40
40
40
40
40
MA degree in Food Styling
requires 180 credits at Level 4
Post Graduate Diploma of Higher
Education in Food Styling
requires 120 credits at Level 4
Post Graduate Certificate of
Higher Education in Food Styling
requires 80 credits at Level 4
15. Personal Development Planning
PDP is designed to provide students with an opportunity to develop the skills required for their chosen
career.
PDP starts at the beginning of the first year of the course, where students will be introduced to build
up their portfolio of work, taking into consideration their long-term aspirations. In subsequent years,
they will continue to develop their portfolio to a professional standard, re-evaluating solutions and
progressing ideas as students’ skills develop further.
This staged approach enables continual review and evaluation so that students can progressively
enhance their skills and plan to direct their learning towards success upon graduation..
16. Admissions criteria
Programme Specifications include minimum entry requirements, including academic qualifications,
together with appropriate experience and skills required for entry to study. These criteria may be
expressed as a range rather than a specific grade. Amendments to entry requirements may have
been made after these documents were published and you should consult the University’s website for
the most up to date information.
Students will be informed of their personal minimum entry criteria in their offer letter.
The general entry requirements for this course are as the University’s degree programme as outlined
in the Post Graduate Prospectus.
Equivalent qualifications are also considered towards meeting the entry requirements. This also
includes applicants with non-standard qualifications who can demonstrate the ability to cope with, and
benefit from, Post Graduate degree level studies and those who have relevant professional
qualifications, work or life experience.
17. Key sources of information about the programme
 University website http://www.uclan.ac.uk/
 School website http://www.uclan.ac.uk/schools/adp/index.php
 Student course handbook (available via elearn)
18. Curriculum Skills Map
Please tick in the relevant boxes where individual Programme Learning Outcomes are being assessed
Programme Learning Outcomes
Core (C),
Other skills relevant
Compulsory
to employability and
Module
(COMP) or
Knowledge and
personal
Level Code
Module Title
Option (O)
understanding
Subject-specific Skills
Thinking Skills
development
LEVEL 4
A1
FG4021 Food Styling and e-Learning C
FG4022 Food Styling
C
A2
A3
A4
B1
X
X
X
B2
X
X
X
X
X
B3
B4
C1
C2
C3
C4
D1
D2
D3
X
X
X
X
X
X
D4
X
DD4901 Dissertation Project 1 and 2
C
X
X
X
DD4922 Dissertation Project 3 and
Evaluation
DD4991 Dissertation Project
C
X
X
X
C
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X