BSc (Hons) in Food Manufacturing with Operations Management (Top-Up) (Part-time)

The Food Department at Reaseheath is the National Skills Academy for Food and Drink Dairy Champion. A £7.4 million investment in our Food Centre ensures one of the best equipped food processing teaching and practical facilities in Europe.

The state-of-the-art (Grade A BRC7) facilities include a commercial dairy, butchery, commercial bakery, innovation rooms for new product development and scale-ups.

University Centre Reaseheath is an academic partner of the University of Chester. Foundation degrees, Honours degrees, and Cert Ed are awarded by the University of Chester.

How to apply

Apply directly to Reaseheath

Typical Entry Requirements

Foundation Degree (FdSc) Food Science and Innovation or relevant subject

Start Date

September 2021

September 2022

Course Length

Part-time: 2 years by blended learning

The BSc (Hons) Food Manufacturing with Operations Management is a ‘top-up’ route from the Foundation Degree in Food Science and Innovation for those who wish to gain a full BSc (Hons).

The course is offered part-time over 2 years through distance ‘blended’ learning. Learners are expected to attend college for 3.5 days per module, with the majority of study undertaken at home and in the workplace. Learning is assessed by a combination of assignments (including essays, reports, presentations and seminars), practical assessments and examinations.

What will I study?

Students study five modules including a choice of two optional modules. Modules include:

Level 6 (BSc Top-Up)

Honours Research Project
Resource Management for the Food Industry
Data Analysis for the Food Industry
Current Issues in Food Technology*
Food Biochemistry*
Food Processing Operations*
Food Quality and Integrity*

*optional modules

View module descriptors.

Teaching and Learning

Overall workload

Your overall workload consists of class contact hours, independent learning and assessment activity, plus field trips. Your actual contact hours may depend on which optional modules you select, but the following information gives an indication of how much time you will need to allocate to different activities at each year of the course:

Year 1: 18% of your time is spent in timetabled teaching and learning activity

Teaching, Learning and Assessment: 210 hours

Independent Study: 990 hours

Assessment and Feedback

Percentage of course assessed by coursework

The balance of assessment by examination and assessment by coursework depends to some extent on the optional modules you choose. The approximate percentage of the course assessed by coursework is as follows:

90% coursework

10% written exams

Feedback is supplied via Turnitin or directly from the module tutor. The majority of submissions are made via Turnitin and feedback for coursework is provided within twenty working days after the submission date.

Written feedback will be supported verbally should the student require clarification. Formative assessment feedback will be provided at the time of completion where possible, with more detailed summative feedback for reports.

Additional Qualifications

To offer graduates a leading position in the jobs market, students are given the opportunity to enhance their career prospects by taking additional qualifications during their course of study. These could include a range of qualifications such as:

CIEH (Chartered Institute for Environmental Health) Level 3 Award in HACCP for Food Manufacturing
CIEH Level 4 Award in Food Safety Management for Manufacturing

Students are encouraged to join the Institute of Food Science & Technology (IFST) as an Associate (Student) member www.ifst.org/membership/student-membership

Entry requirements

Foundation Degree or HND in Food Manufacturing with Business Management or relevant subject.

Further study

Postgraduate study
Professional qualifications.

Career Options

Research and development
Technical management
New product development
Food marketing
Buying
Laboratory analysis and testing
Process development
Food auditing
Food production management
Quality management.

Useful Information

How much will this course cost?

Tuition Fees

As a Higher Education student you will have two main costs to meet; your tuition fees and living costs.

Our full-time tuition fees for UK and EU students, entering University, can be found on the student finance page. These fees are charged for each academic year of a course and are set by the college annually.

If you are an international student or for the latest information on tuition fees visit the student finance page on our website.

Equipment Costs

£115 for chef’s whites
£50 per year for laundry
£15 for a lab coat (can buy via Amazon etc)

(Usage depends on your chosen options and the type of HRP project you do)

Prices of equipment are subject to change dependent on retailer.

Additional financial support

Accommodation

All Higher Education students are given the opportunity to apply for residential accommodation. First year students are guaranteed accommodation and this offer is made to all applicants who live more than a reasonable daily travelling distance from Reaseheath and who apply before 31st July of the year they intend to start their course. For full details on our halls of residence visit the accommodation pages.

Student support

How do I apply?

Student contracts

For students to get the best out of their time at University Centre Reaseheath, we must both recognise that we owe obligations to each other. These obligations are set out in our Higher Education Student Contract. Before you accept an offer of a place at University Centre Reaseheath, it is important that you read these contract conditions. If you are going to be living in Halls of Residence, you will also need to read the Student Accommodation Licence Conditions. Both of these contracts can be found here.

Click here to view the University Centre Reaseheath Student Protection Plan.

Reaseheath’s degree is outstanding because it encompasses so many practical elements as well as the theory. The lecturers all have industry experience and are always happy to advise you, so you feel fully prepared for your career.

Abby Brown BSc (Hons) Food Industry and Management

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