Placement for FNH/FCS


The placement is a planned part of a student’s education. It is designed to complement and extend the academic programme and provides an opportunity for each student to accept responsibility for their own personal and professional development, learning and training.


The aim of this Module is to provide the student with : a structured and practical experience of the world of work within the benchmark area of food and Consumer Studies and to provide them with an opportunity to develop their personal and interpersonal skills.

Learning Outcomes

By the end of this module the student should be able to:

1.  Practise sustained commitment to learning and adapting to a changing work environment in the area of Food and Consumer Sciences, through self-reflection and assessment

2.  Manage and organise own performance in order to display competence and operate safely and effectively within the workplace setting environment

3.  Apply personal reflective techniques to the development of the employability skills relevant to the area of Food, and Consumer Sciences

4.  Appraise the structure, major activities and responsibilities of the organisation

Indicative Content

1 Briefing

Final preparation for placement building on Professional Practice module –- in semester 1(FOD301)

2 Placement

Individual learning experiences will vary depending on the organisation/ agency to which a student is attached. Each student will undertake a 10 week unpaid work placement. All students are visited at least once during their placement period by a university supervisor.

3 Debriefing

Follows immediately upon completion of the period of work placement and is designed to offer guidance to the student in order to better enable them to transfer their learning experience back into the university-based setting and for consideration of future learning.

Statement on Teaching, Learning and Assessment

Students have a mandatory half day briefing session with placement tutors before embarking on a 10 week placement. This session builds on the module of Professional Practice undertaken in Semester 1 and reinforces the setting and achieving of learning objectives, the development of reflective practise through the reflective journal and individual/team working opportunities. Whilst on placement, the students will be required to complete a reflective workbook on learning. By maintaining a weekly journal of activities and achievements, reviewing their capabilities, setting action plans and reflecting critically on their personal and professional progress, this will enable them to become ‘reflective practitioners’. The workbook will be maintained throughout the placement period. The workbook will comprise a reflective account on their work placement experience and learning; and how they have developed personally and professionally Placements vary greatly but the majority involve the student in aspects of team working and taking the lead in individual project work within the placement setting. A debriefing session is undertaken on a students return to university followed by individual presentations to all stage 2 and 3 Food and Consumer Sciences students and staff. Structured feedback and feed forward will be given on an individual basis during placement visit

Teaching and Learning Work Loads

Total 600
Lecture 0
Tutorial/Seminar 26
Supervised Practical Activity 0
Unsupervised Practical Activity 0
Assessment 30
Independent 544

Guidance notes

Credit Value – The total value of SCQF credits for the module. 20 credits are the equivalent of 10 ECTS credits. A full-time student should normally register for 60 SCQF credits per semester.


We make every effort to ensure that the information on our website is accurate but it is possible that some changes may occur prior to the academic year of entry. The modules listed in this catalogue are offered subject to availability during academic year 2019/10 , and may be subject to change for future years.