FB2CAL-English for Science
Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:5
Terms in which taught: Autumn / Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Module version for: 2016/7
Module Convenor: Mr Bruce Howell
Email: d.b.howell@reading.ac.uk
Summary module description:
This module is for international students whose first language is not English and who have arrived on Part 2 or Part 3 as visiting students or as part of a 2+2 programme. The module recognises the need to continue language development for students whose first language is not English, as the entrance qualification requirements are minimum levels.
Aims:
The aims of this module are to develop and enhance students’:
- ability to communicate scientific ideas in English, both in writing and orally
- knowledge of vocabulary specific to food science
- reading scientific and academic texts more efficiently
- writing concise, meaningful and investigative assignments in the appropriate style
- understanding, and contributing appropriately to, group discussion on food science-related topics
- giving presentations on food science-related topics
In addition, this module hopes to develop students’:
- knowledge of English grammar
- ability to organise tasks into a structured form
- ability to work in pairs and groups
- ability to use information and library resources
- incorporating information from sources into writing by using correct referencing conventions
This module also aims to improve (transferable) career management skills (CMS).
Assessable learning outcomes:
By the end of the two terms, it is expected that students will be able to:
- select sources from the large quantity available, for the purpose of immediate relevance
- write short descriptions or reports coherent and meaningful in English on food science topics
- give presentations and take part in group seminars on a topic relevant to their chosen subject in English
- display enhanced career management skills so as to provide a foundation for future career development.
Additional outcomes:
Although the food science topics used are not in themselves the main focus of this module, it is hoped that knowledge of the topics’ essential features and issues involved will be developed as a result of taking this module.
Outline content:
The first term involves short written and oral assignments, and an emphasis on food science-specific vocabulary learning. In the second term, a longer written assignment, oral assignments, and an emphasis on reading and listening skills. Topics will be related to Food Science basics, Food Safety, Food Quality, Nutrition, Diet and Disease.
The topics will be used as vehicles to learn and practise the following English language skills:
-following short spoken monologues
-pronouncing key words (related to the food sciences) clearly
-speaking interactively (clarifying meaning, taking turns)
-summarising, in both speaking and writing
-paraphrasing sources
-descriptive writing, using accepted genre conventions (e.g. referencing, incorporation of tables/figures)
Interspersed among project work will be ad hoc support for language skills, e.g. listening practice, vocabulary learning through reading current food-related news topics, pronunciation work.
During CMS sessions (final two weeks of Spring term) Core topics will include an introduction to career skills including curriculum vitae and presentations.
Global context:
Topics are presented and investigated in a global context, although in practice the project content is likely to be that most relevant to the UK and their home country contexts.
Brief description of teaching and learning methods:
Early sessions will concentrate on understanding short extracts (written and spoken), and producing short descriptions (written and spoken). Later sessions will involve a ‘cycle’ of work building from vocabulary sessions and some given reading to discussion sessions, a presentation, and ultimately a longer written assignment. The cycle will require students to investigate the topic within a small pre-determined group. Throughout the course, accuracy of vocabulary use, including its pronunciation, will be emphasised.
CMS sessions of the module involve a series of tasks linked to the development of career skills.
Summative Assessment Methods:
| Method |
Percentage |
| Report |
35 |
| Oral assessment and presentation |
25 |
| Practical skills assessment |
10 |
| Class test administered by School |
30 |
Other information on summative assessment:
A series of short writing tasks in term one.
A longer writing task in term 2.
A presentation will be required in each term.
A formalised tutorial session will take place mid-Spring term, which will relate to the report topic.
All work is collaborative in some way, but the assessment grades are given individually.
The test at the beginning of the Summer term will have the following structure:
• Paper 1 – Listening
• Paper 2 – Reading
• Paper 3 – Vocabulary
• Paper 4 – Writing
Assessment of career skills tasks (CMS) is delivered independently by the Food & Nutritional Sciences' Industrial Placement Manager.
Penalties for late submission:
The Module Convenor will apply the following penalties for work submitted late, in accordance with the University policy.
where the piece of work is submitted up to one calendar week after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for the 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:
http://www.reading.ac.uk/web/FILES/qualitysupport/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.
Length of examination:
N/A
Requirements for a pass:
overall mark of 40%
Reassessment arrangements:
Re-examination (using new class-based test) during August.
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:
Last updated: 21 December 2016