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Foundation Degree in Food Manufacturing with Business Management
Key facts
| Qualification | Pre-U (Foundation, A-level, etc) |
| Study mode | Full-time |
| Duration | 2 years |
| Intakes | September |
| Tuition (Local students) | Data not available |
| Tuition (Foreign students) | S$ 32,347 |
Subjects
-
Business
-
Business, Management
-
Food Science
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Duration
2 years
Tuition fees
| Description | Local students | Foreign students |
|---|---|---|
| Tuition fee | Data not available | S$ 32,347 |
| Miscellaneous fees | Data not available | Data not available |
| Total estimated cost of attendance | Data not available | S$ 32,347 |
| Estimated cost per year | Data not available | S$ 16,173 |
Estimated cost as reported by the institution. There may be additional administrative fees. Please contact for the latest information.
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Admissions
Intakes
Entry Requirements
- A minimum of 150 UCAS points from GCE A Levels or equivalent, which should include one Food Technology or Science related subject
- NVQ Level 3 in an area of food production
- Level 3 Diploma in relevant subject
- Advanced Apprenticeship in Food Technology and Manufacture or equivalent subject
- An appropriate Access to Higher Education Course ‘Certificate of Achievement’
- For mature students (aged 21+) substantial work experience will be considered, as well as, or in place of, formal qualifications
Curriculum
Year 1
- Food Materials
- Food Safety in Manufacturing
- Food Science and Composition
- Food Preservation
- Consumer Behaviour and Market Research in the Food Industry
- Business Management and Law
Year 2
- Food Innovation and New Product Development
- Operations Management and Continuous Improvement Techniques
- Research Methods
- Sustainable Supply Chain and Environmental Awareness
- Applied Nutrition
- Dairy Technology
- Bakery technology
- Meat Technology