FB2CAL: English for Science
Module Provider: |
Food BioSciences, School of Chem, FoodBi and Pharm |
Number of credits: |
20 [10 ECTS credits] |
Level: |
I (Intermediate) |
Terms in which taught: |
Autumn and Spring |
Module Convenor: |
DB
Howell |
Pre-requisites: |
CALS Pre-sessional Course |
Co-requisites: |
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Modules excluded: |
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Module version for: |
2007/8 |
Aims:
This module aims to improve the following English language skills:
recognising meaning through lexical and grammatical understanding
reading scientific and academic texts more efficiently
writing concise, meaningful and investigative assignments in the appropriate style
understanding, and contributing appropriately to, group discussion
leading and participating in seminars on food bioscience-related topics
In addition, this module aims to improve the following study skills:
selecting what to read/research in an appropriate way
incorporating information from sources into writing by using correct referencing conventions
developing awareness of the value of re-drafting and editing
using Microsoft Office effectively in order to produce well-presented written work, figures, tables and presentations
This module also aims to improve career management skills. |
Assessable learning outcomes:
By the end of the two terms, it is expected that students will be able to:
select sources from the large amount available, for the purpose of immediate relevance
read and understand technical texts relevant to their chosen subject in English for the purposes of completing assignments
write coherent and meaningful essays or reports relevant to their chosen subject in English, including the synthesis of appropriate information from sources
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 foundationfor future career development. |
Additional outcomes:
Although the topics used (Food Safety, Food Quality, Processing for Food Quality, Preservation of Foods) are not in themselves the main focus of this module, it is hoped that knowledge of essential features and issues involved will be developed as a result of taking this module. |
Outline content:
Topics/tasks in the first term will be: Food Safety project (weeks 1-3), summary of a scientific paper or lecture (weeks 4-6), and Food Quality (weeks 7-9). Topics in the second term will be: Preservation of Foods (weeks 1-3), Processing for Food Quality (weeks 4-6), and summary of scienctific paper or lecture (weeks7-9).
The topics will be used as vehicles to learn and practise the following English language skills:
following extended spoken monologues
pronouncing key words (related to the food biosciences) clearly
using word stress, rhythm and intonation satisfactorily in speech
clarifying meaning, when involved in spoken dialogue
taking turns appropriately (linguistically and culturally), when involved in spoken dialogue
leading a seminar, by introducing a topic and acting as chairperson
summarising, in both speaking and writing
choosing reading sources in a selective and critical way
reading academic texts with a critical eye
writing descriptions and essays in English, using accepted conventions of organisation, referencing, and incorporation of tables/figures
core topics will include an introduction to career management curriculum vitae and presentations. |
Brief description of teaching
and learning methods:
Each 3-week 'cycle' will involve a vocabulary session, a given reading and agiven task. The task will require students to investigate the topic independently or within a small group, produce an independently-written summary, essay, report or analysis (approx 500-800 words), and take part in a group seminar-discussion. Students will also be called on occasionally to lead seminars by making short presentations.
The module includes a series of tasks linked to the development of career skills. |
Contact hours:
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Autumn |
Spring |
Summer |
| Lectures |
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| Tutorials/seminars |
3 hrs per week |
3 hrs per week |
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| Practicals |
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| Other contact (eg study visits) |
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| Total hours |
30 |
30 |
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| Number of essays or assignments |
3 |
3 |
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| Other (eg major seminar paper) |
Participation in seminars |
Participation in seminars |
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Assessment:
Coursework
Students submit two essays (or reports/analyses) of around 600-800 words and one summary of around 500 words each during the Autumn term and one essay and one summary in the Spring term. The five assignments togeter wwill contribute 37.5% of the coursework mark.
Two tests, one at the end of each term, will together contibute 37.5% of the coursework mark. These tests, will have the following structure:
Paper 1 Reading
Paper 2 Listening
Paper 3 - Writing
The topic (content) of papers is related, and will be based on an aspect of food bioscience. Assessment of career management skills will contibute 25% of the total coursework mark.
Relative percentage of coursework 100%
Requirements for a pass
A mark of 40% overall
Reassessment arrangements
Re-examination during August / September. |
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