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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:
Current from: 2021/2
Module Convenor: Mr James Wylie
Email: j.wylie@reading.ac.uk
Type of module:
Summary module description:
This module is delivered at the °ÄÃÅÁùºÏ²Ê¿ª½±¼Ç¼ 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, and to develop both their academic and professional skills in the UK Food Science context to which they are transitioning.
Aims:
This course aims to develop the students’ linguistic ability to perform a range of relevant academic and professional skills tasks, involving a variety of language skills and audiences, in the UK Food Science context. This developmental enhancement has been designed to be transferrable to other modules, both concurrent and future, and thus help facilitate the students’ overall performance in their Food Science degree courses at the °ÄÃÅÁùºÏ²Ê¿ª½±¼Ç¼ and their professional activities using English.
Assessable learning outcomes:
On completing this module, students should be better able to:
- ProduceÌýrelevant, accurate and appropriately detailed subject-specific information
- ModifyÌýcommunication of subject-specific ideas for situation and audience
- ApplyÌýtutor feedback to improve drafts
- ProduceÌýcoherent and cohesive texts
- UseÌýa broader range of subject-specific language more fluently and accurately
- ApplyÌýparaphrasing and referencing academic conventions
- DemonstrateÌýfluency and spontaneity in subject-specific spoken interaction
- ExplainÌýexperimental purpose andÌýrecountÌý³¾±ð³Ù³ó´Ç»å
- ShowÌýcalculations and results clearly and accurately
- ExplainÌýresults and sources of error
- Propose and defendÌýa stance
- UseÌýevidence to support their argument
- EvaluateÌýsubject-specific ideas and arguments
- RecogniseÌýcoherence and cohesion
- IdentifyÌýdata from subject-specific texts
- Explain subject-speci fic terms
Additional outcomes:
On completing this module, students should also be better able to:
- Recognise typical university assignment requirements
- Plan assignments
- Use online reading lists and find sources
- Use Blackboard and Turnitin
- Apply reading skills advice to assignment research
- Carry out classroom tasks and homework assignments with peers
- Carry out interaction with university staff
- AppraiseÌýtheir ongoing language needs and take appropriate developmental action
Outline content:
The content of this module is divided into seven strands of learning:
Strand 1:ÌýFood Science Vocabulary
- doing experiments (inc. apparatus, actions and procedures)
- affixes
- describing food (inc. cooking, taste and texture)
- data and quantities
- opinions and importance
- food and the environment
Strand 2:ÌýLab reports
- IMRAD structure and functions
Strand 3:Ìý±Ê°ù±ð²õ±ð²Ô³Ù²¹³Ù¾±´Ç²Ô²õ
- opening, overview and lead-in
- visual aids
- making a positive impact
- linking, ending and closing
Strand 4:ÌýSource use
- paraphrasing and synthesizing sources
- Harvard referencing
- finding sources
Strand 5:Ìý·¡²õ²õ²¹²â²õ
- understanding essay instruction words
- critical evaluation
- passive voice use
- concision
- hedging
- explaining subject-specific terms
Strand 6:ÌýCVs and cover letters
- action ve rbs
Strand 7:Ìý±õ²Ô³Ù±ð°ù±¹¾±±ð·É²õ
- preparation
- making a positive impact
Global context:
This module develops international students’ ability to communicate in English in a variety of contexts specific to Food Science and the UK workplace, and also encourages awareness of the global context of Food Science via the use of international sources and consideration of global issues.
Brief description of teaching and learning methods:
Teaching and learning is facilitated through a combination of reflective and productive activities, guided analysis of texts, library and careers workshops, a practical session and feedback on assessment tasks.
Students are not only encouraged to passively learn language, but also to produce it in interactive communicative tasks, before reflecting on and improving their performance.
Guided analysis of model texts is used to develop knowledge of register , genre, structure and cohesion. This includes, for example, analysis of published food science journal articles.
Some lessons are replaced by workshops led by the Library and the Careers team. ÌýThese are used, in conjunction with formative and summative assessment tasks, to develop information finding and career management skills. ÌýOne lesson will be replaced by a chemistry practical session led by a Food Science tutor. ÌýThis is used to develop collaboration s kills and also forms the basis of some of the English classes and assessment tasks of the autumn term.Ìý One lesson will be replaced by a lecture delivered by a Food Science lecturer.Ìý This is used to develop listening skills and also forms the basis of some of the English lessons and assessment tasks of the spring term.Ìý
There will be a writing clinic in both terms in order to encourage use of tutor feedback on the writing assessment tasks.
| Ìý | Autumn | Spring | Summer |
| Lectures | 27 | 30 | 3 |
| Practicals classes and workshops | 3 | ||
| Guided independent study: | 67 | 70 | |
| Ìý | Ìý | Ìý | Ìý |
| Total hours by term | 97 | 100 | 3 |
| Ìý | Ìý | Ìý | Ìý |
| Total hours for module | 200 |
| Method | Percentage |
| Written assignment including essay | 35 |
| Oral assessment and presentation | 30 |
| Class test administered by School | 35 |
Summative assessment- Examinations:
N/A
Summative assessment- Coursework and in-class tests:
To help students develop their communication skills over the duration of the module, summative assessment will be spread out over three terms as follows:
Week 9 ÌýÌýÌýÌýÌýÌýÌýÌýÌýWritten assignment 1 (report) – 15%
Week 11ÌýÌýÌýÌýÌýÌýÌý Oral assessment 1 (presentation) – 15%
Spring
Week 9ÌýÌýÌýÌýÌýÌý Written assignment 2 (essay) – 20%
Week 11ÌýÌýÌýÌýÌýÌýÌý Oral assessment 2 (interview) – 15%
Summer
Week 1 ÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýIn-class test – 35%
Spreading assessment out gives students the opportunity to respond to feedback and make improvements.Ìý
Formative assessment methods:
Students will be given many opportunities to work towards the assessable learning outcomes in a formative manner. ÌýAt each of these points, there will be an opportunity for formative feedback from peers and/or from the tutor. ÌýIn addition, the Written Assignments will be undertaken in two drafts, with the first draft being formatively assessed.
Penalties for late submission:
The Support Centres will apply the following penalties for work submitted late:
- where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that 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.
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.
Assessment requirements for a pass:
Overall mark of 40%
Reassessment arrangements:
Reassessment arrangements are in accordance with University policy. Reassessment of the written in-class test is held during the University administered re-examination period in August. Failed coursework may be re-assessed by an alternative assignment before or during the August re-examination period.
Additional Costs (specified where applicable):
1) Required text books:Ìý
2) Specialist equipment or materials:Ìý
3) Specialist clothing, footwear or headgear:Ìý
4) Printing and binding:Ìý
5) Computers and devices with a particular specification:Ìý
6) Travel, accommodation and subsistence:Ìý
Last updated: 25 November 2021
THE INFORMATION CONTAINED IN THIS MODULE DESCRIPTION DOES NOT FORM ANY PART OF A STUDENT'S CONTRACT.