IL1AFSN: Academic Skills and Language for Food Science

Module code: IL1AFSN

Module provider: International Study and Language Institute

Credits: 0

Level: Level 1 (Certificate)

When you'll be taught: Semester 1

Module convenor: Mr James Wylie, email: j.wylie@reading.ac.uk

Module co-convenor: Ms Sarah Mattin, email: s.mattin@reading.ac.uk

Pre-requisite module(s):

Co-requisite module(s):

Pre-requisite or Co-requisite module(s):

Module(s) excluded:

Placement information: NA

Academic year: 2024/5

Available to visiting students: No

Talis reading list: Yes

Last updated: 21 May 2024

Overview

Module aims and purpose

This module focuses on the academic language and writing skills needed to perform more effectively at undergraduate level in Food and Nutritional Sciences. It is primarily designed for students whose first language is not English and aims to support the transition to the UK HE context and academic culture. The module utilises Food and Nutritional Sciences-specific texts to develop a range of writing and speaking skills needed for successful completion of assessed coursework tasks.

The module is non-credit-bearing and designed to support students’ disciplinary study, the expectation being that students will apply the skills they have learnt on IL1AFSN in their credit-bearing work. Therefore, for the module itself, there is no assessment or expectation of independent study hours.

Module learning outcomes

By the end of the module, it is expected that students will be able to:

1. Apply knowledge of the main written genres in undergraduate Food and Nutritional Sciences (lab reports and essays) and the spoken genre (presentations) to interpret assignment and exam tasks and employ appropriate organisational patterns in their completion. 
2. Demonstrate an understanding of academic integrity through appropriate use of referencing conventions, including the paraphrase and summary of source material. 
3. Employ task-appropriate language (grammar and lexis) in written and spoken texts. 
4. Demonstrate criticality by using a variety of task-appropriate language to evaluate information, objects and concepts. 

Module content

The content of this module is divided into three strands of learning: 

Strand 1: Laboratory reports 

• Recognising the purpose of each section of a lab report 
• Using language features appropriately in each section of the report 
• Describe and explain Food Science processes 
• Describing data presented in a table or chart 

Strand 2: Presentations 

• Distinguishing between informative and persuasive presentations 
• Appraising current presenting performance 
• Delivering a presentation with impact 

Strand 3: Exam, essay and assignment writing 

• Distinguishing between common Food Science essay command words 
• Explaining the meaning of Food Science terms 
• Critically evaluating information, objects and concepts 
• Applying paraphrasing and Harvard referencing academic conventions 

All strands will focus on consolidating and enhancing students’ use of language for academic communication, and developing self-confidence in academic communication.

Structure

Teaching and learning methods

The module will adopt an overall ‘genre’ approach, taking the social purpose of texts as the starting point to explicate organisation/structure and key discourse and language features. 

It takes a discipline-specific approach to language and literacy development using example student texts and published Food Science-specific sources in classroom tasks. 

Teaching and learning is facilitated in a generally task-based approach through a combination of reflective and productive activities, guided analysis of extracts of example Food Science student texts and published texts, and peer and tutor feedback. The guided analysis of texts involves 'noticing' of key organisational and linguistic features in context, and productive activities are appropriately scaffolded. Interactive communicative tasks are regularly included, both longer presentation tasks and shorter reflective and discussion tasks. The in-person delivery of the module will be supported by digital tools in the classroom where appropriate (e.g. short interactive learning tasks and/or quizzes). 

Study hours

At least 16 hours of scheduled teaching and learning activities will be delivered in person, with the remaining hours for scheduled and self-scheduled teaching and learning activities delivered either in person or online. You will receive further details about how these hours will be delivered before the start of the module.

Please note the independent study hours above are notional numbers of hours; each student will approach studying in different ways. We would advise you to reflect on your learning and the number of hours you are allocating to these tasks.

Semester 1 The hours in this column may include hours during the Christmas holiday period.

Semester 2 The hours in this column may include hours during the Easter holiday period.

Summer The hours in this column will take place during the summer holidays and may be at the start and/or end of the module.

Assessment

Requirements for a pass

There is no assessment on this module.

Summative assessment

Penalties for late submission of summative assessment

There is no assessment on this module.

Formative assessment

Formative assessment is any task or activity which creates feedback (or feedforward) for you about your learning, but which does not contribute towards your overall module mark.

Sessions will take a task-based approach, enabling students to receive feedback from the instructor and from other students during class discussions.

Reassessment

Additional costs