Bachelor of Consumer Sciences in Food Product Management

Associated Assessment Criteria for Exit Level Outcome 1:

• Apply and critically evaluate the principles, theories, systems, and formats of Food Retail Management in a food-related context.
• Conduct and compare retail trend analyses using a range of information sources.
• Interpret and communicate findings ethically within defined and undefined food-related contexts and in food-related management.
• Evaluate and compare principles and theories of internal and external factors relevant to consumer decision-making addressing an actual consumer decision-making problem.
• Integrate knowledge of interrelated principles and complex theories of Consumer Education and Training.
• Solve a problem in the food environment or in Food Retail Management by producing evidence-based solutions and theory-driven arguments regarding internal factors and external factors affecting consumer decision-making.

Associated Assessment Criteria for Exit Level Outcome 2:

• Discuss the Physiological and Sociological factors that influence nutrient intake and requirements during the life cycle.
• Accurately carry out calculations to evaluate diets in terms of nutritional adequacy for various groups.
• Compile appropriate meal plans and menus for special diets and normal diets.
• Accurately plot anthropometric data on growth charts to evaluate growth norms and interpret the charts.
• Identify, analyze, and manage standard dietary problems and the value and composition of basic diets.
• Solve general community and individual dietary problems using appropriate guidelines, principles, and theories.
• Communicate suggestions about managing diets in an appropriate and professional manner.

Associated Assessment Criteria for Exit Level Outcome 3:

• Interpret and communicate processes and results from food-specific investigations regarding food innovation and trends.
• Justify relevant food innovation practices.
• Conduct food trend analysis using a range of information sources and interpret and communicate findings within defined and undefined food-related contexts.

Associated Assessment Criteria for Exit Level Outcome 4:

• Incorporate information from academically recognized resources when solving dietary problems.
• Identify and effectively solve food-related problems within a real-life practice setting in an ethical manner.
• Analyze and evaluate situations and problems related to control, transformation, outputs, inputs, and environmental aspects and present recommendations.
• Integrate knowledge of food product development processes and relationships to discuss dietary elements within systems.

Associated Assessment Criteria for Exit Level Outcome 5:

• Interpret, critically evaluate, and critique consumer-related literature by interpreting, evaluating, and synthesizing texts to propose solutions using appropriate academic genres.
• Evaluate and apply concepts, principles, theories, and research methodologies to critically discuss theories and principles within the domain of Consumer Sciences concerning food products and resources.
• Select suitable research methodologies and data collection methods, motivating their selection in the planning.
• Investigate and collect consumer-related data.
• Address ethical issues in research relevant to Consumer Sciences.
• Perform research in an ethically responsible manner to develop grounded recommendations regarding a consumer issue.
• Solve a research problem creatively and communicate findings scientifically to various audiences.

Integrated Assessment:

Continuous and authentic assessment strategies are employed, including written and practical assignments, integrated portfolios, practical assessments, written and practical examinations, and oral presentations of integrated mini-projects or seminars in individual and group contexts. Learners will be continuously assessed on the application of learned skills to ensure workplace competence.