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19-20 Non-accredited 15 credits
19-20 Accedited 15 credits
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Summative Assessment is by examination.
Component A: Unseen written examination
The three hour unseen written examination comprises three sections designed to assess
Critical understanding of pre requisites and the application of food safety management systems. Understanding and application of appropriate interventions to deal with food safety situations. Critical understanding of the law, policy, guidance and the role of the environmental health practitioner in controlling the safety and quality of food.
Component B: Professional food practical exam
The 30 minute food practical examination is a compulsory requirement of the Chartered Institute of Environmental Health (CIEH). Students will be assessed in their ability to inspect, recognise and determine the fitness of a variety of foods at point of sale, as well as demonstrating an understanding of appropriate interventions for dealing with unfit food.
The Professional Food Practical Exam must be passed to 50% for successful completion of the Module. The 50% pass mark is a PSRB requirement. This is to avoid a situation where the aggregate mark for the module would be 50% plus, but the student had not successfully completed the Food Practical Exam which is a requirement for accreditation of the programme by the CIEH.
Numerous opportunities exist for formative assessment in the module; these include self-assessment as part of scheduled learning and oral feedback given in seminars and practical workshops.
This module can contribute towards MSc Environmental Health.
The syllabus will cover:
On successful completion of this module, you will be able to:
Learning and Teaching
The module will be delivered employing a variety of techniques requiring the students to utilise and further develop their skills of independent learning. Technology will be used where appropriate to support lectures, seminars, practical workshops and scheduled learning. Various opportunities will be provided for self-assessment and formative feedback throughout the course of the module.
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