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PUBLIC RELATIONS PRINCIPLES  (YEAR 2)

Upon completion
of this module, students should be able to :

EXISTING

1.Explain
what public relations is and its main components

2.Compare
and contrast the nature of public relations within a range of organisational
frameworks as well as their advantages and disadvantages

3.Explain
the legal and ethical constraints on the profession

4.Explain
the usefulness of various communication theories including Grunig’s models

5.Monitor
media regularly and compile a media clipping file

6.Conduct
situation analysis and apply SWOT and PESTLE analysis

7.Compare
the advantages and disadvantages of public relations being subsumed under
marketing

8.Analyse
how public relations plays a role in rallying support for inter-government
/  transnational policies and cooperation

NEW

1.Explain
what public relations is, its main components and its ethical constraints.

2.Compare
organisational Public Relations frameworks and communication theories

3.Analyse
the stages and the roles of Public Relations.

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1.  To describe the principles involved in the sensory evaluation (LO1)

2.  To demonstrate the skills in handling specific sensorial analytical techniques (LO2)

3.  To apply sensory techniques into other food science & nutrition laboratory methods (LO3)

4.  To demonstrate the ability to carry out laboratory sensory consumer panel evaluation (LO3)

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1. Discuss function and integration of major organ systems in maintaining life processes in human body. (LO1)

2. Demonstrate competency in laboratory techniques and in interpretation and presentation of experimental results. (LO2)

3. Demonstrate competency in scientific communication skills through case studies, oral presentation and writing skills. (LO3)

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Existing learning outcomes:

Upon successful completion of this module, students should be able to:

1) Write different academic genres using appropriate grammar and rhetoric.

2) Understand the form, meaning,and use of grammatical structures.
3) Comprehend formal and informal spoken discourse.

4) Engage in meaningful conversation at the literal and metaphorical level.
5) Apply appropriate skills and strategies to read, comprehend and respond to academic
and authentic texts.

6) Develop skills to become life-long and autonomous learners.

Revised Learning Outcomes:

1) Engage in meaningful conversation at the literal and metaphorical level in both formal and informal discourse.

2) Apply appropriate skills and strategies to read, write, comprehend and respond to academic and authentic texts.

3) Develop skills to become life-long and autonomous learners.

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Module: Food Preservation

Existing Learning Outcomes:

1.Explain the principles underlying the
food preservation and packaging technologies used. (LO1)

2.Select appropriate preservation
methods including the concept of hurdles for the individual food applications. (LO1)

3.Investigate the effects of various preservation
methods on the food quality and shelf-life. (LO3)

4.Discuss the topics associated with
food preservation and present in a clear and concise manner. (LO3)

5.Evaluate, in a practical
environment, the processing techniques used to preserve foods in the industry.
(LO2)

Revised Learning Outcomes

1. Select the preservation methods based on the principles underlying the food preservation and
packaging technologies. (LO1)

2. Investigate the effects of various preservation methods
on the food sensory quality and shelf-life. (LO2)

3. Discuss the topics associated with food preservation and present in a clear and concise manner. (LO3)

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Existing Module learning outcomes;

At the end of this module, the students should be able to:

1.  describe and recognize the general properties of bacteria, virus, fungi, yeast and parasites (LO1)

2.  demonstrate the importance of microorganisms in pharmacy and medicine (LO1)

3.  apply basic microbiological laboratory techniques to identify and recognize the various forms of pathogenic microorganisms (LO2)

Revised

1. Recognize the general properties of bacteria, virus, fungi, yeast and parasites and its importance to human health (LO1)

2. perform basic microbiological laboratory techniques to identify and recognize the various forms of pathogenic microorganisms (LO2)

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Existing:

MODULE Objectives

1.  To describe key financial concepts used in financial management

2.  To apply these concepts in assessing the financial performance of
the organisation and make informed financial management decisions

3.  To equip the student to undertake research on contemporary
financial issues

4.  To enable and inculcate the student to keep abreast of issues that
impact the organisation’s financial position

Learning Outcomes

Upon successful completion of this
module students should be able to:

1.  Appreciate the main areas in Financial Management, the goal of
firms, agency problems and role of financial managers

2.  Interpret and develop the ability to work with Financial
Statements

3.  Identify basic financial concepts such Time Value of Money &
Discounted Cash Flow Analysis

4.  Apply critical skills in capital budgeting process.

5.  Interpret the relationship between risk and return while applying
knowledge from different investments such as bonds and equity

6.  Analyse firm’s cost of capital, and the impact of leverage and
dividend on capital & identify the common approaches towards raising
capital

7.  Stay abreast of current financial issues affecting domestic and
global markets

Revised:

Module
Objective:

To
obtain an understanding and ability to use basic financial management concepts
and tools of analysis such as financial statement analysis, valuation of
cashflows and securities as well as capital budgeting.

Module
Learning Outcomes:

MLO1:

Analyze
a firm’s performance to determine its strengths and weaknesses, and be able to
use financial ratios analysis to evaluate the firm’s performance.

MLO2:

Apply basic
valuation concepts and describe what determines the value of a firm’s
securities.

MLO3:

Calculate and
discuss the various methods for analyzing capital budgeting projects and how to
apply them.

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Phelim

Existing 1. Relate the functional and structural properties of biological systems at the molecular level that are the cores for biochemistry, genetics, biophysics and molecular technologies. (MQF1) 2. Describe the molecular structure and function of major macromolecules in biomembrane, including the receptors and transporters. (MQF1) 3. Explain biological processes involve in cell growth, cell survival, cell replication and genetic control information systems. (MQF1) 4. Analyse simple experiments in studying living cells at higher level of molecular resolution. (MQF2) 5. Demonstrate an acceptable level of analytical techniques used in cell biology which includes microscopy and histo-staining.(MQF2) 6. Interact and work effectively with others. (MQF5)

Revised:

1)Explain the fundamental concepts in molecular cell biology 2)Demonstrate a competent level of analytical techniques used in cell biology 3)Interact and work effectively with others.

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Existing:

1.  Illustrate the principles of scientific experiments.

2.  Identify the role of exploratory data analysis in scientific research.

3.  Applying the concepts of probability distribution.

4.  Apply hypothesis tests for inference.
5. Perform an appropriate technique of statistical analysis using statistical software

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Existing:

1.  Describe the principles, purposes and applications of techniques to the proximate analysis of foods. (MQF1)

2.  Identify appropriate methods for proximate analysis of food products. (MQF1)

3.  Comprehend competency of technical laboratory skills towards analysis of food and nutrients composition. (MQF2)

4.  Organize, synthesize and present information effectively through writing laboratory reports. (MQF7)

5.  Apply knowledge to practice through solving problems in analysis of food composition. (MQF2)
Revised:
1.  Identify appropriate methods for proximate and nutrients analysis based on food products. (LO1)

2.  Conduct laboratory practice of analysis of food and nutrients composition. (LO2)

3.  Analyze information effectively through writing laboratory reports. (LO3)

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Original

Upon completion of the module, students will be able to:

1. Describe the structures, stereochemistry and types of organic compounds, types of reactions, mechanisms and factors affecting mechanisms of
reactions.

2. Predict the reagents, reactants or products of organic reactions.

3. Outline the synthesis and reactions of given organic compounds.

4. Discuss the applications of organic chemistry in health and life sciences, in nature and chemical synthesis of compounds.

5. D emonstrate competency in laboratory practice through qualitative analysis, chemical manipulation techniques and critical observations.

Revise to:

Upon completion of the module, students will be able to:

1. Discuss organic compounds in terms of the structures, mechanisms of reactions and their synthesis. (Knowledge - LO1)

2.  Describe the applications of organic chemistry in health and life sciences. (Thinking and scientific skills - LO3)

3. Demonstrate competency in laboratory practice through qualitiative analysis, chemical manipulation techniques and critical observations. (Practical skills - LO2)

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1. Understand the producing and directing techniques and technologies

2. Conceptualise and apply

practical understanding of different production stages
3. Develop knowledge and skills in
the area of audio and video production

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LEARNING OUTCOMES

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Existing:

1.  explain the functions and properties of different radionuclides, detectors, radiopharmaceuticals and possess knowledge required in dealing with radioactivematerials;

.

2.  relate the properties of radiopharmaceuticals to its medicinal usage and adverse effects;

3.  demonstrate the important aspects of good radiopharmacy practice in hospital radiopharmacies including operation, staffing and design of facilities.

Revised: