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PROGRAMME SPECIFICATION

UNIVERSITY OF BRIGHTON

PROGRAMME SPECIFICATION

Course summary Final award BA(Hons) International Hospitality Management

BA(Hons) International Hospitality Management with Marketing* BA(Hons) International Hospitality Management (Top Up) *Available for UoB, Eastbourne, delivery only.

Intermediate award BA, DipHE, Cert HE International Hospitality Management Course status Validated Awarding body University of Brighton Faculty School School of Sport and Service Management Location of study/ campus Eastbourne Partner institution(s) Name of institution Host department Course status

1. Wittenborg University of Applied Sciences

University of Applied Sciences (Full/part-time)

Joint – Level 6 Delivery (Top up only)

Admissions Admissions agency UCAS

Entry requirements Include any progression opportunities into the course.

Check the University’s website for current entry requirements.

1. Entry to Level 4:

A-levels or BTEC Entry requirements are in the range of A-level BCC–CCC (104–96 UCAS Tariff points), or BTEC Extended Diploma DMM–MMM. Our conditional offers typically fall within this range.

We will generally make you an offer if your predicted grades are at the top of this range. If your predicted grades are towards the lower end of this range we may still make you an offer if you have a good GCSE (or equivalent) profile or relevant non-academic achievements.

International Baccalaureate 27 points, including English at Standard level 5 or Higher level 4 and maths at Standard level 4.

GCSE (minimum grade C or grade 4) At least three GCSEs, including English language and maths (or equivalent).

QAA- approved Access Course – subject specific units are accepted.

BTEC: DMM at level 3

2. Applicants from Colleges/Schools in the UoB Compact Scheme may

PART 1: COURSE SUMMARY INFORMATION

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be guaranteed an interview/offer providing they meet the entry requirements. (see http://www.brighton.ac.uk for details)

3. International College (KAPLAN): pass at 50% or above

4. Foundation Degrees/HND/Dip HE Students from relevant subject areas will be considered for:

Entry to Level 5

Successful completion of level 4 with a merit profile

Entry to Level 6

Successful completion of level 4 and 5 with a merit profile

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5. Progression agreements

Where progression agreements exist with partner institutions please refer to the Memorandum of Cooperation

6. Language Students, where English is not their first language require IELTS (English proficiency): 6.0 Overall, 6.0 in writing (or an equivalent qualification).

7. BA(Hons) International Hospitality Management (Top Up) only)

(i) Joint delivery arrangements with Wittenborg University of Applied Sciences top-up element at level 6 for this award.

Progression agreements exist with the following institutions to admit students with advanced standing normally to level 6 of the programme, providing they have successfully completed levels 4 and 5 of the award.

Level 4 (i) Wittenborg University of Applied Sciences, Nederlands (ii) Hotel Management School (BHMS) Luzern, member of Benedict

International, Switzerland

Level 5 (i) Wittenborg University of Applied Sciences, Nederlands (ii) Hotel Management School (BHMS) Luzern, member of Benedict

International, Switzerland (iii) Centro Superior de Hosteleria de Galicia, Spain

Start date (mmm-yy) Normally September

Mode of study

September 2019 FOR CONTINUING L5 AND L6 STUDENTS ONLY

Mode of study Duration of study (standard) Maximum registration period

Full-time 3 years 8 years

Full-time top-up 1 year 4 years

Part-time 6 years 8 years

Sandwich 4 years 10 years

Distance N/A N/A

Course codes/categories

UCAS code N221 N226 (top up)

Contacts

Course Leader (or Course Development Leader)

Gillian Parfitt

Admissions Tutor Mark Hayes

Examination and Assessment Name Place of work Date tenure expires

External Examiner(s) Stephanie Jameson Leeds Beckett University

30th

Sept 2022

Examination Board(s) (AEB/CEB)

Approval and review

AEB: SaSM Undergraduate Area Examination Board CEB: SaSM Undergraduate Course Examination Board (JAM)

Approval date Review date

Validation December 2014

November 2017

1 Date of original validation.

2 Date of most recent periodic review (normally academic year of validation + 5 years).

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Programme Specification January 2019

2019/20

4

Professional, Statutory and Regulatory Body 1 (if applicable):

None N/A5

Professional, Statutory and Regulatory Body 2 (if applicable):

None None

Professional, Statutory and Regulatory Body 3 (if applicable):

None None

3 Month and year this version of the programme specification was approved (normally September).

4 Date programme specification will be reviewed (normally approval date + 1 year). If programme specification is applicable to a

particular cohort, please state here. 5

Date of most recent review by accrediting/ approving external body.

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PART 2: COURSE DETAILS AIMS AND LEARNING OUTCOMES Aims The aims of the course are to:

a) Develop hospitality management professionals with the core knowledge and key academic constituencies that meet those required by the international hospitality management sector.

b) Provide an engaging and stimulating programme of study in International hospitality management.

c) Foster an environment in which students are encouraged to develop academic skills: challenge knowledge; application; critical awareness; analysis; reasoning; problem solving; synthesis; evaluation; research.

d) Develop student’s research skills which will enable them to critically evaluate methodologies and methods for data collection and interpretation related to international hospitality management (research methods and data analysis).

e) Equip students with the knowledge, skills and experience of work to enable them to take a proactive role in preparing for their future employability.

f) Develop international hospitality management students that are adaptable to the changing demands of commercial, industrial and professional life by encouraging students to acquire and develop a wide range of personal and transferable skills: self-reliance, reflection, adaptability, creativity, flexibility, interpersonal communication; leadership qualities.

g) Encourage international hospitality management students to reflect upon their previous studies, take responsibility for their own learning and continuing professional development and consider further opportunities for learning.

h) Enable international hospitality management students to demonstrate key skills: communication, both oral and written; listening; IT; numeracy and statistics; team work in a supported learning environment.

i) Engage in widening participation by providing students with a range of opportunities to participate in

the undergraduate programme, this includes: non-traditional entry; a wide range of study modes; curriculum modification and equality commitments.

with Marketing”

j) Develop International Hospitality Management with Marketing students with core knowledge and a range of key academic and professional skills required by the marketing specialism in the international hospitality management sector.

Learning outcomes

The outcomes of the main award provide information about how the primary aims are demonstrated by students following the course. These are mapped to external reference points where appropriate

6.

Knowledge and theory on completion of level 4 a student will have:

Developed a foundation knowledge and understanding of the hospitality industry.

Developed an introductory knowledge and understanding of key concepts, theories and issues related to management.

Applied that knowledge and understanding to underpin work at higher

levels.

on completion of level 5 a student will have:

Developed an in-depth knowledge and understanding of concepts, theories

6 Please refer to Course Development and Review Handbook or QAA website for details.

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and techniques specific to the hospitality industry.

Developed an analytical approach in selecting, applying and evaluating hospitality industry and management principles to ‘given’ problems.

on completion of level 6 a student will have:

Identified, discussed and evaluated a wide range of contemporary issues related to the hospitality industry.

Appraised business problems and formulated strategies for resolving them.

Critically reviewed, consolidated and extended a coherent body of knowledge in order to execute a sustained piece of independent work.

Synthesised and evaluated information from a wide variety of sources relating to historical, current and future developments in the hospitality industry.

Developed the ability to undertake and independently manage a research project.

Skills Includes intellectual skills (i.e. generic skills relating to academic study, problem solving, evaluation, research etc.) and professional/ practical skills.

on completion of level 4 a student will have:

Identified strengths and weaknesses in a range of key, personal and academic skills in order to outline areas for self-development.

Taken responsibility for planning and managing own learning, with

guidance.

on completion of level 5 a student will have:

Challenged theories and concepts, which are used within the hospitality sector.

Further developed and demonstrated a range of key, personal and

academic skills to support level 5 studies and underpin level 6.

An understanding of their own development required in order to achieve their future career goals.

on completion of level 6 a student will have:

Developed and be able to demonstrate a wide range of key, personal and academic skills in order to achieve career aspirations or enabling access to further professional or academic study.

QAA subject benchmark statement (where

applicable)7

Hospitality, Leisure, Sport and Tourism.

PROFESSIONAL, STATUTORY AND REGULATORY BODIES (where applicable) Where a course is accredited by a PSRB, full details of how the course meets external requirements, and what students are required to undertake, are included. None

7 Please refer to the QAA website for details.

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LEARNING AND TEACHING Learning and teaching methods This section sets out the primary learning and teaching methods, including total learning hours and any specific requirements in terms of practical/ clinical-based learning. The indicative list of learning and teaching methods includes information on the proportion of the course delivered by each method and details where a particular method relates to a particular element of the course. The information included in this section complements that found in the Key Information Set (KIS), with the programme specification providing further information about the learning and teaching methods used on the course. Level 4: Learning is supported and enhanced by both formal contact hours with tutors and by personal/tutorial support. It is recognised that students come from varied backgrounds and both the Induction Week (first week) and the integration of key skills required into core modules provides an environment where students are able to succeed. Structured handouts, reading lists and studentcentral, the virtual learning environment, are utilised to add value to student learning. First year modules are designed to provide students with a strong foundation for the remainder of the programme.

Level 5: In the second year, students are encouraged to be more independent in their approach to study and to accept responsibility for their learning and accountability for determining and achieving the outcomes. Students will be expected to research, analyse, and evaluate a wide range of information and communicate this effectively. The combination of classroom and other, less formal approaches to study is seen as aiding development of an active and independent learner.

Level 6: In the final year of the programme, even greater autonomy of learning is essential, with students accepting responsibility and accountability for their workload, priorities and outcomes. It is recognized that the diversity of students at level 6 is considerable. Therefore, during Induction Week a range of workshops and sessions are arranged. Not only do these address the more practical issues of welcoming and integrating new Level 6 students to the campus, school and programme but there are also workshops on skills and research methods to ensure a baseline of knowledge and understanding. Students need to demonstrate the capacity for critical evaluation of knowledge, concepts and evidence from a range of sources. This will be further enhanced by the Dissertation or Placement Project where students will demonstrate the ability to critically review, synthesise and extend a coherent body of knowledge in a systematic manner. The aim will not only be the acquisition of the best possible degree classification but also to prepare students for employment, and for further study if desired.

Modules are valued at 20 credits with the exception of the Dissertation/Placement Project SM630/SM639 which are valued at 40 credits.

Each module is designed around the premise of 20 credits being equivalent to 200 hours of student study time; this normally includes contact time as follows.

Contact hours Non-contact hours

Level 4 48 152

Level 5 and 6 44 156

SM630/SM640 (W) Dissertation

13/25 387/375

SM639 Placement Project 24 376

The dynamics of teaching and learning styles changes between the levels as can be seen from the outlines of the levels above and every module has a blended learning approach where teaching and learning methods may include:

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During formal contact hours (Face to face learning)

Theory lectures

Discussion group / Debates / Seminars

Workshop activities

Guest speakers

Field trips

Student presentations

Digital technologies for computer assisted learning

Group and individual tutorials During non-contact hours (Online learning)

Studentcentral: e.g. review of study materials

Online case studies

Independent research

Directed reading

Online videos: e.g. YouTube, TED

“with Marketing award”

All students, at level 4, will enter onto the BA(Hons) International Hospitality Management programme. At the end of level 4 students will be offered the opportunity to specialise in marketing. All students will have completed a 20 CATS module introducing them to the subject area of marketing (Marketing, Branding and Consumer Psychology) to enable them to make an informed choice. If they decide to take the ‘with marketing’ routeway they will undertake a further 100 (CATS) in the marketing specialism in levels 5 (20 CATS) and 6 (80 CATS). In Level 5 students take SM502 with a marketing focus in the assessment.

At level 6 students be required to ensure their dissertation/placement project (40 CATS) focuses on marketing plus their optional modules (40 CATS) will be from a choice of marketing related modules. Students will be informed of the appropriate optional modules to select from.

Employability is embedded at all levels of the course. In addition to explicit modules such as SM502 at Level 5 and SZ674 at Level 6 both of which incorporate placement elements encouraging professional growth, students also encounter aspects of employability through projects and live events/ practicals, (e.g.: HH400, HH530, SZ695), field trips (e.g: HH403, SZ611) guest speakers (e.g: HH403, HH502, HH600). Links between taught environment are aligned to employability in terms of skills and case studies throughout the course. The Applied Professional Based Learning module SM502 utilises a blended approach to work/practice/volunteer-based learning, offering an opportunity to combine both theoretical business and management concepts with practical application. The learning outcomes and assessment are developed around a voluntary placement work based project that integrates the projects actions, implementation and outcomes and also engages students in critical commentary of project. The module aims to enable students to:

* review personal development and employability opportunities arising within an independently chosen work-related setting relevant to a student’s course.

* develop student awareness of their personal strengths and weaknesses and encourage reflection and goal setting.

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* develop knowledge and understanding of ways in which different individuals, cultures and organisations operate, linking theoretical elements of their course to the practical/work environment.

There is an optional work placement element that students may undertake between levels 5 and 6. Students taking this option will undertake a Placement Project 8 instead of the Dissertation. This option is not available to top-up students.

The School has a dedicated resource for employability that supports the development of placement modules. The Employability Hub situated on the Hillbrow site offers support for students across all levels. Specifically the remit of the unit, is to endeavour to stimulate, facilitate, coordinate and monitor employability activity across the school including:-

the operation of placements both voluntary and compulsory, part time and full time

support and facilitate the development of curriculum elements that directly contribute to employability,

sponsor and encourage extra curricular activities that build employability and support retention

application of learning and teaching methods that enhance employability

support staff development and learning

facilitate, through the maintenance of databases, the continued development of contacts with employers

maintain and build relationships with alumni

8 The Placement Project is not available for Top- Up students.

9 The ‘With Marketing’ routeway is not available to Top-Up or non-honours students.

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ASSESSMENT Assessment methods This section sets out the summative assessment methods on the course and includes details on where to find further information on the criteria used in assessing coursework. It also provides an assessment matrix which reflects the variety of modes of assessment, and the volume of assessment in the course. The information included in this section complements that found in the Key Information Set (KIS), with the programme specification providing further information about how the course is assessed.

The course contains some compulsory assessments not included in the breakdown provided on the KIS because they cannot be directly linked to credit. For example a pass/fail skills test included in one of the modules or as a course requirement. Full details of assessments within a module can be found on the University’s VLE, student central.

The method of assessment and performance grading is designed to comply with the University of Brighton’s General Examination and Assessment Regulations for Taught Courses (GEAR), annually updated.

Assessment Philosophy: Assessment of student performance will serve to promote, reinforce and consolidate learning. The assessment will also both develop student skills (key, personal and academic) and test learning outcomes in order to pass the appropriate modules. The learning outcomes are stated in each individual module descriptor. Students are given explicit assessment criteria in order to address the learning outcomes and achieve the classification appropriate to them.

All modules include formative assessment and employ a range of summative assessment methods. Assessment design is aligned to the University’s Assessment Policy and is regularly discussed, and reviewed as part of the programme monitoring and evaluation process. At every level of study, in at least one core module, (HH403, HH502, HH600) the student is able to choose an alternative assessment. Special attention is paid to:

Inclusivity

The appropriateness of assessment to the curriculum.

Designing assessments which encourage learning and engagement for all learners.

Aligning assessment with learning outcomes.

Assessment on this programme reflects a work related ethos and a clear employability theme, therefore assessment reflect the following:

methods of assessment should reflect the future management activities students might engage in, such as working in teams, writing reports, making presentations, appraising others

modes of assessment should develop students’ self-confidence and self-evaluation

assessment should encourage and support peer collaboration and appraisal.

Assessment Methods: The course is designed to enable students to participate in a range of assessment methods, which may be undertaken as an individual, in a group or as a pair, these include: written pieces of work; e.g. essays, reports, case studies, dissertation; exhibitions; presentations; computer simulations; in-class tests; practical tests; self or peer assessed; student led discussions; examinations, seen and unseen questions, multi-choice, time constrained. Examples of the variety of assessment can be found below: Level 4

SM401 – Economics and Finance - Task 2 (30%) Individual set exercise using a specially prepared spreadsheet package to analyse business financial information. 60 minutes

SM406 – Organisations, Management and People - Task 2 (70%) An individual, 2,500 word, ‘live’ case study report on an organisation’s approach to the recruitment and development of people. The student will be required to engage in individual desk research relating to a specific organization of their choice.

HH403 - Task Two (40%) Group presentation to a specific client brief (3 to 4 students per group) lasting 15 to 20 minutes including 5 minutes for questions from the tutors and group

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Level 5

HH504 – Hospitality Design and the Environment - Task One (60%) Individual literature review of 2,000 words, the student is to develop their own area of research within the content of the module in consultation with the tutor.

HH530 – Hospitality LIVE - Task Two (50%) Individual reflective statement of 2000 words including a critical personal action plan on experiential learning from the module from a theoretical and personal perspective and its application to the work environment.

Level 6

HH600 - Contemporary Issues in International Hospitality - Task 1 (100%) Group poster exhibition (6 to 7 students per group) of a contemporary issue or trend in hospitality. This includes a practical/oral examination during a live exhibition set up (up to 35 hrs per student of student preparation and performance)

SZ674 – Enterprise and Innovation - Task one (100%) composed of two elements. An individual 2,500 word written report developing and critically reviewing an action plan for a business idea; or for the improvement of an existing initiative within either a commercial or voluntary organisation. 80%

SZ611 – International Co-operation for Development - Task 2 (60%) An individual 4 minute video that critical analyses and evaluates the role of the stakeholder and partnerships within international cooperation for development; and reflects on the personal and professional experience gained during the fieldwork component of the module.

Assessment Details: Assessment details will be provided to students at the beginning of each module. This will include the assessment deadlines, the weighting of pieces of assessment, if there is more than one, the assessment criteria and how they link to the module learning outcomes.

Assessment Marking and Feedback: All modules are marked using the assessment criteria, as given to the students. All modules are moderated by the module team, and/ or a relevant tutor if only one tutor teaches, to ensure consistency. A sample of student work at level 5 and 6 are reviewed by an external examiner which adds a further level of moderation scrutiny.

Feedback on assessed work will be returned to students normally within 20 days of the submission date. Feedback will be detailed in terms of strengths and weaknesses of the work and will comments on how the student can improve. Tutors and the SaSM administrative team record assessment progress.

Assessment Grading: Assessments are graded with a percentage mark, these grades are aggregated according to the percentage weighting of the individual pieces of assessment. Each module will be awarded an overall percentage.

Assessment Information for Students: Details of assessment procedures and regulations are available to students as part of their student handbook when enrolling.

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SUPPORT AND INFORMATION Institutional/ University All Students benefit from:

University induction/student week

Student Contract

Extensive library facilities on site and online

Studentcentral Managed/Virtual Learning Environment

E-mail address

Computer pool rooms

Sport and Recreation Centres

Student Union Office

Careers Service

Welfare Service

Course-specific Additional support, specifically where courses have non- traditional patterns of delivery (e.g. distance learning and work-based learning) include:

Students based at Eastbourne benefit from the below:

Course leader-led induction/student week

SaSM Student Handbook

SaSM Health and Safety Policy and Codes of Practice

Extensive library facilities and media facilities at Queenwood and online

Computer pool rooms at Queenwood (93 PCs and 5 Macs) and Aldro (76 PCs), Hillbrow (12 PCs)

Course handbook and set of module outlines

Dissertation/Final Year Placement Project Supervisor

Employability Hub

Learning Technologies Suite for SaSM

International Student Liaison Tutor

Welfare and Accommodation service at the Student Centre,Trevin Towers, Welkin

Sport facilities at Hillbrow

Health/Nurse service at the Student Centre, Trevin Towers, Welkin

Personal tutor for advice and guidance plus the Student Support and

Guidance Tutors (including access to SEND provision i.e. dyslexia tutors)

Student Information Screens

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COURSE STRUCTURE This section includes an outline of the structure of the programme, including stages of study and progression points. Course Leaders may choose to include a structure diagram here. The modules comprising the award are listed in the table below. Students completing the full BA(Hons) award study level 4, 5 and 6 modules, whilst students completing the ‘Top up’ award study level 6 modules.

X-courses: modules that are delivered across courses

Professional practitioner: modules that have clear focus on academic and professional skills development and employability.

Semester 1 Semester 2

Level 4

SM402

Marketing Branding

and Consumer

Behaviour (20

Credits)

HH400

Food and Drink

Operations (20

Credits)

SM401

Economics and Finance for

Service Management

(20 Credits)

HH401

The Hospitality

Consumer

Experience (20

Credits)

HH403

The Hospitality Business

(20 Credits)

SM406

Organisations, Management and

People

(20 Credits)

Semester 1 Semester 2

Level 5

SM520

Managerial Accounting

(20 Credits)

HH504

Hospitality Design and the

Environment

(20 Credits)

HH502

Resources and Revenue Management

(20 Credits)

Management Award:

SM500 – Managing Service

Excellence

HH530

Hospitality LIVE!

(20 Credits)

SM527

Research Methods

(20 Credits)

SM502

Applied Professional Practice

(20 Credits)

Semester 1 Semester 2

Level 6

HH600

Contemporary Issues

in International

Hospitality (20

Credits)

Optional Modules; 40 credits available (2

x 20 modules)

SM633

Business Strategy

(20 Credits)

SM630/SM640 (W) Dissertation

(40 Credits) Or

SM639 Placement Project (40 Credits)

PART 3: COURSE SPECIFIC REGULATIONS

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Modules Status: C = Compulsory (modules which must be taken to be eligible for the award) O = Optional (optional modules) A = Additional (modules which must be taken to be eligible for an award accredited by a professional, statutory or regulatory body, including any non-credit bearing modules) Optional modules listed are indicative only and may be subject to change, depending on timetabling and staff availability. KIS route (UG courses only): Indicate with a X the modules likely to represent the ‘typical pathway’ through the course. This will include all core/mandatory modules and those optional modules likely to represent the most frequent choice. Level10 Module

code Status Module title Credit KIS route

4 HH400 C Food and Drink Operations 20 X

4 HH401 C The Hospitality Consumer Experience 20 X

4 HH403 C The Hospitality Business 20 X 4 SM401 C Economics and Finance for Service Management 20 X 4 SM402 C Marketing, Branding and Consumer Behaviour 20 X 4 SM406 C Organisations, Management and People 20 X 5 HH502 C Resources and Revenue Management 20 X

5 HH504 C Design and the Environment 20 X 5 HH530 C Hospitality LIVE ! 20 X 5 SM520 C Managerial Accounting 20 X 5 SM527 C Research Methods 20 X

5 SM502 C Applied Professional Practice 20 X

6 HH600 C Contemporary Issues in International Hospitality 20 X 6 SM633 C Business Strategy 20 X

6 SM630/SM640 (W)

or SM639

C Dissertation

Placement Project (not available for Top-up students)

40 X

Optional Modules: BA(Hons) International Hospitality Management 40 credits in total, selected from the list below (non-specialised routeway must include 20 CATS in management modules indicated by *):

6 SZ601 O Cruise Management a Critical Perspective 20

6 SZ611 O International Cooperation for Development 20

6 SZ618 O Digital Business Approaches * 20 X 6 SZ640 O International Management* 20 X

6 SZ642 O Customer Relationship Marketing 20 X 6 SZ674 O Enterprise and Innovation * 20

6 SZ691 O Food and Society 20

6 SZ692 O Beverage Marketing 20

6 SZ695 O Public Relations and Digital Marketing 20

10 All modules have learning outcomes commensurate with the FHEQ levels 0, 4, 5, 6, 7 and 8. List the level which corresponds with

the learning outcomes of each module.

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Optional Modules: BA(Hons) International Hospitality Management with Marketing 6 SM634 O Competitive Marketing Strategy 20 6 SZ611 0 International Cooperation for Development 20 6 SZ641 O Destination Marketing 20 6 SZ642 O Customer Relationship Marketing 20 6 SZ674 O Enterprise and Innovation 20 6 SZ691 O Food and Society 20 6 SZ692 O Beverage Marketing 20 6 SZ695 O Public Relations 20

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AWARD AND CLASSIFICATION Award type Award* Title Level Eligibility for award Classification of award

Total credits11 Minimum credits12 Ratio of marks13: Class of award

Final BA(Hons) International Hospitality Management

6 Total credit 360 Minimum credit at level of award 90

Levels 5 and 6 (25:75) Honours degree

Final BA(Hons) International Hospitality Management with Marketing

6 Total credit 360 Minimum credit at level of award 90

Levels 5 and 6 (25:75) Honours degree

Final BA(Hons) International Hospitality Management (Top up)

6 Total credit 120 Minimum credit at level of award 90

Level 6 marks only Honours degree

Intermediate BA International Hospitality Management

6 Total credit 300 Minimum credit at level of award 60

Not applicable None

Intermediate DipHE International Hospitality Management

5 Total credit 240 Minimum credit at level of award 90

Not applicable None

Intermediate Cert HE International Hospitality Management

4 Total credit 120 Minimum credit at level of award 90

Not applicable None

*Foundation degrees only Progression routes from award:

Award classifications Mark/ band % Foundation degree Honours degree Postgraduate14

degree (excludes PGCE and BM BS)

70% - 100% Distinction First (1) Distinction 60% - 69.99% Merit Upper second (2:1) Merit 50% - 59.99%

Pass Lower second (2:2) Pass 40% - 49.99% Third (3)

11 Total number of credits required to be eligible for the award.

12 Minimum number of credits required, at level of award, to be eligible for the award.

13 Algorithm used to determine the classification of the final award (all marks are credit-weighted). For a Masters degree, the mark for the final element (e.g, dissertation) must be in the corresponding class

of award. 14

Refers to taught provision: PG Cert, PG Dip, Masters.

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EXAMINATION AND ASSESSMENT REGULATIONS Please refer to the Course Approval and Review Handbook when completing this section.

The examination and assessment regulations for the course should be in accordance with the University’s General Examination and Assessment Regulations for Taught Courses (available from staffcentral or studentcentral). Specific regulations which materially affect assessment, progression and award on the course e.g. Where referrals or repeat of modules are not permitted in line with the University’s General Examination and Assessment Regulations for Taught Courses.

None

Exceptions required by PSRB These require the approval of the Chair of the Academic Board

None