Are you concerned about the environment, food security and sustainable development? Do you want to be part of the solution for businesses operating in an increasingly uncertain world?
This course is for those who have an inherent interest in business plants and food. Understanding the global production and supply of food, the import and export of this produce and the pressures on increasing home production are all important to meeting future demand.
These food systems operate in a changing world and understanding their role in sustainable development and feeding a world population predicted to rise to 10 billion by 2050 is also important. Factors that influence quality, reduce waste both locally and internationally and the pressures on increasing production are important in finding sustainable local and global solutions.
The Diploma of Higher Education Sustainable Food Production (Fresh Produce) has a unique blend of themes, carefully selected to ensure graduates are work ready and able to tackle the business pressures of today. It draws on Writtle University College's longstanding reputation of crop growing and production and combines it with our expertise of environmental stewardship. The course understands and prioritises the commercial business knowledge that is needed and applies this to real life settings. A sound understanding of how food systems underpin sustainable development and the socio-political contexts in which these businesses operate, both locally and globally, are an important feature.
|SEMESTER A||SEMESTER B|
|Graduate, Professional Skills
|Principles of Sustainable Development
|Integrated Production Systems
|Climate, Soils and Land Use
|Global and Local Food Systems
|Agribusiness Management for a Circular Economy
|SEMESTER A||SEMESTER B|
|Academic and Professional Development
|Political and Economic Contexts
|Fresh Produce Production
|International Value Chain (option A)
|International Value Chain (option B)
Students can select one 30 credit optional module from stage two.
These are the modules that are offered in this academic year; however, modules may be subject to change for the following reasons:
- Staff availability - for example the availability of staff to deliver specialist modules, which cannot be delivered by staff who do not have the relevant specialist expertise.
- In response to feedback and annual review processes to ensure we continually enhance our programmes. Changes in these circumstances will usually be made for the benefit of students.
- Student demand - to ensure there are adequate numbers on a module to support the provision of an excellent Learning & Teaching experience.
- The currency of the relevant module. Some modules are specified at a time when they reflect the issues that are currently topical in the subject area. They may have lost that currency by the time that the student is required to exercise the option. In the circumstances, in order to ensure that students are provided with an appropriate learning experience, those modules will be replaced by those which are relevant to the changing nature of the subject area.
The Writtle University College will endeavour to ensure that any impact on students is limited if such changes occur.
The following information provides the entry requirements for this particular course.
UCAS Tariff Points
GCE A Levels
BTEC Level 3 Extended Diploma
BTEC Level 3 Diploma
C & G Level 3 Extended Diploma
C & G Level 3 Diploma
An equivalent or higher combination of grades to that indicated above will also be accepted.
All applicants must hold a minimum of four GCSE passes at grade C/4 or above to include English, Maths and Science.
Writtle University College welcomes applicants studying Access to HE Diploma courses. For more information please contact Admissions.
Accreditation of Prior Learning (APL/APEL)
Information about our Accreditation of Prior Learning (APL/APEL) policy can be found on our Higher Education Regulations and Policies page.
Who is the Course for?
This course will give you a holistic understanding of how food systems need to adapt.
Learning & Teaching Methods
The following list shows the variety of learning and teaching methods experienced on this course.
- Lectures and tutorials
- Practical sessions
- Case studies
- Live projects
- Course work
The Diploma of Higher Education Sustainable Food Production (Fresh Produce) contains a variety of assessment methods to ensure practical and academic competence.
- Essays and technical reports
- Examinations - both multiple choice and essay questions
- Presentations - both individually and in small groups
- Practical assessments
- Peer review
After Completion of Your Course...
It is widely acknowledged that this sector needs new graduates with a Grant Thornton report suggesting that on average businesses expect 10.5% of their workforce to retire within the next 10 years. Innovation to meet changing consumer needs and behaviours alongside environmental and ethical concerns are essential to deliver growth in trade.
This course offers a route into this sector, with the opportunities to learn more about business start-up: careful selection of summer placements will also enhance employability across a range of fresh produce food and ancillary industries.