Land
Studying for a degree with an integrated foundation year will offer you a supportive environment if you have been out of education for a few years or do not have the necessary UCAS points from your recent course of study.
The Foundation Year (Horticulture) is the first year of a four-year undergraduate degree. Following the completion of the foundation year students will progress onto their pre chosen horticulture degree pathway.
Students can choose from the following integrated foundation year horticulture degree courses.
BSc (Hons) Horticulture (with Foundation Year)
UCAS Code:DF10
BSc (Hons) Sustainable Food Production (Fresh Produce) with Foundation Year
UCAS Code:DF62
Course Modules
| FOUNDATION YEAR | |||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| SEMESTER A | SEMESTER B | ||||||||||||||||||
| Academic and Personal Management Skills (20 credits) |
Independent (Themed) Project (20 credits) |
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| Biological Concepts (Introduction to Laboratory Skills) (20 credits) |
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| Maths and IT for Science (15 credits) |
Chemistry for Life Sciences (15 credits) |
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| Applied Industry Techniques (30 credits) |
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Please note:
Following successful completion, students will progress to the next year of their pre chosen Horticulture degree course programme.
Please see our Horticulture degree course programmes below for details of modules taught following the foundation year.
BSc (Hons) Horticulture (with Foundation Year)
| STAGE ONE | |
|---|---|
| SEMESTER A | SEMESTER B |
| Graduate, Professional Skills (15 credits) |
|
| Principles of Sustainable Development (15 credits) |
|
| Landscape Principles and Practice (30 credits) |
|
| Biological Processes (15 credits) |
Climate, Soils and Land Use (15 credits) |
| Plant Propagation, Growth and Production (30 credits) |
|
| STAGE TWO | |
|---|---|
| SEMESTER A | SEMESTER B |
| Academic and Professional Development (30 credits) |
|
| Political & Economic Contexts (15 credits) |
Environmental Management (15 credits) |
| Plant Physiology (15 credits) |
|
| Fresh Produce Production (15 credits) |
|
| Arboriculture (15 credits) |
Plants in Urban Environments (15 credits) |
| International Value Chain A (30 credits) |
|
| International Value Chain B (30 credits) |
|
| International Value Chain C (15 credits) |
|
| STAGE THREE | |
|---|---|
| SEMESTER A | SEMESTER B |
| Dissertation (30 credits) |
|
| Natural Resource Management (15 credits) |
|
| Community Horticulture (15 credits) |
|
| Contemporary Urban Landscapes (15 credits) |
|
| Optional UK / European study tour or equivalent | |
| Crop Management and Technologies (15 credits) |
Global Trends in Production (15 credits) |
| International Trade and Markets (15 credits) |
|
Key
| OPTIONAL MODULES |
|---|
Optional modules
Students can select 30 credits of optional modules from stage two.
Note
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.
BSc (Hons) Sustainable Food Production (Fresh Produce) with Foundation Year
| STAGE ONE | |
|---|---|
| SEMESTER A | SEMESTER B |
| Graduate, Professional Skills (15 credits) |
|
| Principles of Sustainable Development (15 credits) |
|
| Integrated Production Systems (15 credits) |
|
| Biological Processes (15 credits) |
Climate, Soils and Land Use (15 credits) |
| Global and Local Food Systems (15 credits) |
|
| Agribusiness Management for a Circular Economy (30 credits) |
|
| STAGE TWO | |
|---|---|
| SEMESTER A | SEMESTER B |
| Academic and Professional Development (30 credits) |
|
| Political and Economic Contexts (15 credits) |
Environmental Management (15 credits) |
| Fresh Produce Production (15 credits) |
|
| International Value Chain (option A) (30 credits) |
|
| Plant Physiology (15 credits) |
International Value Chain (option B) (30 credits) |
| STAGE THREE | |
|---|---|
| SEMESTER A | SEMESTER B |
| Dissertation (30 credits) |
|
| Natural Resources Management (15 credits) |
|
| Optional UK / European study tour or equivalent | |
| Crop Management Technologies (15 credits) |
Global Trends in Production (15 credits) |
| International Trade and Markets (15 credits) |
|
| Sustainable Business Solutions (30 credits) |
|
Key
| OPTIONAL MODULES |
|---|
Optional modules
Students can select one 30 credit optional module from stage two.
Note
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.
Entry Requirements
Applicants should have achieved 5 GCSEs at Grade 4/C or above, to include English and preferably Maths. Equivalent qualifications in lieu of GCSEs may also be considered. Consideration is also given to applicants who have significant industry experience, but no formal qualifications. Applications from mature candidates are welcomed.
UCAS Tariff Points
GCE A Levels
Irish Certificate
Scottish Highers
International Baccalaureate (IB) Diploma
Overseas students:
Considered on individual merit and level of qualifications / evidence of English language ability. International students will need an IELTS score of 5.5 with a minimum of 5 in all elements.
Mature Students:
We particularly welcome applications from mature students, each application is considered on its own merit.
Learning & Teaching Methods
The acquisition of knowledge and understanding will be achieved through integration of theory and practice fostered through live projects, case studies and practical learning. The following list shows the variety of learning and teaching methods experienced on this course.
- Lectures
- Guest lecturers from industry and sector specialist
- Study tours
- Practical sessions
- Coursework assignments
- Visits to local, regional and European enterprises
- Workshops
- Group work
- Tutorials
Assessment Methods
Knowledge and understanding is assessed mainly via examination, practical testing, projects, coursework and use of case studies. The following list shows the variety of assessment methods experienced on this course.
- Presentations
- Critiques from tutors, peers, consumers and industry/sector specialists
- Portfolios
- Coursework
- Reports
- Examinations
- Dissertation