(UGC Full-time)

B.Sc. (Hons.) in Food Safety and Technology 食品科技與食物安全(榮譽) 理學士學位課程

Programme Code: 12454

PROGRAMME DOCUMENT 2019/20 This Programme Document is subject to review and changes, which the Department of Applied Biology & Chemical Technology can decide to make from time to time. Students will be informed of the changes as and when appropriate.

2

CONTENTS Page No. 1. General Programme Information 3 2. Programme Aims, Institutional Learning Outcomes and 4 Programme Learning Outcomes 3. Admission 7 4. The Curriculum 8 5. Assessment and Progression 15 6. Awards 23 7. Exemption, Leave of Absence 25

and Other Practices 8. Programme Administration 25 9. University Regulations 26

APPENDICES

Curriculum Map Appendix A 27

Grades and Codes for Assessments Appendix B 30

Different types of GPA, and their calculation methods Appendix C 32

Programme Executive Group Appendix D 34

Summary of University Graduation Requirements Appendix E 35

3

1. GENERAL PROGRAMME INFORMATION

Programme Title (English) : BSc. (Honours) in Food Safety and Technology

Programme Title (Chinese) : 食品科技與食物安全(榮譽)理學士學位課程

Programme Code : 12454

Host Department : Department of Applied Biology & Chemical Technology Type of Programme : UGC-funded

Mode of Attendance : Full-time

Normal Duration : 4 years

Maximum Duration : 8 years Level of Entry : HKDSE Student Intake Number : 22

Nature of Programme : Credit-based Credits Required for Graduation : 122 [Depending on his HKDSE attainment, a student

may need more than 122 credits for graduation.] Implementation Date : September 2012

Final Award : B. Sc. (Hons.) in Food Safety and Technology

Medium of Instruction : English

4

2. PROGRAMME AIMS, INSTITUTIONAL LEARNING OUTCOMES AND PROGRAMME LEARNING OUTCOMES

2.1 Programme Aims

This applied programme aims to provide a unique and profession-oriented education opportunity for HKDSE Holders and to produce well-trained food technologists as well as food safety officers for the needs and benefits of the community.

It is the objective of the programme to develop students into all-round preferred graduates whose intellectual abilities, knowledge and skills are on a par with the international standards of an undergraduate degree in Food. These value-addends will be achieved through carefully designed curriculum, modern learning/teaching methodologies, multiple assessment tools, workplace learning experience, etc. The ultimate goal is to contribute to the well-being of the Hong Kong society at large, in particular to its economy and the assurance of food safety in the community.

2.2 PolyU Institutional Learning Outcomes

It is PolyU’s educational mission to nurture competent professionals who are also Competent Paraprofessional, critical thinkers, effective communicators, Practical Problem solvers, lifelong learners, and ethical citizens. The institutional learning outcomes for these attributes are provided as follows:

(1) Competent professional: Graduates should be able to integrate and apply

in practice the fundamental knowledge and skills required for functioning effectively as an entry-level professional.

(2) Critical thinker: Graduates should be able to examine and critique the validity of information, arguments, and different viewpoints, and reach a sound judgment on the basis of credible evidence and logical reasoning.

(3) Effective communicator: Graduates should be able to comprehend and communicate effectively in English and Chinese, orally and in writing, in professional and daily contexts.

(4) Innovative problem solver: Graduates should be able to identify and define problems in professional and daily contexts, and produce creative and workable solutions to the problems.

(5) Lifelong learner: Graduates should recognise the need for continual learning and selfdevelopment, and be able to plan, manage and improve their own learning in pursuit of selfdetermined development goals.

(6) Ethical leader: Graduates should have an understanding of leadership and be prepared to lead a team, and should acknowledge their responsibilities as professionals and citizens to the society and their own nation, and be able to demonstrate ethical reasoning in professional and daily contexts.

2.3 Intended Programme Learning Outcomes*

On successful completion of the programme, students should be able to 2.3.1 Professional/ academic knowledge and skills

5

i) apply the fundamentals of food chemistry and the analytical techniques

associated with food to assure food safety in the community; ii) identify the major microorganisms and other harmful substances in

foods as well as the conditions, including inspection and sanitation practices, under which the assurance of food safety can be achieved;

iii) use the basic principles involving food preservation, processing and

engineering as well as the associated practices and requirements to solve problems in diverse sectors of food technology;

iv) integrate and apply the knowledge and skills acquired to identify and

solve food safety and technology related problems, in particular those related to the control and assurance of the quality of food products, sensory evaluation of food, analysis of food hazards, sanitation operation, etc.;

2.3.2 Attributes for all-roundedness

v) communicate effectively in both oral as well as written Chinese and/ or

English; vi) demonstrate critical thinking, creativity and problem-solving skills; vii) commit to the highest standards of professional integrity and ethical

values viii) demonstrate leadership skills while working in a multidisciplinary team ix) engage in life-long learning and establish social and national

responsibility, cultural appreciation and global outlook.

* The programme is designed to meet the international undergraduate degree standards (both the Institute of Food Technologists (IFT) and the International Union of Food Science and Technology (IUFoST)). It is the first programme in Hong Kong passed the accreditations by IFT and IUFoST as meeting the Education Standards for Degrees in Food Science.

A curriculum map which gives a holistic view of the degree to which each intended

learning outcome will be taught and assessed in the programme are given in subject description forms.

These outcomes will be achieved by using different teaching/learning methods and

various assessment tools as well as a set of criterion-referenced assessment grades in each subject. Detailed subject description forms and assessment schemes are given in Appendix B and Section 5 respectively.

PolyU aspires to develop all its students as all-round graduates with professional

competence, and has identified a set of highly valued graduate attributes as the learning goals for students. While many of these graduate attributes can be developed through the curricular activities of this programme, some (including professional integrity,

6

ethical values, life-long learning, social and national responsibility, cultural appreciation and global outlook) are primarily addressed through co-curricular activities offered by faculties, departments, and various teaching and learning support units of the University. Students are encouraged to make full use of such opportunities to develop these attributes.

2.4 Relationship of Institutional Learning Outcomes to Intended Learning Outcomes of the Programme

The following table illustrates the relationship between Institutional Learning Outcomes and Intended Learning Outcomes of the Programme:

Intended

Programme Learning Outcome

Institutional Learning Outcome

(1) (2) (3) (4) (5) (6)

(i) √ √ √ √ (ii) √ √ √ √ (iii) √ √ √ √ (iv) √ √ √ √ (v) √ (vi) √ √ (vii) √ (viii) √ √ (ix) √ √

7

3. ADMISSION

3.1 Minimum entrance requirements

For Entry with HKDSE Qualifications: Applicants must satisfy the General Entrance Requirements of the Hong Kong Polytechnic University: Level 3 in English Language and Chinese Language; AND Level 2 in Mathematics and Liberal Studies AND Level 3 in 2 Other Elective subjects [can include Extended Modules of Mathematics (M1/M2)]

The elective subjects are preferably Chemistry / Combined Science with Chemistry component / Biology / Combined Science with Biology component/ Physics/ M1/ M2

3.2 The University will consider other qualifications as being equivalent to the specified entrance requirements on their individual merits.

3.3 Mature applicants (aged 25 or above) who do not meet the minimum entrance

requirements may be admitted on an individual and exceptional basis with the approval of the Faculty Board

3.4 Applicants may be required to attend interviews, if deemed necessary.

8

4. THE CURRICULUM 4.1 The Programme Contents Students are required to complete at least 122 credits which include:

A. 30 credits of the General University Requirements (GUR) as follows:-

General University Requirement (GUR) (compulsory) No. of Credits

Remarks (see Appendix E)

i) Language and Communication Requirements (LCR) English subject I 3 Subjects to be taken will be

determined by a student’s language proficiency at entry.

English subject II 3 Chinese subject I 3 ii) Broadening Subjects chosen from 4 cluster areas(CAR) I: Human Nature, Relations and Development 3 A minimum of 3 credits in each

cluster; plus a minimum of 3 credits designated as “China-related”; and fulfilling the “Reading” and “Writing” requirements in Chinese and English -.

II: Community, organization and Globalisation 3 III: History, Cultures and World Views 3 IV: Science, Technology and Environment 3

iii) Other requirements Leadership and Intra-personal Development 3 Service-Learning 3 Freshman Seminar 3 Healthy Lifestyle (non-credit bearing) Nil Subtotal: 30 credits

B. 92-103 credits of Major Study Requirement as follows:-

(i) Underpinning Subjects

Students will be required to take the following respective underpinning subjects as indicated in the Note.

Subject No. of Credits Subject Code Level

1 Basic Mathematics - an introduction to Algebra and Differential Calculus 2 AMA1100 1

2 Introduction to Physics 3 AP10001 1

3Introduction to Chemistry 3 ABCT1700 1

4Introductory Life Science 3 ABCT1101 1

Note: 1 Students who have not taken or attained level 2 or above in the Extended Module

M1 or M2 in HKDSE mathematics will need to complete Basic Mathematics - an introduction to Algebra and Differential Calculus.

9

2 Students who have not taken or attained level 3 or above in HKDSE in Physics as a full subject or in the Physics component of Combined Science with Physics will need to complete Introduction to Physics.

3 Students who have not taken or attained level 3 or above in HKDSE in Chemistry

as a full subject or in the Chemistry component of Combined Science with Chemistry will need to complete Introduction to Chemistry.

4 Students who have not taken or attained level 3 or above in HKDSE in Biology as

a full subject or in the Biology component of Combined Science with Biology will need to complete Introductory Life Science.

(ii) 74 credits of Discipline-Specific Core Subjects Subjects No. of Credits Subject Code Level English for Scientific Communication 2 ELC3121 3 Chinese Communication for Science Professionals 2 CLC2211P 2 Calculus and Linear Algebra 3 AMA1007 1 Basic Statistics 2 AMA1006 1 University Physics I 3 AP10008 1 General Chemistry I 3 ABCT1741 1 General Laboratory Techniques and Safety 3 ABCT1103 1 General Biology 3 ABCT1102 1 Biochemistry 3 ABCT2101 2 Human Physiology 3 ABCT2133 2 Microbiology 3 ABCT2134 2 Analytical Chemistry 4 ABCT2422 2 Organic Chemistry 3 ABCT2423 2 Raw Food Materials 3 ABCT2432 2 Food Chemistry 3 ABCT3402 3 Elements of Food Engineering 3 ABCT3403 3 Food Microbiology 4 ABCT3405 3 Sensory Evaluation of Food 2 ABCT3408 3 Food Toxicology 2 ABCT3409 3 Food Laws & Regulations 2 ABCT3410 3 Principles of Nutrition 3 ABCT3411 3 Food Processing I 3 ABCT3413 3 Food Analysis 3 ABCT3415 3 Food Processing II 3 ABCT4413 4 Food Processing Lab 1 ABCT4414 4 Sanitation and Food Hygiene Management 2 ABCT4415 4 Quality & Food Safety Management 3 ABCT4416 4 Subtotal 74

10

(iii) 3 or 6 credits of A Capstone Project

A student must complete either the 3-credit Project or the 6-credit Research Project.

Subject No. of Credits Subject Code Level Project 3 ABCT4417 4 Research Project 6 ABCT4418 4

(iv) 12 or 15 credits of Discipline-Specific Elective Subjects#

Students taking the 3-credit Project must complete at least 15 credits of Discipline-Specific Elective Subjects from the list below and at least 2 subjects must be at Level 4. Students taking the 6-credit Research Project must complete at least 12 credits of Discipline-Specific Elective Subjects from the list below and at least 2 subjects must be at Level 4.

Subject No. of Credits Subject Code Level Introduction to Economics 3 AF1605 1 General Chemistry II 3 ABCT1742 1 Introduction to Marketing 3 MM2711 2 Management & Organization 3 MM2021 2 Introduction to Foodservice Operations 3 HTM2126 2 Introduction to Food Science 3 ABCT2416 2 Cell Biology 3 ABCT2103 2 Environmental Science 3 ABCT3103 3 Life Cycle Nutrition 3 ABCT3417 3 Advanced Analytical Techniques for Food Hazards 3 ABCT4402 4 Food Biotechnology 3 ABCT4409 4 Health Foods & Nutraceuticals 3 ABCT4410 4 Natural Products Chemistry 3 ABCT4779 4 Subtotal 12-15

Note : # elective subjects may be offered in alternate year

(V) Work-Integrated Education

Students are required to complete 2 training credits, each equivalent to 60 working hours. The grade for WIE component will be “Pass” or “Fail” and will not contribute to the GPA calculation.

All credits-bearing subjects taken by students shall be counted towards GPA. However, only subjects within the curriculum shall be counted towards AGPA.

4.2 Minor Study (Optional)

In addition to the Major Requirements stipulated above, students may opt to study a

11

minor in another discipline. The credit requirement for a minor is 18, at least 9 of which should be at Level 3 or above. Subject to approval by the Minor-offering department, students may count up to 6 credits from their Major/GUR (including LCR subjects at proficient level) towards their chosen Minor; Nevertheless, students must take at least 6 credits from their chosen Minor programme in order to satisfy the residential requirement of their chosen Minor. In addition, to be eligible for the Major and Minor awards, the total number of credits taken by the students for their Major-Minor studies must not be lower than the credit requirement of the single discipline Major programme. Only students with a GPA of 2.5 or above can be considered for Minor study enrolment. The Minor-offering Department may set a quota (normally capped at 10 students or 20% of the Major intake quota, whichever is higher) and additional admission requirements for their Minor. Students are required to obtain a GPA of at least 2.00 in order to satisfy the requirement for graduation with a Major plus a Minor.

4.3 Suggested pattern of progression for study in the stages of the programme is given as

follows: Stage 1 Semester 1 Subject code Subject Credits Core/Elective Discipline Specific/

General University Requirement

AMA1006 #Basic Statistics 2 C D FAST1000 Freshman Seminar 3 C G ELCXXXX ^English LCR subject I 3 C G CLCXXXX ^Chinese LCR subject I 3 C G Cluster Area Subjects 3 C G Total 14 Semester 2 AMA1007 #Calculus and Linear Algebra 3 C D ABCT1741 *General Chemistry I 3 C D ABCT1102 ♣General Biology 3 C D ABCT1103 General Laboratory Techniques &

Safety 3 C D

ELCXXXX ^English LCR subject II 3 C G Leadership & Intra-personal

Development 3 C G

Total 18 # Students who have not taken or attained level 2 or above in the Extended Module M1 or M2 in HKDSE mathematics will need to

complete Basic Mathematics - an introduction to Algebra and Differential Calculus in semester 1 and take Calculus and Linear Algebra in semester 2. * Students who have not taken or attained level 3 or above in HKDSE in Chemistry as a full subject or in the Chemistry component of Combined Science with Chemistry will need to take Introduction to Chemistry in semester 1 and take General Chemistry I in semester 2.

♣ Students who have not taken or attained level 3 HKDSE in a full subject in Biology as a full subject or in the Biology component of Combined Science with Biology are required to take Introductory Life Science in semester 1 and take General Biology in semester 2. ^ Please refer to Appendix F for the selection of LCR subjects

12

Stage 2 Semester 1 Subject code Subject Credits Core/Elective Discipline Specific/

General University Requirement

ABCT2133 Human Physiology 3 C D ABCT2134 Microbiology 3 C D ABCT2422 Analytical Chemistry 4 C D AP10008 *University Physics I 3 C D ♣Cluster Area Subjects 3 C G Total 13-16 Semester 2 ELC3121 English for Scientific Communication 2 C D ABCT2423 Organic Chemistry 3 C D ABCT2101 Biochemistry 3 C D ABCT2432 Raw Food Materials 3 C D Cluster Area Subjects 3 C G # Service-Learning 3 C G Total 14-17

Stage 3 Semester 1 Subject code Subject Credits Core/Elective Discipline Specific/

General University Requirement

ABCT3411 Principles of Nutrition 3 C D ABCT3402 Food Chemistry 3 C D ABCT3403 Elements of Food Engineering 3 C D ABCT3408 Sensory Evaluation of Food 2 C D Cluster Area Subjects 3 C G #Service-Learning 3 C G Total 14-17 Semester 2 CLC2211P Chinese Communication for Science

Professionals 2 C D

ABCT3405 Food Microbiology 4 C D ABCT3413 Food Processing I 3 C D ABCT3415 Food Analysis 3 C D XX.YYY One or two elective subjects 2-6 E D Total 14-18

* Students who have not taken or attained level 3 or above in HKDSE in Physics as a full subject or in the Physics component of Combined Science with Physics to take Introduction to Physics in semester 2 of stage 1 and take University Physics I in semester 1 of stage 2. ♣ The time for taking GUR subjects (except Freshman Seminar) is flexible and could be adjusted according to the students’ own progress. CAR subjects in the four cluster areas can be taken at any stage and at any order. # Students could opt to take Servicing Learning in semester 2 of stage 2 or semester 1 of stage 3.

13

Stage 4 Semester 1 Subject code Subject Credits Core/Elective Discipline Specific/

General University Requirement

ABCT3409 Food Toxicology 2 C D ABCT4413 Food Processing II 3 C D ABCT4414 Food Processing Lab 1 C D ABCT4415 Sanitation and Food Hygiene

Management 2 C D

ABCT4417/ ABCT4418

# Project/Research Project - C D

XX.YYY One or two elective subjects 2-6 E D Total 10-14 Semester 2 ABCT4417/ ABCT4418

#Project/Research Project 3/6 C D

ABCT4416 Quality & Safety Management 3 C D ABCT3410 Food Laws and Regulations 2 C D XX.YYY One or two elective subjects 2-6 E D Total 10-17

# Students are required to complete either Project/Research Project. Note that Research Project is a one-year subject.

4.4 Subject aims, learning outcomes, mode of study, teaching/learning approach, assessment and other details are attached in subject description forms.

4.5 For students following the progression pattern specified for their programme,

they have to take the number of credits and subjects, as specified in the Programme Document, for each semester. Students cannot drop those subjects assigned by the department unless prior approval has been given by the department.

4.6 Subject to the maximum study load of 21 credits per semester and the

availability of study places, students are allowed to take additional subjects on top of the prescribed credit requirement for award before they become eligible for graduation. Students can take additional subjects from within or outside their programme curriculum. They can choose freely from any subject (unless they are barred because of pre-requisites), and these free electives need not be only those from a list prescribed by the Department.

4.7 The minimum credits requirement for graduation from this programme is 122

credits, including the mandatory 30 credits of GUR. In addition, students must satisfy other prevailing university (and programme) requirements for graduation.

4.8 On top of the formal curriculum, students are required to complete a Work-

Integrated Education (WIE) component in their programme of study. The WIE is intended to provide students with an exposure and working experience in food safety/technology related industrial/commercial sectors or in areas deemed as appropriate by the WIE Group.

4.8.1 On completion of WIE, students will be able to achieve one or more of

the following WIE learning outcomes:

14

i) Acquire appropriate knowledge, skills and techniques necessary

for food and related professions, or commitment in the role of food professional;

ii) Acquire effective communication skills; iii) Acquire effective information management skills; iv) Demonstrate critical thinking and analytical ability; v) Function as a competent member in a multi-disciplinary team; vi) Learn and acquire the ethical standards in the professional

attributes; vii) Demonstrate care and concern for the community through the

participation in professional and community activities. 4.8.2 WIE component is mandatory. Students who do not complete this

component satisfactorily will not be considered for the graduation award. Students are required to complete 2 training credits, each equivalent to 60 working hours.

4.8.3 The attainment of intended learning outcomes will be assessed based on

student’s reports and employer/supervisor’s evaluations. Exemption may be considered and to be approved by the WIE Group if student can provide evidence of sufficient experience of working in the related fields.

4.8.4 The WIE can be in different formats deemed appropriate by the WIE

Group. These should include, but not limited to, internship, block placement, cooperative project, exchange research, Preferred Graduate Development Programme (PGDP), community service, summer jobs and part-time employments secured by students themselves, which are relevant to students’ future profession or to the development of generic skills as required by the food safety and technology professions.

15

5. ASSESSMENT AND PROGRESSION For all programmes, students progress by credit accumulation, i.e. credits earned by passing individual subjects can be accumulated and counted towards the final award.

5.1 Assessment

5.1.1 Principles of assessment

Assessment of learning and assessment for learning are both important for assuring the quality of student learning. Assessment of learning is to evaluate whether students have achieved the intended learning outcomes of the subjects that they have taken and have attained the overall learning outcomes of the academic programme at the end of their study at a standard appropriate to the award. Appropriate methods of assessment that align with the intended learning outcomes should be designed for this purpose. The assessment methods will also enable the teacher to differentiate students’ different levels of performance within the subject. Assessment for learning is to engage students in productive learning activities through purposefully designed assessment tasks.

5.1.2 Assessment will also serve as feedback to students. The assessment

criteria and standards should be made explicit to students before the start of the assessment to facilitate student learning, and feedback provided should link to the criteria and standards. Timely feedback -should be provided to students so that they are aware of their progress and attainment for the purpose of improvement.

5.1.3 English is the medium of instruction (the only exceptions are for a small

number of programmes/subjects which have obtained special approval to be taught and examined in Chinese, due to the nature and objectives of the programmes/subjects concerned). In the presence of non-Cantonese-speaking students, English shall be used all the time.

5.1.4 Assessment algorithm for each subject

(i) Students' performances will be assessed by continuous assessments

and/or examinations. (ii) The distribution of continuous assessment and examination marks for

individual subjects is provided in the Subject Description Forms. (iii) Continuous assessment may include tests, assignments, projects,

laboratory work, field exercise, presentations and other forms of classroom participation. Continuous assessment assignments which involve group work should nevertheless include some individual components therein. The contribution made by each student in continuous assessment involving a group effort shall be determined and assessed separately, and this can result in different grades being awarded to students in the same group.

(iv) At the beginning of each semester, the subject teacher should inform

students of the details of the methods of assessments to be used, within

16

the assessment framework as specified in the programme document.

5.2 Grading

5.2.1 Assessment grades shall be awarded on a criterion-referenced basis. A student's overall performance in a subject (including GUR subjects) shall be graded as follows:

Subject grade

Short description Elaboration on subject grading description Grade

Point A+ Exceptionally

Outstanding The student's work is exceptionally outstanding. It exceeds the intended subject learning outcomes in all regards.

4.5

A Outstanding The student's work is outstanding. It exceeds the intended subject learning outcomes in nearly all regards.

4

B+ Very Good The student's work is very good. It exceeds the intended subject learning outcomes in most regards.

3.5

B Good The student's work is good. It exceeds the intended subject learning outcomes in some regards.

3

C+ Wholly Satisfactory

The student's work is wholly satisfactory. It fully meets the intended subject learning outcomes.

2.5

C

Satisfactory The student's work is satisfactory. It largely meets the intended subject learning outcomes.

2

D+ Barely Satisfactory

The student's work is barely satisfactory. It marginally meets the intended subject learning outcomes.

1.5

D Barely Adequate

The student's work is barely adequate. It meets the intended subject learning outcomes only in some regards.

1

F Inadequate The student's work is inadequate. It fails to meet many of the intended subject learning outcomes.

0

Note: ‘F’ is a subject failure grade, whilst all others (‘D’ to ‘A+’) are subject passing

grades. No credit will be earned if a subject is failed.

17

5.2.2 Grade Point Average (GPA) At the end of each semester/term, a Grade Point Average (GPA) will be computed as follows, and based on the grade point of all the subjects:

where n = number of all subjects (inclusive of failed subjects) taken by the student up to and including the latest semester/term. For subjects which have been retaken, only the grade obtained in the final attempt will be included in the GPA calculation

In addition, the following subjects will be excluded from the GPA calculation: (i) Exempted subjects (ii) Ungraded subjects (iii) Incomplete subjects (iv) Subjects for which credit transfer has been approved without any

grade assigned* (v) Subjects from which a student has been allowed to withdraw (i.e.

those with the code ‘W’) Subject which has been given an “S” subject code, i.e. absent from examination, will be included in the GPA calculation and will be counted as “zero” grade point. GPA is thus the unweighted cumulative average calculated for a student, for all relevant subjects taken from the start of the programme to a particular point of time. GPA is an indicator of overall performance and is capped at 4.0.

5.2.3 The grades and codes for the subject and final assessments are included in Appendix B.

5.2.4 Different types of GPA's

(i) GPA's will be calculated for each Semester including the Summer Term. This Semester GPA will be used to determine students' eligibility to progress to the next Semester alongside with the 'cumulative GPA'. However, the Semester GPA calculated for the Summer Term will not be used for this purpose, unless the Summer Term study is mandatory for all students of the programme concerned and constitutes part of the graduation requirements.

(ii) The GPA calculated after the second Semester of the students'

study is therefore a 'cumulative' GPA of all the subjects taken so far by students, and without applying any level weighting.

*Subjects taken in PolyU or elsewhere and with grades assigned, and for which credit transfer has been approved, will be included in the GPA calculation.

∑∑ ×

=

n

n

ValueCredit Subject

ValueCredit Subject Point GradeSubject GPA

18

(iii) Along with the 'cumulative' GPA, a weighted GPA will also be calculated, to give an indication to the Board of Examiners on the award classification which a student will likely get if he makes steady progress on his academic studies. GUR subjects will be included in the calculation of weighted GPA for all programmes.

(iv) When a student has satisfied the requirements for award, an

award GPA will be calculated to determine his award classification. GUR subjects will be included in the calculation of award GPA for all programmes.

(v) The relationship between the different types of GPA's, and the

methods for calculating each, is further explained in Appendix C.

5.3 Progression/Academic Probation/Deregistration

5.3.1 The Board of Examiners shall, at the end of each semester, determine

whether each student is (i) eligible for progression towards an award; or (ii) eligible for an award; or

(iii) required to be deregistered from the programme

5.3.2 When a student has a Grade Point Average (GPA) (see Section 5.2.2) lower than 2.00, he will be put on academic probation in the following semester. If a student is able to pull his GPA up to 2.00 or above at the end of the semester, the status of “academic probation” will be lifted. The status of “academic probation” will be reflected in the examination result notification but not in the transcript of studies.

5.3.3 A student will have ‘progressing’ status. When a student falls within any

one of the following categories, the Board of Examiners shall de-register the student from the programme without exception:

(i) the student has exceeded the maximum period of registration,

that is eight years for the programme; or (ii) the student’s GPA is lower than 2.00 for two consecutive

semesters and his Semester GPA in the second semester is also lower than 2.00; or

(iii) the student’s GPA is lower than 2.00 for three consecutive semesters.

5.3.4 Notwithstanding Section 5.3.3 (ii) and 5.3.3 (iii) above, a student may

be de-registered from the programme enrolled before the time specified in Sections 5.3.3 (ii) or 5.3.3 (iii) above if his academic performance is so poor the Board of Examiners deems that his chance of attaining a GPA of 2.00 at the end of the programme is slim or impossible.

5.3.5 If the student is not satisfied with the de-registration decision of the

Board of Examiners, he can lodge an appeal. All such appeal cases will be referred directly to Academic Appeals Committee (AAC) for final decision. Views of Faculties/Schools/Departments will be sought and

19

made available to AAC for reference. 5.4 Retaking of subjects

5.4.1 Students may retake any subject for the purpose of improving their grade

without having to seek approval, but they must retake a compulsory subject which they have failed, i.e. obtained an F grade. However, students who have passed a General University Requirements (GUR) subject are not allowed to re-take the same GUR subject for the purpose of improving their grade. Retaking of subjects is with the condition that the maximum study load of 21 credits per semester is not exceeded. Students wishing to retake passed subjects will be accorded a lower priority than those who are required to retake (due to failure in a compulsory subject) and can only do so if places are available.

5.4.2 The number of retakes of a subject is not restricted but this regulation is

under review and could change upon the completion of a comprehensive review. Only the grade obtained in the final attempt of retaking (even if the retake grade is lower than the original grade for originally passed subject) will be included in the calculation of the Grade Point Average (GPA). If students have passed a subject but failed after retake, credits accumulated for passing the subject in a previous attempt will remain valid for satisfying the credit requirement for award. (The grades obtained in previous attempts will only be reflected in transcript of studies.)

5.4.3 In cases where a student takes another subject to replace a failed elective

subject, the fail grade will be taken into account in the calculation of the GPA, despite the passing of the replacement subject. Likewise, students who fail a Cluster Area Requirement (CAR) subject may need to take another subject from the same Cluster Area in order to fulfill this part of the GUR, since the original CAR subject may not be offered; in such cases, the fail grade for the first CAR subject will be taken into account in the calculation of the GPA, despite the passing of the second CAR subject.*

*In these circumstances when students do not have a choice to retake a failed subject, such as when the failed subject has been phased out, a 'tie-subject' arrangement can be made with the approval of the Faculty/School Board. Under the arrangement, another appropriate subject can be taken as equivalent to the subject which is not offered. Upon passing the equivalent subject,

20

the fail grade of the original subject will be replaced by the latest grade of the retake subject and the failure grade of the original subject will not be taken into account in the calculation of the GPA.

5.5 Exceptional circumstances

5.5.1 Absence from an assessment component

If a student is unable to complete all the assessment components of a subject, due to illness or other circumstances which are beyond his control and considered by the subject offering department as legitimate, the department will determine whether the student will have to complete a late assessment and, if so, by what means. This late assessment shall take place at the earliest opportunity, and normally before the commencement of the following academic year (except that for Summer Term, which may take place within 3 weeks after the finalisation of Summer Term results). If the late assessment cannot be completed before the commencement of the following academic year, the Faculty/School Board Chairman shall decide on an appropriate time for completion of the late assessment. The student concerned is required to submit his application for late assessment in writing to the Head of Department offering the subject, within five working days from the date of examination, together with any supporting documents. Approval of applications for late assessments and the means for such late assessments shall be given by the Head of Department offering the subject or the Subject Lecturer concerned, in consultation with the Programme Leader.

5.5.2 Assessment to be completed For cases where students fail marginally in one of the components within a subject, the BoE can defer making a final decision until the students concerned have completed the necessary remedial work to the satisfaction of the subject examiner(s). The remedial work must not take the form of re-examination.

5.5.3 Aegrotat award

(i) If a student is unable to complete the requirements of the

programme in question for the award due to very serious illness or other very special circumstances which are beyond his control, and considered by the Board of Examiners as legitimate, the Faculty/School Board will determine whether the student will be granted an aegrotat award. Aegrotat awards will be granted only under very exceptional circumstances.

(ii) A student who has been offered an aegrotat award shall have the

right to opt either to accept such an award, or request to be assessed on another occasion to be stipulated by the Board of Examiners; the student’s exercise of this option shall be irrevocable.

(iii) The acceptance of an aegrotat award by a student shall disqualify

21

him from any subsequent assessment for the same award. (iv) An aegrotat award shall normally not be classified, and the award

parchment shall not state that it is an aegrotat award. However, the Board of Examiners may determine whether the award should be classified provided that they have adequate information on the students' academic performance.

5.5.4 Other particular circumstances

A student's particular circumstances may influence the procedures for assessment, but not the standard of performance expected in assessment.

5.6 Plagiarism and misconducts in assessments/examinations

5.6.1 Plagiarism

The Department bears no tolerance to plagiarism. A failure grade will be given to the whole subject for plagiarism act found in any homework, laboratory reports, essays or presentations of the subject involved.

5.6.2 Misconducts

The Department regards academic integrity as most essential. Acts of dishonesty in assessments and examinations will be seriously treated. Offenders may be brought up to Student Discipline Committee for action as appropriate. (i) With effect from Semester One of 2015/16, disciplinary actions

against students' misconducts will be recorded in students' records.

(ii) Students who are found guilty of academic dishonesty or non-compliance with examination regulations will be subject to the penalty of having the subject result concerned disqualified and be given a failure grade with a remark denoting 'Disqualification of result due to academic dishonesty/non-compliance with examination regulations'. The remark will be shown in the students' record as well as the assessment result notification and transcript of studies, until their leaving the University.

(iii) Students who have committed disciplinary offences (covering both academic and non-academic related matters) will be put on 'disciplinary probation'. The status of 'disciplinary probation' will be shown in the students' record as well as the assessment result notification, transcript of studies and testimonial during the probation period, until their leaving the University. The disciplinary probation is normally one year unless otherwise decided by the Student Discipline Committee.

The University reserves the right to withhold the issuance of any certificate of study to a student/graduand who has unsettled matters with the University, or subject to disciplinary action.

Students who have committed academic dishonesty or non-compliance

with examination regulations will be subject to the penalty of the

22

lowering of award classification by one level. For example, students who should be awarded a Third class Honours degree will be downgraded to a Pass-without-Honours. The minimum of downgraded overall result will be kept at a Pass. The proposed penalty will be discussed in both Subject Assessment Review Panel (SARP) and/or Board of Examiners (BoE) meeting. Student will be allowed to appeal to the Head of Department using the regular appeal procedure as stipulated in the Student Handbook. In rare circumstances where both the Student Discipline Committee and Board of Examiners of a Department consider that there are strong justifications showing the offence be less serious, the requirement for lowering the award classification can be waived.

23

6. AWARDS 6.1 Eligibility for award

All candidates qualifying for the award of B.Sc. (Hons) in Food Safety and Technology must have: 1. Completed 30 credits of General University Requirement as stipulated

in Section 4.1A

2. Completed successfully a minimum of 92* credits of Major Study Requirement as stipulated in Section 4.1B *(The minimum 92 credits of Major Study Requirement only applies to students who do not need to take any underpinning subjects listed in this document. Also, for passing a subject which is designed to fulfil the credit requirement of different types of subject, students will be regarded as having fulfilled the credit requirements of the particular types of subject concerned. Nevertheless, the subject itself will only be counted once in the student's total credit requirements, and the students will be required to make up the total credit requirement by taking another subject.)

3. Earn a cumulative GPA of 2.00 or above at graduation.

4. Complete successfully the mandatory Work-Integrated Education (WIE) component as stipulated in Section 4.7.

6.2 A student is required to graduate as soon as he satisfies all the conditions for

award. Subject to the maximum study load of 21 credits per semester and the availability of study places, students are allowed to take additional subjects on top of the prescribed credit requirement for award before they become eligible for graduation.

6.3 Weighted GPA will be used as a guide for helping to determine award

classification. Level weightings are specified as follows:

Subjects with level code 1 : Wi = 2 Subjects with level code 2 : Wi = 2 Subjects with level code 3 : Wi = 3 Subjects with level code 4 : Wi = 3

Weighted GPA will be computed as follows:

where Wi = weighting to be assigned according to the level of the subject

n = number of all subjects counted in GPA calculation as set out in section 5.2.2

The level weightings assigned will be applied across all subjects of the same

level within a programme. The weighting of each level is a measure of the relevance of the level to the classification of the degree.

∑∑

×

××=

n

n

Wi ValueCredit Subject

Wi ValueCredit Subject Point GradeSubject GPA Weighted

24

Weighted GPA is capped at 4.00. 6.4 Any subjects passed after the graduation requirement has been met or subjects taken

on top of the prescribed credit requirements for award shall not be taken into account in the grade point calculation for award classification. However, if a student attempts more elective subjects than those required for graduation in or before the semester in which he becomes eligible for award, the elective subjects with a higher grade/contribution shall be included in the grade point calculation (i.e. the excessive subjects attempted with a lower grade/contribution, including failed subjects, will be excluded).

6.5 Guidelines for award classification

The following are guidelines for Boards of Examiners’ reference in determining

award classifications:

Honours degrees Guidelines

1st The student's performance/attainment is outstanding, and identifies him as exceptionally able in the field covered by the programme in question.

2:i The student has reached a standard of performance/attainment which is more than satisfactory but less than outstanding.

2:ii The student has reached a standard of performance/attainment judged to be satisfactory, and clearly higher than the 'essential minimum' required for graduation.

3rd The student has attained the 'essential minimum' required for graduation at a standard ranging from just adequate to just satisfactory.

The Board of Examiners shall exercise its judgment in coming to its conclusions as to the award for each student, and where appropriate, may use other relevant information. The Board of Examiners has the right to decide the final classification of Honours depending on the students’ performance and other relevant factors. The range of WGPA/AGPA in each classification may therefore deviate from the above indicators.

25

6.6 Pass-without-Honours

Under exceptional circumstances, a student who has completed an Honours degree programme, but has not attained Honours standard, may be awarded a Pass-without-Honours degree. A Pass-without-Honours degree award will be recommended, when the student has demonstrated a level of final attainment which is below the 'essential minimum' required for graduation with Honours from the programme in question, but when he has nonetheless covered the prescribed work of the programme in an adequate fashion, while failing to show sufficient evidence of the intellectual calibre expected of Honours degree graduates. For example, if a student in an Honours degree programme has a Grade Point Average (GPA) of 2.00 or more, but his Weighted GPA is less than 2.00, he may be considered for a Pass-without-Honours classification. A Pass-without-Honours is an unclassified award, but the award parchment will not include this specification.

7. EXEMPTION, LEAVE OF ABSENCE AND OTHER PRACTICES

7.1 Students may be exempted from taking any specified subjects, including mandatory General University Requirements (GUR) subjects, if they have successfully completed similar subjects previously in another programme or have demonstrated the level of proficiency/ability to the satisfaction of the subject offering Department. Subject exemption is normally decided by the subject offering Department. However, for applications which are submitted by students who have completed an approved student exchange programme, the subject exemption is to be decided by the programme offering Department in consultation with the subject offering Departments.

If students are exempted from taking a specified subject, the credits associated with the exempted subject will not be counted towards meeting the award requirements (except for exemptions granted at admission stage). It will therefore be necessary for the students to consult the programme offering Department and take another subject in order to satisfy the credit requirement for the award.

7.2 Rules governing the conduct of examination, procedures for leave of absence,

deferment of study, withdrawal of study, student appeals against the decisions of the Board of Examiners, and applications of transcripts of studies and testimonials, etc., are documented in the Students' Handbook.

7.3 All rules concerning the assessment and examination matters are governed by

the General Assessment Regulations of the University. 8. PROGRAMME ADMINISTRATION

8.1 The Departmental Undergraduate Programme Committee will exercise the overall academic and operational responsibility for the programme and its development within the defined policies, procedures and regulations of the University.

8.2 The Programme Leader will provide the academic and organizational leadership

for the programme through the Departmental Undergraduate Programme

26

Committee and the Programme Executive Group. 8.3 Programme Executive Group

The Programme Executive Group, defined by and responsible to the Departmental Undergraduate Programme Committee, will manage the day-to-day operation of the programme. The Group will be organised by the Programme Leader and will include academic staff with key programme responsibilities.

8.4 Academic advising system An Academic Advisor or Academic Counsellor is normally a teacher or a non-

teaching staff who assist student to plan his academic study. In the advising process, Academic Advisors guide, support, encourage and empower him to make academic decisions consistent with his circumstances, interests and aspirations. There are two systems of academic advising at PolyU:

i) Department-based academic advising; ii) Academic advising at the institutional level operated by the Office of General

University Requirements (OGUR).

For details of academic advising within the PolyU, please refer to the Student page of the website of the Office of Undergraduate Studies (http://www.polyu.edu.hk/ous).

8.5 Student Representation

Students will be invited to nominate representatives to sit on the Student/Staff Consultative Group, through which student views are obtained.

9. UNIVERSITY REGULATIONS

The regulations in this Programme Document are only those which apply specifically to the UGC-funded B.Sc. (Hons.) in Food Safety and Technology degree programme. Student should consult the current issue of the "Hong Kong Polytechnic University Student Handbook" for the General Regulations of the University.

Appendix A

27

BSc (Hons) Programme in Food Safety and Technology

Curriculum Map (to be further revised)

DSR Compulsory Subjects (not including background subjects)

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

AM

A10

06

AM

A10

07

ELC3

121

CB

S221

1

AP1

0008

AB

CT2

101

AB

CT2

134

AB

CT1

741

AB

CT1

102

AB

CT1

103

AB

CT2

422

AB

CT2

423

AB

CT2

133

AB

CT3

402

AB

CT3

403

AB

CT3

405

AB

CT3

408

AB

CT3

409

AB

CT3

410

AB

CT3

411

Programme Outcomes (After completion, students should be

able to:) i)

apply the fundamentals of food chemistry and the analytical techniques associated with food to assure food safety in the community

I I I I I R A I R R

ii)

identify the major microorganisms and other harmful substances in foods as well as the conditions, including inspection and sanitation practices, under which the assurance of food safety can be achieved

I R A

R R

iii)

use the basic principles involving food preservation, processing and engineering as well as the associated practices and requirements to solve problems in diverse sectors of food technology

I I R

I I

iv)

integrate and apply the knowledge and skills acquired to identify and solve food safety and technology related problems

I I R R R R A I I

v)

communicate effectively in both oral as well as written Chinese and/or English

I R

I R

R

I R

I I I I I R R I R I I I R

vi)

demonstrate critical thinking, creativity and problem-solving skills I I I I I I I I I I R R R I R R R R

vii)

commit to the highest standards of professional integrity and ethical values I I I R R

viii) demonstrate leadership skills while working in a multidisciplinary team I I I I I

R I R I I I I R R R

ix) engage in life-long learning and establish social and national responsibility, cultural appreciation and global outlook

I I I I R I I R R I

R

Appendix A

28

DSR Compulsory Subjects (con’t)

21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42

AB

CT2

432

AB

CT3

413

AB

CT3

415

AB

CT4

413

AB

CT4

414

AB

CT4

415

AB

CT4

416

AB

CT4

417

AB

CT4

418

AB

CT1

742

AB

CT2

103

AB

CT2

416

AB

CT3

103

AB

CT3

417

AB

CT4

402

AB

CT4

409

AB

CT4

410

AB

CT4

779

AF1

605

HTM

2126

MM

2021

MM

2711

Programme Outcomes

i)

apply the fundamentals of food chemistry and the analytical techniques associated with food to assure food safety in the community

I R A R R

I I I

R

R

R

ii)

identify the major microorganisms and other harmful substances in foods as well as the conditions, including inspection and sanitation practices, under which the assurance of food safety can be achieved

I R

A I R R R

I R R R

iii)

use the basic principles involving food preservation, processing and engineering as well as the associated practices and requirements to solve problems in diverse sectors of food technology

I R R

A

R A

R R R R

I I R

iv)

integrate and apply the knowledge and skills acquired to identify and solve food safety and technology related problems

I R R I

R R R I R R R

A R

A

I I R I

R R R

v)

communicate effectively in both oral as well as written Chinese and/or English

I I R I I R I R A

R A

I R R R R R

R I I R R

vi) demonstrate critical thinking, creativity and problem-solving skills

R R R R R R R R A

R A

I R R R R R

R R I

R R R

vii)

commit to the highest standards of professional integrity and ethical values

I R R R

R

I R R I I R R

I

R I R I

viii) demonstrate leadership skills while working in a multidisciplinary team

R I I I I R R

R R I R R R

I R I I

R I R

ix) engage in life-long learning and establish social and national responsibility, cultural appreciation and global outlook

I R I I I I R R R R

I I I I R I

R I I I I

R

Appendix A

29

Notes :

1. AMA1006 – Basic Statistics I 2. AMA1007 – Calculus and Linear Algebra 3. ELC3121 – English for Scientific Communication 4. CBS2211 – Chinese Communication for Science

Professionals 5. AP10008 – Physics I 6. ABCT2101 – Biochemistry 7. ABCT2134 – Microbiology 8. ABCT1741 – General Chemistry I 9. ABCT1102 – General Biology 10. ABCT1103 – General Biology Laboratory

Techniques 11. ABCT2422 – Analytical Chemistry 12. ABCT2423 – Organic Chemistry 13. ABCT2133 – Human Physiology 14. ABCT3402 – Food Chemistry

15. ABCT3403 – Elements of Food Engineering 16. ABCT3405 – Food Microbiology 17. ABCT3408 – Sensory Evaluation of Food 18. ABCT3409 – Food Toxicology 19. ABCT3410 – Food Laws & Regulations 20. ABCT3411 – Principles of Nutrition 21. ABCT2432 – Raw Food Materials 22. ABCT3413 – Food Processing I 23. ABCT3415 – Food Analysis 24. ABCT4413 – Food Processing II 25. ABCT4414 – Food Processing Lab 26. ABCT4415 – Sanitation and Food Hygiene

Management 27. ABCT4416 – Food Quality & Food Safety

Management 28. ABCT4417 – Project 29. ABCT4418 – Research Project 30. ABCT1742 – General Chemistry II 31. ABCT2103 – Cell Biology

32. ABCT2416 – Introduction to Food Science 33. ABCT3103 – Environmental Science 34. ABCT3417 – Life Cycle Nutrition 35. ABCT4402 – Advanced Analytical Techniques for

Food Hazards 36. ABCT4409 – Food Biotechnology 37. ABCT4410 – Health Foods & Nutraceuticals

Control

38. ABCT4779 – Natural Products Chemistry 39. AF1605 – Introduction to Economics 40. HTM2126 – Introduction to Foodservice Operations 41. MM2021– Management & Organization 42. MM2711–Introduction to Marketing

I (Introduced) That the learning leading to the particular intended outcome is introduced in that subject. R (Reinforced) That the learning leading to the particular intended outcome is reinforced in that subject. A (Assessed) That the performance which demonstrates the particular intended outcome is assessed in that subject.

30

Appendix B

Grades and Codes for Assessments

(a) Grades/Codes to Denote Overall Subject Assessments (and subject components*, if deemed appropriate)

Subject grades Interpretation

A+ Exceptionally Outstanding A Outstanding B+ Very Good B Good C+ Wholly Satisfactory C Satisfactory D+ Barely Satisfactory D Barely Adequate F Inadequate

Codes Interpretation Remarks I^ Assessment to be completed An incomplete grade must be converted to a regular grade normally in

the following academic year at the latest. N Assessment is not required P Pass an ungraded subject This code applies to an ungraded subject, such as industrial training. U Fail an ungraded subject This code applies to an ungraded subject, such as industrial training.

M Pass with Merit The adoption or otherwise of this code to other subjects adopting a "Pass/Fail" grading system would be subject to the decision of individual Departments. The grade "Pass with Merit" can be awarded when the student's work exceeds the subject learning outcomes in the majority of regards.

L Subject to be continued in the following semester

This code applies to subjects like "Project" which may consist of more than 1 part (denoted by the same subject code) and for which continuous assessment is deemed appropriate.

S Absent from assessment W Withdrawn from subject Dropping of subjects after the add/drop period is normally not allowed.

Requests for withdrawal from subjects after the add/drop period and prior to examination will only be considered under exceptional circumstances. This code is given when a student has obtained exceptional approval from Department to withdraw from a subject after the "add/drop" period and prior to examination; otherwise, a failure grade (grade F) should be awarded.

Z Exempted

T Transfer of credit #∆ Disqualification of result due to

academic dishonesty/non-compliance with examination regulations

This code applies to failure (i.e. F and U grades) arising from disqualification of subject result due to academic dishonesty/non-compliance with examination regulations. The code will be removed subsequently when the student leaves the University.

%+ Disqualification of result due to academic dishonesty

This code applies to failure (i.e. F and U grades) arising from disqualification of subject result due to academic dishonesty. The code will be removed subsequently when the student leaves the University.

31

@+ Disqualification of result due to non-compliance with examination regulations

This code applies to failure (i.e. F and U grades) arising from disqualification of subject result due to non-compliance with examination regulations. The code will be removed subsequently when the student leaves the University.

∆ For cases before 2019/20. + For cases from 2019/20.

(b) Codes for final assessment

Final assessment

code Interpretation

A First Class Honours

B Second Class (Division 1) Honours

C Second Class (Division 2) Honours

D Third Class Honours

K Pass without Honours

E Required to be deregistered from the programme because of failure to meet requirements.

J University award not applicable, e.g. exchange-in students.

N Suspension of study due to disciplinary action.

T Eligible to progress

U Expulsion due to disciplinary action.

W Required to be deregistered from the programme because of withdrawal/absence.

X Pending fulfilment of requirements for award.

* Entry of grades/codes for subject components is optional.

^ For cases where students fail marginally in one of the components within a subject, the BoE can defer making a final decision until the students concerned have completed the necessary remedial work to the satisfaction of the subject examiner(s). The students can be assigned an ' I ' code in this circumstance. The remedial work must not take the form of re-examination.

32

Appendix C

Different types of GPA, and their calculation methods

Types of GPA Purpose Rules for GPA calculation GPA Determine

Progression/ Graduation

(1) All academic subjects taken by the student throughout his study, both inside and outside the programme curriculum, are included in the GPA calculation.

(2) For training subjects, including WIE and Clinical/Field subjects, departments can decide whether to include them in the GPA calculation.

(3) For retake subjects, only the last attempt will be taken in the GPA calculation.

(4) Level weighting, if any, will be ignored.

Semester GPA

Determine Progression

Similar to the rules for GPA as described above, except that only subjects taken in that Semester, including retaken subjects, will be included in the calculation.

Weighted GPA * To give an interim indication on the likely Award GPA

(1) Similar to the rules for GPA, except that only subjects inside the programme curriculum concerned will be included in the calculation. Subjects outside the programme curriculum will be excluded.

(2) Departments can decide whether the training subjects are to be counted towards the Weighted GPA.

(3) For retake subjects, only the last attempt will be taken in the Weighted GPA calculation.

(4) A weighting of 2 for Level 1 and 2 subjects, and a weighting of 3 for Level 3 and 4 subjects, will be included in the calculation to determine the Honours classifications.

(5) The weighted GPA will be the same as the

Award GPA unless a student has taken more subjects than required.

33

Types of GPA Purpose Rules for GPA calculation Major/Minor GPA

For reference and determination of award classification

Major/Minor GPA (1) Only subjects inside the curriculum of the

Major/Minor Programmes will be taken in the Major/ Minor GPA calculation.

(2) Departments can decide whether the training subjects, are to be counted towards the Major/Minor GPA.

(3) For retake subjects, only the last attempt will be taken in the Major/Minor GPA calculation.

(4) Up to 6 credits from the Major/GUR [including Language Communication Requirements (LCR) subjects at proficiency level] can be counted towards the chosen Minor. Nevertheless, students must take at least 6 credits from their chosen Minor programme in order to satisfy the residential requirement of their chosen Minor. In addition, to be eligible for the Major and Minor awards, the total number of credits taken by the students for their MajorMinor studies must not be lower than the credit requirement of the single discipline Major programme.

Major GPA Level weighting will be included in the calculation of Major GPA. Minor GPA Level weighting will not be included in the calculation of Minor GPA.

Award GPA For

determination of award classification

If the student has not taken more subjects than required, the Award GPA will be as follows: (1) For single Major: Award GPA = Weighted GPA (2) For Major/Minor programmes: Award GPA = Major GPA

34

Appendix D

Programme Executive Group Programme Leader: Dr. Li Shiying, Christine Deputy Programme Leader: Dr. Wong Ho Yin, Marcus Project Co-ordinator: Dr. Huang Bolong

35

Appendix E

Summary of University Graduation Requirements To be eligible for a PolyU Bachelor's Degree under the 4-year full-time undergraduate curriculum, a student must: 1. Complete successfully a minimum of 120 credits. 2. Earn a cumulative GPA of 2.00 or above at graduation. 3. Complete successfully the mandatory Work-Integrated Education (WIE) component as

specified by their programme/Major. 4. Satisfy the following requirements in general education:

(a) Language and Communication Requirements 9 credits (b) Freshman Seminar 3 credits (c) Leadership and Intra-Personal Development 3 credits (d) Service-Learning 3 credits (e) Cluster Areas Requirement (CAR) 12 credits (f) China Studies Requirement (3 of the 12 CAR credits) (g) Healthy Lifestyle Non-credit bearing Total = 30 credits

Double Fulfillment of DSR and CAR There are selected DSR subjects offered as CAR subjects under the four Cluster Areas. These DSR subjects are the same subjects, but designated with different subject codes. Students passing these subjects will be regarded as having fulfilled the credit requirements of the particular types of subject concerned (i.e. DSR or CAR). Nevertheless, the subject passed will only be counted once in fulfilling the credit requirements of the award. Students are required to take another subject(s) [e.g. CAR or DSR elective subject(s)] in order to meet the graduation requirement. The list of subjects that fulfill both DSR and CAR are shown below:

DSR

subject code

CAR subject

code

Cluster area

Subject Remarks (taking another subject(s) in)

ABCT1101 ABCT1D04 CAR-D Introductory Life Science

Any CARs

MM2711 MM2B05 CAR-B Introduction to Marketing

CAR B or DSR elective subject(s)

AF1605 AF1B02 CAR-B Introduction to Economics

CAR B or DSR elective subject(s)