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PO Domains
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Programme Learning Outcome
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PO1
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Knowledge - Breadth
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a general knowledge of scientific principles and technologies relevant to food processing in a manufacturing environment.
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PO2
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Knowledge - Kind
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an ability to apply scientific and technical knowledge and GMP principles to food processing operations.
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PO3
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Skill - Range
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an ability to interpret/follow standard operating procedures and to accurately gather, record and
process technical information using standard computer application systems.
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PO4
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Skill - Selectivity
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an ability to formulate responses to routine day-to-day manufacturing problems in the work place.
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PO5
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Competence - Context
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a competence to use technical knowledge to monitor and assess trends so as to minimise non-conformances.
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PO6
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Competence - Role
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the ability to exercise personal responsibility and to communicate effectively in a team environment.
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