2020/21 Part-time Undergraduate course
Ulster University Business School
Department of Management, Leadership and Marketing
Developing Leaders in Agri-Food
In this section
Today's agri-food industry is facing a number of challenges relatng to crisis management, changes in consumer tastes and the introduction of new technologies to name a few. In order to not only survive but thrive it is crucial that businesses in the agri-food sector respond to these changing needs through effective leadership.
Developed by Ulster University Business School in partnership with Young Farmers’ Clubs of Ulster, this course is uniquely designed to provide you with the latest thinking and research into the principles of leading and managing agri-food businesses in a fast changing and complex environment.
An extremely practical and relevant course, it has been designed so you can take what you have learned and effectively implement this to make positive and sustainable changes to your current business or job role. Gain insight into specialist laboratory and virtual reality facilities at Ulster University on food product development and merchandising and benefit from best practice field trips to showcase how the theory works in practice.
You’ll cover topics such as the future of food, consumer trends, effective ledership in agri-food, decision making and succession planning.
Sign up to register an interest in the course.
In this section
The modules you will study as part of this course are:
BMG419 - The Future of Work (The Future of Food)
The food industry must deal with many challenges including sustainability, labour flows, regulatory requirements, and changing consumer needs. This module addresses the nature of change in the agri-food industry and the range of competences, skills, models, tools and techniques needed for making decisions and managing in a changing environment. Academic and industry guest speakers will provide insights into identifying and acting upon consumer trends. These and other macro trends impacting the agricultural sector will be explored and insights will be shared into how changes in the external environment can be managed to provide future opportunities.
BMG491 - Management Practice Visit (Agri-Food Study Visit)
This module involves a 2-day series of visits to a mix of agri-food organisations (farms, artisan producers, large processors) to provide an increased understanding and appreciation of best practice under the following themes: smart farming techniques, diversification, and marketing. The trips will give you the opportunity to reflect on best practice, learn about new processes/techniques and apply strategic thinking to your own farm business or company (e.g. what can we learn, how do we improve practice, how can we become the best in our industry?).
BMG340 - Leadership Practice (Effective Leadership in Agri-Food)
This module will develop your understanding of, and practice in, effective leadership and team working in an agri-food environment. Attention will be given to effective leadership styles, emotional intelligence and the characteristics of high-performance teams. You will be asked to reflect on your own leadership practices and that of others. Industry guest speakers will discuss themes such as building teams, leading teams and leadership style, succession planning and decision making in farming and family owned food businesses. Case studies on effective leadership in agri-food will be examined.
The course consists of 3 modules delivered over 6 days in total. Each module is taught in two day blocks so you can fit your study easily around your work commitments.
Assessment is 100% coursework. Each module will be assessed through a short, practically focused work-based assignment aimed towards your own unique business scenarios.
Each module is taught in two day blocks so you can fit your study easily around your work commitments.
Get taught by a highly experienced teaching team and industry guest lecturers with established networks in the agri-food industry.
Learn first hand from industry experts from Mash Direct and Devenish Nutrition.
Get practical insights and network with other students in the industry.
The content for each course is summarised on the relevant course page, along with an overview of the modules that make up the course.
Each course is approved by the University and meets the expectations of:
As part of your course induction, you will be provided with details of the organisation and management of the course, including attendance and assessment requirements - usually in the form of a timetable. For full-time courses, the precise timetable for each semester is not confirmed until close to the start date and may be subject to some change in the early weeks as all courses settle into their planned patterns. For part-time courses which require attendance on particular days and times, an expectation of the days and periods of attendance will be included in the letter of offer. A course handbook is also made available.
Courses comprise modules for which the notional effort involved is indicated by its credit rating. Each credit point represents 10 hours of student effort. Undergraduate courses typically contain 10- or 20-credit modules (more usually 20) and postgraduate course typically 15- or 30-credit modules.
The normal study load expectation for an undergraduate full-time course of study in the standard academic year is 120 credit points. This amounts to around 36-42 hours of expected teaching and learning per week, inclusive of attendance requirements for lectures, seminars, tutorials, practical work, fieldwork or other scheduled classes, private study, and assessment. Part-time study load is the same as full-time pro-rata, with each credit point representing 10 hours of student effort.
Postgraduate Master’s courses typically comprise 180 credits, taken in three semesters when studied full-time. A Postgraduate Certificate (PGCert) comprises 60 credits and can usually be completed on a part-time basis in one year. A 120-credit Postgraduate Diploma (PGDip) can usually be completed on a part-time basis in two years.
Class contact times vary by course and type of module. Typically, for a module predominantly delivered through lectures you can expect at least 3 contact hours per week (lectures/seminars/tutorials). Laboratory classes often require a greater intensity of attendance in blocks. Some modules may combine lecture and laboratory. The precise model will depend on the course you apply for and may be subject to change from year to year for quality or enhancement reasons. Prospective students will be consulted about any significant changes.
Assessment methods vary and are defined explicitly in each module. Assessment can be a combination of examination and coursework but may also be only one of these methods. Assessment is designed to assess your achievement of the module’s stated learning outcomes. You can expect to receive timely feedback on all coursework assessment. The precise assessment will depend on the module and may be subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.
Coursework can take many forms, for example: essay, report, seminar paper, test, presentation, dissertation, design, artefacts, portfolio, journal, group work. The precise form and combination of assessment will depend on the course you apply for and the module. Details will be made available in advance through induction, the course handbook, the module specification and the assessment timetable. The details are subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.
Normally, a module will have 4 learning outcomes, and no more than 2 items of assessment. An item of assessment can comprise more than one task. The notional workload and the equivalence across types of assessment is standardised.
Calculation of the Final Award
The class of Honours awarded in Bachelor’s degrees is usually determined by calculation of an aggregate mark based on performance across the modules at Levels 5 and 6, (which correspond to the second and third year of full-time attendance).
Level 6 modules contribute 70% of the aggregate mark and Level 5 contributes 30% to the calculation of the class of the award. Classification of integrated Master’s degrees with Honours include a Level 7 component. The calculation in this case is: 50% Level 7, 30% Level 6, 20% Level 5. At least half the Level 5 modules must be studied at the University for Level 5 to be included in the calculation of the class.
All other qualifications have an overall grade determined by results in modules from the final level of study. In Master’s degrees of more than 200 credit points the final 120 points usually determine the overall grading.
The University employs over 1,000 suitably qualified and experienced academic staff - 59% have PhDs in their subject field and many have professional body recognition.
Courses are taught by staff who are Professors (25%), Readers, Senior Lecturers (18%) or Lecturers (57%).
We require most academic staff to be qualified to teach in higher education: 82% hold either Postgraduate Certificates in Higher Education Practice or higher. Most academic staff (81%) are accredited fellows of the Higher Education Academy (HEA) - the university sector professional body for teaching and learning. Many academic and technical staff hold other professional body designations related to their subject or scholarly practice.
The profiles of many academic staff can be found on the University’s departmental websites and give a detailed insight into the range of staffing and expertise. The precise staffing for a course will depend on the department(s) involved and the availability and management of staff. This is subject to change annually and is confirmed in the timetable issued at the start of the course.
Occasionally, teaching may be supplemented by suitably qualified part-time staff (usually qualified researchers) and specialist guest lecturers. In these cases, all staff are inducted, mostly through our staff development programme ‘First Steps to Teaching’. In some cases, usually for provision in one of our out-centres, Recognised University Teachers are involved, supported by the University in suitable professional development for teaching.
Figures correct for academic year 2019-2020.
The largest of Ulster's campuses.
Jordanstown is our biggest campus in an idyllic setting surrounded by lush lawns and trees. It's just a few hundred metres from Loughshore Park and promenade, and just seven miles from Belfast city centre.
At our Jordanstown Campus we have world class facilities that are open all year round to our students and members of the public.
At Student Support we provide many services to help students through their time at Ulster University.
We recognise a range of qualifications for admission to our courses. In addition to the specific entry conditions for this course you must also meet the University’s General Entrance Requirements.
In this section
A Levels are not a requirement of this course.
English language requirements for international applicants
The minimum requirement for this course is Academic IELTS 6.0 with no band score less than 5.5. Trinity ISE: Pass at level III also meets this requirement for Tier 4 visa purposes.
Ulster recognises a number of other English language tests and comparable IELTS equivalent scores.
Applicants should normally have experience of working in a farming or agri-food production business.
Each programme will have slightly different requirements, both in terms of overall points and certain subjects, so please check the relevant subject in the undergraduate on-line prospectus.
Normally Ulster University welcomes applications from students with:
Generally, for undergraduate courses for international applicants we require equivalent to A-Level CCC, for these courses the entry requirements will be one of the following:
Please note that some courses will have subject specific entry requirements, please check the relevant course entry requirements in the undergraduate on-line prospectus. If there is a subject specific requirement you will be required to get 580 in the Subject Specific SAT or Grade 3 in the Subject Specific AP test.
Some courses may also have additional entry criteria, such as a Skype interview, submission of a satisfactory portfolio, criminal record check or health check, please check the relevant course entry requirements in the undergraduate on-line prospectus.
For courses that require GCSE Mathematics Grade C, you will be required to successfully complete Grade 12 in High School Diploma Mathematics.
Some courses have higher entry requirements, please see list below;
(A-level ABB to include 2 science subjects from Biology, Chemistry, Mathematics and Physics or equivalent)
To include one of the following:
(A-Level BBB to include Chemistry and 1 science from Mathematics, Physics or Biology or equivalent)
To include one of the following:
(A-Level BBC or equivalent)
To include one of the following:
|Level 12 English Lang in HSD|
In this section
Do you own a farm or work in an agri-food business and want to develop your management and leadership skills? Have you an innovative idea for your farm or business and want to learn how to put it into action through effective leadership? Then this course is for you.
This course is aimed at current and aspiring leaders, managers and business owners working within the agri-food industry, either in farming or in agri-food production, with a keen interest in developing their leadership and management capabilities to achieve business growth. No academic background in business needed.
Learn how changes in the external environment can be managed to provide future opportunities and make practical changes to your farm or food business.
In this section
Fees illustrated are based on 20/21 entry and are subject to an annual increase. Correct at the time of publishing. Terms and conditions apply. Additional mandatory costs are highlighted where they are known in advance. There are other costs associated with university study.
Northern Ireland & EU: £2,450.00
The cost of the course is £2450, which includes all teaching, registration/awards fees and residential industry best practice visits.
If you would like more information about the course please contact:
Barry Quinn (Course Director)
“It has been exciting to work with UU to bring this much needed leadership qualification to the table. A chance for future leaders in the Agri and Agri-food Industry to undertake relevant hands on study in Northern Ireland is finally here with the support and foresight of many in YFCU and DAERA.” Michael Reid, Chief Executive Officer, Young Farmers’ Clubs of Ulster