General Rules and Regulations for Food Chemistry 2

This page contains details pertinent to the teaching of Food Chemistry 2 in this department. Please adhere to all rules, regulations, suggestions and hints to make this subject enjoyable for yourself as well as your facilitator. The details on this site serves as an aid for your study program. Your facilitator will gladly answer questions in class or, if you have an e-mail account, by electronic means.
Note: This does not mean that you do not need to attend class if you have accessed this site.

Facilitator:      Mr. L. Dolley MSc (UWC).
                      Room 36 (Horticulture & Food Technology)

Consultation times: Check notice on door.

Venues:           Theory classes: Hall 3 (Horticulture & Food Technology)
                       Practicals: Food Chemistry Laboratory (Horticulture & Food Technology)
                       Tests:   Gymnasium (Education). See notice board for time-table.
                       Theory examination: To be announced.

 Class times:    Click on this link.

Medium of Instruction: Classes, tests and examinations will be conducted in English.

Recommended textbooks: Click on this link

Notes:  No formal notes are supplied. Please consult a suitable textbook for more information.If you experience any difficulty in this regard, please do not hesitate to consult your instructor.

Practicals: A set of practical notes, where required, will be on sale for a nominal fee. These same notes are also accessible online for printing a personal set (Click here to view) for yourself only (see copyright notes).

Requirements:    Writing material.
                          Practical notes (if available)
                          Recommended textbooks (optional in class).
                          White coat.
                          Practical report sheets (see in practical notes).

Tests:  You will write two tests during the semester on the following dates:
                  XXXXXXXX
All tests are written on a Monday morning at 09:00 exactly.

Semester mark: Your semester mark will be based on two written tests (T), an assignment (A) and practical reporting (P). This mark will be calculated as follows:
   (0,4 X T1) + (0,4 X T2) + 0,1 X Ass.) + (0,1 X Prac)
Your final mark after writing the exam will be calculated as follows:
   0,4(semester mark) + 0,6(exam mark)
   The total for this must be a minimum of 50%.