国际学生入学条件
Year 1: Standard entry requirements - Highers ABBB (including B in Chemistry or Biology and C in Maths), A-Levels BCC - BBB (including Maths and either Chemistry or Biology with one at B), Int. Baccalaureate 29 points (with Higher Level Science at 5 and Higher Level Mathematics at 6), BTEC DMM (in a relevant subject), HNC A in graded unit (of an appropriate HNC), Check that you meet our university-wide National 5/GCSE (or equivalent) English and Maths requirements. Our minimum requirements will apply if you: live in an area within the Scottish Index of Multiple Deprivation lowest 20% (SIMD20) or are care experienced) - Highers BBBC (B in Chemistry or Biology), A-Levels CCC (Including Maths and either Chemistry or Biology). Year 2 – Ad Advanced Highers BB (plus Highers ABBB including Higher Mathematics, Chemistry, Biology), A-Levels ABB (including Biology, Mathematics and Chemistry), Int. Baccalaureate 33 points (with a science and Mathematics at Higher Level 6), HND AA in graded units (in an appropriate HND), BTEC DDD. Year 3: We only accept entrants to Year 3 with appropriate Associate Degrees.
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IDP—雅思考试联合主办方

雅思考试总分
6.0
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雅思考试指南
- 雅思总分:6
- 托福网考总分:79
- 托福笔试总分:160
- 其他语言考试:PTE Academic - 65 (min 59)
CRICOS代码: C980
申请截止日期: 请与IDP顾问联系以获取详细信息。
课程简介
该课程是与国际酿造和蒸馏中心教育委员会成员,酿造,麦芽和蒸馏行业的高级代表合作组织的。它旨在教育麦芽,酿造和蒸馏行业的潜在管理人员,并全面了解从谷物种植到装瓶和包装所涉及流程的科学和技术。
BSc Brewing and Distilling provides you with the unique opportunity to gain a grounding in engineering and science and explore the mechanisms behind brewing and distilling at an undergraduate level. This is the only undergraduate programme of its kind in the UK, in which you can tailor and develop your STEM knowledge, skills, and background to the drinks and beverage industry. During your undergraduate studies, you’ll learn from a broad curriculum from a wide range of disciplines, including brewing and distilling, biology, process engineering, mathematics, beverage microbiology and biochemistry, food microbiology, bioprocessing, quantitative and qualitative analytical skills, with optional modules in business, accounting and finance, operations management, enterprise, and sustainable development. To develop your brewing and distilling subject knowledge, you’ll explore fundamental topics including, but not limited to, cereal science and technology, yeast science, microbiology, biochemistry, process technology, business studies, management, food safety, quality control and quality assurance, flavour assessment and analytical chemistry. You will develop a sound basis in fundamental scientific and technological principles and learn to apply this in the context of malting, brewing, and distilling. You’ll explore the underlying principles, relevant defining concepts, theories and methods, the current state of knowledge and future development possibilities of the industries, whilst grasping the global, regional, and local contexts of malting, brewing and distilling. You’ll develop knowledge of policy, legislation, ethical, health and safety issues relating to the design, manufacture, marketing and sale of alcoholic drinks which will provide you with a plethora of knowledge and skills which you can directly apply to various roles in industry upon graduation. The drink and beverage industry is continuously growing, and is becoming an increasingly important part of GDP. In Scotland alone, more than 11,000 people are directly employed in the Scotch Whisky industry, with a further 42,000 people indirectly employed by the industry. The growing demand for graduates with an understanding of brewing and distilling, will make you highly employable upon completion of the course. You’ll gain hands-on experience by utilising our on-site brewery, distillery, and rectification laboratory to support your in-depth scientific learning. This will ensure you build the skills and expertise to perform successfully in industry and make you highly employable in all sizes of brewing, distilling and allied industries. Beyond their academic careers, your teaching staff hold various positions of responsibility and authority throughout the industry, including roles on global and local drink companies’ boards and management teams, and on governmental bodies. As a result, your learning will be informed directly by the conversations staff are having both within the university, and outwith in the national and international beverage markets they represent. The teaching staff external roles will further help to improve the industry relevance of the programme, as they will adapt the course content accordingly based on current and predicted industry changes.
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