Who are the people who might benefit from this course?
What would you consider to be the minimum level of previous knowledge or experience required to benefit properly from this course?
Example:- This course will be of particular interest to graduates considering a career in the food industry, but will also be useful as an update for existing professionals. A working knowledge of carbohydrate chemistry is assumed.
What do you expect the students to achieve at the end of the course – what will they be able to do now that they could not before? Setting an end goal will help the student understand what is expected.
Example:- Graduates will be able to modify starch compounds specifically for the frozen dairy sector.