Page 15 - MSC 2023/2024
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STRUCTURE, DURATION AND METHOD OF
                 DELIVERY



               This is a full-time study programme of 42 credit hours in which students must register and pass
               all courses with a minimum grade of B. The structure of the programme is as follows:



                                  Faculty Core        Programme            Faculty Elective

                                    Courses          Core Courses             Courses






               (1)   Minimum period = 2 semesters, 1 special semester
               (2)   Maksimum = 8 semesters.

               Method of delivery is through a combination of teaching approaches such as: lecture sessions
               which are face to face (F2F); integrated learning (e.g. tutorial and group discussion, forum,
               seminar, and research project), student-centred learning (e.g. field work, written assignments,
               presentation) and practical.




                 METHOD OF ASSESSEMENT AND WEIGTHAGE



               Student progress is evaluated through various methods, including academic exercise/project
               papers  that comprise written assignments,  projects, seminar and  thoretical analysis. The
               weightage of assessment for all courses under the Master of Strength and Conditioning (except
               those offered by other faculties) is as follows:
               1. Courses            : Continuous Assessment – 60% and Final Exam – 40%

               2. Research Project  : Continuous Assessment – 100%




                 CAREER PROSPECTS


               Graduates  of  this  programme  can  work  as  fitness  trainers,  physical  education  teachers,
               coaches and sports researchers in various organizations including: National Sports Council,
               State Sports Councils, Ministry of Youth and Sports, State Youth and Sports Departments, golf
               clubs, fitness clubs/studios, sports associations and sports equipment companies.










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