Planit


Chemistry with French

University of St Andrews

Content

Everything around us involves chemistry, from the food that we eat to the air that we breathe. Chemistry is a vibrant and exciting central science that interfaces with biology, physics, mathematics, medicine and geology, and St Andrews offers appropriate modules highlighting the importance of these interfaces.

At St Andrews, students are able to build their fundamental training in chemistry into specialised areas including medicinal chemistry, materials, molecular biology, nanotechnology, catalysis and surface science. Chemists are highly valued as researchers, developers and managers in manufacturing industries including fuels and pharmaceuticals.

By studying French at St Andrews, you will be given direct access to French and francophone culture, history and values, and all the debate, contradictions and extraordinary creativity that characterise contemporary France and the French-speaking world. You will be offered a broad view of French and francophone literature, civilisation and culture, and will be able to shape your degree according to your specific interests.

French courses use communicative, integrated methods, allowing you to develop a high level of competency in language skills, alongside cultural awareness and other crucial transferable skills.

Entry Requirements

2020 entry requirements

Standard entry:
4 Highers at AAAAB including Chemistry and French at A and one from Maths, Biology, Computing Science, Geography, Human Biology, Psychology or Physics plus English at National 5 at B.

Widening access entry:
4 Highers at AABB including Chemistry and French at A and one from Maths, Biology, Computing Science, Geography, Human Biology, Psychology or Physics plus English at National 5 at B.

Start Date

September

Qualification

Degree

Award

BSc Hons

Study Method

Full time

UCAS Code

F1R1

Course Length

4 years

Faculty

Faculty of Science

Department

Chemistry

SCQF Level

10

Career Sectors

Biology

Chemistry and Materials Science

Food Science and Technology

Mathematics and Statistics

Physics

Science General