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Diploma in Speciality and Artisan Food Enterprises
The Diploma in Speciality and Artisan Food Enterprises is a part-time, Level 7 qualification for those starting or growing a business in the speciality and artisan food sector. Funding of up to 64% is available for eligible applicants through the Department of Agriculture, Food and the Marine.
Course Overview
Ireland’s artisan and speciality food sector has seen remarkable growth, driven by craftsmanship, sustainability, and consumer demand for high-quality, locally produced food. This diploma is designed for individuals who are launching or developing a food enterprise, as well as those working in the sector — from producers and retailers to culinary professionals and food writers.
Delivered part-time from October to May, the programme blends academic insight with practical experience. Participants engage in lectures, workshops, guest talks, and site visits, gaining both the scientific foundation and business acumen needed to succeed in this dynamic industry.
Accredited by NUI and worth 60 credits at Level 7 on the National Framework of Qualifications (NFQ), the diploma is led by experts in food science, sustainability, and entrepreneurship.
Why Choose this Course?
This diploma is ideal for:
- Entrepreneurs launching a speciality food business
- Producers seeking to add value to agricultural products
- Culinary professionals, food retailers, buyers, and journalists
Participants will:
- Explore consumer trends in taste, traceability, and sustainability
- Gain insight into the cultural and economic forces shaping artisan food
- Learn essential food science, safety, and processing techniques
- Develop business skills in marketing, finance, and regulation
- Engage with a vibrant community of peers and industry experts
Whether you're crafting farmhouse cheese, smoked fish, charcuterie, or organic produce — this course provides the ingredients for success.
Entry Requirements
No prior third-level qualification is required. Applicants should have a strong interest in the speciality food sector and a commitment to learning.
Schedule & Delivery
The programme is delivered through a blended format, combining online learning with four face-to-face sessions held at University College Cork (main campus).
Sessions typically take place every three weeks on Tuesdays and Wednesdays (9:00–17:00). The course includes:
- Lectures and practical workshops
- Guest speakers from industry, regulatory bodies, and past graduates
- A site visit to a relevant food enterprise
- Continuous assessment through module assignments
- A final work-related project to apply learning in a real-world context
The next course begins on Tuesday 6th October 2026.
Application deadline: Friday 18th September 2026
Fees & Funding
The total cost of the programme is €2,800. The fee includes tuition and all course materials.
Places are limited to a maximum number of 20.
Funding Support
Funding of 64% is available for eligible applicants with support from the Department of Agriculture, Food and the Marine.
Registration
To Apply for this course please follow the steps below:
When you log into the Application Portal:
Click Apply Online
Select Start a new Adult & Continuing Education Application
During your online application you will be required to upload the following documents:
- Completed Application Form (Speciality Food Artisan Enterprises Application Form)
- Birth Cert or Passport
- Passport Photograph
- English Language Test Report [if applicable]
- Supplementary Questions
You will can download the full Application guide here: Diploma in Specialty and Artisan Food Enterprises - Application Guide
Enquiries
Please contact Clair Hoare, Tel. 089 246 6996 or Email: clairhoare@ucc.ie for further information
Course Content
The syllabus is designed to integrate theory and practice across nine different modules:-
- Module 1 - Local Food Production Systems
- Module 2 - Food Chemistry and Packaging
- Module 3 - Food Processing Technology
- Module 4 - Nutrition and Sensory Science
- Module 5 - Sustainable Marketing and Business for Speciality Food Enterprises
- Module 6 - Food Microbiology
- Module 7 - Risk Analysis
- Module 8 - Speciality Food Production Assignment
- Module 9 - Food Production and the Environment
Academic Director: Professor Alan Kelly, UCC
Student Testimonials
Aymar Gourdet
Owner & Managing Director, Award-Winning Chef
Le Skinny Chef Ltd
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I would highly recommend the Diploma in Speciality Food Enterprise to anyone working in, or planning to enter, the food industry. It has been a very rewarding experience and an important investment in both my personal development and my business.
Running a busy and well-established business like Le Skinny Chef Ltd means there is very little time to stop and reflect. We specialise in chef-led, plant-based artisan food products, and day-to-day operations can easily take over. One of the biggest benefits of this course was having the time and space to step back, look at the business from a different perspective, and focus on improving our product range and future direction. It helped me think more strategically about growth, innovation, and long-term planning while also learning from others within the food industry. The course has genuinely helped move the business forward and created a strong network of support and industry connections that I know will benefit me in the future.
The course offered an excellent balance of practical and technical knowledge, supported throughout by experienced lecturers and a very approachable team. Learning about areas such as microbiology, food law, nutrition, and marketing broadened my understanding of the industry, while the visits to food manufacturers and the opportunity to connect with other food producers made the experience even more worthwhile.
A special thank you to University College Cork, Clair, and everyone involved in delivering such a valuable learning experience.
Louise Cashman
Dairy Farmer
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As a dairy farmer looking at a diversification project, I found the depth and breadth of information in the Diploma course really useful. The course was well managed, the content was excellent, the lecturers were totally invested in their subjects and where specific modules might not have been relevant to my project, they were nonetheless thought provoking; there was something to take away from each topic. What I found particularly useful was the insight into the regulatory frameworks, risk analysis and plant design which gave me a very practical overview of what I needed to consider. I have come away from the course feeling confident I have sufficient knowledge in safe food production to move on to develop the next stage of my project.
Diploma students engage with Prof Alan Kelly and Dr Eoin Lettice
Pictured are students with Professor Alan Kelly and Dr Eoin Lettice during Diploma sessions in UCC. Topics under discussion above include the importance of heat treatment for food safety, and how agriculture and food production impact on the environment
Closing date for applications is Friday 18th September 2026.
Funding from the Department of Agriculture, Food and the Marine is available for eligible participants - 64% of the total fee.
The full brochure is available for download here: Diploma in Speciality and Artisan Food Enterprises Brochure