UCC Book of Modules, 2012/2013: FEXXXX

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Max 70.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 48 x 1hr(s) Lectures; 6 x 1hr(s) Tutorials (small group meetings).

Module Co-ordinator: Dr Mary McCarthy, Department of Food Business and Development.

Lecturer(s): Dr Mary McCarthy, Department of Food Business and Development.

Module Objective: To provide students with an understanding of the food business chain, evaluating the salient issues addressed by various stakeholders. To introduce students to the key marketing concepts and apply these to the food industry.

Module Content: An examination of the factors that influence the Food Business system from production to consumption. The module will also examine food policy issues and their effect on information flow. This module also provides an introduction to food marketing and addresses the following topics: the marketing concept, marketing research, market segmentation, marketing strategy and target marketing, product choice, pricing, promotion and distribution in relation to the food industry.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify and consider the implications of macro trends on consumer food demands.
· List the key strengths, weaknesses, opportunities and threats facing the food sector.
· Describe the current market environment for food manufacturers and explain how this might impact on food manufacturers' activities.
· Demonstrate how government intervention in food supply impacts upon supply chain stakeholders.
· Define what food marketing is and demonstrate the tasks undertaken in food marketing.
· Explain and illustrate how consumer markets can be broken down into smaller more manageable groups.
· List and describe the components of the marketing mix. Illustrate their relevance in the food products category.
· Summarise market information and use this information to develop simple research questionnaires.

Assessment: Total Marks 200: End of Year Written Examination 100 marks; Continuous Assessment 100 marks (40 marks group project, 60 marks in class quizzes).

Compulsory Elements: End of Year Written Examination; Continuous Assessment (CA).

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) (The Supplemental Exam will incorporate assessment of both end of year written examination and the 'in class quizzes' CA) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (group project only).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Max 50.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; 6 x 1hr(s) Tutorials.

Module Co-ordinator: Prof Michael Ward, Department of Food Business and Development.

Lecturer(s): Ms Valerie Coogan, Department of English.

Module Objective: To examine the role of communication in food business and introduce the student to various communication skills.

Module Content: The communication model; to investigate various communication media, information flow and the factors that influence efficient and effective communication in food business organisations

Learning Outcomes: On successful completion of this module, students should be able to:
· Structure clear and concise business writing assignments in correct Standard English;
· Deliver effective and succinct informative and persuasive presentations;
· Write in a style that is relevant, logical and coherent.

Assessment: Total Marks 100: Continuous Assessment 100 marks (9 x Assignments 90 marks; Tutorial attendance and contribution 10 marks).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 10, Max 45.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 2hr(s) Lectures (including seminar discussions).

Module Co-ordinator: Mr Michael Fitzgibbon, Department of Food Business and Development.

Lecturer(s): Mr Michael Fitzgibbon, Department of Food Business and Development.

Module Objective: (i) To develop an understanding of concept of development, especially in the majority world context (ii) To explore alternative strategies for economic and social development (iii) To engage with the debate among practitioners and academics concerned with economic and social progress in the developing world.

Module Content: Various definitions of development are examined. The following are explored through theoretical and/or case-study approaches: principle development theories; linkages between poverty and development; colonialism, independence and corruption; impacts of HIV/AIDS on development; interventions such as microfinance and microenterprise; gender and development; participative approaches; race and ethnicity.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify and discuss theoretical perspectives on development.
· Identify and analyse views on poverty and development.
· Identify the linkages between colonialisation, independence and corruption.
· Discuss the causes of food insecurity and famine, and responses to these.
· Identify and discuss the impacts of HIV-AIDS on development.
· Define the different approaches to microfinance and microenterprise.
· Discuss and analyse gender in the context of developing countries.
· Analyse the impact of "race" and ethnicity on sectors such as education and access to services.

Assessment: Total Marks 200: End of Year Written Examination 80 marks; Continuous Assessment 120 marks (Assignment(s)).

Compulsory Elements: End of Year Written Examination; Continuous Assessment. Satisfactory Attendance at Lectures and Participation in Seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 40.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures ((including seminar discussions)).

Module Co-ordinator: Dr Nicholas Chisholm, Department of Food Business and Development.

Lecturer(s): Dr Nicholas Chisholm, Department of Food Business and Development.

Module Objective: To develop an understanding of the linkages between poverty and development

Module Content: Introduction to poverty and development; poverty measurement; analysis of extent and nature of poverty; poverty and income distribution; poverty and development linkages.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the different meanings and dimensions associated to the term 'development'
· Distinguish between the different concepts and approaches to measuring development
· Describe the global distribution of poverty and factors of differences in the distribution and incidence of poverty
· Outline the linkages between poverty reduction, economic growth and income distribution
· Examine the linkages between poverty, hunger and food security
· Describe the basic needs approach to development
· Discuss the linkages between poverty and the environment
· Appraise the Millennium Development Goals (MDGs) as a framework for development.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Essay - approximately 2,500 words).

Compulsory Elements: End of Year Written Examination; Continuous Assessment. Satisfactory Attendance at Lectures and Participation in Seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 10, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 2hr(s) Lectures.

Module Co-ordinator: Dr Stephen Onakuse, Department of Food Business and Development.

Lecturer(s): Dr Stephen Onakuse, Department of Food Business and Development.

Module Objective: To develop an understanding of economic analysis of small farm or peasant farming systems applicable to a wide range of problem areas in developing country agriculture.

Module Content: The module explores agricultural production theory (theory of the farm firm); applied production theory with respect to peasant farming, choice of technique, analysis of technical change, farm size questions, and risk and uncertainty; agricultural demand, prices and markets; and farm management economies applied to peasant agriculture.

Learning Outcomes: On successful completion of this module, students should be able to:
· Apply the elementary theories of household and market demand and supply by profit maximising enterprises and the interaction of supply and demand and price/quantity determination in competitive markets.
· Analyse the effects of demand and supply shifters on market equilibrium, adjustment mechanisms and the elementary theories of trade between markets.
· Apply the elementary theories of farm households involved in producing/consuming activities and simple transmission mechanisms along the food business chain.
· Compare and contrast patterns of agrarian development in Europe, North America, South East Asia, Latin America and Sub-Saharan Africa.

Assessment: Total Marks 200: End of Year Written Examination 120 marks; Continuous Assessment 80 marks (Assignment(s)).

Compulsory Elements: End of Year Written Examination; Continuous Assessment. Satisfactory Attendance at Lectures and Participation in Seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 10, Max 40.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Practicals (Computer-Lab Practical Classes).

Module Co-ordinator: Mr Stephen Thornhill, Department of Food Business and Development.

Lecturer(s): Mr Stephen Thornhill, Department of Food Business and Development.

Module Objective: To introduce the use and relevance of data analysis in development studies.

Module Content: Introduction to the scientific method of enquiry; uses of data, types of data used in development analysis; information quality; principles of sampling and survey design; data presentation; basic statistics.

Learning Outcomes: On successful completion of this module, students should be able to:
· Create reading lists for course projects using UCC's Catalogue to identify books and Electronic Resources to identify journal articles
· Search the internet in a critical way to identify quality and reviewed sites as sources of information for course projects/essays
· Reference various sources of information within the text of course projects/essays
· Write up a bibliography for a course projects/essays
· Source and download electronic sources of secondary data from recognised International Development Agencies' sites
· Manipulate electronic source data for presentation in tables, graphs and charts
· Outline the main features of an argument using secondary data and literature research
· Use spreadsheets for developing and presenting budget.

Assessment: Total Marks 100: Continuous Assessment 100 marks (Assignment(s).

Compulsory Elements: Continuous Assessment. (including computer lab-based assignments) and Satisfactory Attendance at Lectures and Practicals.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination:

Credit Weighting: 10

Teaching Period(s): Teaching Period 2.

No. of Students: Min 10, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 2hr(s) Lectures.

Module Co-ordinator: Mr Michael Fitzgibbon, Department of Food Business and Development.

Lecturer(s): Mr Michael Fitzgibbon, Department of Food Business and Development.

Module Objective: To examine the causes and effects of conflict, the means used to mitigate conflict, and post-conflict consequences with particular reference to developing country contexts.

Module Content: Development and fod security; issues in peace-making and peace keeping; issues related to post-conflict recovery; sustainable livelihoods in societies emerging from conflict gendered issues and impacts of conflict; conflict and children; the media and conflict; human rights leglislation. Case studies

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe conflict frameworks.
· Define and discuss "race" and ethnicity in the context of conflict.
· Differentiate between the nature of refugees, asylum-seekers and internally displaced people.
· Define genocide and identify the causes of recent genocides.
· Identify the linkages between conflict, food security and famine.
· Discuss the main international human rights legislations, and the gendered impacts of conflict.
· Criticise the role of the media in the creation and mitigation of disputes.
· Discuss the impacts of conflict on development, with particular reference to children.

Assessment: Total Marks 200: End of Year Written Examination 80 marks; Continuous Assessment 120 marks (Assignment(s).

Compulsory Elements: End of Year Written Examination; Continuous Assessment. Satisfactory Attendance at Lectures and Participation in Seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students:

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures.

Module Co-ordinator: Mr Michael Fitzgibbon, Department of Food Business and Development.

Lecturer(s): Mr Michael Fitzgibbon, Department of Food Business and Development; Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To give the student a good understanding of the theories and principles of communications. To impart communications skills implicit in development situations. To familiarise the student with technologies useful to communications.

Module Content: Theories and models of communications. The communications process - media/methods. Communications in the organisation. Written and verbal media skills, presentation skills, and group facilitation. Press releases and using multimedia for communications.

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss the theoretical background to human communication.
· Identify and analyse problems and difficulties associated with crossing cultures in the context of communications.
· Discuss and analyse the flow of communication within organisations, and deterrents to effective communication, and the means to improving communications.
· Discuss the benefits and shortcomings of current media utilisation within developing country contexts.
· Analyse the various means of managing group communications and practical group facilitation in development situations.
· Discuss the ethical underpinning for research and development in the South.
· Identify the key tasks associated with delivering professional presentations.
· Identify the key tasks required for participatory group facilitation.

Assessment: Total Marks 100: Continuous Assessment 100 marks (Continuous assessment comprising a group research project: group report, 70 marks; individual research diary, 20 marks; group presentation, 10 marks).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 2hr(s) Lectures.

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Patrick Enright, Department of Food Business and Development; Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: The objective of this module is to introduce and familiarise the student with a theoretical, policy and practical context for rural development.

Module Content: Interpretation of the Rural Development Problem
Defining Rural Development
Defining Rural Development Policy
Evolution of Rural Development Policy (EU and Ireland): an examination of the driving forces of change
Making a general Case for Local and Rural Development
Current Rural Development Policy (EU and Ireland)
Current Rural Development Practice - Comparative Case Studies (EU and Ireland)
An introduction to some of the contemporary issues in Rural Development - Participatory Rural Planning, Local Partnerships for Rural Development.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the major concepts and definitions of rural development.
· Outline and explain the evolution of EU and Irish rural development policy.
· Describe some of the contemporary problems facing local and rural communities.

· Describe and discuss the rural development policies and strategies that have been implemented in response to contemporary rural problems.

Assessment: Total Marks 200: Continuous Assessment 200 marks (1 essay - 2,000 words, 1 project - 10,000 words and 1 in-class presentation).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Max 250.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; 8 x 1hr(s) Tutorials.

Module Co-ordinator: Dr Joseph Bogue, Department of Food Business and Development.

Lecturer(s): Ms Bridget Carroll, Department of Food Business and Development; Dr Stephen Onakuse, Department of Food Business and Development; Dr Joseph Bogue, Department of Food Business and Development.

Module Objective: To provide an understanding of food business chains, an appreciation of the role of cooperatives in food business and development and an understanding of the interlinkages between food security and development

Module Content: Introduction to food supply chains. Introduction to cooperative organisation and management issues in food business and development situations. Introduction to issues in food security and development

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify the key components of a marketing strategy for a new food firm;
· Differentiate between successful and unsuccessful marketing strategies;
· Evaluate the role marketing plays in a new food product success;
· Explain the most important differences between co-operative businesses and conventional businesses;
· Classify co-operatives according to their prime benificiaries and give examples of the kinds of businesses operated within each category;
· Identify the financial dilemmas confronting co-operatives and explain how successful co-operatives have managed to resolve those dilemmas;
· Identify the inter-linkages between HIV/AIDS and poverty, agricultural development and sustainable livelihoods; and
· Evaluate the policies that allow people to break out of the poverty-hunger-malnutrition trap.

Assessment: Total Marks 100: End of Year Written Examination 70 marks; Continuous Assessment 30 marks (Seminar Presentation and Essay).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: -.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; 6 x 1hr(s) Tutorials.

Module Co-ordinator: Dr Patrick Enright, Department of Food Business and Development.

Lecturer(s): Dr Patrick Enright, Department of Food Business and Development; Dr Joseph Bogue, Department of Food Business and Development.

Module Objective: To provide the student with an understanding of the food business chain, evaluating the salient issues addressed by various stakeholders

Module Content: Development of the contemporary food system. Key issues for the global food system. Factors that influence the food business system from production to consumption. Profile and structure of the European agri-food sector.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the development of the contemporary food supply chain.
· Identify key challenges for the global food system.
· Explain the key influences on the contemporary food system.
· Describe key characteristics of the European food industry.

Assessment: Total Marks 100: End of Year Written Examination 80 marks (End of year written examination); Continuous Assessment 20 marks (in-class test).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 6hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To give the student an understanding of the concept of rural development, the issues in rural development and the policies and practices affecting rural areas.

Module Content: Reintroducing students to education. Defining Rural and Social Aspects of Rural Development. Trends and developments in rural areas. Policies and programmes in rural areas

Learning Outcomes: On successful completion of this module, students should be able to:
· Define the major concepts associated with rural development;
· Describe the evolution of rural development in Ireland and in the EU;
· List many of the organisations and agencies involved with rural development, and discuss their role; and
· Participate in debates on rural development in Ireland.

Assessment: Total Marks 100: Continuous Assessment 100 marks.

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 6hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To give the student an understanding of the economic bases of rural communities, the interlinkages among rural sectors, the income flows that exist and the impact of rural development projects on rural communities.

Module Content: Economic Bases of Rural Areas. Social Aspects of Rural Development. Rural Household Decision Making. Partnerships in Rural development.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the main characteristics of various types of rural areas and the changing role of agriculture in rural regions concerning demography, incomes and the restructuring;
· Describe the trends in population change in rural areas;
· List some linkages between rural and urban areas;
· Describe the decisions which members of rural households have to make and the effects those decisions may have on incomes and areas;
· Explain the role that alternative income sources have to play in broadening the economic base of rural areas; and
· Discuss the need for adequate investment, services and infrastructure in rural areas.

Assessment: Total Marks 100: Continuous Assessment 100 marks.

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 6hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: The audit outcome should indicate where increased allocation of tangible resources, or re-allocation of tangible resources is required it increase the intangible resources in an area. The results may indicate where increasing the skills and capacity of the local community could lead directly to growth in tangible resources and to more effective delivery of services.

Module Content: Examine the extent of existing local socio-economic resources; examine the level of usage of these resources and examine the potential resources which are not being utilised

Learning Outcomes: On successful completion of this module, students should be able to:
· Plan a local socio-economic resource audit;
· Access existing sources of data;
· Research new information for resource audits;
· Analyse, interpret and present results; and
· Write up a local socio-economic resource audit report.

Assessment: Total Marks 100: Continuous Assessment 100 marks (Assignments).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 6hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To give the student an understanding of The concept of a group and the group process. To develop group work skills and to explore how groups are used most effectively.

Module Content: Defining groups and group work. Theory and skills of group work. Use of groups in rural development. Developing group activities in rural development

Learning Outcomes: On successful completion of this module, students should be able to:
· Apply participatory approaches to groups involved in rural development;
· Analyse how groups work and how they achieve their goals;
· Explain group work skills to group members;
· Appraise potential leadership in groups;
· Facilitate groups in identifying and achieving their goals; and
· Assess the separate roles played by a rural development group and its staff members.

Assessment: Total Marks 100: Continuous Assessment 100 marks.

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (Students must submit alternative coursework, as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 6hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development; Prof Michael Ward, Department of Food Business and Development.

Module Objective: To give the student an understanding of what an organisation is, the different types of organisations that exist, their structures, the various roles members play within the organisation and examples of local development organisations.

Module Content: Organising and the Organisation. Aspects of Organisational Structure. Area-Based Development Organisations

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss the importance of (1) organising and (2) effective organisations in the rural development process;
· Describe how local groups can begin organising the different forms of organisations that exist and their legal structures;
· Discuss differences between conventional and alternative forms of organisations;
· Examine organisational structure; and
· Compare and contrast different forms of organisations and the roles they play in local development.

Assessment: Total Marks 100: Continuous Assessment 100 marks.

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 6hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Joseph Bogue, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development; Dr Joseph Bogue, Department of Food Business and Development.

Module Objective: To provide the student with an understanding of the role marketing plays in the rural enterprise, the concepts of marketing and the role information plays in an enterprise.

Module Content: Marketing and the Small Rural Enterprise. Marketing and the Marketing Concept. The Marketing Strategy and Marketing Planning. Market Information and Business Development

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the role marketing plays in the development of the small-scale rural enterprise and the basic activities of marketing;
· Discuss the marketing concept;
· Evaluate the different stages of business development and how, and where, marketing information can be sourced;
· Formulate a marketing strategy; and
· Set marketing objectives and prepare a marketing plan.

Assessment: Total Marks 100: Continuous Assessment 100 marks.

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 6hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Seamus O'Reilly, Department of Food Business and Development; Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To provide the student with an understanding of the role enterprise plays in the rural economy and the importance of stimulating a thriving enterprise environment in rural areas.

Module Content: The importance of a positive enterprise culture in the development of rural areas. Different types of rural enterprise. Stimulating rural enterprise. Financial aspects of rural enterprise

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss how businesses get started;
· Discuss the types of business ventures that are most likely to succeed and the support needs of businesses at various stages of development;
· Evaluate the potential of new enterprise proposals;
· Formulate a business plan for a new venture, including production, marketing and financial plans; and
· Motivate rural residents to set up new enterprises.

Assessment: Total Marks 100: Continuous Assessment 100 marks.

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 6hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To provide the student with an understanding of the role of communications in Rural Development and the main requirements for effective communication in development at all levels.

Module Content: Interpersonal communications. Leadership. Counselling. Group Work

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify the main theories underpinning communications in development and appreciate their application in field situations;
· Discuss the role of mass media in rural development and some of the commonly used techniques for its effective use;
· Demonstrate strengthened knowledge, skills and confidence in presenting lectures and public speaking; and
· Demonstrate how best to work with groups in rural development in order to enable the development process.

Assessment: Total Marks 100: Continuous Assessment 100 marks.

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 6hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To outline the essential aspects of project design, planning, management and evaluation. To provide the student with the knowledge and skills to work with groups in organising, planning, managing and evaluating multi-sectoral area/local development programmes.

Module Content: Policies, Programmes and Projects. Content and Components of an Area Development Plan. Needs Identification and priorities setting. Management of area programmes. Programme Evaluation

Learning Outcomes: On successful completion of this module, students should be able to:
· Differentiate between the various components of an area development plan;
· Explain the different approaches to planning in an area based planning context;
· Design and prepare an area/local development plan;
· Describe and explain the techniques used to identify community needs;
· Explain and describe the process of ensuring broad based community participation in the development of an area based plan; and
· Communicate with local development groups in an appropriate manner for the purpose of developing an area based development plan.

Assessment: Total Marks 100: Continuous Assessment 100 marks.

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 6hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development; Prof Michael Ward, Department of Food Business and Development.

Module Objective: The purpose of this module is to explain the concept and purpose of partnership and why it is important in a rural development context. The module will introduce students to formal and informal institutions, dealing with people's expectations and recognition of involvement.

Module Content: Examine the following: key principles for the partnership approach; experiences and lessons to be learned from local partnerships in Ireland; guidelines for the establishment and operation of effective partnerships. Develop an understanding of formal and informal institutions

Learning Outcomes: On successful completion of this module, students should be able to:
· List examples of rural development partnerships and networks in Ireland and outline their key features;
· Discuss the development of the partnership approach to rural development in Ireland;
· Explain the critical issues that arise in relation to working through partnerships and networks;
· Apply guidelines for effective working through partnerships and networks; and
· Discuss the main programmes, agencies and bodies that provide support for rural and community development.

Assessment: Total Marks 100: Continuous Assessment 100 marks.

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 6hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: This module will provide the student with an understanding of the social exclusion and gender equality in the context of the development of rural communities.

Module Content: Defining social exclusion and gender inequality. Theory and practice issues in social exclusion and gender inequality. Implications of inclusion and equality for rural development practice. Case studies of best practice.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the theoretical framework underpinning the concept of equality;
· Discuss the concept of social exclusion as a process of cumulative marginalisation;
· Describe how EU and national policies and programmes address issues of social exclusion and inequality and promote social change through rural development;
· Analyse gender issues in rural development; and
· Classify national policy on gender equality.

Assessment: Total Marks 100: Continuous Assessment 100 marks.

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 6hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: Each student will engage in an fieldwork project in an aspect of rural development.

Module Content: Each student will engage in an fieldwork project in an aspect of rural development.

Learning Outcomes: On successful completion of this module, students should be able to:
· Develop a research proposal;
· Design, develop and deliver a quantitative study;
· Design, develop and deliver a qualitative study;
· Code and enter data for analysis;
· Analyse data using appropriate techniques; and
· Write up a research report.

Assessment: Total Marks 100: Continuous Assessment 100 marks (Completion of Fieldwork Report).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 3hr(s) Tutorials (Distance Education Module, Continuous Assessment)).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To provide students with an overview of the key aspects of rural development in an Irish and European Context.

Module Content: This introductory module provides a context for many of the ideas and concepts explored in later modules. The key content areas include:
· Key concepts, approaches, theories and practices associated with rural development;
· Evolution of rural development in Ireland and EU;
· Current issues of development in rural Ireland; and
· Role and functions of organizations and agencies involved in rural development.

Learning Outcomes: On successful completion of this module, students should be able to:
· Define and explain the major concepts and approaches associated with rural development;
· Describe the evolution of rural development in Ireland and EU;
· Discuss the current issues of development in rural Ireland;
· Identify the most significant organizations and agencies involved in rural development and discuss their role; and
· Participate in debates on rural development in Ireland.

Assessment: Total Marks 100: Continuous Assessment 100 marks (Essay/project - 1,500-2,000 words).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 3hr(s) Tutorials (Distance Education Module, Continuous Assessment)).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To outline to the students the diversity of organisations that contribute to the sustainable development of rural areas.

Module Content: The module will examine the different types of organisations that exist and will investigate the distinguishing features of these organisation. In addition the module will explore the factors that led to the emergence of these organisation and how they contribute to sustainable rural development

Learning Outcomes: On successful completion of this module, students should be able to:
· Differentiate different types of organisations in a rural context;
· Describe and discuss the different legal structures available to rural based organisations;
· Discuss differences between conventional and alternative forms of organisations;
· Compare and contrast different forms of organisations;
· Discuss the development of the partnership approach to rural development; and
· Classify co-operatives according to their prime beneficiaries and define the concept of the co-operative according to co-operative principles and according to the co-operative theory of action.

Assessment: Total Marks 100: Continuous Assessment 100 marks (essay/project - 1,500-2,000 words).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 3hr(s) Tutorials (Distance Education Module, Continuous Assessment)).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To develop an understanding of the economic elements of consumption, production, and trade in rural areas and to provide the tools to analyze them.

Module Content: The module explores basic micro and macroeconomic concepts and empirical methods related to agricultural and nonagricultural activities in rural areas, the role and impact of regional, national and international policies, and the implications of the changing economic landscape for social and political development in rural areas.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify the components of the rural economy;
· Describe and be able to discuss the changing role of agriculture in rural economies;
· Demonstrate an understanding of the economic linkages at the local, national and international level;
· Understand the concepts of production functions, production costs, and the interaction of businesses in a marketplace;
· Identify current and potential alternative income sources in a rural area (multifunctionality);
· Analyse the drivers of rural labour demand and labour supply and how they interact;
· Identify and evaluate issues of income distribution in the context of rural development; and
· Analyse the role and impact of policy incentives on rural economic activity.

Assessment: Total Marks 200: Continuous Assessment 200 marks (Essay/Project - 2,500-3,000 words).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 3hr(s) Tutorials (Distance Education Module, Continuous Assessment)).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To provide an understanding of the Irish rural environmental heritage and to develop skills and tools for its analysis, utilization, and sustainable management.

Module Content: The module provides tools for the economic evaluation of the environment and of natural resources, and the rationale and impact of key environmental policies affecting rural stakeholders.

Learning Outcomes: On successful completion of this module, students should be able to:
· Define and describe the structural organisation and processes of natural and agricultural ecosystems;
· Analyse the role of natural resources, such as renewable energies, in the economic base of a rural area;
· Demonstrate skills to critically analyze the role of sustainability and biodiversity and rural resource management;
· Discuss the theories that underlie environmental policies to correct market failures;
· Discuss and evaluate global and national environmental policies and their impact on local rural communities;
· Explain and evaluate basic measures of environmental sustainability;
· Discuss the sources of greenhouse gas emissions and the contribution of the various sectors nationally and internationally; and
· Appraise the environmental impact of rural enterprises and rural actions.

Assessment: Total Marks 200: Continuous Assessment 200 marks (Essay/Project - 2,500-3,000 words)).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 3hr(s) Tutorials (Distance Education Module, Continuous Assessment)).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To examine the key role of communications in rural development as well as providing the student with practical communications skills and knowledge.

Module Content: The module examines the role of communications in rural development and presents the main theories related to communications. This module will provide the student with an insight into the main communication methods used in rural development and will help in developing skills in disseminating information. Particular communication media and methods are addressed in the context of rural development processes. Specifically skills related to the use of mass media; public speaking, group communications and written communications methods are developed due to their importance in enabling rural development.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the critical role of communications in the development process;
· Understand the theory of human communications;
· Describe the media and methods used in professional communications and evaluate the appropriateness of each for given situation;
· Plan a communications campaign;
· Analyse how groups work and how they achieve their goals;
· Demonstrate the skills to participate effectively as a group member, lead group processes and facilitate meetings; and
· Demonstrate skills related to the use of selected communications methods (individual communication / consultations, group methods such as lecture presentations and meetings, mass media such as preparing press articles and radio presentations, write effective project proposals and reports.

Assessment: Total Marks 200: Continuous Assessment 200 marks (Written assignment (2,500-3,000 words) 100 marks. Student lecture presentation 100 marks.).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 3hr(s) Tutorials (Distance Education Module, Continuous Assessment)).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To examine social farming in the Irish and international context and explore the emerging role of social farming in rural development.

Module Content: This module develops participants' awareness and understanding of the concepts, the applications and the policy environment that surround the use of social farming practices in an Irish and European context. The term social farming covers all activities that use agricultural resources to promote, or to generate, social services in rural areas. Examples of these services include rehabilitation, therapy, sheltered employment, life-long education and other activities that contribute to social inclusion.

Learning Outcomes: On successful completion of this module, students should be able to:
· Define Social Farming and describe how it has emerged as a form of service provision in rural areas;
· Explain the principles of Social Farming how it may be applied both for the benefit of people using services and for rural development;
· Map the nature, extent and range of settings in which social farming initiatives are being undertaken within Ireland and in the broader European context;
· Outline the drivers of Social Farming from a Rural Development and Health and Social Care Policy perspective;
· Critically assess the relevant national and European policy context across a wide range of policy domains and analyse how it impacts on the operation and development of Social Farming; and
· Evaluate the development requirements to establish a Social Farm from the perspective of multiple stakeholders.

Assessment: Total Marks 200: Continuous Assessment 200 marks (Essay/Project - 2,500-3,000 words).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 3hr(s) Tutorials (Distance Education Module, Continuous Assessment)).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To provide an understanding of food business chains through an examination of the food business chain from producer to consumer with an emphasis on the roles and needs of the various stakeholders, particularly the rural producer and consumer.

Module Content: The module will examine the roles and needs of stakeholders along the food chain, in the context of the farmer viability, consumer demand and niche markets, retail structures, quality and traceability of food, environmental impact and sustainability. Both conventional and alternative approaches to addressing these issues will be discussed including CSA.

Learning Outcomes: On successful completion of this module, students should be able to:
· Understand the functions of the food supply chain and the role of the actors in the chain;
· Identify the ethical and environmental implications of the current food business model;
· Assess the role of the emerging models in the context of sustainable development;
· Explain the dimensions of organic food production, shortening the supply chain and the role of the consumer; and
· Analyse the policy framework directing the sector.

Assessment: Total Marks 200: Continuous Assessment 200 marks (essay/project - 2,500-3,000 words).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 6 x 1hr(s) Tutorials (Distance Education Module).

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Dr Olive McCarthy, Department of Food Business and Development.

Module Objective: To introduce the student to the history, characteristics and philosophy of the credit union movement.

Module Content: The origins and development of the credit union movement. Its place in the context of the broader cooperative movement. Its philosophy, characteristics and approaches to meeting members' needs. Credit union management and organisation. Defining legislation, rules and regulations. Its approach to lending, money management, insurance.

Learning Outcomes: On successful completion of this module, students should be able to:
· Outline the history and development of the credit union movement
· Explain the principles and philosophy on which the credit union movement is based
· Illustrate how credit unions are structured
· Discuss the functions of credit union management
· Evaluate the services provided by credit unions
· Describe the importance of insurance to credit unions and their members
· Research and report on aspects of the history and development of their own credit union.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 6 x 1hr(s) Tutorials (Distance Education Module).

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Dr Olive McCarthy, Department of Food Business and Development.

Module Objective: To introduce the student to the special nature of management in credit unions and cooperatives.

Module Content: A brief history of management, the origins of the concept and how it has changed over time. Alternative approaches to the management of organisations. Management within a cooperative context. Leadership. The functions of a cooperative organisation - operations, marketing, finance and control. Member relations.

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss the various approaches to management.
· Compare and contrast management in conventional organisations with management in co-operatives and credit unions.
· Explain management structures in credit unions.
· Describe and analyse management functions in credit unions, including planning, implementation, control, leadership and marketing.
· Discuss member relations in credit unions.
· Research and report on aspects of management in their own credit union.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 6 x 1hr(s) Tutorials (Distance Education Module).

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Dr Olive McCarthy, Department of Food Business and Development.

Module Objective: To define and explore the concepts of operations management and efficiency in the context of a credit union.

Module Content: Definitions of operations management and efficiency. Total quality management for credit unions. The marketing implications of operations management. The relevance of employee empowerment to efficiency. Planning systems and administrative procedures. Records management and the role of information technology. Co-operative personnel management and industrial relations practices and issues in a credit union.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the meaning, scope and relevance of operations management, especially in relation to the service sector and more specifically to credit unions.
· Discuss and evaluate the importance of quality to credit union operations.
· Identify and explain quality systems developed for service organisations.
· Describe the increasing relevance of employee empowerment and participation in organisations, including credit unions.
· Evaluate the type and importance of personnel issues, including industrial relations, impacting on credit union operations.
· Research and report on aspects of operations management in their own credit union.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 6 x 1hr(s) Tutorials (Distance Education Module).

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Dr Olive McCarthy, Department of Food Business and Development.

Module Objective: To provide an introduction to the issues involved in decision making, a range of decision making processes and the importance of effective teamwork.

Module Content: Approaches and techniques for decision-making. Co-operative decision-making processes. Running meetings cooperatively. Groups and Teamwork. Power, conflict and conflict resolution. Change and creativity in organisations.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify the main issues and techniques involved in organisational decision-making.
· Discuss the process of co-operative decision-making.
· Explain the importance of effective meetings and of teamwork.
· Discuss power, conflict and conflict resolution in organisations.
· Describe some of the issues involved in organisational change.
· Discuss the role of creativity in organisations.
· Research and report on organisational and decision-making issues within their own credit union.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 25 x 1hr(s) Lectures; 1 x 6hr(s) Tutorials.

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Prof Michael Ward, Department of Food Business and Development; Dr Olive McCarthy, Department of Food Business and Development; Ms Bridget Carroll, Department of Food Business and Development; Ms Noreen Byrne, Department of Food Business and Development.

Module Objective: To provide a range of analytical lectures, exercises, etc. relating to topics of current importance to credit unions and co-operatives.

Module Content: A series of lectures on a topic of current importance to credit unions and co-operatives with presentations by practitioners and other experts in the field, with group discussions, problem solving sessions and presentations plus relevant field visits.

Learning Outcomes: On successful completion of this module, students should be able to:
· Participate in co-operative teams;
· Engage in dialogue and debate on a theme of the Summer School;
· Summarise and express professional opinion, in both verbal and written forms;
· Evaluate professional practice in credit unions, co-operatives and social enterprises; and
· Use academic searching, writing and referencing skills.

Assessment: Total Marks 100: Continuous Assessment 100 marks (Summer School Project 60 marks; Assignments 40 marks).

Compulsory Elements: Continuous Assessment. Attendance at Summer School.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: No Supplemental Examination.

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 6 x 1hr(s) Tutorials (Distance Education Module).

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Dr Olive McCarthy, Department of Food Business and Development.

Module Objective: To introduce the student to a variety of approaches to conducting research in credit unions and social enterprises.

Module Content: Students conduct, analyse and write up an individual research study.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify and review relevant scientific literature;
· Conduct secondary and primary research in a credit union setting;
· Collate and analyse data;
· Write up a research report; and
· Appraise research outcomes.

Assessment: Total Marks 100: Continuous Assessment 100 marks (Project Report).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 6 x 1hr(s) Tutorials (Distance Education Module).

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Dr Olive McCarthy, Department of Food Business and Development.

Module Objective: To introduce the student to a variety of approaches on conducting research in credit unions and social enterprises.

Module Content: The design of a research proposal, quantitative and qualitative research methods, sampling and statistical techniques; the use of case studies; action research; and ethical considerations in the design, conduct and reporting of research.

Learning Outcomes: On successful completion of this module, students should be able to:
· Map the steps involved in the research process;
· Identify the various approaches to conducting research;
· Distinguish and discriminate between different research techniques;
· Describe how data can be analysed;
· Illustrate how to write-up a research report; and
· Plan a research project and defend the chosen methodology.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 6 x 1hr(s) Tutorials (Distance Education Module).

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Dr Olive McCarthy, Department of Food Business and Development.

Module Objective: To develop the skills of problem identification and strategic analysis as applied to small social enterprises.

Module Content: Students will be taught how to develop and analyse a basic case study, and will prepare, present and analyse their own case study of a mutual business.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the case study method of research.
· Design and conduct a case study of a credit union or other mutual business.
· Write a case study report of a credit union or other mutual business.
· Analyse a case study.

Assessment: Total Marks 100: Continuous Assessment 100 marks (Project Report 60 marks; Assignments 40 marks).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1. (The place is undertaken between September and May in the first year of enrolement).

No. of Students: no min, no max.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Fieldwork.

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To enable students to diversify their practical experience in credit union operations.

Module Content: The credit union placement will be undertaken in an approved credit union, other than one the student is normally involved with, or with an approved credit union representative body, either in Ireland or abroad. Students will be placed for a minimum of 80 hours in a relevant work environment and will be expected to make a significant contribution to their area of work. Students are required to prepare a learning log of their placement.

Learning Outcomes: On successful completion of this module, students should be able to:
· Work in credit union or credit union representative body as a volunteer or staff member;
· Report verbally and in writing on their credit union work; and
· Reflect analytically on aspects of their credit union work.

Assessment: Total Marks 100: Continuous Assessment 100 marks (Learning Log).

Compulsory Elements: Continuous Assessment. Learning Log.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as presribed by the Department of Food Business & Development).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 6 x 1hr(s) Tutorials (Distance Education Module).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To give participants an understanding of social exclusion and to clarify the potential within the social economy for solutions to the problems of disadvantage.

Module Content: The multiple dimensions of disadvantage in Ireland and Europe. Causal factors of disadvantage. Local, national and EU support to disadvantaged groups. The situation of disadvantaged people in Ireland. The Social Economy and its potential for addressing the issues of disadvantage.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the concept of the social economy and locate it within the wider economy.
· Explain the political interest in the social economy and social enterprises in particular.
· Identify and describe the legal structures available to social economy organisations.
· Discuss and identify the role of the social economy as a means of tackling social exclusion.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 6 x 1hr(s) Tutorials (Distance Education Module).

Module Co-ordinator: Ms Bridget Carroll, Department of Food Business and Development.

Lecturer(s): Ms Bridget Carroll, Department of Food Business and Development; Dr Mary O'Shaughnessy, Department of Food Business and Development; Prof Michael Ward, Department of Food Business and Development.

Module Objective: To provide skills and knowledge needed to analyse local resources, adopt strategies for social mobilisation, and assess the appropriateness of different models of local economic integration.

Module Content: How to prepare community profiles and methods of analysing the local economy, including resource and SWOT analysis. Social mobilisation at neighbourhood level. Models of local economic integration, e.g. co-operatives, community enterprises, insertion business (state-supported enterprises for training and skill development/sheltered employment), and credit unions.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the concept of participatory development.
· Describe an environment which encourages participation in a local development initiative.
· Conduct a community profile.
· Apply local analysis tools.
· Explain the structure and role of various models of local social and economic integration.
· Evaluate models of local social and economic integration.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 6 x 1hr(s) Tutorials (Distance Education Module).

Module Co-ordinator: Ms Bridget Carroll, Department of Food Business and Development.

Lecturer(s): Ms Bridget Carroll, Department of Food Business and Development.

Module Objective: To develop an understanding of the scope of development work in the social economy and of the development process.

Module Content: Conceptual issues in development work and its scope within the social economy. Working with disadvantaged groups to promote the social economy. Strategies and processes for development of the social economy. The social economy in different cultural/national settings. Structures for development work in the social economy.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the concepts of community and community work.
· Describe various models of community work.
· Outline the development and significance of the community and voluntary sector in Ireland.
· Assess the role of partnership in community work in Ireland.
· Explain the role of community development in tackling poverty and social exclusion.
· Describe the process of evaluation and comment on its usefulness in the community sector.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 6 x 1hr(s) Tutorials (Distance Education Module).

Module Co-ordinator: Ms Bridget Carroll, Department of Food Business and Development.

Lecturer(s): Ms Bridget Carroll, Department of Food Business and Development; Dr Edel Barnes, Department of Accounting, Finance and Information Systems; Dr Joseph Bogue, Department of Food Business and Development.

Module Objective: To provide development workers with the knowledge and skills required to understand and facilitate the start up process and to advise on business plan preparation.

Module Content: The start-up process for social enterprises, including financial and legal aspects. Market research, market planning and the development of business strategy. Business networking and partnerships, and growth strategies for social enterprises.

Learning Outcomes: On successful completion of this module, students should be able to:
· Evaluate the marketing strategies of firms.
· Complete a marketing plan for a new business.
· Discuss the importance of Cash Flow in the organisational setting.
· Discuss the difficulties associated with forecasting Cash Flows.
· Construct a Cash Flow Budget from given input variables.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 6 x 1hr(s) Tutorials (Distance Education Module).

Module Co-ordinator: Ms Bridget Carroll, Department of Food Business and Development.

Lecturer(s): Ms Bridget Carroll, Department of Food Business and Development; Ms Noreen Byrne, Department of Food Business and Development.

Module Objective: To enhance the capabilities of development workers to manage their organisations effectively.

Module Content: Professionalism and quality standards in the organisation. The delivery of quality services. Working in a development organisation versus working on your own. Marketing the organisation to different stakeholders. Winning resources for disadvantaged groups within the context of promoting social enterprises. Project Management.

Learning Outcomes: On successful completion of this module, students should be able to:
· Analyse the role of management in community work.
· Evaluate different management styles in a community work context.
· Explain the concept of organisational culture.
· Identify issues of funding for community groups.
· Engage in a strategic planning process of an organisation.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 6 x 1hr(s) Tutorials (Distance Education Module).

Module Co-ordinator: Ms Bridget Carroll, Department of Food Business and Development.

Lecturer(s): Prof Michael Ward, Department of Food Business and Development.

Module Objective: To enhance participants' understanding of management issues and processes within a cooperative business.

Module Content: The variety of cooperative organisations. Co-operative vs. conventional business. The special dilemmas of cooperative management - openness, democratic control, equity finance, profit distribution, entrepreneurship, success. Management functions within a cooperative. Participation, democratic decision-making, and leadership within cooperative groups. Approaches to resolving the management dilemmas of co-operatives.

Learning Outcomes: On successful completion of this module, students should be able to:
· Classify co-operatives according to their prime beneficiaries.
· Define the concept of the co-operative according to co-operative principles and according to the co-operative theory of action.
· Distinguish between person-centred businesses and investor-driven businesses.
· Distinguish between `them and us' approaches to organising and identify the strengths and weaknesses of each approach.
· Identify the management problems which stem directly from the nature of the co-operative principles.
· Research and report on aspects of co-operative management.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 6 x 1hr(s) Tutorials (Distance Education Module).

Module Co-ordinator: Ms Bridget Carroll, Department of Food Business and Development.

Lecturer(s): Ms Bridget Carroll, Department of Food Business and Development.

Module Objective: To provide knowledge and skills which will enhance the ability of development workers to counsel and motivate disadvantaged groups towards re-integration into the labour market.

Module Content: The variety and significance of social skills. Communication skills. Promoting self-reliance and avoiding the culture of dependency. Interpersonal group processes and the facilitation of effective participation.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the key concepts associated with social skills.
· Describe Bandura's Social Learning Theory.
· Explain the causes of common emotional and behavioural problems.
· Identify strategies for dealing with emotional and behavioural problems.
· Discuss the role of games in group work.
· Apply the concepts in this module to their own development work at a local level.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 6 x 1hr(s) Tutorials (Distance Education Module).

Module Co-ordinator: Ms Bridget Carroll, Department of Food Business and Development.

Lecturer(s): Ms Bridget Carroll, Department of Food Business and Development.

Module Objective: To provide the knowledge and skills needed to analyse the training needs of disadvantaged groups and to organise effective training to assist re-integration in the labour market.

Module Content: Conducting a training needs analysis. Selecting appropriate training techniques. Developing and implementing a training plan, and evaluating effectiveness.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify training needs through use of a training needs analysis.
· Design a training plan.
· Select appropriate training techniques.
· Describe the competencies and characteristics of an effective trainer.
· Manage and deliver a training programme.
· Evaluate a training programme.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 6 Tutorials ((Distance Education)); Directed Study (Project manual, Supervised Research).

Module Co-ordinator: Prof Michael Ward, Department of Food Business and Development.

Lecturer(s): Ms Bridget Carroll, Department of Food Business and Development; Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To learn about the process of project development by preparing a brief project proposal for a social enterprise.

Module Content: Students will prepare a project proposal after a brief course exploring the sociological and cultural milieu affecting project development in the social economy. Examples will range from social housing and rural transportation to services for the elderly.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe a social enterprise and locate it within the wider social economy.
· Describe the social and economic context in which social enterprises have emerged and are emerging.
· Provide examples of social enterprises both in Ireland and across Europe.
· Identify the key elements of project development and project planning as they apply to a social enterprise.

Assessment: Total Marks 100: Continuous Assessment 100 marks (Project 60 marks; Assignments 40 marks).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 6 x 1hr(s) Tutorials (Distance Education Module).

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Dr Olive McCarthy, Department of Food Business and Development.

Module Objective: To provide an understanding of key dimensions of the communication process and to build communications skills of value to leaders of cooperative organisations.

Module Content: Models of individual and group communications. Communication patterns in organisations. Verbal and non-verbal communication. Listening skills. Communications and quality service. Working in groups and effective conduct of meetings. Presentation skills. The skills of written communication.

Learning Outcomes: On successful completion of this module, students should be able to:
· Critically analyse the communication process in the context of the main models of communication.
· Evaluate the significance of the major components of non-verbal communication.
· Illustrate the key skills related to active listening.
· Analyse the key processes that contribute to effective group functioning.
· Distinguish different types of interviews and associated communication issues.
· Communicate appropriately in written format using recommended referencing system.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Other (Tutorial (Distance Education)).

Module Co-ordinator: Ms Bridget Carroll, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To provide opportunities for skills development through interactive workshops and experiential learning exercises in a variety of situations relevant to successful management in cooperative organisations.

Module Content: The course will explore and develop a range of skills in areas such as interpersonal communications, staff appraisal and management, group problem-solving, and facilitation of meetings.

Learning Outcomes: On successful completion of this module, students should be able to:
· Analyse critically the communication process in the context of the main models of communication.
· Assess the significance of the major components of non-verbal communication.
· Analyse the main facets, skills and barriers to listening.
· Evaluate the challenges associated with different managerial communication styles in the organisational context.
· Examine the key communication issues relating to appraisal.
· Summarise the key processes for effective group functioning.
· Communicate appropriately in written format using recommended referencing format.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 8.

Pre-requisite(s): None.

Co-requisite(s): None.

Teaching Methods: Workshops (Classroom mode: 20 hours lectures, seminars and group work. Blended Learning mode: 8 hrs lectures, seminars and group work; on-line tutorials and e-mentoring. Distance Learning mode: on-line tutorials, e-mentoring and discussion forums); Directed Study (Classroom mode: in classroom assignment instructions. Blended Learning mode: in classroom assignment instructions and on-line assignment instructions and feedback. Distance Learning mode: on-line assignment instructions, e-mentoring and feedback); Other (Classroom, Blended and Distance Learning modes: on-line resources - articles, readings and case studies).

Module Co-ordinator: Dr Seamus O'Reilly, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development, and invited speakers.

Module Objective: To highlight the role of purchasing, negotiation and relationship building along the supply chain and consider the impact of different business models on supply chain management.

Module Content: Sourcing and strategic purchasing, buyer behaviour and relationship building. The principles of postponement and speculation, physically efficient and market responsive supply chains, the impact of demand/supply characteristics on supply chain strategy and business models, the lean and agile paradigms. Business-to-business collaborative scenarios, negotiation strategies and best practice negotiation skills.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe appropriate supply chain designs for different product types.
· Compare and contrast different business models.
· Evaluate the impact of different business models on supply chain management.
· Identify and use the key components of a negotiation strategy.

Assessment: Total Marks 100: End of Year Written Examination 50 marks (Open Book); Continuous Assessment 50 marks (1 x 1,500 word report).

Compulsory Elements: Continuous Assessment; Open Book Written Exam.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) (Open Book).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) (Open Book) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10.

Pre-requisite(s): None.

Co-requisite(s): None.

Teaching Methods: 10hr(s) Lectures; 7hr(s) Fieldwork (field trips); 3hr(s) Workshops.

Module Co-ordinator: Dr Colin Sage, Department of Geography.

Lecturer(s): Dr Colin Sage, Department of Geography; Ms Regina Sexton, Centre for Adult Continuing Education.

Module Objective: To encourage a more reflective analysis of the wider social, historical, cultural and economic changes that has led to the emergence of this new food culture.

Module Content: The characteristics that make speciality foods distinctive from mass-produced food products. The multidimensional challenges in achieving high environmental standards in the sector.

Learning Outcomes: On successful completion of this module, students should be able to:
· Demonstrate a sound understanding of the principles that underpin speciality food production.
· Recognise and evaluate many of the key characteristics of quality of speciality food products.
· Critically analyse the relevance and meaning of the label 'traditional' food in the Irish context.
· Apply an understanding of food culture in building and marketing a distinctive profile for speciality food.

Assessment: Total Marks 100: End of Year Written Examination 100 marks.

Compulsory Elements: End of module written examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 10.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 8hr(s) Lectures; 2hr(s) Practicals (/Field trip); 10hr(s) Workshops.

Module Co-ordinator: Dr Seamus O'Reilly, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To provide an understanding of market segmentation and product differentiation in the food market and introduce the main components of a marketing plan.

Module Content: Market opportunities for speciality food. The marketing skills that can help make a business successful. Market analysis tools and marketing plan components.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify and consider the implications of key trends on consumer food demands.
· Explain and illustrate how consumer markets can be broken down into smaller more manageable groups.
· List and describe the components of the marketing mix. Illustrate their relevance in the food products category.
· Illustrate the application of food marketing through developing a simple marketing strategy for a food product based on secondary and primary information.

Assessment: Total Marks 100: End of Year Written Examination 100 marks.

Compulsory Elements: End of module written examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 10.

Pre-requisite(s): None.

Co-requisite(s): None.

Teaching Methods: 8hr(s) Lectures; 2hr(s) Fieldwork (Field trips); 10hr(s) Workshops.

Module Co-ordinator: Dr Seamus O'Reilly, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To identify the opportunities and challenges facing small speciality food enterprises. Outline and discuss the main copmonents of a business plan. Introduce students to different categories of cost and the use of costing techniques.

Module Content: Opportunities and challenges facing small speciality food enterprise establishment and development. Main components of a business plan. Elements of cost and the application of costing techniques to decision-making.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify key factors influencing small enterprise establishment.
· Discuss the challenges facing entrepreneurs when establishing a small food enterprise.
· Illustrate how cost structure impacts on decision-making.
· Identify sources of secondary information that could inform decision-making.
· Outline the main components of a business.

Assessment: Total Marks 100: End of Year Written Examination 100 marks.

Compulsory Elements: End of module written examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 8.

Pre-requisite(s): None.

Co-requisite(s): None.

Teaching Methods: Workshops (Classroom mode: 20 hours lectures, seminars and group work. Blended Learning mode: 8 hrs lectures, seminars and group work; on-line tutorials and e-mentoring. Distance Learning mode: on-line tutorials, e-mentoring and discussion forums); Directed Study (Classroom mode: in classroom assignment instructions. Blended Learning mode: in classroom assignment instructions and on-line assignment instructions and feedback. Distance Learning Mode: on-line assignment instructions, e-mentoring and feedback); Other (Classroom, Blended and Distance Learning modes: online resources - articles, readings and case studies).

Module Co-ordinator: Dr Seamus O'Reilly, Department of Food Business and Development.

Lecturer(s): Dr Seamus O'Reilly, Department of Food Business and Development; Staff, Centre for Adult Continuing Education, and Staff, Leading Edge Group.

Module Objective: To equip learners with the knowledge and skills necessary to plan their future career and personal development and introduce them to the principles of supply chain management and lean thinking.

Module Content: Personal effectiveness, personal learning styles, personal motivations and report writing. Introduce the main components of supply chains and the key factors that impact on supply chain management. Introduce lean thinking and its origins, principles and goals.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify personal and career goals and the role of the Diploma in Supply Chain Management in reaching these.
· Use a Journal of Learning throughout the Diploma studies.
· Distinguish between components of a supply chain.
· Identify key factors impacting on supply chain management.
· Identify and describe the principles of lean thinking.
· Establish the core goals of lean thinking and illustrate how these can be met.
· Assess the impact of lean thinking on supply chain management.

Assessment: Total Marks 100: Continuous Assessment 100 marks (1 x Journal of Learning, 50 marks; 1 x MCQ exam (Open Book), 50 marks).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40% Students must pass both components of Continuous Assessment (i.e. Journal of Learning and MCQ exam) independently to pass the module. For students not satisfying this requirement, the lower of the two marks will be returned.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 8.

Pre-requisite(s): None.

Co-requisite(s): None.

Teaching Methods: Workshops (Classroom mode: 20 hours lectures, seminars and group work. Blended Learning mode: 8 hours lectures, seminars and group work; on-line tutorials and e-mentoring. Distance Learning mode: on-line tutorials; e-mentoring and discussion forums); Directed Study (Classroom mode: in classroom assignment instructions. Blended Learning mode: in classroom assignment instructions and on-line assignment instructions and feedback. Distance Learning mode: on-line assignment instructions, e-mentoring and feedback); Other (Classroom, Blended and Distance Learning modes: online resources - articles, readings and case studies).

Module Co-ordinator: Dr Seamus O'Reilly, Department of Food Business and Development.

Lecturer(s): Dr Seamus O'Reilly, Department of Food Business and Development, and Staff, Leading Edge Group.

Module Objective: To consider the complexity of modern supply chains and how lean tools, practises and value stream mapping can be applied to improve performance.

Module Content: Supply Chain evolution and management implications, introduction to key concepts such as supply chain processes, value stream mapping and cellular flow manufacturing. Introduce lean tools such as JIT, Kanban and Kaizen events.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify and describe key lean supply chain processes.
· List and describe the main Lean techniques and tools.
· Identify and implement the main steps involved in Value Stream Mapping.
· Analyse and evaluate supply chain processes using Value Stream Mapping.

Assessment: Total Marks 100: Continuous Assessment 100 marks (1 x 1,500 word report, 50 marks; 1 x MCQ exam (Open Book), 50 marks).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40% Students must pass both components of Continuous Assessment (i.e. 1 x 1,500 word report and MCQ exam) independently to pass the module. For students not satisfying this requirement, the lower of the two marks will be returned.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 8.

Pre-requisite(s): None.

Co-requisite(s): None.

Teaching Methods: Workshops (Classroom mode: 20 hours lectures, seminars and group work. Blended Learning mode: 8 hours lectures, seminars and group work; on-line tutorials and e-mentoring. Distance Learning mode: on-line tutorials, e-mentoring and discussion forums.); Directed Study (Classroom mode: in classroom assignment instructions. Blended Learning mode: in classroom assignment instructions and on-line assignment instructions and feedback. Distance Learning Mode: on-line assignment instructions, e-mentoring and feedback); Other (Classroom, Blended and Distance Learning modes: online resources - articles, readings and case studies.).

Module Co-ordinator: Dr Seamus O'Reilly, Department of Food Business and Development.

Lecturer(s): Dr Seamus O'Reilly, Department of Food Business and Development, and Staff, Leading Edge Group.

Module Objective: To apply key lean tools and techniques to supply chain processes and prepare a road map to lean implementation.

Module Content: Apply performance improvement techniques to supply chains: value stream mapping, Kaizen events, 55 methodology and associated tools and techniques. Prepare a road map to lean implementation.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify the aims and benefits of key lean tools.
· Distinguish between lean tools and illustrate appropriate applications.
· Apply key lean tools to supply chain management scenarios.
· Develop a road map for Lean implementation.
· Evaluate the impact of lean practices on supply chain performance.

Assessment: Total Marks 100: Continuous Assessment 100 marks (1 x 1,500 word report, 50 marks; 1 x MCQ exam (Open Book), 50 marks).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40% Students must pass both components of Continuous Assessment (i.e. 1 x 1,500 word Report and MCQ exam) independently to pass the module. For students not satisfying this requirement, the lower of the two marks will be returned.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 20, Max 40.

Pre-requisite(s): None.

Co-requisite(s): None.

Teaching Methods: 7 x 3hr(s) Lectures; 1 x 3hr(s) Tutorials; 76hr(s) Directed Study (self-directed learning. Lectures, interactive group/class discussions, case study analysis, recommended readings).

Module Co-ordinator: Professor Grace Neville, Department of Vp Teaching and Learning.

Lecturer(s): Staff, Centre for Adult Continuing Education.

Module Objective: To introduce participants to some of the fundamental issues relating to aid and development work.

Module Content: This module will examine the fundamental issues relating to aid and development and the necessary conditions for sustainable development. Issues such as the global economic system, world trade, debt, and bilateral and multilateral types of aid will be discussed. Multilateral agencies such as the International Monetary Fund, the World Bank, and the various United Nations divisions will be profiled, as well as the World Trade Organisation (WTO). There will also be an examination of Ireland's aid to developing countries.

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss factors critical for sustainable development in the majority world.
· Explain the difficulties faced by developing countries when engaging in world trade.
· Illustrate how the issue of debt impacts on attempts to tackle world poverty.
· Analyse the implications of the policies of multilateral institutions on the ability of majority world countries to develop themselves.

Assessment: Total Marks 100: Continuous Assessment 100 marks (1 x 1,500 word essay).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 10% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 20% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Director, Centre for Adult Continuing Education).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 12, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Dr Joseph Bogue, Department of Food Business and Development.

Lecturer(s): Dr Joseph Bogue, Department of Food Business and Development.

Module Objective: This module aims to provide an in-depth practical understanding of the important elements (such as marketing, technical and financial) underpinning the development and marketing of successful ideas from ideation stage to commercialisation.

Module Content: The module content focuses on the principles underpinning successful NPD including stages of the NPD process, NPD success factors, new food product design issues, market-oriented NPD methodologies, knowledge management, the integration of market and sensory analysis for NPD success and food innovation case studies focusing on novel foods. Factors that influence NPD success worldwide will be identified and innovation case studies will highlight best practice in terms of market-oriented approaches to food innovation.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify the key NPD success factors across sectors worldwide;
· Design and operationalise an NPD process for a novel food product;
· Critically analyse the different commercialisation strategies that food firms utilise in competitive markets; and
· Appreciate the role of knowledge management and effective strategic marketing in new food product success.

Assessment: Total Marks 100: Continuous Assessment 100 marks (In-class test).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (1.5 hour paper to be taken in Autumn).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 150, Max 500.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 7.5hr(s) Tutorials; Directed Study (distance education module); Other (on-line directed learning).

Module Co-ordinator: Ms Bridget Carroll, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development; Staff, Centre for Adult Continuing Education.

Module Objective: To provide a comprehensive understanding of the background to credit unions as well as the structure of their organisations, their core activities and the sector in which they operate.

Module Content: Topics include: the historical origins and development of the credit union movement, principles of co-operative organisations, credit union operating principles, the credit union ethos, ethical considerations for credit union officers, structure of the credit union movement, key stakeholders in the movement, structure of the credit union, the central role of members, the role of the board of directors, the role of credit union committees and other key positions in the credit union, the reporting structure, credit union core services.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the historical development of the credit union movement in Northern Ireland and the Republic of Ireland;
· Differentiate between co-operative organisations and other organisational types;
· Explain the Operating Principles of credit unions and discuss the role they play in the credit union movement today;
· Explain the organisational structure of the credit union including the roles of key officers, members and committees;
· Evaluate the ethical considerations for a credit union officer in carrying out their role;
· Evaluate the nature of membership in a credit union and the importance of a member-centred approach in meeting member needs;
· Explain the core services provided by the credit union to members and explore the potential for broadening the range of services in the future.
· Apply their learning within a credit union context for the purposes of improving individual and group performance.

Assessment: Total Marks 200: Continuous Assessment 200 marks (2 x knowledge-based assignments (500 words, 30 marks each); 1 x work-based assignment (1,000 words, 70 marks); 1 x practical case-study (1,000 words, 70 marks)).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 50%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (Students must submit coursework, as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 150, Max 500.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 5hr(s) Other (e-learning teaching and assessment); Directed Study (distance education module); Other (on-line directed learning).

Module Co-ordinator: Ms Noreen Byrne, Department of Food Business and Development.

Lecturer(s): Staff, Centre for Adult Continuing Education; Staff, Department of Food Business and Development.

Module Objective: To provide a foundational understanding of the regulatory and legal structures in which credit unions operate and to assist new and existing officers in carrying out their role with an awareness of and appreciation for the need to act at all times in a compliant manner.

Module Content: Central Bank / Financial Services Authority, Registrar of Credit Unions (ROI), Financial Services Ombudsman / Financial Ombudsman Service, Purpose of Financial Regulation, Key Regulation for credit unions (incl. MCC, F&P, CCD, CPC), Key legislation for credit unions (incl. the Credit Union Act), the prudential rulebook, the responsibilities of officers relating to AML / Terrorist Financing, the responsibilities of officers relating to data protection, compliance structures in credit unions, the role of the compliance function, the role of the internal audit function.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the legal and regulatory framework in which credit unions operate in Ireland;
· Explain the underlying purpose and benefits of legislation and regulation for credit unions and their members;
· Explain the role of the Central Bank and Registrar of Credit Unions / Financial Services Authority in the regulation of credit unions.
· Describe the purpose and key requirements of the Prudential Rulebook / CREDS and related regulation;
· Demonstrate an understanding of the key requirements of the Fitness and Probity Regime and Minimum Competency Code / Approved Persons Regime;
· Describe the key compliance risks for credit unions (including AML, Terrorist Financing, Data Protection);
· Explain the purpose and role of the Financial Services Ombudsman / Financial Ombudsman Service;
· Identify the methods employed by credit unions to comply with legal and regulatory requirements;
· Apply their learning within a credit union context for the purposes of improving individual and group performance.

Assessment: Total Marks 200: Continuous Assessment 200 marks (1 x Timed Online Exam of 20 MCQ's (60 marks); 2 x work-based assignment (1,000 words each, 70 marks each)).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 50%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (Students must submit coursework, as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 75, Max 500.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 7.5hr(s) Tutorials; Directed Study (distance education module); Other (on-line directed learning).

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Staff, Centre for Adult Continuing Education; Staff, Department of Food Business and Development.

Module Objective: To provide a comprehensive understanding of governance structures and the role of the officer within that structure and to begin to understand the function of the key financial statements in a credit union.

Module Content: Topics include governance, the governance structure of credit unions, the role of the supervisory / board oversight committee, the role of the risk management function; planning: how the board sets the direction of the credit union; policies and reporting: how the board controls the credit union, considerations in governance of voluntary organisations, group-think, threat rigidity, agency theory, succession planning, individual responsibilities, flow of funds in credit unions, key financial statements, using financial information to aid decision-making.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the collective and individual responsibilities of the board of directors and officers in the governance of the credit union;
· Explain the responsibilities of the supervisory/board oversight committee and internal audit function in monitoring the credit union;
· Evaluate the relationship between key executive functions such as the manager / CEO and the non-executive functions;
· Identify the principles of good governance and evaluate how these are applied in a credit union structure;
· Describe prevailing governance concepts such as group-think, agency theory and threat rigidity;
· Explain the structure and purpose of strategic planning for credit unions;
· Identify the sources and use of funds in a credit union and describe the function of the key financial statements (cash flows, income & expenditure account and balance sheet) used by credit unions;
· Explain how business decisions impact upon the finances of the credit union;
· Apply their learning within a credit union context for the purposes of improving individual and group performance.

Assessment: Total Marks 200: Continuous Assessment 200 marks (1 x knowledge-based assignment (1,000 words, 60 marks); 1 x practical case-study (1,000 words, 60 marks); 1 x Reflective Learning Log (1,000 words, 80 marks).).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 50%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (Students must submit coursework, as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 150, Max 500.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 7.5hr(s) Tutorials; Directed Study (distance education module); Other (on-line directed learning).

Module Co-ordinator: Ms Bridget Carroll, Department of Food Business and Development.

Lecturer(s): Staff, Centre for Adult Continuing Education; Staff, Department of Food Business and Development.

Module Objective: To provide practical knowledge on the processes and controls associated with the delivery of core credit union services to members.

Module Content: Topics include the process of joining the credit union, nominations, minors, joint accounts, saving options, trustees, loan application process, credit agreements, the purpose of controls in managing risk, the role of the risk management function, operational controls, principles of good service delivery, meeting the needs of members, complaints handling, principles of good management and communication of member information.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the process of application to membership in a credit union in accordance with legal and regulatory requirements;
· Explain the process of the nomination of property in accordance with legal and regulatory requirements;
· Describe the processing and administering of minor, joint and trustee accounts in accordance with legal and regulatory requirements;
· Explain the key features of credit union savings and lending products;
· Describe the processing of applications for loans from members in accordance with legal and regulatory requirements;
· Identify the nature and purpose of internal controls in the operation of the credit union;
· Describe the role of the risk management and internal audit functions within a credit union;
· Identify the key features of the operational interface between staff and members;
· Apply their learning within a credit union context for the purposes of improving individual and group performance.

Assessment: Total Marks 200: Continuous Assessment 200 marks (1 x knowledge-based assignment (1,000 words, 60 marks); 1 x practical case-study (1,000 words, 60 marks); 1 x Reflective Learning Log (1,000 words, 80 marks).).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 50%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (Students must submit coursework, as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2. (Part 1: November - February).

No. of Students: Min 12, Max 20.

Pre-requisite(s): None.

Co-requisite(s): None.

Teaching Methods: 16hr(s) Lectures; 2hr(s) Workshops; 80hr(s) Directed Study.

Module Co-ordinator: Dr Patrick Enright, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development, and Industry Presenters.

Module Objective: To examine the role and responsibilities of directors and senior management in food organisations including co-operatives.

Module Content: Co-operative and conventional business principles, characteristics, structures and processes. Role and responsibilities of directors and senior management.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain what co-operatives are and how they operate in a range of business areas and in different parts of the world.
· Identify the operating principles of a co-operative and contrast them with the way conventional businesses are operated.
· Describe the competitive advantages of the co-operative principles and process.
· Discuss the problems involved in managing a co-operative and explain how successful co-operatives are managing them effectively.
· Describe the role and responsibilities of directors and senior management in co-operative organisations.

Assessment: Total Marks 100: Continuous Assessment 100 marks (1 Learning Log, 50 marks; 1 x 1,500 word written assignment, 50 marks).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2. (Part 1: November - February).

No. of Students: Min 12, Max 20.

Pre-requisite(s): None.

Co-requisite(s): None.

Teaching Methods: 16hr(s) Lectures; 2hr(s) Workshops; 80hr(s) Directed Study.

Module Co-ordinator: Dr Patrick Enright, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development, and Industry Presenters.

Module Objective: To explore the impact of the changing global food policy and regulatory environment on the food sector.

Module Content: Introduction to scope of food policy; developments in European and Irish policy and regulation, the WTO; case studies of food policies.

Learning Outcomes: On successful completion of this module, students should be able to:
· Define Food Policy.
· Discuss recent developments in the Common Agricultural Policy and its implications for the food sector.
· Appreciate the importance of regulatory influences and their implications for the food sector.
· Describe the influence of WTO in food policy.
· Link food policy in action to specific examples.

Assessment: Total Marks 100: Continuous Assessment 100 marks (1 Learning Log, 50 marks; 1 x 1,500 word written assignment, 50 marks).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2. (Part 1: November - February).

No. of Students: Min 12, Max 20.

Pre-requisite(s): None.

Co-requisite(s): None.

Teaching Methods: 16hr(s) Lectures; 30hr(s) Directed Study (skills practice); 2hr(s) Workshops.

Module Co-ordinator: Dr Patrick Enright, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development, and Industry Presenters.

Module Objective: This module will provide an understanding of the importance of individual and group communication skills in the contemporary food business environment.

Module Content: Importance of communication. Interpersonal communication. Group communication and Presentation skills. Processes that contribute to effective group functioning. Components of verbal and nonverbal communication. Understanding Personality types and different work styles. Group interaction and dynamism of groups.

Learning Outcomes: On successful completion of this module, students should be able to:
· Recognise the principles of effective presentations.
· Be familiar and explain the effectiveness of different presentation media.
· Prepare effective presentations.
· Critically evaluate their own presentations.
· Develop strategies to deal with fear before presentations.
· Demonstrate strengthened knowledge, skills and confidence in presenting to groups.
· Identify the importance of recognising different personality types and relevant approaches to dealing with them in group situations.

Assessment: Total Marks 200: Continuous Assessment 200 marks (1 Learning Log, 100 marks; 1 Project Presentation, 50 marks; 1 Presentation Skills, 50 marks).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 15

Teaching Period(s): Teaching Period 1. (Part 2: September - December).

No. of Students: Min 12, Max 20.

Pre-requisite(s): None.

Co-requisite(s): None.

Teaching Methods: 6hr(s) Lectures; 6hr(s) Other (individual tuition); 12hr(s) Workshops (ongoing supervision for duration of project); 250hr(s) Directed Study (reseach and recommended reading).

Module Co-ordinator: Dr Patrick Enright, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To enable the participant to complete a value-adding project for their company.

Module Content: Participants prepare and submit a 6,000 word individual assignment.

Learning Outcomes: On successful completion of this module, students should be able to:
· Define, plan and complete a business relevant project for the host company.
· Collect relevant evidence.
· Engage in analysis.
· Prepare and write up an evidence based project.
· Establish evidence based recommendations.

Assessment: Total Marks 300: Continuous Assessment 300 marks (1 x 6,000 word project report).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department. This module must be passed in order to be eligible for the award of the Diploma).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 12, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 2day(s) Other (residential programme (20 hours)); 80hr(s) Other (self directed and work based study).

Module Co-ordinator: Dr Seamus O'Reilly, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development, and Industry Presenters.

Module Objective: This module aims to provide an appreciation of the impact of both external and internal factors on business objectives and operations.

Module Content: An analysis of the business planning process equips the participant with key skills such as: goal setting, establishing KPIs, resource allocation and project management. The participant is challenged to consider their role within the business structure and how their functional area and day-to-day activities contribute to achieving business objectives and drive the business forward.

Learning Outcomes: On successful completion of this module, students should be able to:
· Define Business Strategy.
· Establish and use KPIs.
· Align strategic objectives and deployment of resources.
· Use project management techniques.

Assessment: Total Marks 100: Continuous Assessment 100 marks (1 Learning log 30 marks and 1 project 70 marks (1,500 words)).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Module Coordinator).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures.

Module Co-ordinator: Dr Edward Lahiff, Department of Food Business and Development.

Lecturer(s): Dr Edward Lahiff, Department of Food Business and Development; Staff, Department of Food Business and Development.

Module Objective: (i) To develop an understanding of selected topics in international of development (ii) To analyse the process of globalisation and its impact on lives and livelihoods in the developing world.

Module Content: The international architecture of aid and development; key global challenges in development: climate change, population, migration; transnational corporations and international trade; globalisation of agriculture; debt; and aid.

Learning Outcomes: On successful completion of this module, students should be able to:
· Relate the impact of globalisation in developing country economies and societies;
· Interpret how the terms of trade, unequal exchange and the activities of trans-national corporations effect international trade and local economies;
· Explain the architecture of international and multi-lateral organisations involved in global development, trade and finance; and
· Explain the importance of key global challenges, such as change, population, migration.

Assessment: Total Marks 100: Continuous Assessment 100 marks (Assignment(s).

Compulsory Elements: Continuous Assessment. Satisfactory Attendance at Lectures and Participation in Seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures (plus student seminars).

Module Co-ordinator: Dr Nicholas Chisholm, Department of Food Business and Development.

Lecturer(s): Dr Nicholas Chisholm, Department of Food Business and Development.

Module Objective: To introduce students to sustainable livelihoods analysis.

Module Content: Concepts and definitions of sustainability; meaning of sustainable livelihoods; analytical frameworks; linkages of sustainable livelihoods to poverty reduction and development; sustainable natural resource management; applications and case studies.

Learning Outcomes: On successful completion of this module, students should be able to:
· Define sustainability and the concept of sustainable livelihoods
· Draw and explain the sustainable livelihoods framework
· Apply the sustainable livelihoods framework in the analysis of development issues
· Demonstrate the use of the sustainable livelihoods framework in addressing poverty and natural resource management issues.

Assessment: Total Marks 100: Continuous Assessment 100 marks (Assignment(s) and student presentations).

Compulsory Elements: Continuous Assessment. Satisfactory Attendance at Lectures and Participation in Seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination:

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures.

Module Co-ordinator: Ms Noreen Byrne, Department of Food Business and Development.

Lecturer(s): Ms Noreen Byrne, Department of Food Business and Development.

Module Objective: To examine the unique characteristics of SME Development; key factors influencing successful SME development strategies, the SME business environment; information and entrepreneurship

Module Content: The module analyses SME development principles, charcteristics, structures and processes and identifies the many ways in which SMEs can serve a variety of rural stakeholders as well as the role of socio-economic development agencies such as NGOs, LEADER, ADM, CEBs etc.

Learning Outcomes: On successful completion of this module, students should be able to:
· Define the nature and extent of SMEs and describe their importance in relation to development.
· Describe and evaluate business development supports for SMEs.
· Describe the nature and scope of industrial districts/clusters and outline their contribution to SME competitiveness.
· Distinguish between the formal and informal economy.
· Describe the role of the informal economy in developing countries.
· Analyse the advantages and disadvantages of fairtrade as a development strategy.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks.

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Max 50.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; 3 x 1hr(s) Practicals.

Module Co-ordinator: Dr Alan Collins, Department of Food Business and Development.

Lecturer(s): Dr Alan Collins, Department of Food Business and Development.

Module Objective: To develop appropriate methods and constructs to enable students examine forces operating within food supply chains.

Module Content: Supply chain analysis, vertical coordination, power and analytical frameworks.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe a supply chain and explain its role in bridging the production-consumption gap;
· Explain the role of inventory, logistics and information alon the supply chain;
· Explain the relationship between supply chain configuration and inventory levels;
· Apply the concepts of pipeline mapping, speculation and postponement to supply chains;
· Evaluate the appropriateness of different relationship types with a supply chain;
· Explain and apply Porter?s five forces model; and
· Explain the sources of power within vertical food chains.

Assessment: Total Marks 100: End of Year Written Examination 80 marks; Continuous Assessment 20 marks (1500 word essay).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 10, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures.

Module Co-ordinator: Dr Patrick Enright, Department of Food Business and Development.

Lecturer(s): Dr Patrick Enright, Department of Food Business and Development.

Module Objective: To inform students of key elelments of contemporary international food policy.

Module Content: Introduction to the scope of food policy; absolute and comparative advantage; food policy and trade linkages; developing and developed world food trade patterns; the WTO; case studies of food policies.

Learning Outcomes: On successful completion of this module, students should be able to:
· Define food policy;
· Appreciate the importance of food policy in development;
· Describe the influence of WTO in food policy;
· Link changes in food policy to processes of globalization; and
· Link food policy in action to specific examples.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Assignment plus satisfactory attendance at lectures).

Compulsory Elements: End of Year Written Examination; Continuous Assessment (essay of 1,500 - 2,000 words).

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (Students must contact the department regarding arrangement for new assignment. New assignment to be submitted by the end of July.).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5, Max 60.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 48 x 1hr(s) Lectures; 6 x 1hr(s) Tutorials.

Module Co-ordinator: Dr Bodo Steiner, Department of Food Business and Development.

Lecturer(s): Dr Alan Collins, Department of Food Business and Development.

Module Objective: To develop appropriate methods and constructs to enable students examine issues dealing with the food business operating within a supply chain, an industry, and global food markets.

Module Content: Theory of the household regarding food acquisition and consumption, the food firm, logistics and supply chain analysis, vertical coordination, sources of power, the beer game.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain household food production and consumption decisions;
· Illustrate and explain the profit maximising investment and production decisions among food firms where price is both dependent and independent of price;
· Describe a supply chain and explain its role in bridging the production-consumption gap;
· Explain the role of inventory, logistics and information alon the supply chain;
· Explain the relationship between supply chain configuration and inventory levels;
· Apply the concepts of pipeline mapping, speculation and postponement to supply chains;
· Evaluate the appropriateness of different relationship types with a supply chain;
· Explain and apply Porter?s five forces model; and
· Explain the sources of power within vertical food chains.

Assessment: Total Marks 200: End of Year Written Examination 150 marks; Continuous Assessment 50 marks (Industry Report 2,000 words).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 3hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To examine the unique characteristics of SME Development; the fundamental key to a successful SME development strategy, the SME business environment; information and entrepreneurship

Module Content: The module analyses SME development principles, characteristics, structures and processes and identifies the many ways in which the model can serve a variety of rural stakeholders.

Learning Outcomes: On successful completion of this module, students should be able to:
· Define the key concepts: enterprise, micro-enterprise, small enterprise, SMEs;
· Discuss the different legal structures of an enterprise and the advantages and disadvantages of each form;
· Examine the stages of internationalisation model;
· Question its usefulness for understanding the different stages of exporting activities amongst enterprises;
· Discuss some of the factors which need to be considered in the decision to develop an enterprise;
· Identify the fundamental key to a successful SME development strategy; and
· Analyse the SME business environment.

Assessment: Total Marks 100: Continuous Assessment 100 marks (1.5 hr in class test - 40 marks Assignment - 60 marks).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by Head, Department Food Business & Development).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 3hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To examine the unique characteristics of the Co-operative organisation and its many applications in the development and provision of a wide variety of rural goods and services.

Module Content: The module analyses cooperative principles, characteristics, structures and processes and identifies the many ways in which the model can serve a variety of rural stakeholders.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain what cooperatives are and how they operate in a range of business areas and in different parts of the world;
· Identify the operating principles of a cooperative and contrast them with the way conventional businesses are operated;
· Compare the US (or cooperative) approach to getting things done and doing business to the THEM (or exploitative) approach, and use these ideas to explain the distinctiveness of the cooperative way of making things happen;
· Describe the competitive advantages of the cooperative principles and process; and
· Discuss the problems involved in managing a cooperative and explain how successful cooperatives are managing them effectively.

Assessment: Total Marks 100: End of Year Written Examination 40 marks; Continuous Assessment 60 marks (Project/Essay (60 marks)).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by Head, Department Food Business & Development).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 3hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To introduce the student to the basics of computer hardware and software. To enable the student to efficiently and effectively use IT in their normal everyday work.

Module Content: Input, output, storage and communications devices. Operating systems, file management, Word processing, spreadsheets, databases, email and the internet.

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss both the European and Irish policy context for the growth and development of ICT as a sector;
· Explain the mechanisms with which the State intends implementing and fostering the development of ICT;
· Discuss the current information and communication infrastructure in Ireland;
· Assess Ireland's current status as an information society;
· Discuss the potential utility of ICT in rural areas, with a particular emphasis on rural business and Community Economic Development;
· Examine the importance of ICT in the battle for social inclusion through the following areas -eLearning, employment, eCommerce and eGovernance.

Assessment: Total Marks 100: Continuous Assessment 100 marks (1.5 hour in class written examination (40marks) Project/Essay (60 marks)).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by Head, Department Food Business & Development).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 3hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To give the student a good understanding of theories and principles of communications. To impart communication skills implicit in development situations. To give participants an appreciation of barriers to communications

Module Content: Theories and models of communications. The communications process - media/methods. Written and verbal communication skills. Group facilitation and counselling skills. Scripting and presenting for radio

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss the main theories underpinning organisational communications;
· Discuss external communications strategies employed in rural development organisations; and
· Identify the communication skills necessary for appropriate communication in a rural development organisation.

Assessment: Total Marks 100: End of Year Written Examination 40 marks; Continuous Assessment 60 marks (Project/ Essay 60 marks).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by Head of Department Food Business & Development).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 3hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To provide students with a theoretical and historical understanding of policy and its implications in terms of development.

Module Content: The history of the Welfare state. An overview of the development of social policy in Ireland over the last 20 years and comparisons made with other EU countries.

Learning Outcomes: On successful completion of this module, students should be able to:
· Relate the historical background and main influences on public and social policy in Ireland;
· Discuss basic theoretical approaches to public and social policy;
· Assess public and social policy delivery in their own local area;
· Identify gaps in public and social delivery in their own local areas;
· Describe possible policy solutions to these gaps.

Assessment: Total Marks 100: Continuous Assessment 100 marks (1.5 hour in-class test (40 marks) Project/Essay (60 marks)).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by Head, Department Food Business & Development).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 3hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To gain an understanding of education and development in a rural community context, to give the student an understanding of how community education is an integral part of community development and to explore how to enhance community education.

Module Content: Defining education and community education. The theory and skills of community education. The place of community education in rural development. Developing community education programmes

Learning Outcomes: On successful completion of this module, students should be able to:
· Recognise the role of adult & community education in Ireland;
· Discuss women's education in Ireland, present position and new directions;
· Analyse the role of adult & community education in rural development;
· Apply and link the theory of adult & community education to its practice in Ireland.

Assessment: Total Marks 100: End of Year Written Examination 40 marks; Continuous Assessment 60 marks (Project/Essay).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by Head, Department Food Business & Development).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 3hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To examine labour demand and supply theory, special circumstances specific to rural labour markets, rural labour market failures, policy initiatives to address market failures

Module Content: To examine labour demand and supply theory, special circumstances specific to rural labour markets, rural labour market failures and policy initiatives to address market failures.

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss the characteristics of rural labour;
· Outline how the rural labour market works and how wages are determined;
· Explain how labour market failure arises and how best policy can be designed to tackle this;
· Identify many of the policies, agencies and structures that impact on the rural labour market in Ireland; and
· Analyse the specific case of their own rural labour market, identifying strengths, weaknesses, opportunities and threats, and suggesting policy priorities.

Assessment: Total Marks 100: Continuous Assessment 100 marks (1.5 hour in-class test (40 marks) Project/Essay (60 marks)).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by Head, Department of Food Business & Development).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 6hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To explore the social and economic issues that impact on rural policy development and rural planning.

Module Content: The social and economic issues that affect rural areas. Overview of current rural development policy. Overview of rural planning for social and economic development. Policy and planning practice; the influence of social and economic issues.

Learning Outcomes: On successful completion of this module, students should be able to:
· Relate the main aspects of rural development policy;
· Discuss the history of rural development policy in Ireland;
· Analyse the impact of rural development policy on rural areas and communities;
· Analyse the impact of EU rural development policy on rural areas and communities; and
· Appraise current social and economic issues in rural development.

Assessment: Total Marks 200: End of Year Written Examination 80 marks; Continuous Assessment 120 marks (essay/Project).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by Head, Department Food Business & Development).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 3hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To impart an understanding of conducting research and the skills and knowledge required

Module Content: Approaches to conducting research in rural areas. Introduction to statistics. Introduction to data collection, analysis and presentation

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss the different approaches to defining socio-economic research;
· Prepare a research proposal;
· Identify sources of secondary data;
· Design a survey questionnaire;
· Analyse data and present results; and
· Explain the importance of participation by local communities in the research process.

Assessment: Total Marks 100: End of Year Written Examination 40 marks; Continuous Assessment 60 marks (Essay/Project).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by Head, Department Food Business & Development).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: -.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Dr Mary McCarthy, Department of Food Business and Development.

Lecturer(s): Dr Mary McCarthy, Department of Food Business and Development.

Module Objective: To provide a grounding in Food Marketing principles, which underlie decision-making at each stage of the Food Sector.

Module Content: Application of Food Marketing principles at consumer, retail, manufacturing and production levels in the Food Sector.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify and consider the implications of macro trends on consumer food demands and explain how these might impact on food manufacturers' activities.
· Describe the current market environment for food manufacturers and analyse the consequences of this.
· Define what food marketing is and describe the components of the marketing mix. Illustrate their relevance in the food products category and demonstrate the tasks undertaken in food marketing.
· Explain and illustrate how consumer markets can be broken down into smaller more manageable groups.
· Summarise the benefits and costs of marketing to food companies.

Assessment: Total Marks 100: End of Year Written Examination 100 marks.

Compulsory Elements: End of Year Written Examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 6 x 1hr(s) Tutorials (Distance Education Module).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To provide an understanding of local socio-economic development processes (urban and rural); and to explore the role of social enterprises, including credit unions, in promoting local development.

Module Content: Topics include conducting a socio-economic community/common bond audit; stimulating cooperative and community business development; public and private partnerships in the development process, the role of support agencies - e.g., LEADER, ADM, County Enterprise Boards; and issues relating to the working of such partnerships and implications for local development process.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the key development approaches.
· Discuss and evaluate past and current Irish approaches to local and community development.
· Discuss and identify the role of the social economy as a means of tackling social exclusion.
· Discuss the challenges that face social economy organisations and evaluate the impact of public policy on such initiatives.
· Describe the stages of project development for social economy enterprises.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Period 2.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Tutorials (Distance Education Module).

Module Co-ordinator: Prof Michael Ward, Department of Food Business and Development.

Lecturer(s): Ms Noreen Byrne, Department of Food Business and Development; Prof Michael Ward, Department of Food Business and Development.

Module Objective: An integrative course which applies the fundamental business disciplines to the mutual and credit union organisation.

Module Content: This module reviews analytically, the specialist languages typically used to explain how best to manage businesses. It explores the basic vocabulary, values, goals, models, and conclusions of some of the more influential of these languages, and their relevance to the effective management of mutual businesses (especially credit unions) and their diverse stakeholders.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the differences between a co-operative mutual enterprise (CME) and a conventional business.
· Outline and discuss the potential competitive advantages of CMEs and explain how these competitive advantages might be applied in their own organisation.
· Identify the dilemmas confronting managers of conventional businesses.
· Identify the possible competitive disadvantages of the co-operative approach to doing business and identify strategies for addressing these disadvantages.
· Discuss the problems of measuring success in a CME and identify ways of addressing these problems.
· Explain the differences between the financial and control needs of a CME and those of a conventional business.
· Describe and differentiate between the marketing tasks of a co-operative business and those of a conventional business.
· Compare and contrast the tasks of management in a CME and in a conventional business.

Assessment: Total Marks 200: End of Year Written Examination 120 marks; Continuous Assessment 80 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 25 x 1hr(s) Lectures; 1 x 6hr(s) Tutorials.

Module Co-ordinator: Ms Bridget Carroll, Department of Food Business and Development.

Lecturer(s): Ms Noreen Byrne, Department of Food Business and Development; Ms Bridget Carroll, Department of Food Business and Development; Dr Olive McCarthy, Department of Food Business and Development; Prof Michael Ward, Department of Food Business and Development.

Module Objective: To encourage holistic thinking about social economy developments and mutual businesses in their socio-economic and cultural environment.

Module Content: This module provides an interdisciplinary series of lectures, workshops and practitioner presentations with considerable opportunity for student input. It is designed to encourage holistic thinking about social economy developments and mutual businesses in their socio-economic and cultural environment.

Learning Outcomes: On successful completion of this module, students should be able to:
· Work in co-operative teams.
· Engage in analytical dialogue and debate.
· Summarise and express complex professional opinion, in both verbal and written forms.
· Evaluate professional practice in credit unions, co-operatives and social enterprises within the wider social, economic and policy contexts.
· Use and discriminate between complex academic searching, writing and referencing skills.

Assessment: Total Marks 100: Continuous Assessment 100 marks (Summer School Project 60 marks; Assignments 40 marks).

Compulsory Elements: Continuous Assessment. Attendance at summer school.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 10% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 20% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: No Supplemental Examination.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Other (Tutorial (Distance Education)).

Module Co-ordinator: Ms Bridget Carroll, Department of Food Business and Development.

Lecturer(s): Ms Bridget Carroll, Department of Food Business and Development.

Module Objective: To enhance the ability of students to build effective learning organisations through effective communications strategies.

Module Content: Topics include the application of communications skills to the tasks of cooperative goal-setting, working with voluntary management committees/boards, decision-making, the design and facilitation of effective teams and self-managing groups, conflict resolution, idea generation, and managing change.

Learning Outcomes: On successful completion of this module, students should be able to:
· Evaluate the place of the voluntary/mutual organisation in contemporary society.
· Analyse the key differences between the roles of managers and supervisors.
· Appraise the principal steps in effective delegation.
· Summarise the key processes for effective group functioning.
· Evaluate the advantages and limitations of various methods of decision-making.
· Examine the key issues relating to the causes, effects and management of conflict.
· Discuss the nature of resistance to change and appropriate strategies to manage change in the organisational context.
· Communicate appropriately in written format using recommended referencing system.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 8.

Pre-requisite(s): None.

Co-requisite(s): None.

Teaching Methods: Workshops (Classroom mode: 20 hours lectures, seminars and group work. Blended Learning mode: 8 hours lectures, seminars and group work; on-line tutorials and e-mentoring. Distance Learning mode: on-line tutorials, e-mentoring and discussion forums); Directed Study (Classroom mode: in classroom assignment instructions. Blended Learning mode: in classroom assignment instructions and on-line assignment instructions and feedback. Distance Learning mode: on-line assignment instructions, e-mentoring and feedback); Other (Classroom, Blended and Distance Learning Modes: online resources - articles, readings and case studies).

Module Co-ordinator: Dr Alan Collins, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development, and invited speakers.

Module Objective: To develop the participant's critical understanding of the evolution of supply chain configurations and supply chain strategy.

Module Content: Marketing channels, the role of intermediaries, transaction cost framework, inter-firm relationships, supply chain collaboration, traditional and tiered supplier networks, and extended supply chains.

Learning Outcomes: On successful completion of this module, students should be able to:
· Recognise the extended supply chain in a given company situation.
· Indicate areas of risk and weakness in the supply chain.
· Critique a company supply chain.
· Apply rationale to justify potential changes in the supply chain.

Assessment: Total Marks 100: End of Year Written Examination 50 marks (Open Book); Continuous Assessment 50 marks (1 x 1,500 word report).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) (Open Book).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) (Open Book) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 8.

Pre-requisite(s): None.

Co-requisite(s): None.

Teaching Methods: Workshops (Classroom mode: 40 hours lectures, seminars and group work. Blended Learning mode: 20 hours lectures, seminars and group work; on-line tutorials and e-mentoring. Distance Learning mode: on-line tutorials, e-mentoring and discussion forums); Directed Study (Classroom mode: in classroom assignment instruction. Blended Learning mode: in classroom assignment instructions and on-line assignment instructions and feedback. Distance Learning mode: on-line assignment instructions, e-mentoring and feedback); Other (Classroom, Blended and Distance Learning Modes: online resources - articles, readings and case studies).

Module Co-ordinator: Dr Seamus O'Reilly, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development, and invited speakers.

Module Objective: To present the procedures and methodologies for effective project management. To introduce the student to research methodology and design issues and apply research tools and techniques. To plan, conduct and write up a research project on a topic approved by the module co-ordinator.

Module Content: Project Management principles, tasks and resources, project lifecycle, the role of the Project Manager, Project Management techniques and methodologies. Preparation of a research proposal, review of relevant literature, methodology design, data collection and analysis, and writing a coherent research report.

Learning Outcomes: On successful completion of this module, students should be able to:
· Examine the resource needs of a project.
· Develop and apply measures for planning and monitoring projects.
· Employ motivational techniques at appropriate stages in a project.
· Develop a project plan.
· Conduct and report on research in the area of Supply Chain Management.
· Evaluate research findings, put forward recommendations and consider implications.

Assessment: Total Marks 200: Continuous Assessment 200 marks (1 x 1,500 word report, 50 marks and 1 x 6,000 word Project, 150 marks).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 8.

Pre-requisite(s): None.

Co-requisite(s): None.

Teaching Methods: Workshops (Classroom mode: 20 hours lectures, seminars and group work. Blended Learning mode: 8 hours lectures, seminars and group work; on-line tutorials and e-mentoring. Distance Learning mode: on-line tutorials, e-mentoring and discussion forums); Directed Study (Classroom mode: in classroom assignment instructions. Blended Learning mode: in classroom assignment instructions and on-line assignment instructions and feedback. Distance Learning mode: on-line assignment instructions, e-mentoring and feedback); Other (Classroom, Blended and Distance Learning modes: online resources - articles, readings and case studies).

Module Co-ordinator: Dr Seamus O'Reilly, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development, and invited speakers.

Module Objective: To present methods and techniques that support decision-making processes in supply chains and discuss their appropriateness in different situations.

Module Content: Introduction to and assessment of research methods, quantitative models and techniques used to support management decision-making along the supply chain.

Learning Outcomes: On successful completion of this module, students should be able to:
· Develop measures for monitoring the supply chain.
· Present a rational argument with respect to positioning decisions along the supply chain.
· Identify impacts of corporate programmes on local supply chain initiatives.
· Monitor and assess decisions made in ongoing supply chain operations.

Assessment: Total Marks 100: End of Year Written Examination 50 marks (Open Book); Continuous Assessment 50 marks (1 x 1,500 word report, 50 marks).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) (Open Book).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) (Open Book) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Period 2.

No. of Students: Min 20, Max 40.

Pre-requisite(s): None.

Co-requisite(s): None.

Teaching Methods: 10 x 3hr(s) Lectures; 1 x 3hr(s) Tutorials; 167hr(s) Directed Study (self-directed learning. Lectures, interactive group/class discussions, recommended readings).

Module Co-ordinator: Professor Grace Neville, Department of Vp Teaching and Learning.

Lecturer(s): Staff, Centre for Adult Continuing Education.

Module Objective: To provide students with the opportunity of understanding the work of three development activists who will introduce case studies of their work.

Module Content: Session 1: Participatory Community-Based Natural Resource Management
This case study will examine the participatory development approach of the Traditional Irrigation Improvement Programme to community-based management of natural resources, including soil, water and forests, in Tanzania.

Session 2: Food Security and Famine
This case study looks at the causes of and responses to food insecurity and famine, in both historical and current contexts, through examination of the current global food situation and the millennium development goals, the Irish Famine of the mid-nineteenth century, and recent famines such as those in Sudan, Ethiopia and Malawi.

Session 3: HIV/AIDS in sub-Saharan Africa
This case study will look at HIV/AIDS in sub-Saharan Africa. Having outlined the current situation, it will examine the implications, the response, the dilemmas and the challenges posed by the HIV/AIDS pandemic in sub-Saharan.

Learning Outcomes: On successful completion of this module, students should be able to:
· Criticise development narratives concerning the environment and natural resources.
· Apply basic Participatory Rural Appraisal methods and tools.
· Evaluate the quality of participation in the approaches utilised by development projects.
· Discuss theoretical perspectives on food security.
· Critically analyse the actions of key players such as governments, the international NGO community, the World Food Programme, and the media in their responses to emergencies.
· Discuss and analyse impacting factors in food security such as access, affordability, availability, and food safety.
· Discuss the implications of the HIV/AIDS pandemic in sub-Saharan Africa.
· Criticise some of the popular approaches to HIV/AIDS prevention in sub-Saharan Africa.
· Examine some of the dilemmas confronting women in sub-Saharan Africa in trying to protect themselves against HIV infection. Identify some of the challenges that lie ahead in meaningfully engaging with the HIV/AIDS pandemic in sub-Saharan Africa.

Assessment: Total Marks 200: Continuous Assessment 200 marks (1 x 2,500 word journal of learning).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 10% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 20% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Director, Centre for Adult Continuing Education).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 20, Max 40.

Pre-requisite(s): None.

Co-requisite(s): None.

Teaching Methods: 7 x 3hr(s) Lectures; 1 x 3hr(s) Tutorials; 76hr(s) Directed Study (self-directed learning. Lectures, interactive group/class discussions, case study analysis, recommended readings).

Module Co-ordinator: Professor Grace Neville, Department of Vp Teaching and Learning.

Lecturer(s): Staff, Centre for Adult Continuing Education.

Module Objective: To introduce participants to the issues involved in the development of health policies and practices in the majority world context.

Module Content: This module will introduce epidemiology, the determinants of health, and health promotion practices. Sustainable livelihoods in developing countries and their relevance to health will be explored. Food and nutritional security will be discussed, particularly in relation to the spread and mitigation of HIV/AIDS. Issues of water, sanitation and hygiene will be examined in the context of the majority world. Genetically Modified foods will be discussed in relation to food security, nutritional benefits, food aid, and public concern.

Learning Outcomes: On successful completion of this module, students should be able to:
· Summarise how the determinants of health influence health promotion policies and practices.
· Distinguish the components of the sustainable livelihoods framework.
· Explain the complex relationships between HIV/AIDS and food and nutrition security.
· Evaluate how improved sanitation can effect health and development.
· Discuss issues arising from the genetic-modification of food crops in the majority world context.

Assessment: Total Marks 100: Continuous Assessment 100 marks (1 x 1,500 word essay).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 10% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 20% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Director, Centre for Adult Continuing Education).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Max 60.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; 6 x 1hr(s) Tutorials.

Module Co-ordinator: Dr Seamus O'Reilly, Department of Food Business and Development.

Lecturer(s): Dr Michael Keane, Department of Food Business and Development; Dr Seamus O'Reilly, Department of Food Business and Development; Dr Mary McCarthy, Department of Food Business and Development.

Module Objective: Analysis of key Irish food industries - market performance.

Module Content: The structure and organisation of the Irish meat and dairy industries - supply, processing, trade, distribution, consumer demand, policy and industry performance.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify the main characteristics of the Irish Food sector;
· Critically analyse the performance of the key industries in the sector and put forward recommendations for the strategic development of these industries;
· Use appropriate analytical frameworks to identify the key factors influencing dairy and meat consumption in the Irish market and develop appropriate marketing strategies;
· Develop marketing strategies for key export markets for the Irish meat and dairy industries.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 10, Max 40.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 2hr(s) Lectures.

Module Co-ordinator: Ms Una Murray, Department of Food Business and Development.

Lecturer(s): Dr Una Murray, Department of Food Business and Development.

Module Objective: To introduce and appraise methods of programme planning and management in development

Module Content: Contemporary programme planning and management in development organisations; programme cycle and management; application of logical framework analysis.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the different stages of the project cycle.
· Outline the advantages and difficulties of participatory and non-participatory approaches to programme planning and management.
· Develop programme proposals including developing budgets, activity charts and stakeholder tables
· Summarise a programme proposal using a logframe and outline how the different components of the logframe relate to a programme.
· List key components of best practise in establishing monitoring & evaluation systems.
· Outline the key features of mainstreaming issues such as gender, environment, human rights and HIV/AIDS into programme.
· Identify the different types of risks to be considered in developing programme proposals.
· Appraise programme proposals according to established criteria.

Assessment: Total Marks 200: Continuous Assessment 200 marks (Attendance 20; Class Exam 20; 2 x Individual Pratcical Projects 100; Group Project 60).

Compulsory Elements: Continuous Assessment. Satisfactory Attendance at Lectures and Participation in Seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures.

Module Co-ordinator: Dr Nicholas Chisholm, Department of Food Business and Development.

Lecturer(s): Dr Nicholas Chisholm, Department of Food Business and Development.

Module Objective: To analyse the nature and role of development organisations in development

Module Content: International development and the role of development assistance; nature of development organisations; bilateral and multilateral agencies; critiques of development aid agencies; new roles for civil society; effectiveness in development organisations.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the origins of development assistance
· Explain what development assistance is intended to achieve
· Classify different types of development organisations
· Explain the roles of civil society organisations in development
· Describe and explain the different modalities for delivering development assistance.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (one individual essay of approximately 3,000 words).

Compulsory Elements: End of Year Written Examination; Continuous Assessment. Satisfactory Attendance at Lectures and Participation in Seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 10, Max 45.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures.

Module Co-ordinator: Mr Michael Fitzgibbon, Department of Food Business and Development.

Lecturer(s): Dr Una Murray, Department of Food Business and Development; Mr Michael Fitzgibbon, Department of Food Business and Development.

Module Objective: To develop an understanding of the ways in which gender inequalities are constructed and the impact of mainstream development on gender relations

Module Content: Gender concepts (Women in Development, Gender and Development etc.); practical and strategic gender needs and their limitations; public and private theories and limitations regarding gender in practice; production and reproduction; gender policies at national and international levels; methods for gender analysis; gender in developing country contexts; conflict and gender in developing countries: masculinities; gender audits; mainstreaming gender issues in development institutions, in project/programme planning; monitoring and evaluation.An analysis of gender at local, national and international levels; ways of responding to gender needs; how discrimination operates within different societies; why development initiatives have so often failed to help women; the immediate and long-term needs for cultural and social change.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify and analyse practical and strategic gender needs.
· Discuss the principal factors involved in gender mainstreaming.
· Identify and discuss the ways that gender and discrimination operates at local, national an international levels.
· Critique gender policies at national and international levels.
· Identify ways to respond to gender imbalances.

Assessment: Total Marks 100: Continuous Assessment 100 marks (Continuous assessment comprising 1 x group report, 30 marks; 1 x group seminar presentation, 10 marks; 1 x individual 2,000 word essay, 60 marks).

Compulsory Elements: Continuous Assessment. Attendance at Lectures and Participation in Seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 15

Teaching Period(s): Teaching Period 2 and Teaching/Research Period 3. (After Third University Examination - April to September).

No. of Students: Min 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Placements (24 week work placement).

Module Co-ordinator: Ms Nora Hennessy, Department of Food Business and Development.

Lecturer(s): Ms Nora Hennessy, Department of Food Business and Development.

Module Objective: To provide an opportunity for students to gain practical experience of development practices and processes.

Module Content: Following the Third Year Spring examination, students will go on placement for 24 weeks with a development organization following an agreed programme of work. This programme will be jointly monitored by a work supervisor in the external organisation and by a UCC academic mentor. Students will be expected to keep and submit a weekly log book for examination by work supervisor and the academic mentor.

Learning Outcomes: On successful completion of this module, students should be able to:
· Apply the theory and methods they have learned to date in the BSc International Development and Food Policy to a practical situation.
· Utilise skills in research and other work practices which they have developed during the placement.
· Negotiate, implement and evaluate programmes of work.
· Provide evidence in written work and presentations of an enhanced understanding of key development issues and contexts.

Assessment: Attendance at preparatory classes, 24 week work placement, maintenance of a weekly log book, submission of work placement report and a presentation thereon. This module will be assessed on a Pass/Fail Basis.

Compulsory Elements: Attendance at preparatory classes, 24 week work placement, maintenance of a weekly log book, submission of work placement report and a presentation thereon.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: A Pass/Fail judgement.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: No Supplemental Examination. Students failing this module must repeat it after the Final Degree Examination and must pass it in order to graduate.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures (including Seminar Discussions).

Module Co-ordinator: Mr Michael Fitzgibbon, Department of Food Business and Development.

Lecturer(s): Mr Michael Fitzgibbon, Department of Food Business and Development; Dr Edward Lahiff, Department of Food Business and Development.

Module Objective: (i) To develop an understanding of concept of development, especially in the majority world context. (ii) To explore alternative strategies for economic development. (iii) To engage with the debate among practitioners and academics concerned with economic and social progress in the developing world.

Module Content: The various definitions of development are explored. The strengths and weaknesses of each strategy are assessed and then compared. Evaluation of the strategies, based on their performance as regards resource utilisation and the level of income; savings, investment and growth; human capital formation; poverty and inequality; the role of the state; and participation, democracy and freedom, is undertaken to introduce these particular aspects and to demonstrate their impact on the development process.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the basic concepts of development;
· Discuss the strength and weakness of different development strategies;
· Assess the relevance of key strategies in efficient resource utilisation;
· Evaluate the key contributions of key resources such as human capital, savings in development;
· Summarise the contributions of the state in development; and
· Justify the impact of participation, and democracy in development process.

Assessment: Total Marks 100: Continuous Assessment 100 marks (Continuous assessment comprising 1 x 2,500 word research report).

Compulsory Elements: Continuous Assessment. Satisfactory attendance at lectures and participation in seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 10.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 2hr(s) Lectures (plus lab-based work and fieldwork).

Module Co-ordinator: Dr Nicholas Chisholm, Department of Food Business and Development.

Lecturer(s): Dr Nicholas Chisholm, Department of Food Business and Development; Staff, Department of Food Business and Development.

Module Objective: To give students an understanding of the aims and process of socio-economic research in development, and the various approaches to data collection, statistics and computerised data analysis; to introduce students to technical report writing.

Module Content: Introduction to uses of socio-economic research in development. Types of approach to research. Developing a research framework and research proposal. Using secondary data, preparing a literature review. Methods of primary data collection. Questionnaire design for computer-based analysis. Introduction to SPSS, preparing data for computer, entering and coding data and running SPSS. Analysing, interpreting and displaying results. Preparing a report; structure of a report, report layout.

Learning Outcomes: On successful completion of this module, students should be able to:
· State different types of socio-economic research used in development research;
· Define quantitative and qualitative research;
· Develop a research framework;
· Identify research methods appropriate to specific research issues;
· Design questionnaires and other survey instruments;
· Use SPSS for data entry and analysis;
· Interpret data output from SPSS; and
· Prepare a research report.

Assessment: Total Marks 200: Continuous Assessment 200 marks (Continuous Assessment - Research Plan 40 marks; Group Project 120 marks; and Poster/Presentation 40 marks).

Compulsory Elements: Continuous Assessment. Satisfactory attendance at lectures, practical classes and fieldwork.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department). None.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 20, Max 40.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures.

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Dr Olive McCarthy, Department of Food Business and Development.

Module Objective: To review and evaluate innovative approaches for increasing the supply and range of financial services to the poor and their contribution to economic and social development.

Module Content: The theoretical foundations of microfinance and its role in development. This will include: (i) defining microfinance and distinguishing it from traditional financial services; (ii) understanding the different paradigms associated with microfinance and development; (iii) distinguishing between different approaches to measuring impact of microfinance programmes; and (iv) evaluating the contribution of microfinance to poverty reduction, gender empowerment, social and economic development. The different factors, at a micro level, that influence the design and operation of microfinance programmes will be examined. These will include: (i) the influence of the national and sectoral context; (ii) identifying market, clients and services; and (iii) designing microfinance products. Specific case studies of microfinance will be reviewed and evaluated against the macro and micro theoretical foundations influencing microfinance design eg Credit Unions, Grameen Bank, Islamic Approaches to Microfinance, and LETS schemes.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the principles, scale and impact of micro-finance in a developing and developed world context.
· Evaluate the link between micro-finance and poverty reduction.
· Distinguish between the poverty lending and financial systems approaches to micro-finance.
· Discuss and analyse the characteristics and application of a wide range of micro-finance initiatives, including Grameen Banking, Islamic finance, credit unions, and local economic trading systems (LETS).
· Describe and assess the link between gender issues and micro-finance.
· Categorise the main factors that influence the design of micro-finance services.
· Provide examples of how different factors influence the design of micro-finance services.
· Evaluate the main features of well-designed micro-finance programmes.
· Conduct research on micro-finance initiatives.

Assessment: Total Marks 100: End of Year Written Examination 40 marks; Continuous Assessment 60 marks (Continuous Assessment - 60 Marks Total: Attendance 10 Marks; 1 x Discussion Board Postings 10 Marks and Group Essay/Presentation 40 Marks.).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 10, Max 40.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 2hr(s) Lectures.

Module Co-ordinator: Dr Edward Lahiff, Department of Food Business and Development.

Lecturer(s): Dr Edward Lahiff, Department of Food Business and Development.

Module Objective: To provide students with an in-depth understanding of agricultural systems, natural resource use and related policy issues in developing countries.

Module Content: Introduction to agricultural systems - theories and concepts; agrarian transformations in the contemporary world; integrated crop and animal production systems; natural resource regimes, land tenure and water rights; common property resources; natural resource conservation; agricultural support services; technology transfer; policy issues for agricultural development.

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss the theoretical underpinnings of a systems approach to agriculture;
· Explain the differences between various farming systems worldwide.
· Identify and discuss a variety of natural resource tenure systems;
· Explain the principles of natural resource conservation in agricultural systems;
· Critically assess contemporary agrarian transformations and their implications for social and economic development;
· Identify the range of agricultural support systems and service delivery mechanisms;
· Evaluate the potential for new technologies, such as improved seed varieties, mechanisation and irrigation, to bring about agricultural growth in low and middle-income countries;
· Summarise the main policy options available to governments for development of the agricultural sector.

Assessment: Total Marks 200: End of Year Written Examination 80 marks; Continuous Assessment 120 marks (1 written assignment in Period 1 (60 marks) and 1 written assignment in Period 2 (60 marks)).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated.

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5, Max 60.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Dr Joseph Bogue, Department of Food Business and Development.

Lecturer(s): Dr Joseph Bogue, Department of Food Business and Development.

Module Objective: This module aims to provide an in-depth practical understanding of the important elements (such as marketing, technical and financial) underpinning the development and marketing of successful ideas from ideation stage to commercialisation.

Module Content: The module content focuses on the principles underpinning successful NPD including stages of the NPD process, NPD success factors, new food product design issues, market-oriented NPD methodologies, knowledge management, the integration of market and sensory analysis for NPD success and food innovation case studies focusing on novel foods. Factors that influence NPD success worldwide will be identified and innovation case studies will highlight best practice in terms of market-oriented approaches to food innovation.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify the key NPD success factors across sectors worldwide;
· Design and operationalise an NPD process for a novel food product;
· Critically analyse the different commercialisation strategies that food firms utilise in competitive markets; and
· Appreciate the role of knowledge management and effective strategic marketing in new food product success.

Assessment: Total Marks 100: End of Year Written Examination 90 marks; Continuous Assessment 10 marks (Essay - 3,000 words).

Compulsory Elements: End of Year Written Examination; Continuous Assessment (Essay).

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (Students must contact the Department regarding arrangements for new assignment(s). New assignment(s) to be submitted by the end of July).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 5, Max 90.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; 3 x 2hr(s) Tutorials.

Module Co-ordinator: Dr Patrick Enright, Department of Food Business and Development.

Lecturer(s): Dr Patrick Enright, Department of Food Business and Development.

Module Objective: To analyse both the development and the impact of food policy and regulation in Europe, the USA and other selected countries.

Module Content: The impact of food policy and of the regulatory framework on price, production, trade flows, incomes, rural communities, the environment, agriculture, food processing and retailing.

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss the different approaches to policy analysis;
· Employ different theoretical approaches to the study of food policy;
· Describe contemporary food policies and food regulation in selected developed market economies;
· Assess the impact of contemporary food policies and regulation in selected developed market economies; and
· Assess the implications of current policy developments for the Irish agricultural and food sectors.

Assessment: Total Marks 100: End of Year Written Examination 80 marks; Continuous Assessment 20 marks (Assignment (essay/report of 1,500 - 2,000 words)).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (Students must contact the department regarding arrangement for new assignment. New assignment to be submitted by the end of July.).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 5, Max 60.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; 6 x 1hr(s) Tutorials.

Module Co-ordinator: Dr Alan Collins, Department of Food Business and Development.

Lecturer(s): Dr Alan Collins, Department of Food Business and Development.

Module Objective: This module will enable the student to engage in food marketing research and write a market research report.

Module Content: The role of research, research design, primary and secondary research, qualitative research, quantitative research, questionnaire design and analysis, report writing

Learning Outcomes: On successful completion of this module, students should be able to:
· Develop a research design;
· Identify food related data sources;
· Complete and analyse food related focus groups and in-depth interviews;
· Design a questionnaire;
· Analyse a questionnaire; and
· Write up a food market research report.

Assessment: Total Marks 100: End of Year Written Examination 50 marks; Continuous Assessment 50 marks (1 x 1,500 group market research report).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. The mark for Continuous Assessment is carried forward.

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 5, Max 80.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Dr Bodo Steiner, Department of Food Business and Development.

Lecturer(s): Dr Seamus O'Reilly, Department of Food Business and Development.

Module Objective: The purpose of this module is to evaluate the strategic and operational challenges faced by food enterprises and provide an understanding of the impact of internal and external factors on enterprise establishment, development and performance.

Module Content: The changing European and global food industry along with a rapidly evolving policy environment provides the context for this module. The entrepreneurial process and phases of enterprise development are explored. Analytical frameworks are used to evaluate small, medium and large-scale organisation development and performance.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the entrepreneurial process and phases of enterprise development;
· Describe the main phases in the evolution of strategic management thinking and evaluate how these have influenced organisational strategy and structure in the food sector;
· Examine the role of management systems in the evolution of 'organisational improvement programmes'; and
· Use suitable analytical frameworks to evaluate the performance of food company strategies in the global food market.

Assessment: Total Marks 100: End of Year Written Examination 75 marks; Continuous Assessment 25 marks (student assignment, 1,500 words).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. The mark for Continuous Assessment is carried forward.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 5, Max 45.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Dr Seamus O'Reilly, Department of Food Business and Development.

Lecturer(s): Dr Seamus O'Reilly, Department of Food Business and Development.

Module Objective: This module aims to provide an insight into supply chain management challenges in both local and international markets. It aims to provide the perspective and management tools to support the development and implementation of marketing strategies.

Module Content: Global food supply chains - trends and challenges are explored. The impact of market trends on supply chain strategy and configuration is considered. Various analytical frameworks are used to study supply chains flows (material, finance and information), such as value stream mapping, order fulfilment processes and process improvement tools and techniques. The role of logistics in contemporary food supply chains is also considered.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify and consider implications of key business environment trends on supply chain strategy and configuration.
· Use analytical frameworks to improve process management.
· Describe various types of logistics providers and recommend solutions for various food supply chains.

Assessment: Total Marks 100: End of Year Written Examination 75 marks; Continuous Assessment 25 marks (student asssignment, 1,500 words).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. The mark for Continuous Assessment is carried forward.

Credit Weighting: 10

Teaching Period(s): Teaching Period 2 and Teaching/Research Period 3. (The research project is to be submitted before the end of September).

No. of Students:

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 6month(s) Other (Research project either based in industry or UCC).

Module Co-ordinator: Dr Patrick Enright, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To complement classroom teaching with exposure to work processes.

Module Content: Following the Third Year Spring examination, students will start their research project, commencing April, for 6 months.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the research culture.
· Demonstrate the process of research and enquiry.
· Prepare and present a research report.
· Demonstrate initiative and /or leadership skills whilst working alone and / or in teams.
· Demonstrate the application of the knowledge, skills and competencies of research.
· Reflect on and alalyse the learning experience from the research placement.

Assessment: Total Marks 200: Continuous Assessment 200 marks (research project (6,000 words) and presentation.).

Compulsory Elements: Continuous Assessment. Research Project and Presentation.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40% A pass judgement.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by athe Department).

Credit Weighting: 10

Teaching Period(s): Teaching Period 2 and Teaching/Research Period 3. (After Third University Examination - April to September. The placement research report is to be submitted before the end of September. See Placement Handbook for exact date.).

No. of Students:

Pre-requisite(s): ECDL Course

Co-requisite(s): None

Teaching Methods: 1 x 6month(s) Placements.

Module Co-ordinator: Dr Alan Collins, Department of Food Business and Development.

Lecturer(s): Dr Alan Collins, Department of Food Business and Development.

Module Objective: To complement classroom teaching with exposure to institutional work processes in business and other relevant organisations.

Module Content: Following the Third Year Spring Examination, students will go on placement from April to September. The work programme will be jointly monitored by a UCC academic mentor and a business mentor in the external organisation. Students will be expected to keep learning logs at agreed intervals. See Placement Handbook for information on devising and submitting logs.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the business, its organisational culture and purpose.
· Critique the practice of communication in an organisational context.
· Demonstrate ability to function independently and in a workplace team.
· Demonstrate the application of the knowledge , skills and competencies of the programme of study to the workplace.
· Reflect on and analyse the learning experience from the work placement.

Assessment: Placement Research Report to be submitted before the end of September which will be assessed on a Honours/Pass/Fail basis.

Compulsory Elements: Work placement in industry, placement report and learning logs.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 10% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 20% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: A Pass judgement.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: No Supplemental Examination. There is no provision for repeating this module in the Autumn or in a Repeat Year. Students failing this module will not be eligible for the award of an honours degree in the final year.

Credit Weighting: 10

Teaching Period(s): Teaching Period 2 and Teaching/Research Period 3. (After Third University Examination - April to September. The Research Project is to be submitted before the end of September. See Research Project Handbook for exact date.).

No. of Students:

Pre-requisite(s): ECDL

Co-requisite(s): None

Teaching Methods: 1 x 6month(s) Other (Research Project either based in industry or in UCC.).

Module Co-ordinator: Dr Alan Collins, Department of Food Business and Development.

Lecturer(s): Dr Alan Collins, Department of Food Business and Development.

Module Objective: To complement classroom teaching with exposure to institutional work processes in business and other relevant organisations.

Module Content: Following the Third Year Spring examination, students will start their research project, commencing April, for 6 months. The industry-based research project will be jointly monitored by a UCC academic mentor and a business mentor in the external organisation. The UCC-based research project will be monitored by a UCC academic mentor.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the research culture.
· Demonstrate the process of research and enquiry.
· Prepare and present a research report.
· Demonstrate initiative and /or leadership skills whilst working alone and / or in teams.
· Demonstrate the application of the knowledge, skills and competencies of research.
· Reflect on and alalyse the learning experience from the research placement.

Assessment: Submission of research project and a presentation thereon before the end of September which will be assessed on a honours/pass/fail basis.

Compulsory Elements: Research Project and Presentation.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 10% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 20% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: Pass judgement.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: No Supplemental Examination. No Autumn Supplemental Examination. There is no provision for repeating this module in the Repear Year. Students failing this module will not be eligible for the award of an honours degree in the final year.

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 10, Max 180.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 40 x 1hr(s) Lectures; 6 x 1hr(s) Other (tutorial/consultation sessions, fieldtrip).

Module Co-ordinator: Dr Seamus O'Reilly, Department of Food Business and Development.

Lecturer(s): Dr Seamus O'Reilly, Department of Food Business and Development; Dr Mary McCarthy, Department of Food Business and Development.

Module Objective: To provide a grounding in food management and marketing principles underlying decision-making at each stage of the food marketing channel.

Module Content: Application of food management and marketing principles at the various stages in the food marketing channel. Principles will be elucidated through the use of case studies highlighting the strategic options available and chosen within the food sector.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify the key factors driving food sector competitiveness and their impact on food supply chain configuration.
· Examine the evolution of organisational excellence programmes' and employ analytical frameworks to assess organisational excellence in the food sector.
· Identify the impact of major operational movements over the last 100 years and consider the implications for future operational effectiveness in the food sector.
· Identify the main elements of a supply chain management framework and evaluate key decisions that a food firm must make if they are to contribute to an effecient and responsive supply chain.
· Summarise the motives and potential outcomes of food company engagement in the new product development process.
· Propose solutions for food companies to the ever chaning demands of food consumers.
· Apply a theoretical framework to explain consumer behaviour in food markets and illustrate how such a framework can aid in the development of a marketing strategy.
· Assess the marketing strategies of key food supply chain stakeholders.

Assessment: Total Marks 200: End of Year Written Examination 200 marks.

Compulsory Elements: End of Year Written Examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 3hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To give participants an understanding of financial accounting systems. To present participants with a methodology for the preparation of financial plans. To enable participants to interpret final accounts.

Module Content: The concept of business finance and double entry book-keeping. Preparation of annual accounts, application of financial statement as financial models of the business to report performance and confirm financial stability. Preparation of pro-forma statements, introduction to the concepts and methods of financial control. Use of spreadsheets and computerised accounting packages for financial analysis and control, understand the asset and funding structure of a business.

Learning Outcomes: On successful completion of this module, students should be able to:
· Analyse the structure of the balance sheet, the trading profit and loss account and the cash flow statement;
· Prepare summary financial statements;
· Assess performance in terms of profitability and financial stability;
· Describe the funding needs of a business and how these funds may be structured;
· Outline the main sources of finance for business;
· Describe internal information needs of the business;
· Construct simple budgetary control systems; and
· Discuss and conduct simple budgetary analysis of business decisions.

Assessment: Total Marks 100: Continuous Assessment 100 marks (Project/Essay and 1.5 hr inclass test).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by Head, department of Food Business & Development).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 3hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: An examination of the food business chain from producer to consumer with an emphasis on the roles and needs of the various stakeholders, particularly the rural producer and consumer.

Module Content: The roles and needs of stakeholders along the food chain are examined in the context of the farmer viability, consumer demand and niche markets, retail structures, quality and traceability of food, environmental impact and sustainability. Both conventional and alternative approaches to addressing these issues will be discussed including CSA.

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss the food business chain from producer to consumer;
· Differentiate between the role and needs of the various stakeholders;
· Critique the role of the rural producer in the food chain; and
· Appreciate the importance of consumer trends and preferences.

Assessment: Total Marks 100: Continuous Assessment 100 marks (1.5 hour in class examination (40 marks) Project/Essay (60 marks)).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by Head, Department Food Business & Development).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 6hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To give students an understanding of the research process and the various approaches to data collection, statistics and computerised data analysis; to introduce students to technical report writing.

Module Content: Introduction to research in rural development: Developing a research framework, clarifying the area of research, problem analysis, developing research questions, formulating objectives (developing the research proposal): Using secondary data, preparing a literature review: Approaches to data collection; area based approaches, resource audits, PRA, RRA: Methods of data collection; questionnaires, case studies, observation techniques, group techniques etc· Introduction to computer facilities and SPSS, preparing data for computer, entering and coding data and running SPSS: Review of basic statistics; measures of central tendency, cross-tabs and associated statistics, t-tests and correlation: Analysing and interpreting results; manipulating data, creating indices, running programmes and interpreting results: Preparing a report; structure of a report, using tables, diagrams and charts, report layout.

Learning Outcomes: On successful completion of this module, students should be able to:
· Construct a research proposal;
· Design, develop and deliver a quantitative study;
· Design, develop and deliver a qualitative study;
· Coordinate and manage a research project;
· Code and enter data for analysis through SPSS; and
· Analyse data and present results.

Assessment: Total Marks 200: Continuous Assessment 200 marks (3 Hour written in class examination (80 marks) Project/Essay/Online Tutorial (120 marks)).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by Head, Department Food Business & Development).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 3hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: · The overall aim of the module is to stimulate an approach to health/social services policy and management which is both enquiring, yet cognisant of the real world context in which these activities are conducted. Specific aims are; To help students develop basic analytical skills for the social sciences; to provide students with an understanding of the main variables which constitute the environment of contemporary health and social services; and to provide students with an elementary understanding of the main concepts of policy analysis in the context of health and social services.

Module Content: Health and social care services for individuals; modes of payment (out-of-pocket and third party payment); types of third party payment (tax financing, social insurance, private insurance); the problems of third party payment (consumer and provider moral hazard); demography, technological development; policy options for managing health/social care supply and demand. The module will introduce students to policy analysis: models of 'policy'; public policy agendas; issue definition and modelling; objectives and priorities; option appraisal; models of implementation.

Learning Outcomes: On successful completion of this module, students should be able to:
· Develop basic analytical skills for the social sciences;
· Identify the main variables which constitute the environment of contemporary health and social services; and
· Explain the main concepts of policy analysis in the context of health and social services.

Assessment: Total Marks 100: End of Year Written Examination 40 marks; Continuous Assessment 60 marks (Essay/Project).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by Head, Department Food Business & Development).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 3hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: Acquire in depth knowledge and understanding of tourism; analyse the complex situations which arise in the study of rural tourism and provide solutions to these issues; obtain a thorough understanding of applied research methodology appropriate to the study of rural tourism

Module Content: Tourism is a key lever of economic development in a growing uncertain and dynamic sector. This module seeks to locate opportunities for rural tourism in this evolving sector.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the concepts and characteristics of the rural tourism product and market;
· Analyse the complex situations which arise in the study of rural tourism and provide solutions to these issues;
· Discuss applied research methodology appropriate to the study of rural tourism; and
· Compare and contrast the rural tourism product with the conventional tourism product in Ireland.

Assessment: Total Marks 100: End of Year Written Examination 40 marks; Continuous Assessment 60 marks (Project/Essay).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by Head, Department Food Business & Development).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 6hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To identify and explore the special challenges of operating co-operatives and rural social enterprises and to develop strategies for their effective management.

Module Content: The special challenges of managing co-operatives and rural social enterprises are examined by exploring the following: Strategy formulation, Human Resources Issues, Marketing, Ethical Concerns, Financial and Environmental Sustainability

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify the particular challenges of managing co-operatives and rural social enterprise;
· Describe some of the strategies that have been adopted to cope with these particular challenges;
· Discuss the initiatives that have been undertaken by international co-operatives and social enterprises to particular issues of managing democracy and raising finance; and
· Explain the competitive advantage of co-operative and rural social enterprises.

Assessment: Total Marks 200: End of Year Written Examination 80 marks; Continuous Assessment 120 marks (Essay/Project).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by Head, Department of Food Business & Development).

Credit Weighting: 20

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 6hr(s) Tutorials (Distance Education Module, Continuous Assessment).

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To analyse issues in Rural Development.

Module Content: Research methods and use of analytical models to explore an issue in Rural Development.

Learning Outcomes: On successful completion of this module, students should be able to:
· Develop and present a research proposal;
· Design, develop and deliver a quantitative study;
· Design, develop and deliver a qualitative study;
· Coordinate and manage a research project;
· Code and enter data for analysis through SPSS;
· Analyse data using appropriate SPSS techniques with supporting statistics; and
· Present the outcomes of data analysis in appropriate formats in a report.

Assessment: Total Marks 400: Continuous Assessment 400 marks (Research Project).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by Head, Department Food Business & Development).

Credit Weighting: 10

Teaching Period(s): Teaching Period 1.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 6hr(s) Tutorials (Distance Education Module).

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Dr Olive McCarthy, Department of Food Business and Development.

Module Objective: To review and evaluate the range of approaches used nationally and internationally to channel financial resources to community economic development.

Module Content: An overview of innovative approaches for making credit available for financing local development, e.g. the development strategies of the Desjardins movement; social collateral strategies; Islamic approaches to credit; LETS schemes; transformation lending and flexible specialisation. Particular attention will be devoted to the financing and viability of locally-based projects.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the concept of micro-credit in a developing and developed world context;
· Evaluate the impact of micro-credit in providing finance to micro-enterprises;
· Discuss and analyse the characteristics and application of a wide range of micro-credit initiatives, including Grameen Banking, Islamic finance, credit unions, transformation lending programmes, and local economic trading systems (LETS);
· Consider the implications of replicating micro-credit initiatives in the student's own local community; and
· Research and report on micro-credit initiatives.

Assessment: Total Marks 200: End of Year Written Examination 120 marks; Continuous Assessment 80 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Period 2.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 1 x 6hr(s) Tutorials (Distance Education Module).

Module Co-ordinator: Prof Michael Ward, Department of Food Business and Development.

Lecturer(s): Ms Noreen Byrne, Department of Food Business and Development; Prof Michael Ward, Department of Food Business and Development.

Module Objective: To apply key concepts of Organisational Behaviour to the problems of managing and developing mutual businesses and build students' ability to design and manage effective organisations.

Module Content: Developing mutual businesses as learning communities; Agency Theory and accountability to stakeholders; self-designing organisations; reframing organisation culture; enhancing responsiveness to stakeholder needs, ensuring effective direction by boards, ensuring managerial, employee and volunteer accountability.

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss the common thinking errors that complicate decision-making in organisations.
· Construct a simple systems model to help and analyse what is happening in an organisation.
· Demonstrate how circle diagrams can be used to identify useful courses of action for addressing organisational problems.
· Explain the basics of people's motivation to work and recommend strategies for making organisations more motivating.
· Describe key theories about leadership and management styles, and discuss the relevance of these theories to co-operative and mutual organisations.
· Explain the perils of principal/agent relationships.
· Identify effective and ineffective boardroom behaviour and compare the appropriate roles of managers and directors.

Assessment: Total Marks 200: End of Year Written Examination 120 marks; Continuous Assessment 80 marks (Case Study Analysis).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 6 x 1hr(s) Tutorials; Workshops (Distance Education Module, Assignment and Workshop).

Module Co-ordinator: Prof Michael Ward, Department of Food Business and Development.

Lecturer(s): Prof Michael Ward, Department of Food Business and Development.

Module Objective: To define the values and unique characteristics of mutual businesses and enable students to incorporate them into business strategies as key components of competitive advantage.

Module Content: Topics include: the dilemma of service provision versus profitability; pressures toward demutualisation; innovative multi-stakeholder organisation strategies; the Stakeholder Company as a conceptual scheme for exploring components of the value issue.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the unintended negative consequences of conventional business practices.
· Define social responsibility and ethics within the context of business.
· Identify the stakeholders of an organisation.
· Explain why and how the traditional approach to business ethics does not automatically lead to social responsibility.
· Discuss the concept of and opportunities presented in New Economics by comparing and contrasting the values and implications of modern Western Economics.
· Assess the opportunities presented by the movement of ethical consumerism.
· Assess the suitability of mutual and co-operative business organisations to meet the challenges of achieving socially responsible and ethical business policies and practices.
· Outline strategies for strengthening the competitive advantages of co-operative business in the 21st century.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 20, Max 100.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Other (6 Tutorials, Readings, Assignments, Field Work and preparation and submission of a report).

Module Co-ordinator: Prof Michael Ward, Department of Food Business and Development.

Lecturer(s): Ms Bridget Carroll, Department of Food Business and Development; Ms Noreen Byrne, Department of Food Business and Development; Prof Michael Ward, Department of Food Business and Development.

Module Objective: To plan, conduct and write up a research project on a topic approved in advance by the module co-ordinator.

Module Content: Preparation of a research proposal. Literature review, appropriate analysing data, and the writing of a coherent research report.

Learning Outcomes: On successful completion of this module, students should be able to:
· Apply learning gleaned from Research Methods module FE 1707;
· Perform a relevant literature review;
· Design an appropriate methodology;
· Gather original data;
· Recognise bias;
· Respect confidentiality and ethical issues;
· Interpret research findings;
· Write up an analytical research report which includes the literature review, methodology, research findings, discussion and conclusions; and.

Assessment: Total Marks 200: Continuous Assessment 200 marks (Project).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (Students must submit coursework, as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 15, Max 50.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 18 x 1hr(s) Lectures (Evening); 6 x 1hr(s) Directed Study (Evening).

Module Co-ordinator: Dr Nicholas Chisholm, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development; Dr Nicholas Chisholm, Department of Food Business and Development.

Module Objective: To explore socio-economic and institutional dimensions of sustainable development.

Module Content: Meanings and concepts of sustainable development; sustainable development vs short-term; North-South issues in sustainable development;roles of business, Government and civil society; social capital and sustainable development; the tragedy of the commons; poverty-environment linkages; rural society and sustainable development; incentivising change.

Learning Outcomes: On successful completion of this module, students should be able to:
· Give a clear definition of the meaning of sustainable development;
· Give examples of sustainable and non-sustainable patterns of production and consumption;
· Define the "tragedy of the commons" and give local and global examples;
· Discuss the nature of the relationship between poverty and the environment;
· Describe examples of good environmental management; and
· Explain the roles of different stakeholders in moving towards a more sustainable society.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (Essay (2,000 words).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Winter.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Max 90.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures; 3 x 2hr(s) Tutorials.

Module Co-ordinator: Dr Patrick Enright, Department of Food Business and Development.

Lecturer(s): Dr Patrick Enright, Department of Food Business and Development.

Module Objective: To analyse both the development and the impact of food policy in Europe, the USA and other selected countries.

Module Content: The impact of food policy and of regulatory framework on price, production, trade flows, incomes, rural communities, the environment, agriculture, food processing and retailing.

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss the different approaches to policy analysis.
· Employ different theoretical approaches to the study of food policy.
· Describe contemporary food and agricultural policies in selected developed market economies.
· Assess the impact of contemporary food and agricultural policies in selected developed market economies.
· Assess the implications of current policy developments for the Irish agricultural and food sectors.

Assessment: Total Marks 100: End of Year Written Examination 80 marks; Continuous Assessment 20 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 10, Max 50.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures.

Module Co-ordinator: Dr Nicholas Chisholm, Department of Food Business and Development.

Lecturer(s): Dr Nicholas Chisholm, Department of Food Business and Development.

Module Objective: To introduce advanced methods of project and programme planning, and provide an overview of environmental and other policy processes.

Module Content: Advanced project and programme planning methods: cost-benefit analysis, cost-effectiveness analysis, multi-criteria analysis, EIA/SEA; theories of the policy process; environmental policy processes; environmental mainstreaming; case studies.

Learning Outcomes: On successful completion of this module, students should be able to:
· Conduct simple cost-benefit analyses of development projects;
· Explain the difference between CBA and multi-criteria analysis;
· Explain the steps in conducting Environmental Impact Assessments;
· Explain the uses of EIA and Strategic Environmental Assessments;
· Discuss some different theories of the policy process; and
· Describe ways of mainstreaming environmental issues at policy level.

Assessment: Total Marks 100: Continuous Assessment 100 marks (20 marks - computer-lab exam; 30 marks - 1st essay; 50 marks - 2nd essay.).

Compulsory Elements: Continuous Assessment. Satisfactory attendance at lectures and participation in seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (Students must contact the Department regarding arrangements for any such new assignment(s), which must be submitted by the end of July).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 10, Max 50.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures (including seminar discussions).

Module Co-ordinator: Dr Stephen Onakuse, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development; Dr Stephen Onakuse, Department of Food Business and Development.

Module Objective: To become familiar with contemporary debates and policy-making in major areas of development.
Actively participate in policies and strategic paper development
Promote balanced sustainable and equitable development.

Module Content: Developing countries are vulnerable to internal and external shocks and regularly suffer from periods of economic instability. Stabilisation policies are required to prevent and manage such shocks. However, macroeconomic stability is a necessary, but not sufficient, condition for growth and poverty alleviation. Many developing countries suffer from endemic poverty, slow economic growth, unequal distribution of income and wealth, and poor environmental conditions caused by low and inefficient investment, shortage of foreign exchange, and the lack of effective government services.

Learning Outcomes: On successful completion of this module, students should be able to:
· Use the power of abstraction to focus upon the essential features of macro-economic problems in development ;
· Produce a framework for the evaluation of the effects of policy on economic stabilisation;
· Demonstrate the use of aggregates and index in measuring economic growth development ; and
· Show how income and inefficient investment contributes to slow economic development.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (1 x 2,000 word assignment).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (Students must contact the department regarding arrangement for new assignment. New assignment to be submitted by the end of July.).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 10, Max 50.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 2hr(s) Lectures (including seminar discussions).

Module Co-ordinator: Dr Stephen Onakuse, Department of Food Business and Development.

Lecturer(s): Dr Stephen Onakuse, Department of Food Business and Development; Staff, Department of Food Business and Development.

Module Objective: To provide explanation and theories of changing roles of market in shaping policy develoments.

Module Content: This module aims to provide students with an understanding of markets within the Political Economy. The module will include: (1) economic analyses of key development issues relating to markets and poverty and (2) policy based analyses of these issues. The topics to be covered are: What is an economy? What is a market? - Examples of different types of markets. What are the relationships between markets and poverty? How can we manipulate markets to make them work for the poor? Economic change in developing countries: an overview of trends and links with institutions policy developments. Economic/Market Policy Case Study: inequality and redistribution - unemployment and inflation

Learning Outcomes: On successful completion of this module, students should be able to:
· Analyse the key development issues relating to markets;
· Illustrate the relationships between markets and poverty;
· Examine policy issues that relate to markets failures;
· Identify economic trends and changes in developing countries markets; and
· Debate issues of global economic inequality including underemployment/unemployment.

Assessment: Total Marks 200: End of Year Written Examination 120 marks; Continuous Assessment 80 marks (1 x 4,000 word assignment).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (Students must contact the department regarding arrangement for new assignment. New assignment to be submitted by the end of July.).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 5, Max 60.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures.

Module Co-ordinator: Dr Stephen Onakuse, Department of Food Business and Development.

Lecturer(s): Dr Stephen Onakuse, Department of Food Business and Development.

Module Objective: To explore the impact of changing patterns of world food trade, structural adjustment and other intervention programmes on rural livelihoods and survival strategies in the developing world.

Module Content: The economic and environmental sustainability of livelihood portfolios and the impact on food security of structural adjustment programmes, trade liberalisation, bilateral and multilateral donors and changing governmental policies and roles.

Learning Outcomes: On successful completion of this module, students should be able to:
· Assess the impact of institutional policy on developing countries e.g. SAP, PRSP etc.
· Summarise the contributions of financial institutions to food security.
· Measure various changes in governmental policies in trade liberalisation, privatisation and donor agencies.
· Evaluate the sustainable livelihood framework using livelihood portfolios.
· Debate the roles of bilateral and multi-lateral agencies in developing countries.
· Predict the forces and nature of sustainable livelihoods in a complex world.
· Describe the differences between the North - South on issues of sustainable development.

Assessment: Total Marks 100: Continuous Assessment 100 marks (Assignments).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 70 (-).

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures; 6 x 1hr(s) Tutorials.

Module Co-ordinator: Ms Noreen Byrne, Department of Food Business and Development (and Ms Noreen Byrne).

Lecturer(s): Ms Noreen Byrne, Department of Food Business and Development; Prof Michael Ward, Department of Food Business and Development.

Module Objective: To examine and evaluate the role of cooperative businesses in the development of the rural economy.

Module Content: This module will evaluate the impact of cooperative businesses as effective vehicles for rural development in Ireland and overseas. Case studies will be used to examine the role and effectiveness of a wide range of cooperative businesses, including agricultural, credit community, producer and worker co-operatives.

Learning Outcomes: On successful completion of this module, students should be able to:
· Review co-operative principles and characteristics and differentiate between co-operative and conventional approaches to business;
· Identify lessons from the history of co-operative growth and development applicable to modern day co-operatives;
· Examine the relevance of co-operatives with particular reference to the agri-food business chain and the potential competitive advantages of co-operatives;
· Explore the implications of applying co-operative theory to practice;
· Evaluate the impact of co-operative businesses as effective vehicles for development in Ireland and overseas;
· Assess the relationship between the co-operative and its members, especially in food processing and marketing co-operatives;
· Interpret the roles and functions of different stakeholders in a co-operative and assess their participation in management and decision-making; and
· Explain the issues surrounding the financing of co-operatives and the operation of the market for co-operative shares.

Assessment: Total Marks 100: End of Year Written Examination 80 marks; Continuous Assessment 20 marks (Assignments).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 10, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 5 x 2hr(s) Lectures; 3 Seminars (Led by development specialists); 2 x .5day(s) Workshops (Nutrition Responses).

Module Co-ordinator: Mr Michael Fitzgibbon, Department of Food Business and Development.

Lecturer(s): Mr Michael Fitzgibbon, Department of Food Business and Development; Staff, Department of Food Business and Development, and visiting development specialists.

Module Objective: To understand the role and operation of humanitarian action in development.

Module Content: Human rights in emergencies, conflict and peacekeeping situations. The role of humanitarian relief in emergency situations. Basic logistics for emergencies. Provision of sanitation and emergency water supply. Emergency feeding responses and community based support mechanisms.
Civilian-military linkages in emergency responses linkages between civilian humanitarian organizations, bi- and multilateral organizations, target populations and military.
Maintaining personal security in conflict, post-conflict and other emergency situations. Understanding Stress management in emergencies.
The relief-development continuum and emergency prevention. Re-orienting development agencies to address prevention.

Learning Outcomes: On successful completion of this module, students should be able to:
· Define and discuss the human rights context of conflict and other emergency situations;
· Differentiate between refugees and internally displaced people, and the application of human rights to each;
· Identify the key tasks necessary to coordinate logistics in emergency situations;
· Discuss the main international human rights legislations;
· Discuss the role of the military in emergencies, and the means of cooperation between civilian and military organs; and
· Define and discuss the relief-development continuum.

Assessment: Total Marks 100: Continuous Assessment 100 marks (2 Workshop Reports - 50 marks each (2,500 words)).

Compulsory Elements: Continuous Assessment. satisfactory attendance at seminars and participation in workshops.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 5, Max 60.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Dr Mary McCarthy, Department of Food Business and Development.

Lecturer(s): Dr Mary McCarthy, Department of Food Business and Development; Staff, Department of Food Business and Development.

Module Objective: This module aims to provide an in-depth understanding of consumer behaviour in the food marketing process. Students will appreciate the determinants of food choice at the macro and micro levels.

Module Content: The module content focuses on the determinants of consumer behaviour in food markets. Environmental influences, individual differences, psychological and consumer decision processes will be explored and the marketing strategy implications for food enterprises will be considered.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the underlying influences on consumer behaviour;
· Critically analyse the impact of the human environment and individual difference on food choices;
· Critically analyse the influence of psychological and consumer decision processes on food consumption behaviour; and
· Create a model of consumer behaviour that informs our understanding of a particular food purchase.

Assessment: Total Marks 100: End of Year Written Examination 75 marks; Continuous Assessment 25 marks (student assignment, 1,500 words).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (Students must contact the department regarding arrangements for new assignment(s). Assignments to be submitted by the end of July).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 5, Max 60.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures; 1 x 1day(s) Fieldwork (site visit).

Module Co-ordinator: Dr Alan Collins, Department of Food Business and Development.

Lecturer(s): Dr Alan Collins, Department of Food Business and Development; Staff, Department of Food Business and Development.

Module Objective: To elucidate current marketing practices within the global food-retailing sector and to assess the strategic implications for food manufacturers.

Module Content: Overview of the global food retailing market; the food retail marketing mix; food retailers' marketing strategies and the impact on the supplier base; category managment; and efficient consumer response.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe current trends in the national and global food retailing markets;
· Describe the marketing strategies employed by the main grocery retailers;
· Explain how customers shop;
· Evaluate store layout, product merchandising and assortment using category management principles;
· Explain the determinants of retailers' brand position;
· Evaluate retailers brand and market positioning strategies, and assess retailers' supply chain (ECR) activities on their market position.

Assessment: Total Marks 100: End of Year Written Examination 80 marks; Continuous Assessment 20 marks (1 x category management exercise).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 5, Max 80.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Dr Seamus O'Reilly, Department of Food Business and Development.

Lecturer(s): Dr Seamus O'Reilly, Department of Food Business and Development; Staff, Department of Food Business and Development.

Module Objective: The purpose of this module is to provide a holistic understanding of the dynamics of supply chains the tools to continually improve operational performance and strategic development.

Module Content: Supply Chain Management (SCM) encompasses all the activities associated with a given product, from the raw materials stage to the final consumer. Effective SCM requires a detailed understanding of business processes, and also of supply chain structures, supply and demand variability, information systems, purchasing, scheduling, inventory management, process design and customer services.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify the main factors driving an increased interest in Supply Chain Management (SCM) and consider the challenges a company may face when adopting a SCM approach;
· List the main principles of SCM. Assess how these principles may be employed to reduce costs and/or add value in food supply chains;
· Identify the impact of major operational movements and consider the implications for future operational effectiveness in the food sector; and
· Identify the main elements of a supply chain management framework and evaluate key decisions that a food firm must make if they are to contribute to an efficient and responsive supply chain.

Assessment: Total Marks 100: End of Year Written Examination 75 marks; Continuous Assessment 25 marks (student assignment, 1,500 words).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (Students must contact the department regarding arrangements for new assignments(s). Assignments to be submitted by the end of July.).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Max 50.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; 6 x 1hr(s) Tutorials.

Module Co-ordinator: Dr Joseph Bogue, Department of Food Business and Development.

Lecturer(s): Dr Joseph Bogue, Department of Food Business and Development.

Module Objective: To provide an understanding of the factors influencing food choice and purchase and the implications for the new food product development process.

Module Content: This module provides an investigation of the various tools and methodologies employed to evaluate consumer attitudes, preferences and market acceptance factors that affect the changing demand for food, highlighting the implications for new product development strategies.

Learning Outcomes: On successful completion of this module, students should be able to:
· Analyse the role of market orientation in new product success
· Apply new market research techniques to new marketing situations
· Question the role of market-oriented techniques in designing new products
· Challenge the role of ethics in the food supply chain and food marketing strategies.

Assessment: Total Marks 100: End of Year Written Examination 100 marks.

Compulsory Elements: End of Year Written Examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 10, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures; Other (Project work conducted under the supervision of a member(s) of staff).

Module Co-ordinator: Dr Edward Lahiff, Department of Food Business and Development.

Lecturer(s): Dr Edward Lahiff, Department of Food Business and Development; Staff, Department of Food Business and Development.

Module Objective: To provide an understanding of the role of food security, gender relations, natural resource management and climate change and their relationship to sustainable development.

Module Content: Concept and meaning of sustainable development; North-South issues in sustainable development; an analysis of the relationships between women and men in the broader framework of social, economic, cultural and political change; the impact of gender-poverty-environment linkages on sustainable livelihood and food security; community-based natural resource management; case studies from developed and developing countries.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the process and concept of sustainable development;
· Demonstrate a clear understanding of the main debates around climate and environmental change;
· Identify the linkages between gender, poverty, and the environment;
· Illustrate the causes of cultural, political and economic difference between men and women;
· Show the linkages between natural resource management and sustainable livelihood and food security; and
· Describe the differences between the North & South on issues of sustainable development.

Assessment: Total Marks 200: Continuous Assessment 200 marks (2 X Assignments and Seminar Presentations).

Compulsory Elements: Continuous Assessment. Satisfactory attendance at lectures and participation in class seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 5, Max 50.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 20 x 1hr(s) Lectures; Fieldwork (4hrs field visit).

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Dr Olive McCarthy, Department of Food Business and Development.

Module Objective: To analyse the role of co-operative savings and credit institutions in development, particularly in an Irish context.

Module Content: Types of co-operative savings and credit institutions; Key role of credit unions; Limitations of conventional financial institutions; Importance of co-operative finance for local and international development; Structural and management issues.

Learning Outcomes: On successful completion of this module, students should be able to:
· Define the variety of different types of co-operative savings and credit institutions.
· Examine the key role of credit unions in the market for co-operative savings and credit.
· Evaluate the importance of co-operative finance for local development and explore the limitations of conventional financial institutions to meet the financial needs of consumers, particularly low-income consumers.
· Identify and explore structural, management and performance measurement issues in co-operative financial institutions.
· Examine the reasons why some co-operative financial institutions demutualise.
· Illustrate the practice of co-operative banking through field observation.

Assessment: Total Marks 100: End of Year Written Examination 75 marks; Continuous Assessment 25 marks (Essay).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 10, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures; Other (Project work conducted under the supervision of a member(s) of staff).

Module Co-ordinator: Dr Edward Lahiff, Department of Food Business and Development.

Lecturer(s): Dr Edward Lahiff, Department of Food Business and Development; Staff, Department of Food Business and Development.

Module Objective: To introduce the student to research methodology and design issues and to apply specific research tools and techniques.

Module Content: Various approaches to quantitative and qualitative research will be reviewed. A number of analytical tools and techniques will be applied, including: Questionnaire design; Data management; Case study analysis; Focus groups; Participatory appraisal. The project assignment may be conducted in any of the following areas: Food marketing; Food management; Food Retailing; Food Policy and Trade; Co-operative and Credit Union Businesses, International Development (including natural resource management, sustainability, gender, food security, health and poverty issues).

Learning Outcomes: On successful completion of this module, students should be able to:
· Apply research tools in conducting field survey;
· Demonstrate the application of analytical technique;
· Select and employ analytical tools in data analysis;
· Interpret and illustrate research results;
· Practice ethical issues during field work; and
· Draw conclusions and policy implications from data analysis.

Assessment: Total Marks 200: Continuous Assessment 200 marks (2 x research reports and seminar presentations).

Compulsory Elements: Continuous Assessment. Satisfactory attendance at lectures and participation in class seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 5, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To examine and review contemporary policy and practice of rural development within a European context.

Module Content: Current Rural Development Policy and Practice (EU and Ireland)

Contemporary issues in Rural Development Policy and Practice to include:

Regionalising the rural;
Social differentiation and rural sustainability; and
Social Networks, Social Capital and Identity Building in rural areas

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe some of the current issues facing European Rural Society.
· Discuss the theoretical and policy context of contemporary European rural development strategies.
· Critique contemporary European rural development strategies using empirical evidence from published case study material.

Assessment: Total Marks 100: End of Year Written Examination 60 marks; Continuous Assessment 40 marks (2000 word essay).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures ((including group seminars)).

Module Co-ordinator: Dr Stephen Onakuse, Department of Food Business and Development.

Lecturer(s): Dr Stephen Onakuse, Department of Food Business and Development; Staff, Department of Food Business and Development.

Module Objective: To develop an understanding of key contemporary issues in development studies

Module Content: The module analyses key contemporary development issues and debates. It provides an indepth survey of contemporary theoretical issues and developments and analysis of policy prescriptions. Issues such as GMO's, debt, impact of HIV/AIDS, role of civil society, impacts of globalisation, sustainable development could be addressed.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the basic concepts of development in contemporary world of today
· Criticise issues such as GMO's, debt, and impact of HIV/AIDS development strategies.
· Assess the relevance of key strategies in efficient resource utilisation.
· Evaluate the key contributions of policy prescription in development.
· Summarise the mainstream issues that contributes to globalisation.
· Justify the impact of civil societies on participation, democracy and sustainable development.

Assessment: Total Marks 100: End of Year Written Examination 40 marks; Continuous Assessment 60 marks (Assignment(s)).

Compulsory Elements: End of Year Written Examination; Continuous Assessment. Satisfactory Attendance at Lectures and Participation in Seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 15

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 10.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Other (written dissertation of 12,000-15,000 words, under the supervision of member(s) of staff).

Module Co-ordinator: Dr Nicholas Chisholm, Department of Food Business and Development.

Lecturer(s): Dr Nicholas Chisholm, Department of Food Business and Development; Staff, Department of Food Business and Development.

Module Objective: Students are required to demonstrate their detailed understanding of the principles and practice of international development.

Module Content: Students are required to draw up a dissertation proposal for approval. They must complete and submit a 12,000-15,000 word dissertation related to a specific approved subject area of international development, demonstrating an advanced understanding of international development theory, principles and practice, drawing on material already studied in the programme and, where appropriate and as approved, utilising material and experience gained during the third-year work placement.

Learning Outcomes: On successful completion of this module, students should be able to:
· Draw up a dissertation proposal;
· Write a detailed dissertation;
· Demonstrate the ability to synthesize and present advanced literature in international development;
· Demonstrate through a written dissertation advanced understanding of a specific subject area in the field of international development.

Assessment: Total Marks 300: Continuous Assessment 300 marks (1 x max. 12,000-15,000 word dissertation).

Compulsory Elements: Continuous Assessment. Submission of dissertation proposal for approval. Dissertation.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (If a student fails, or does not submit Continuous Assessment, he/she must submit revised assessment by the last working day in August, as prescribed by the Department.).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Max 50.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Dr Patrick Enright, Department of Food Business and Development.

Lecturer(s): Dr Patrick Enright, Department of Food Business and Development.

Module Objective: To provide students with an understanding of the evolution of the European food and agribusiness sector.

Module Content: Analysis of the changing scale and evolution of the main components of the EU food and agribusiness sector.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the development of the contemporary food system.
· Describe the diversity and complexity of the EU Food Manufacturing Industry.
· Discuss different models used in measuring competitiveness.
· Apply models of competitiveness to specific case studies.
· Identify and explain the key drivers of change for the EU Food Industry.
· Identify the key strategic orientations used in the EU Food Industry.

Assessment: Total Marks 100: End of Year Written Examination 70 marks; Continuous Assessment 30 marks (Project Work).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: -.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Other (Business plan development project, under the supervision of member(s) of staff).

Module Co-ordinator: Dr Joseph Bogue, Department of Food Business and Development.

Lecturer(s): Dr Joseph Bogue, Department of Food Business and Development.

Module Objective: To provide an in-depth practical understanding of the important elements (such as marketing, technical and financial) underpinning the development and marketing of successful new food products and business start-up.

Module Content: The development and marketing of an innovative food product by students working cooperatively (2 to 4 students per team) including drawing up a detailed marketing strategy, marketing plan, business plan, product development outline and financial projections. The project submission date will be specified at the beginning of the academic year.

Learning Outcomes: On successful completion of this module, students should be able to:
· Construct a business and marketing plan for a new food business
· Design a marketing strategy for a new food product
· Analyse the key factors underpinning new product success in competitive markets
· Perform market research to evaluate the feasibility of a new product idea and design a launch strategy.

Assessment: Total Marks 200: Continuous Assessment 200 marks (Team Project).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (Students may either revise and re-present their Project, or present a new project for the supplemental exam as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Max 50.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; 6 x 1hr(s) Tutorials.

Module Co-ordinator: Dr Nicholas Chisholm, Department of Food Business and Development.

Lecturer(s): Dr Nicholas Chisholm, Department of Food Business and Development.

Module Objective: To examine in depth different methodologies for local-level development planning.

Module Content: Information for local-level development planning; methods of participatory appraisal; development management skills (negotiating, consensus-building etc.); putting local development plans together; methods for cost-benefit analysis including environmental and social issues. Case studies.

Learning Outcomes: On successful completion of this module, students should be able to:
· Define poverty and social exclusion
· Explain how poverty and social exclusion are measured
· Explain how participation can be achieved in local development
· Describe different analytical techniques potentially used in local development
· Describe the project cycle and its application in local development
· Explain the importance of monitoring and evaluation for local development.

Assessment: Total Marks 100: End of Year Written Examination 70 marks; Continuous Assessment 30 marks (Group Project).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 8.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Workshops (Distance Learning Mode: on-line tutorials and e-mentoring.); Directed Study (Distance Learning Mode: on-line assignment instructions, e-mentoring and feedback.).

Module Co-ordinator: Dr Seamus O'Reilly, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To provide a foundation in lean supply chain management and how lean tools, practises and value stream mapping can be applied to improve performance.

Module Content: Supply chain evolution and management implications, introduction to key concepts such as supply chain processes, value stream mapping and cellular flow manufacturing and lean tools such as JIT, Kanban and Kaizen events.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe key lean supply chain processes;
· Apply the main lean techniques and tools; and
· Identify and implement the main steps involved in Value Stream Mapping.

Assessment: Total Marks 100: Continuous Assessment 100 marks (2,500 word assignment).

Compulsory Elements: Continuous Assessment. End of module written assignment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: No Supplemental Examination. Revise and resubmit assignment.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Seminars.

Module Co-ordinator: Dr Mary McCarthy, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: This module aims to develop the participant's conceptual and theoretical understanding of consumer behaviour with regard to food purchase and consumption decisions.

Module Content: Consumer attitude and behaviour towards food products will be studied using selected models: the lifestyle model; means end chain model; purchase decision-making process and the attitude and belief model; perceived quality, and perceived risk and risk reduction strategies. The influence of food neophobia on the decision-making process will also be examined.
During the completion of this module the student should have:
1. Participated actively in class discussion; and
2. Presented a detailed account of one consumer behaviour theory.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe a number of consumer behaviour theories and research frameworks that have been applied in the field of food research.
· Illustrate the application of consumer behaviour theories to food marketing puzzles.
· Critically assess the contribution of such theories to understanding of food consumer behaviour.
· Explain how such theory could aid market strategy development.

Assessment: Total Marks 100: End of Year Written Examination 40 marks; Continuous Assessment 60 marks (presentation - 30 marks, written report - 30 marks).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Dr Seamus O'Reilly, Department of Food Business and Development.

Lecturer(s): Dr Seamus O'Reilly, Department of Food Business and Development.

Module Objective: This module aims to develop conceptual frameworks appropriate to the understanding of market channel evolution and management in the food sector.

Module Content: Food marketing channel evolution (transaction cost framework, resource dependence theory, resource-based approach); Food marketing channel organisation and management (power-dependence, conflict, co-operation and co-ordination); Food marketing channel strategies (relationship marketing, value-adding partnerships, networks).

Learning Outcomes: On successful completion of this module, students should be able to:
· Assess recent changes in organisational configuration and their impact on food marketing channel structure.
· Critically assess how various channel configurations might impact on the overall performance of food marketing channels.
· Explain various vertical coordination mechanisms relevant to food marketing channels.
· Appraise the contribution of relevant organisational theories to our understanding of food marketing channel structure and performance.

Assessment: Total Marks 100: End of Year Written Examination 100 marks.

Compulsory Elements: End of Year Written Examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 15

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 10, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 60hr(s) Lectures; 4hr(s) Other (computer sessions); 8hr(s) Other (site visits).

Module Co-ordinator: Dr Alan Collins, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: This module aims to develop the participant's ability to critique and evaluate marketing strategies developed and implemented at the various stages of national and international food channels.

Module Content: Trends in national and international food retailing, ingredients and manufacturing sectors; Brand management strategies in the food sector; Category Management; NPD; Supply chain strategies; Supplier and product selection processes; International Food Marketing; Customer and brand portfolio decision-making; Site visits.

Learning Outcomes: On successful completion of this module, students should be able to:
· Define categories from a consumer's and shopper's perspective;
· Develop category management plans;
· Evaluate negotiation positions between retailers and suppliers;
· Evaluate brand management strategies throughout the food marketing channel;
· Explain channel member roles, responsibilities and the channel management process;
· Recognise problems that arise in complex domestic and international food marketing channels;
· Resolve the complexities inherent in food marketing channels; and
· Develop strategies to achieve sustainable improvements within food marketing channels.

Assessment: Total Marks 300: End of Year Written Examination 150 marks; Continuous Assessment 150 marks (Category Management Plan - 40 marks, Sectoral Report - 30 marks, Food Manufacturing Assignment - 40 marks, In class test - 40 marks).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated.

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 10, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 48hr(s) Lectures (and computer lab sessions).

Module Co-ordinator: Dr Alan Collins, Department of Food Business and Development.

Lecturer(s): Dr Alan Collins, Department of Food Business and Development.

Module Objective:
This module aims to:
Improve the student's research management skills;
Increase the students's qualitative and quantitative research skills;
Develop the students critical thinking, data analysis, and report writing skills; and
Develop teamwork in the context of research management, report preparation and presentation.

Module Content: Inductive and deductive research; desk research and literature reviews; research planning and design; in-depth interviewing and focus groups analysis; laddering techniques; conjoint analysis; construct measurement, reliability and validity; questionnaire design; data analysis, report writing and presentation skills.

Learning Outcomes: On successful completion of this module, students should be able to:
· Execute research projects;
· Utilise relevant sources of secondary information for the purpose of marketing research;
· Carryout in-depth interviews and focus group research;
· Apply hard laddering techniques;
· Design reliable and valid marketing construct measures;
· Design appropriate research instruments;
· Carryout primary quantitative market research and suitable analysis;
· Report conjoint and cluster analysis results; and
· Present market research findings.

Assessment: Total Marks 200: Continuous Assessment 200 marks (Indepth interview and focus group report (group work) - 40 marks; Market analysis report (group work) - 50 marks; Questionnaire design and analysis (group work) - 50 marks; Special topic research report - 60 marks.).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated.

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 10, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24hr(s) Lectures.

Module Co-ordinator: Dr Joseph Bogue, Department of Food Business and Development.

Lecturer(s): Dr Joseph Bogue, Department of Food Business and Development.

Module Objective: This module aims to develop the participant's understanding of strategic food marketing and to enable the formulation and evaluation of strategic marketing plans in the food sector. Topics covered will include: the marketing planning process, managing the marketing mix, objective setting, strategy formulation, implementation and evaluation. To provide an understanding of the factors influencing choice, the implications of this for the development of innovative products and an analysis of methods to develop more market-oriented products.

Module Content: An investigation of the various tools and methodologies utilised to conduct market research and the preparation of strategic marketing plans in food markets. Factors that influence NPD success will be identified and innovation case studies will highlight best practice for market-oriented approaches to new product design. Topics addressed will include: choice models, new product trends, the NPD process and activities, NPD success factors, new product design, innovation case studies and market-oriented NPD methodologies. The marketing of novel products such as health enhancing foods and functional foods will be analysed in class.

Learning Outcomes: On successful completion of this module, students should be able to:
· Design a marketing strategy for a novel product;
· Evaluate the role of strategic marketing in new product success;
· Apply new research techniques to new marketing situations;
· Differentiate between successful and unsuccessful marketing strategies;
· Analyse the different marketing strategies that firms utilise in competitive markets; and
· Evaluate the market entry and positioning strategies of firms in the functional foods market.

Assessment: Total Marks 100: End of Year Written Examination 100 marks.

Compulsory Elements: End of Year Written Examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 30

Teaching Period(s): Teaching/Research Period 3.

No. of Students: Min 10, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Other (Individual tuition and advice; presentaiton workshops (2); self directed study; research; reading, analysis and writing.).

Module Co-ordinator: Dr Patrick Enright, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: This module aims to
To apply the marketing skills and techniques that have been acquired during part 1 of the programme; and
To develop analytical, report writing, project management, time management and presentation skills.

Module Content: Project identification and project planning. Background literature search and synthesis. Devise and implement research methodology. Complete data analysis. Compile, write up and present results.

Learning Outcomes: On successful completion of this module, students should be able to:
· Define a marketing research project;
· Devise an appropriate methodology based on a research question;
· Analyse primary and secondary food marketing data;
· Prepare an evidence based project report;
· Establish evidence based recommendations; and
· Present and defend findings and recommendations.

Assessment: Total Marks 600: Continuous Assessment 600 marks (Work-in-progress presentation - 60 marks; Final presentation - 120 marks; project report (10,000 works) - 420 marks.).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated.

Credit Weighting: 60

Teaching Period(s): Teaching Periods 1 or 2.

No. of Students: Min 0, Max 0.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Directed Study.

Module Co-ordinator: Prof Michael Ward, Department of Food Business and Development (and Dr. Olive McCarthy).

Lecturer(s): Dr Olive McCarthy, Department of Food Business and Development.

Module Objective: To research and write a major research thesis.

Module Content: Researching and writing a major research thesis under academic supervision.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify a research problem with associated research questions
· Review scientific and other literature
· Choose and implement a valid research design
· Conduct primary research in an organisational, developmental or community setting
· Collate and analyse data
· Write up a major research thesis
· Draw conclusions and make recommendations based in empirical research.

Assessment: Total Marks 1200: Continuous Assessment 1200 marks (Dissertation).

Compulsory Elements: Continuous Assessment. Dissertation.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 50%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: None.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 5, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures; 8 x 1hr(s) Seminars.

Module Co-ordinator: Dr Joseph Bogue, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To provide students with an understanding of the food business chain, evaluating the salient issues addressed by various stakeholders.

Module Content: An examination of the factors that influence the food business system from production to consumption. The module will also examine food supply chain issues including structure and organisation of the food industry, consumer behaviour, new product development, and the role of the agri-food sector in the Irish economy.

Learning Outcomes: On successful completion of this module, students should be able to:
· Assess the role of strategic marketing in NPD success.
· Evaluate the main policy measures and instruments used to influence food markets worldwide.
· Appreciate the need for a structured approach to NPD within the Food Industry.
· Evaluate the main methodologies used to examine consumer choice.

Assessment: Total Marks 100: End of Year Written Examination 80 marks; Continuous Assessment 20 marks.

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Winter. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 15

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 13, Max 45.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 75 x 1hr(s) Lectures; 25 x 1hr(s) Tutorials.

Module Co-ordinator: Prof Michael Ward, Department of Food Business and Development ( and Dr Olive McCarthy).

Lecturer(s): Prof Michael Ward, Department of Food Business and Development; Ms Noreen Byrne, Department of Food Business and Development; Dr Olive McCarthy, Department of Food Business and Development.

Module Objective: To provide in-depth understanding of specific organisational and managerial issues involved in effective operation of a cooperative business.

Module Content: An overview of the history, special characteristics and range of activities of co-operatives, and an analysis of the specific sociological, organisational, economic, financial, legal and administrative issues involved in managing cooperative businesses.

Learning Outcomes: On successful completion of this module, students should be able to:
· Review co-operative activity in Ireland and abroad across the different co-operative sectors;
· Analyse co-operative principles and characteristics;
· Examine different theoretical and practical approaches to organising across the organisational spectrum, from conventional to co-operative;
· Explore the co-operative management and decision-making process;
· Apply co-operative theory to practice;
· Evaluate co-operative performance in social and economic terms and as effective vehicles for development in Ireland and overseas;
· Assess the relationship between the co-operative and its members, especially in food processing and marketing co-operatives;
· Evaluate the relevance of co-operatives with particular reference to the agri-food business chain; and
· Evaluate the potential competitive advantages of cooperatives.

Assessment: Total Marks 300: End of Year Written Examination 195 marks; Continuous Assessment 105 marks (Project 75 marks, Case Study 15 marks, Case Study 15 marks).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by Department).

Credit Weighting: 15

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 13, Max 45.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 75 x 1hr(s) Lectures; 25 x 1hr(s) Tutorials.

Module Co-ordinator: Prof Michael Ward, Department of Food Business and Development (and Dr Mary O'Shaughnessy).

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To provide an understanding of theories of rural development and the role of local organisations in development, in Ireland and overseas.

Module Content: Theories of rural development, trends in the rural economy, roles of local organisations including co-operatives in development in Ireland and overseas, rural development policy at EU, national and local levels; and the role of new technology in promoting equitable development.

Learning Outcomes: On successful completion of this module, students should be able to:
· Define and explain development, poverty and food security.
· Explain sustainable development and the linkages between poverty and the environment.
· Explain the different approaches to rural development;
· Discuss the links between regional and rural development.
· Identify and explain the changing policy context for rural development in the EU and Ireland
· Appreciate theory and practice in regional and rural development in Ireland.

Assessment: Total Marks 300: End of Year Written Examination 195 marks; Continuous Assessment 105 marks (Project 75 marks, Case Study 15 marks, Case Study 15 marks).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s):

No. of Students: Min 13, Max 45.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Placements (Work Placement).

Module Co-ordinator: Prof Michael Ward, Department of Food Business and Development (and Dr Patrick Enright).

Lecturer(s): Dr Patrick Enright, Department of Food Business and Development; Ms Noreen Byrne, Department of Food Business and Development.

Module Objective: To provide students with practical experience relevant to the major topic areas and issues developed in the other core modules.

Module Content: The practical training placement will be undertaken on an approved aspect of Co-operative Organisation, Food Marketing or Rural Development. Students will be placed for a minimum of 8 weeks in a relevant work environment and will be expected to make a significant contribution to a relevant project. Students are required to prepare a final food industry centred research project report on their placement.

Learning Outcomes: On successful completion of this module, students should be able to:
· Work in an organisational and/or development setting, arising from practical work placement;
· Conduct and report on organisational research; and
· Reflect analytically on organisational operations in co-operatives, social enterprises, food businesses and development agencies.

Assessment: Total Marks 200: Continuous Assessment 200 marks (Report).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by Department).

Credit Weighting: 15

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Max 45.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 75 x 1hr(s) Lectures; 25 x 1hr(s) Tutorials.

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To provide students with an introduction to marketing skills and techniques with particular reference to the Irish food industry.

Module Content: Marketing skills and techniques as applied to the Irish food industry with particular reference to industry performance, consumer demand, EU regulations affecting product choice and trade strategies, and the strengths and weaknesses of cooperative marketing systems.

Learning Outcomes: On successful completion of this module, students should be able to:
· Evaluate the relationships between the different components of the food and agricultural supply chain.
· Interpret government policy as applied to food and agricultural markets.
· Interpret the role of market orientation in new product success.
· Evaluate the role of market-oriented techniques in designing new products.
· Challenge the role of ethics in the food supply chain and food marketing strategies.
· Develop detailed marketing strategies for both large and small food companies and co-operatives.

Assessment: Total Marks 300: End of Year Written Examination 195 marks; Continuous Assessment 105 marks (Project 75 marks, Case Study 1 - 15 marks, Case Study 2 - 15 marks).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 15

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 13, Max 45.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 75 x 1hr(s) Lectures; 25 x 1hr(s) Tutorials.

Module Co-ordinator: Dr Joseph Bogue, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To analyse food marketing strategies and consumer behaviour in food markets.

Module Content: Development of international food marketing strategies; consumer behaviour in food markets; marketing network analysis.

Learning Outcomes: On successful completion of this module, students should be able to:
· Analyse the different marketing strategies that firms utilise in competitive food markets;
· Design marketing strategies for novel food products that achieve sustainable competitive advantage;
· Question the role of market orientation in new product success and design a new product development strategy for a firm;
· Evaluate the role of marketing networks in supporting enterprise strategy;
· Describe the underlying influences on consumer behaviour;
· Critically analyse the impact of the human environment and individual difference on food choices;
· Critically analyse the influence of psychological and consumer decision processes on food consumption behaviour; and
· Create a model of consumer behaviour that informs our understanding of a particular food purchase.

Assessment: Total Marks 300: End of Year Written Examination 195 marks; Continuous Assessment 105 marks (Project 75 marks, Case Study 15 marks, Case Study 15 marks).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures.

Module Co-ordinator: Dr Joseph Bogue, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To provide the student with an understanding of the role marketing and business planning plays in the successful establishment of new enterprises within the organic food sector.

Module Content: This module provides an investigation of marketing and business planning for enterprise development within the organic food sector and examines marketing issues and the small food enterprise, the marketing concept, the marketing strategy and business planning.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the role business planning and marketing plays in the development of small-scale food enterprises and the basic activities of marketing;
· Recognise key NPD, retailer and consumer trends impacting on the evolving food supply chain;
· Discuss the marketing concept and its role in business success;
· Evaluate the different stages of business development and identify how, and where, market information, business advice and financial assistance can be sourced;
· Evaluate the complexities within the marketing channel for organic foods;
· Formulate a marketing strategy for a selected organic food enterprise; and
· Set marketing objectives and prepare a marketing plan for a selected organic food enterprise.

Assessment: Total Marks 100: End of Year Written Examination 50 marks; Continuous Assessment 50 marks (Preparation of a marketing and business plan).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Dr Joseph Bogue, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To provide students with an understanding of the food business chain, evaluating the salient issues addressed by various stakeholders.

Module Content: An examination of the factors that influence the food business system from production to consumption. The module will also examine food supply chain issues including structure and organisation of the food industry, consumer behaviour, new product development, and the role of the agri-food sector in the Irish economy.

Learning Outcomes: On successful completion of this module, students should be able to:
· Assess the role of strategic marketing in NPD success;
· Evaluate the main policy measures and instrumnets used to influence food markets worldwide;
· Appreciate the need for a structured approach to NPD within the Food Industry; and
· Evaluate the main methodologies used to examine consumer choice.

Assessment: Total Marks 100: End of Year Written Examination 80 marks; Continuous Assessment 20 marks (Essay - 1,500 words).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s). Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department). Summer.

Credit Weighting: 15

Teaching Period(s): Teaching Period 1.

No. of Students: Min 4, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 3hr(s) Lectures.

Module Co-ordinator: Dr Joseph Bogue, Department of Food Business and Development.

Lecturer(s): Dr Alan Collins, Department of Food Business and Development; Dr Joseph Bogue, Department of Food Business and Development; Dr Stephen Onakuse, Department of Food Business and Development.

Module Objective: To provide students with an understanding of the principles of food economics, food management and food marketing.

Module Content: Dimensions of the food sector in Ireland, the European Union and internationally, forces influencing supply and demand for food, decision-making issues facing firms at various stages in the food business chain, application of marketing concepts and techniques to the food industries of Ireland and the European Union.

Learning Outcomes: On successful completion of this module, students should be able to:
· Evaluate the marketing strategies of international food firms
· Complete a marketing plan for a new food business
· Interpret the basic principles of economics and their application to agricultural and food markets and policy
· Structure and write a business report
· Analyse parametric and non parametric data using appropriate tests.

Assessment: Total Marks 300: End of Year Written Examination 240 marks; Continuous Assessment 60 marks (Market Analysis Report - 60 marks).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 4, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 2hr(s) Lectures.

Module Co-ordinator: Dr Joseph Bogue, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To provide analytical skills necessary for developing an efficient and responsive food chain that understands and reconciles market changes with strategic and production decisions along the stages of the food business chain.

Module Content: This module will be run in a capstone seminar style drawing together both the compulsory and optional modules on this programme. It will link them together to examine the foremost issues affecting the evolving food chain such as the development of an innovative, efficient, consumer-oriented food chain, with high added value levels, emphasising safety and quality and taking into account new food trends and more competitive trading conditions.

Learning Outcomes: On successful completion of this module, students should be able to:
· Evaluate the changing influences on the dynamic food supply chain worldwide
· Analyse the role of market orientation in new product success
· Challenge the role of ethics in the food supply chain and food marketing strategies.

Assessment: Total Marks 200: End of Year Written Examination 100 marks; Continuous Assessment 100 marks (Methodological Literature Review - 7,000 words).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Period 2.

No. of Students: Min 4, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures; Other (Independent Research with Supervision).

Module Co-ordinator: Dr Joseph Bogue, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To provide students with the necessary research skills and the latest research methodologies to facilitate the analysis of key issues in the evolving food supply chain.

Module Content: Detailed investigation of selected food marketing or food economics issues associated with a particular food product, process, firm or marketing channel as approved by the Programme Director.

Learning Outcomes: On successful completion of this module, students should be able to:
· Analyse the research process and its key components
· Design a research process and identify a suitable research question
· Complete a literature review on a selected topic.

Assessment: Total Marks 200: Continuous Assessment 200 marks (Literature Review - 10,000 words).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 20

Teaching Period(s): Teaching Periods 1 or 2. (Summer after (Part 1) Written Examination for the MSc (Food Business)).

No. of Students: Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Directed Study (Supervised Independent Research).

Module Co-ordinator: Dr Joseph Bogue, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To apply and utilise skills acquired in Part I of the programme to live issues encountered within a food business context.

Module Content: A food industry centred research project to be undertaken jointly with a participating food business or other food related organisation. Normally this will require a placement period with the relevant food business or food related organisation.

Learning Outcomes: On successful completion of this module, students should be able to:
· Analyse their work experience and write up a corresponding project;
· Conduct comprehensive secondary and primary research; and
· Evaluate their personal and employment skills development as a result of their work experience.

Assessment: CA - Research Reports - 5,000 words.

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: A Pass/Fail Judgement.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 40

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Directed Study (Student-centred learning supported by academic supervision).

Module Co-ordinator: Dr Joseph Bogue, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: The development of theoretical understanding and methodological tools necessary to identify and address specific research questions.

Module Content: Students are required to submit a dissertation on a research area approved by the Head of the Department of Food Business and Development. Dissertations should be presented in the size range 80 to 150 (maximum) pages.

Learning Outcomes: On successful completion of this module, students should be able to:
· Conduct an analytical review of relevant scientific literature in a national and international context;
· Develop specific research questions;
· Choose a suitable research methodology;
· Conduct comprehensive secondary and primary research;
· Complete detailed analysis of relevant data;
· Write up an analytical research dissertation;
· Draw research-based conclusions in the context of the relevant scientific literature.

Assessment: CA - Dissertation - 30,000 words.

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: Pass Fail judgement.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Workshops (Blended Learning Mode: 24 hours lectures, seminars and group work. Distance Learning Mode: on-line tutorials, e-mentoring and discussion forums); Directed Study (Blended Learning: in-classroom assignment instructions and on-line assignment instructions and feedback. Distance Learning Mode: on-line assignment instructions, e-mentoring and feedback); Other (Blended and Distance Learning Modes: online resources - articles, readings and case studies).

Module Co-ordinator: Dr Seamus O'Reilly, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: Globalisation presents many challenges and opportunities. This module uses food/bioprocess cases to identify key factor influencing global supply chains and evaluates various global supply chain models.

Module Content: Food and bioprocess cases are used to illustrate the impact of globalisation on supply chain strategy and configuration. The impact of these factors on planning and implementation of global supply chain modules, including planning levels and horizons, location, risk management and product range.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify key globalisation factors influencing supply chain strategy and configuration;
· Develop end to end Supply Chain models for both in-house manufactured and out-sourced products; and
· Apply analytical tools and techniques to achieve optimal global supply chain process, value and service improvements.

Assessment: Total Marks 100: Continuous Assessment 100 marks (3,000 words written assignment).

Compulsory Elements: Continuous Assessment. End of module written assignment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Resubmit 3,000 words written assignment.

Credit Weighting: 30

Teaching Period(s): Teaching Period 2. (Year 2).

No. of Students: Min 1, Max 25.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Seminars (Blended Learning Mode: seminars, on-line tutorials. Distance Learning Mode: on-line tutorials, e-mentoring); Other (electronic journals).

Module Co-ordinator: Dr Seamus O'Reilly, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To apply the knowledge and techniques acquired in the taught Postgraduate Diploma in Supply Chain Management to a chosen supply chain setting.

Module Content: To successfully achieve the Masters Degree in Supply Chain Management (MComm) Postgraduate Diploma students are required to complete and submit a 12,000-15,000 word dissertation related to supply chain management, utilising principles and analytical techniques learned during the Postgraduate Diploma in Supply Chain Management.

Learning Outcomes: On successful completion of this module, students should be able to:
· Critique, synthesise and interpret literature relevant to the chosen research field.
· Resolve complexities inherent in supply chain research and development.
· Recommend courses of action based on research undertaken.

Assessment: Total Marks 600: Continuous Assessment 600 marks (Minor Thesis - 12,000-15,000 words).

Compulsory Elements: Continuous Assessment. Minor Thesis.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: No Supplemental Examination.

Credit Weighting: 5

Teaching Period(s): Teaching Period 2. (Semester 3, Year 2, MBA).

No. of Students: Min 10, Max 50.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures.

Module Co-ordinator: Ms Bridget Carroll, Department of Food Business and Development (and Dr Pat Enright).

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: The objective of this module is to examine the structure and varied applications of the co-operative model in business and to examine food industry strategy in the context of policy and regulatory influences that impact on the Food Sector.

Module Content: Co-operative characteristics and principles; Evaluation of co-operative activity in food and development by co-operative type - producer, retailing, worker, community, finance; Competitive advantages of co-operative organisation; Co-operative and social innovation and entrepreneurship; Management dilemmas and capitalisation issues in co-operative business; Measuring co-operative performance. Development, rationale and mechanisms of food policy, CAP and the European regulatory environment, the global GATT/WTO framework, modelling the Irish agri-food sector, the strategic development of the Irish dairy processing industry in the context of changes in policy and global food demand.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain co-operative characteristics and principles.
· Describe and evaluate co-operative activity in food and development by co-operative type.
· Assess new developments in the co-operative sector including the role of social innovation and entrepreneurship in co-operatives.
· Identify and deliberate on possible competitive advantages, management dilemmas and capitalisation issues that can arise in co-operatives.
· Describe and evaluate contemporary food and agricultural policies in selected developed market economies.
· Identify appropriate food industry strategies in the context of changing demand and food industry policy.
· Research and report on aspects of co-operative organisation and food policy.
· Discuss and debate professional opinion on the functioning and roles of co-operatives and on food policy with colleagues.

Assessment: Total Marks 100: Continuous Assessment 100 marks (Assignments).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2. (Period 1 or 2 - may not run in every year).

No. of Students: Min 5, Max 30.

Pre-requisite(s): Degree in a Science or Business-related discipline. Priority may be given to students funded by the Department of Agriculture, Fisheries and Food

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures (lectures, seminars, guest presentations, discussions).

Module Co-ordinator: Dr Joseph Bogue, Department of Food Business and Development.

Lecturer(s): Staff, Faculty of Food Science & Tech.

Module Objective: To provide students with an understanding of the food business chain, evaluating the salient issues addressed by various stakeholders

Module Content: Dimensions of the food sector in Ireland, the European Union and internationally, forces influencing supply and demand for food, decision-making issues facing firms at various stages in the food business chain, application of marketing concepts and techniques to the food industries of Ireland and the European Union. This will include an indepth analysis of consumer behaviour, projections in the food sector until 2016, new product development, category management in the retail sector, cooperatives and entrepreneurship in the food sector and strategic marketing of food and nutrition.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify the key components of a marketing strategy for a new food firm
· Differentiate between successful and unsuccessful marketing strategies
· Identify the supply and demand factors influencing the supply of food on world markets
· Interpret consumer behaviour issues
· Critically analyse the different marketing strategies that firms utilise in competitive markets
· Evaluate the market entry and positioning strategies of firms in the functional foods market
· Appreciate the role of strategic marketing in new product success.

Assessment: Total Marks 100: Continuous Assessment 100 marks (which will consist of an essay on an element of the Food Sector - to be submitted by a set date after completion of the module).

Compulsory Elements: Continuous Assessment. and attendance at module.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Failed elements of Continuous Assessment must be repeated.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 15, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures.

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development (Ms Noreen Byrne, Department of Food Business & Development).

Lecturer(s): Dr Olive McCarthy, Department of Food Business and Development; Ms Noreen Byrne, Department of Food Business and Development.

Module Objective: This module examines the structure and varied applications of the co-operative model in the third sector.

Module Content: Co-operative characteristics and principles; Evaluation of co-operative activity in the third sector by co-operative type; Initiating and setting up co-operatives in Ireland; The special features of co-operative management - openness, democratic control, governance, profit distribution, member-centred decision-making; Competitive advantages of co-operative organisation.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain co-operative characteristics and principles;
· Evaluate co-operative activity in the third sector by co-operative type;
· Illustrate why co-operatives are established and how they are set up in Ireland;
· Analyse the particular features of co-operative management, such as openness, democratic control, profit distribution, member-centred decision-making;
· Assess the special nature of governance and business processes in co-operatives;
· Analyse the potential competitive advantages of co-operative organisations.
· Explore how co-operative businesses can be re-invented and re-invigorated to continue to meet members' needs;
· Engage in critical dialogue and debate on co-operative issues with their colleagues.
· Research and report on aspects of co-operative organisation within the third sector.

Assessment: Total Marks 100: Continuous Assessment 100 marks (1 x learning journal - 40 marks; 1 x case study - 60 marks).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by the Department of Food Business and Development).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 15, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures.

Module Co-ordinator: Dr Mary O'Shaughnessy, Department of Food Business and Development.

Lecturer(s): Dr Mary O'Shaughnessy, Department of Food Business and Development.

Module Objective: To demonstrate and discuss the role of social enterprises in local development

Module Content: This module provides an introduction to the social economy with a particular focus on social enterprises and their role in local development. This module will entail the specific use of case study material to demonstrate and discuss the role of work integration social enterprises as a means of local community service delivery.

Learning Outcomes: On successful completion of this module, students should be able to:
· Understand and explain the concept of the social economy.
· Discuss the influence of statutory policy initiatives on the social economy in general and social enterprises in particular.
· Explain the role of the social economy as a strategy for local social and economic development.
· Discuss, evaluate and illustrate the impact of social economy initiatives through specific case study material.

Assessment: Total Marks 100: Continuous Assessment 100 marks (1 x 1,500 word essay 40 marks; 1 x case study 60 marks).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by the Department of Food Business and Development).

Credit Weighting: 10

Teaching Period(s): Teaching Period 2.

No. of Students: Min 10, Max 50.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 48 x 1hr(s) Lectures (seminars, workshops, directed study, fieldwork).

Module Co-ordinator: Ms Bridget Carroll, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To encourage holistic thinking about community and voluntary developments and in particular those related to co-operatives and social enterprises in their socio-economic and cultural environment.

Module Content: This module provides an interdisciplinary series of lectures, workshops and practitioner presentations with considerable opportunity for student input. It is designed to encourage holistic thinking about community and voluntary developments in particular those related to co-operatives and social enterprises in their socio-economic and cultural environment.

Learning Outcomes: On successful completion of this module, students should be able to:
· Work in co-operative teams.
· Engage in analytical dialogue and debate.
· Summarise and express complex professional opinion, in both verbal and written forms.
· Evaluate professional practice in organisations within the community and voluntary sector, particularly co-operatives and social enterprises, within the wider social, economic and policy contexts.
· Use and discriminate between complex academic searching, writing and referencing skills.

Assessment: Total Marks 200: Continuous Assessment 200 marks (1 x Group Project (max 3,000 words) 60 marks; 1 x in-class assessment 60 marks; 1 x 2,000-3,000 word essay 80 marks).

Compulsory Elements: Continuous Assessment. Attendance at Easter School.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by the Department of Food Business and Development).

Credit Weighting: 10

Teaching Period(s): Teaching Period 1.

No. of Students: Min 7, Max 70.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Directed Study (Case studies); Other (On-line discussion; Case Study Analysis).

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Prof Michael Ward, Department of Food Business and Development; Dr Olive McCarthy, Department of Food Business and Development.

Module Objective: To explore how Co-operative and Social Enterprise concepts are applied across a wide range of service and industrial sectors, and to identify specific practices which can provide useful and innovative lessons across sectors.

Module Content: Students are challenged to re-examine their own co-operative and social enterprise experience in a cross-sector and international context. The main sectors to be explored include food, finance, housing, social services (including child and elder care), job creation and community development.

Learning Outcomes: On successful completion of this module, students should be able to:
· Assess the scope and functioning of co-operatives around the world.
· Analyse the co-operative sector by co-operative type.
· Explore how everyday services offered in conventional ways can be offered through more co-operative structures.
· Explore how existing co-operatives can be re-invented and re-invigorated to continue to meet members' needs.
· Examine what different types of co-operative across the co-operative sector might learn from one another.
· Research and report on different types of co-operative.
· Discuss and debate professional opinion on the functioning and roles of co-operatives with their colleagues.

Assessment: Total Marks 200: Continuous Assessment 200 marks (On-line discussion forum (40 marks); Essay - 3,000 to 5,000 words (160 marks)).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 10, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Directed Study; Other (On-line discussion; Case study analysis).

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Ms Noreen Byrne, Department of Food Business and Development.

Module Objective: To identify the know-how and skills necessary for collective entrepreneurship in co-operative and social enterprise settings.

Module Content: The nature of collective vs individual entrepreneurship. Entrepreneurial dilemmas and tensions in a co-operative setting. Entrepreneurial creativity and competitive advantages arising from co-operative and social enterprise. Mutual aid and design for use as entrepreneurial catalysts.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the meaning and nature of entrepreneurship and assess how it varies according to organisational setting.
· Distinguish collective from individual entrepreneurship and how each can be applied to enhance the performance of co-operatives and social enterprises.
· Assess the dilemmas and tensions encountered in entrepreneurial co-operatives and social enterprises.
· Analyse effective strategies for facilitating and managing entrepreneurial creativity in a co-operative setting.
· Identify and apply specific techniques for enhancing their own entrepreneurial creativity and for supporting and complementing the entrepreneurial creativity of colleagues.
· Apply theoretical concepts to their own practice
· Research and report on aspects of social and co-operative entrepreneurship.
· Discuss and debate the concepts of social and co-operative entrepreneurship with their colleagues.

Assessment: Total Marks 100: Continuous Assessment 100 marks (On-line discussion forum (20 marks); Essay - 2,000-2,500 words (80 marks)).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 7, Max 70.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Directed Study; Other (On-line discussion; Case study analysis).

Module Co-ordinator: Prof Michael Ward, Department of Food Business and Development.

Lecturer(s): Prof Michael Ward, Department of Food Business and Development; Ms Aisling Moroney, Department of Food Business and Development.

Module Objective: To examine how user-owned businesses balance corporate success with user control and responsiveness to users' needs.

Module Content: Issues to be explored in Co-operative and social enterprise contexts include: appropriate management and leadership roles and approaches; appropriate member participation; roles and responsibilities of boards of directors (management committees); relationships between members, board and management; unitary and composite boards; participative decision-making; monitoring performance including the use of social auditing; preparation of a relevant governance manual.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain in detail what is meant by the term governance.
· Discuss how co-operatives and social enterprises are typically governed.
· Discuss and debate the key governance issues and dilemmas facing co-operatives and social enterprises in general and their own in particular.
· Outline the importance of member participation and member control and explain how this can be further nurtured and developed.
· Describe how democracy in co-operatives and social enterprises can be revitalised and how boards can be made more effective and dynamic.
· Debate the role of management in the governance of co-operatives and social enterprises.
· Describe the kind of systems of control and monitoring which underpin the efforts of the key players to govern effectively.
· Assess and critique the governance of a chosen co-operative or social enterprise.

Assessment: Total Marks 100: Continuous Assessment 100 marks (On-line discussion forum (20 marks); Essay - 2,000 to 2,500 words (80 marks)).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 7, Max 70.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Directed Study; Other (On-line discussion; Case study analysis).

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Dr Olive McCarthy, Department of Food Business and Development; Ms Aisling Moroney, Department of Food Business and Development.

Module Objective: To explore strategies for identifying and responding to user needs through processes of education and communication.

Module Content: Identifying needs through user dialogue and debate. Appropriate organisation responses via co-operative communication. The competitive advantages of the co-operative as a marketing concept.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain and analyse the dilemmas and issues that can arise in the marketing of co-operatives and social enterprises.
· Assess the competitive advantage of the co-operative as a marketing concept.
· Describe the linkages between education and marketing in co-operative and mutual enterprises (CMEs).
· Identify the approaches to education which help to create responsive, learning organisations.
· Analyse how CMEs can, in both conventional and more innovative ways, tap into the ideas, perspectives and needs of their members/users.
· Assess how CMEs can most effectively communicate to members and the wider public the benefits of the co-operative approach and the services available to them.
· Research and report on aspects of education and marketing in a co-operative or other social enterprise.
· Discuss and debate the concepts of education and marketing in co-operatives and social enterprises with their colleagues.

Assessment: Total Marks 100: Continuous Assessment 100 marks (On-line discussion forum (20 marks); Essay - 2,000 to 2,500 words (80 marks)).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Period 2.

No. of Students: Min 7, Max 70.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Directed Study; Other (On-line discussion; Case study analysis).

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Ms Noreen Byrne, Department of Food Business and Development.

Module Objective: From an examination of a wide range of user-owned financial institutions, identify innovative and enterprising practices and the skills required to implement them.

Module Content: How a wide range of user-owned financial institutions (co-operative banks, credit unions, LETS schemes, etc.) innovate to promote enterprise and local development and to give users greater leverage over their financial affairs. Concepts such as backward and forward integration will be examined.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain and discuss the nature of innovation and how it differs from other closely related concepts such as invention and creativity.
· Recommend how innovation can be nurtured in the financial co-operative/mutual.
· Assess how internal and external factors impact on innovation in a financial co-operative/mutual.
· Discuss how the co-operative can cope with competition, with particular focus on the carving out of a market space and the development of collaborative structures.
· Ascertain how strategic orientation impacts on innovation in the financial co-operative/mutual.

Assessment: Total Marks 200: Continuous Assessment 200 marks (On-line discussion forum (40 marks); Essay - 3,000 to 5,000 words (160 marks)).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Period 2.

No. of Students: Min 7, Max 70.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Directed Study; Other (On-line discussion; Case study analysis).

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Ms Noreen Byrne, Department of Food Business and Development.

Module Objective: To explore co-operative approaches to meeting needs not addressed adequately by conventional businesses or by governments, (including the provision of public services which are being phased out or down-graded by governments) in both urban and rural communities.

Module Content: Co-operative strategies for meeting neglected needs such as different ways of organising child-care, services for people with disabilities, and rural transport systems, and different ways of addressing community and environmental concerns, such as housing, tourism, and leisure activities.

Learning Outcomes: On successful completion of this module, students should be able to:
· Appraise critically the effectiveness of responses by the State, private and community/voluntary sectors to human needs.
· Describe and assess critically the co-operative approach to meeting human needs.
· Define social enterprises and the factors that account for their emergence.
· Appraise the community development role of social enterprises.
· Define community co-ops and explain the factors that account for their emergence.
· Assess critically the role of community co-operatives and explain the factors that account for their success.
· Research and report on aspects of a community co-operative or other social enterprise.
· Discuss and debate the concepts of community co-operatives and social enterprises with their colleagues.

Assessment: Total Marks 200: Continuous Assessment 200 marks (On-line discussion forum (40 marks); Essay - 3,000 to 5,000 words (160 marks)).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Period 2.

No. of Students: Min 7, Max 70.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Directed Study; Other (On-line discussion; Case study analysis).

Module Co-ordinator: Ms Bridget Carroll, Department of Food Business and Development (and Dr Olive McCarthy).

Lecturer(s): Ms Bridget Carroll, Department of Food Business and Development.

Module Objective: To examine the ways in which successful worker co-operatives reconcile dilemmas arising from inadequate financing, collective entrepreneurship and self-management.

Module Content: An examination (with the help of case studies from Ireland and abroad) of the special management and entrepreneurial issues arising in worker-owned enterprises and how these issues are addressed in successful co-operatives.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the concept of a workers' co-op.
· Describe the main characteristics of a workers' co-operative and how it differs from other co-ops.
· Discuss the potential of workers' co-operatives.
· Explain why employee buy-outs can be an effective solution to the problems of business succession.
· Outline the history of workers' co-operatives in Ireland.
· Discuss the difficulties that workers' co-ops face in financing their co-ops and outline some possible solutions to these difficulties.
· Discuss the challenges workers' co-ops face in democratically managing their co-ops and present some strategies for dealing with these challenges.
· Explain the concept of equity dilution and why it can be a problem for workers' co-ops.

Assessment: Total Marks 200: Continuous Assessment 200 marks (On-line discussion forum (40 marks); Essay - 3,000 to 5,000 words (160 marks)).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Directed Study; Other (On-line discussion; Case study analysis).

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Prof Michael Ward, Department of Food Business and Development; Dr Olive McCarthy, Department of Food Business and Development.

Module Objective: To explore how co-operative structures can help farmer producers maintain control over food production in highly competitive global markets, while ensuring that consumers can also meet their needs effectively.

Module Content: Understanding co-operatives. Innovative business strategies in food and agribusiness, enabling both farmers and consumers to exert effective control in the food business chain. These strategies include farmers and consumers working together in integrated food co-ops; co-operative strategies for backward and forward integration along the food chain.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify and analyse the challenges and opportunities posed in the processing and supply of food.
· Analyse the conflicting paradigms of food supply
· Assess the co-operative response to the challenges, opportunities and paradigms of food processing and supply.
· Describe and analyse innovative co-operative business strategies in food and agri-business, such as backward and forward integration, fair trade, new generation co-operatives and community-supported agriculture.
· Research and report on aspects of co-operative food processing and supply.
· Discuss and debate professional opinion on the concepts of co-operative food processing and supply with their colleagues.

Assessment: Total Marks 200: Continuous Assessment 200 marks (On-line discussion forum (40 marks); Essay - 3,000 to 5,000 words (160 marks)).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Period 2.

No. of Students: Min 7, Max 70.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Directed Study; Other (On-line discussion; Case study analysis).

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To identify co-operative and social enterprise strategies and skills for meeting the needs of producers, consumers and communities in the developing world.

Module Content: User-owned and controlled organisations addressing issues such as: food security; management of resources; health; gender balance; local development; employment creation and enterprise development; environmental protection and fair trade.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the different meanings and dimensions associated with the term development
· Distinguish between the different concepts and approaches in measuring development
· Outline the linkages between poverty reduction, economic growth and income distribution
· Appraise the Millennium Development Goals (MDGs) as a framework for development
· Analyse the contribution of social enterprises to development.

Assessment: Total Marks 200: Continuous Assessment 200 marks (On-line discussion forum (40 marks); Essay - 3,000 to 5,000 words (160 marks)).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 30

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 7, Max 70.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Directed Study; Seminars.

Module Co-ordinator: Dr Olive McCarthy, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To apply the knowledge and techniques acquired in the taught element to a chosen
co-operative/social enterprise setting.

Module Content: Audit/analysis of a specific co-operative/social enterprise setting.

Learning Outcomes: On successful completion of this module, students should be able to:
· Identify a research problem in a co-operative or social enterprise setting;
· Identify and conduct an analytical review of relevant scientific literature in a national and international context;
· Develop specific research questions;
· Choose an appropriate research methodology;
· Conduct comprehensive secondary and primary research;
· Collate and conduct a detailed analysis of relevant data;
· Write up an analytical research dissertation; and
· Draw research-based conclusions in the context of the relevant scientific literature.

Assessment: Total Marks 600: Continuous Assessment 600 marks (Minor Thesis - 15,000 to 30,000 words).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 10, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 48 x 1hr(s) Lectures; Tutorials; Fieldwork (Intensive Block Teaching).

Module Co-ordinator: Dr Nicholas Chisholm, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To provide an understanding of the importance of natural resources, and to introduce strategies and policies for their regeneration and conservation.

Module Content: Basic knowledge of natural resource base: soils and soil taxonomy; introduction to soil maps, land capability and land-use classification; causes and effects of soil erosion; uses of GIS for land-use classification. Introduction to concepts of watershed management. Biodiversity conservation. Introduction to sustainable natural resource management, natural resources as natural capital, "tragedy of the commons" and common property resource management, role of natural resource tenure regimes. Strategies and policies for natural resource conservation and sustainable use. Case studies.

Learning Outcomes: On successful completion of this module, students should be able to:
· Define biodiversity;
· Describe some technologies used in land management;
· Explain causes of land degradation;
· Explain the utility of sustainable resource use;
· Define agroforestry;
· Describe the relationship between agroforestry and household food security;
· Describe different approaches to conservation.

Assessment: Total Marks 200: End of Year Written Examination 100 marks; Continuous Assessment 100 marks (2 x 4000 word essays (50 marks each)).

Compulsory Elements: End of Year Written Examination; Continuous Assessment. Satisfactory attendance at lectures and participation in seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 10, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; Tutorials; Fieldwork (Intensive block teaching).

Module Co-ordinator: Dr Una Murray, Department of Food Business and Development.

Lecturer(s): Mr Michael Fitzgibbon, Department of Food Business and Development; Dr Nicholas Chisholm, Department of Food Business and Development.

Module Objective: To introduce and appraise applied approaches and methods of programme planning and management in development.

Module Content: Introduction to project and programme planning; the project cycle; from project to programmes in development planning; programme planning and management methods; cost-benefit analysis and multi-criteria analysis; environmental assessments; stakeholder analyses; participatory assessments.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the different stages of the project cycle.
· Outline the advantages and difficulties of participatory and non-participatory approaches to programme planning and management;
· Develop programme proposals including developing budgets, activity charts and stakeholder tables;
· Summarise a programme proposal using a logframe and outline how the different components of the logframe relate to a programme;
· List key components of best practise in establishing monitoring & evaluation systems.

Assessment: Total Marks 100: End of Year Written Examination 50 marks; Continuous Assessment 50 marks (1 x 4000 word essay).

Compulsory Elements: End of Year Written Examination; Continuous Assessment. Satisfactory attendance at lectures and participation in seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; Tutorials; Fieldwork (Intensive block teaching).

Module Co-ordinator: Dr Nicholas Chisholm, Department of Food Business and Development.

Lecturer(s): Mr Michael Fitzgibbon, Department of Food Business and Development.

Module Objective: To introduce different extension models, and to provide understanding of agricultural innovation processes and rural knowledge systems.

Module Content: Introduction to rural development and extension, theory of adult learning and experiential learning, introduction to systems thinking, participatory approaches to extension; participatory rural appraisal, participatory technology development, use of farmer research groups; use of agricultural knowledge systems.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the meaning of rural extension;
· Describe different rural extension systems;
· Discuss the benefits of participatory approaches to extension;
· Explain the role of farmer research groups in extension systems;
· Explain the meaning of the term "agricultural knowledge systems".

Assessment: Total Marks 100: End of Year Written Examination 50 marks; Continuous Assessment 50 marks (1 x 4000 word essay).

Compulsory Elements: End of Year Written Examination; Continuous Assessment. Satisfactory attendance at lectures and participation in seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures (Tutorials; Fieldwork - Intensive Block Teaching).

Module Co-ordinator: Dr Nicholas Chisholm, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To provide a comprehensive introduction to key concepts in natural resource and agricultural economics, particularly those relevant to economic analysis of small farm or peasant farming systems.

Module Content: Theory of supply and demand; introduction to production economics; farm size-productivity, risk and uncertainty; natural resource economics and sustainability; market failure, externalities, public goods, common property resources; sustainable management of renewable resources.

Learning Outcomes: On successful completion of this module, students should be able to:
· Draw a diagram showing the input-output production relationship;
· Explain the farm-size productivity relationship;
· Explain the basic theory of supply and demand;
· Explain smallholder farmers? attitudes to risk;
· Define the concept of sustainability with respect to natural resources;
· Define and give examples of environmental externalities;
· Demonstrate understanding of economic approaches to the analysis of natural resources; and
· Demonstrate understanding of public policies to promote sustainable use of natural resources.

Assessment: Total Marks 100: End of Year Written Examination 50 marks; Continuous Assessment 50 marks (1 x 4000 word essay).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated.

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 10, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures (Tutorials; Fieldwork - Intensive Block Teaching).

Module Co-ordinator: Dr Nicholas Chisholm, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To provide students with an understanding of the concept of value chains and the application of value chain analysis, particularly in a developing world context.

Module Content: Value chain concepts; from supply chains to value chains; actors in the value chain; the position of smallholder farmers in value chains; fair trade and value chains; case studies.

Learning Outcomes: On successful completion of this module, students should be able to:
· Define value chains;
· Draw a diagram of an agricultural value chain and fully explain it;
· Describe the key actors in a value chain;
· Contrast short and long value chains;
· Define fair trade; and
· Explain the potential of the value chain approach to improving livelihoods of smallholder farmers.

Assessment: Total Marks 100: End of Year Written Examination 50 marks; Continuous Assessment 50 marks (1 x 4000 word essay).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated.

Credit Weighting: 10

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 48 x 1hr(s) Lectures; Tutorials; Fieldwork (Intensive block teaching).

Module Co-ordinator: Dr Nicholas Chisholm, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To provide students with a detailed understanding of interactions between rural development, sustainable livelihoods and sustainable management of natural resources.

Module Content: Links between rural development, sustainable livelihoods and sustainable natural resource management; importance of sustaining natural resources for sustaining livelihoods; role of communities and the State in ensuring sustainable natural resource management; trade-offs between sustainability and productivity; land tenure, investment, and sustainabililty; relevance of discount rates; poverty-environment relationships; causal factors explaining environmental degradation; diversification strategies.

Learning Outcomes: On successful completion of this module, students should be able to:
· Define sustainable development;
· Explain how poverty and environmental degradation are linked;
· Discuss causes of environmental degradation;
· Describe different approaches to sustainable natural resource management;
· Explain what is meant by the "tragedy of the commons";
· Define a common property resource;
· Define the global commons;
· Demonstrate knowledge of the main Multilateral Environmental Agreements;
· Explain why developing countries are vulnerable to the effects of climate change.

Assessment: Total Marks 200: End of Year Written Examination 100 marks; Continuous Assessment 100 marks (2 x 4000 word essays).

Compulsory Elements: End of Year Written Examination; Continuous Assessment. Satisfactory attendance at lectures and participation in seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; Tutorials; Fieldwork (Intensive block teaching).

Module Co-ordinator: Dr Una Murray, Department of Food Business and Development.

Lecturer(s): Ms Una Murray, Department of Food Business and Development; Staff, Department of Food Business and Development.

Module Objective: To provide students with a detailed understanding of key elements of social development policy.

Module Content: Key issues in social development: education, health, water supply; issues in provision of education, health and water supply; poverty focus in social development; financing issues; role of sector-wide and other approaches; role of ICTs in remote access; case studies.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the different approaches to social development.
· List and appraise the different issues involved in mainstreaming gender into development programmes.
· Outline the impact of HIV/AIDS on food security and appraise different approaches to prevention and mitigation of HIV/AIDS.
· List the characteristics of ICTs.
· Describe the link between education and development and appraise current policy trends in the education sector.
· Describe the link between health and development and appraise current policy trends in the health sector.

Assessment: Total Marks 100: End of Year Written Examination 50 marks; Continuous Assessment 50 marks (1 x 4000 word essay).

Compulsory Elements: End of Year Written Examination; Continuous Assessment. Satisfactory attendance at lectures and participation in seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; Tutorials; Fieldwork (Intensive block teaching).

Module Co-ordinator: Dr Nicholas Chisholm, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To provide students with an understanding of principles and practices of water resources management.

Module Content: Water is a scarce resource; importance of irrigation in agricultural development; different approaches to water resource exploitation, e.g. conventional irrigation systems, groundwater exploitation, water harvesting; watershed management concepts and applications; watershed-based land development for sustainable agriculture; water as common property resource; pricing and O&M issues in relation to water resources management.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the importance of irrigation in agricultural development;
· Describe different approaches to water resources exploitation;
· Discuss the principles of watershed management;
· Discuss the common property characteristics of water resources;
· Outline key water pricing issues in relation to water resources management.

Assessment: Total Marks 100: End of Year Written Examination 50 marks; Continuous Assessment 50 marks (1 x 4000 word essay).

Compulsory Elements: End of Year Written Examination; Continuous Assessment. Satisfactory attendance at lectures and participation in seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 10, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; Tutorials; Fieldwork (Intensive block teaching).

Module Co-ordinator: Dr Una Murray, Department of Food Business and Development.

Lecturer(s): Ms Una Murray, Department of Food Business and Development; Staff, Department of Food Business and Development.

Module Objective: To analyse the role of micro-finance institutions in development, poverty reduction, and support of entrepreneurship.

Module Content: Types of micro-finance institutions; related co-operative finance institutions. Structure and functions of MFI's; actions towards and impacts of MFIs for development and poverty reduction. Limitations of the approach; alternative approaches. The nature of collective vs individual entrepreneurship. Entrepreneurial dilemmas and tensions in a co-operative setting. Case Studies.

Learning Outcomes: On successful completion of this module, students should be able to:
· Name and define the different components of Microfinance.
· Distinguish between traditional financial services and microfinance services.
· Illustrate how micro-credit can contribute to a person's livelihood.
· Explain how a lack of financial savings may affect an individual's livelihood.
· Assess the effectiveness of microfinance for contributing to economic, social, political and personal development.
· List the main differences between the financial systems approach and the poverty lending approach to the provision of microfinance services.
· Categorise the main factors that influence the design of microfinance services.
· Outline the main features of well designed microfinance programmes.

Assessment: Total Marks 100: End of Year Written Examination 50 marks; Continuous Assessment 50 marks (1 x 4000 word essay).

Compulsory Elements: End of Year Written Examination; Continuous Assessment. Satisfactory attendance at lectures and participation in seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 10

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 48 x 1hr(s) Lectures; Tutorials; Seminars (Intensive block teaching).

Module Co-ordinator: Dr Nicholas Chisholm, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To introduce students to key crop, livestock and fisheries production systems.

Module Content: Introduction to crop, livestock and fisheries production systems; causes of variability in production systems; links between production systems, livelihoods, and supply chains; researching production systems; programmes and policies to enhance production systems; production and sustainability.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the main agricultural production systems in their country/Region;
· Explain causes of variability in agricultural production;
· Explain the links between production systems, livelihoods and supply chains;
· Explain the benefits from research on production systems;
· Describe some major programmes and policies to enhance production systems;
· Explain the link between agricultural production and sustainability.

Assessment: Total Marks 200: End of Year Written Examination 100 marks; Continuous Assessment 100 marks (2 x 4000 word essay).

Compulsory Elements: End of Year Written Examination; Continuous Assessment. Satisfactory attendance at lectures and participation in seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; Tutorials; Fieldwork (Intensive block teaching).

Module Co-ordinator: Dr Nicholas Chisholm, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To introduce students to appropriate food processing technologies.

Module Content: Introduction to use of small-scale post-harvest and food processing technologies; potential for adding value; new and improved technologies; sources of technology development and improvement; achieving economies of scale through co-operative arrangements.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the extent of post-harvest losses in developing country agriculture;
· List and describe some important appropriate technologies for post-harvest and food processing;
· Explain the potential sources of new technologies in the context of developing country agriculture;
· Discuss the potential for economies of scale in food processing through co-operative arrangements.

Assessment: Total Marks 100: End of Year Written Examination 50 marks; Continuous Assessment 50 marks (1 x 4000 word essay).

Compulsory Elements: End of Year Written Examination; Continuous Assessment. Satisfactory attendance at lectures and participation in seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; Tutorials; Fieldwork (Intensive block teaching).

Module Co-ordinator: Prof Michael Ward, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To explore how co-operative sturctures can help farmer producers maintain control over food production in highly competitive global markets, while ensuring that consumers can also meet their needs effectively.

Module Content: Understanding co-operatives. Innovative business strategies in food and agribusiness, enabling both farmers and consumers to exert effective control in the food business chain, including farmers and consumers working together in integrated food co-ops; co-operative strategies for backward and forward integration along the food chain.

Learning Outcomes: On successful completion of this module, students should be able to:
· Review co-operative principles and characteristics and differentiate between co-operative and conventional approaches to business;
· Identify the role of co-operatives in reducing rural poverty and improving livelihoods;
· Examine the relevance of co-operatives with particular reference to the agri-food business chain and the potential competitive advantages of co-operatives;
· Evaluate the impact of co-operative businesses as effective vehicles for development ;
· Assess the relationship between the co-operative and its members, especially in food processing and marketing co-operatives;
· Explain issues surrounding the financing of co-operatives.

Assessment: Total Marks 100: End of Year Written Examination 50 marks; Continuous Assessment 50 marks (1 x 4000 word essay).

Compulsory Elements: End of Year Written Examination; Continuous Assessment. Satisfactory attendance at lectures and participation in seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 30.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; Tutorials; Fieldwork (Intensive block teaching).

Module Co-ordinator: Dr Nicholas Chisholm, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To provide students with an understanding of pastoral economies and livelihoods.

Module Content: Unique characteristics of pastoralist societies; the pastoral economy; mobility and the new range ecology; pastoralist land tenure; vulnerability of pastoralists; loss of entitlements, conflicts, impacts of drought and land privatisation. Potential for pastoralist economic and social development.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe unique characteristics of pastoralist societies;
· Describe the pastoral economy;
· Describe land tenure characteristics in pastoral areas;
· Explain the causes of vulnerability of pastoralists;
· Discuss the potential for pastoralist economic and social development.

Assessment: Total Marks 100: End of Year Written Examination 50 marks; Continuous Assessment 50 marks (1 x 4000 word essay).

Compulsory Elements: End of Year Written Examination; Continuous Assessment. Satisfactory attendance at lectures and participation in seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 10, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; Tutorials; Fieldwork (Intensive block teaching).

Module Co-ordinator: Dr Nicholas Chisholm, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To provide a solid grounding in key issues relating to rural development and rural development policy.

Module Content: Definitions of rural development; key objectives of rural development; linkage between poverty eradication and rural development; agriculture and rural development; the concept of sustainable livelihoods; historical trends in rural development; rural development policies.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the multidimensional nature of development;
· Define poverty;
· Explain the distribution of poverty between rural and urban areas;
· Describe the linkages between poverty, food security and rural development;
· Explain some factors causing rural diversification;
· Explain the contribution of agriculture to economic development;
· Identify the aims of rural development policy;
· Describe appropriate structures to deliver agricultural and rural services;
· Explain the importance of a gender dimension in delivery of rural services.

Assessment: Total Marks 100: End of Year Written Examination 50 marks; Continuous Assessment 50 marks (1 x 4000 word essay).

Compulsory Elements: End of Year Written Examination; Continuous Assessment. Satisfactory attendance at lectures and participation in seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (As prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 10, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; Seminars; Tutorials (Intensive block teaching).

Module Co-ordinator: Dr Nicholas Chisholm, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To introduce key development objectives of poverty reduction, food security and sustainable livelihoods, and analyse how these objectives can be met through rural development.

Module Content: Dimensions, causes and extent of poverty, measurement of poverty, anti-poverty policies, pro-poor growth; definitions of food security and self-sufficiency, food security policies, role and limits of food aid; introduction to sustainable livelihoods analysis and livelihoods framework; key issues in livelihoods analyses. Case studies.

Learning Outcomes: On successful completion of this module, students should be able to:
· Explain the various dimensions of poverty;
· Discuss different ways of measuring poverty;
· Define food security;
· Discuss different ways of measuring food security;
· Discuss the role and limits of food aid;
· Identify food security-related policy measures;
· Demonstrate the use of the sustainable livelihoods framework;
· Explain the key issues involved in economic diversification, with particular reference to agricultural livelihoods; and
· Explain the gender, environmental, and policy dimensions of rural sustainable livelihoods.

Assessment: Total Marks 100: End of Year Written Examination 50 marks; Continuous Assessment 50 marks (1 x 4000 word essay).

Compulsory Elements: End of Year Written Examination; Continuous Assessment. Satisfactory attendance at lectures and participation in seminars.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 30

Teaching Period(s): Teaching Period 2.

No. of Students: Min 10, Max 20.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Other (Thesis - 15,000-20,000).

Module Co-ordinator: Dr Nicholas Chisholm, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: Students are required to demonstrate their understanding of, and ability to apply, rural development concepts, principles and techniques.

Module Content: Students are required to complete and submit a 15,000-20,000 word dissertation related to the specialist area studied, and utilising, principles and fieldwork/analytical techniques learned during the course, using data collected in the field and/or from secondary sources.

Learning Outcomes: On successful completion of this module, students should be able to:
· Draw up a dissertation proposal;
· Design a research study involving collection of primary data;
· Analyse primary data; and
· Write a detailed dissertation.

Assessment: Total Marks 600: Continuous Assessment 600 marks (Thesis).

Compulsory Elements: Continuous Assessment. Thesis.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 5, Max 90.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures; 3 x 2hr(s) Tutorials.

Module Co-ordinator: Dr Patrick Enright, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To analyse both the development and the impact of food policy in Europe, the USA and other selected countries.

Module Content: The impact of food policy and of regulatory framework on price, production, trade flows, incomes, rural communities, the environment, agriculture, food processing and retailing.

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss the different approaches to policy analysis;

· Employ different theoretical approaches to the study of food policy;
· Describe contemporary food and agricultural policies in selected developed market economies;
· Assess the impact of contemporary food and agricultural policies in selected developed market economies;
· Assess the implications of current policy developments for the Irish agricultural and food sectors; and
· Assess the influence of contemporary food and agricultural policies on the food supply chain.

Assessment: Total Marks 100: End of Year Written Examination 70 marks; Continuous Assessment 30 marks (Literature Review - 5,000 words).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 5, Max 60.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures.

Module Co-ordinator: Dr Stephen Onakuse, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To explore the impact of changing patterns of world food trade, structural adjustment and other intervention programmes on rural livelihoods and survival strategies in the developing world.

Module Content: The economic and environmental sustainability of livelihood portfolios and the impact on food security of structural adjustment programmes, trade liberalisation, bilateral and multilateral donors and changing governmental policies and roles.

Learning Outcomes: On successful completion of this module, students should be able to:
· Assess the impact of institutional policy on developing countries e.g. SAP, PRSP etc;
· Debate issues on the millennium development goals, including its contribution to longer-term developmental goals (economic development, empowerment and good governance);
· Evaluate the sustainable livelihood framework using livelihood portfolios;
· Debate the roles of bilateral and multi-lateral agencies in developing countries;
· Predict the forces and nature of sustainable livelihoods in a complex world; and
· Explain the current challenges to food and nutrition security.

Assessment: Total Marks 100: Continuous Assessment 100 marks (Essay (5,000 words) - 70 marks, and in-class presentation - 30 marks.).

Compulsory Elements: Continuous Assessment. The assessment of this module inlcudes a cross-disciplinary and project-oriented essay. The in-class presentation will be integrated with the final essay submitted.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 10, Max 70.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 12 x 2hr(s) Lectures; 6 x 1hr(s) Tutorials.

Module Co-ordinator: Prof Michael Ward, Department of Food Business and Development (and Noreen Byrne).

Lecturer(s): Ms Noreen Byrne, Department of Food Business and Development; Prof Michael Ward, Department of Food Business and Development.

Module Objective: To examine and evaluate the role of cooperative businesses in the development of the rural economy.

Module Content: This module will evaluate the impact of cooperative businesses as effective vehicles for rural development in Ireland and overseas. Case studies will be used to examine the role and effectiveness of a wide range of cooperative businesses, including agricultural, credit community, producer and worker co-operatives.

Learning Outcomes: On successful completion of this module, students should be able to:
· Review and analyse co-operative principles and characteristics and differentiate between co-operative and conventional approaches to business;
· Identify and apply lessons from the history of co-operative growth and development applicable to modern day co-operatives;
· Examine the relevance of co-operatives with particular reference to the agri-food business chain and the potential competitive advantages of co-operatives;
· Assess the co-operative response to the challenges, opportunities and paradigms of food processing and supply;
· Describe and analyse innovative co-operative business strategies in food and agri-business, such as backward and forward integration, fair trade, new generation co-operatives and community-supported agriculture;
· Assess the relationship between the co-operative and its members, especially in food processing and marketing co-operatives;
· Interpret the roles and functions of different stakeholders in a co-operative and assess their participation in management and decision-making; and
· Explain the issues surrounding the financing of co-operatives and the operation of the market for co-operative shares.

Assessment: Total Marks 100: End of Year Written Examination 70 marks; Continuous Assessment 30 marks (Literature Review - 5,000 words).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 5, Max 50.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; 6 x 1hr(s) Tutorials.

Module Co-ordinator: Dr Joseph Bogue, Department of Food Business and Development.

Lecturer(s): Staff, Department of Food Business and Development.

Module Objective: To provide an understanding of the factors influencing food choice and purchase and the implications for the new food product development process.

Module Content: This module provides an investigation of the various tools and methodologies employed to evaluate consumer attitudes, preferences and market acceptance factors that affect the changing demand for food, highlighting the implications for new product development strategies.

Learning Outcomes: On successful completion of this module, students should be able to:
· Analyse the role of market orientation in new product success;
· Apply new market research techniques to new marketing situations;
· Question the role of market-oriented techniques in designing new products;
· Challenge the role of ethics in the food supply chain and food marketing strategies;
· Evaluate the changing influences on the dynamic food supply chain worldwide; and
· Complete a literature review on a selected food choice and innovation topic.

Assessment: Total Marks 100: End of Year Written Examination 70 marks; Continuous Assessment 30 marks (Literature Review - 5,000 words).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the Department).


		Book of Modules 2012/2013
		FEXXXX

Book of Modules 2012/2013

FEXXXX