UCC Adult courses

Food Manufacturing Management - Dip

About This Course

Fact File

Course Outline

The Diploma aims to provide relevant management education to delegates across all areas of business with specific emphasis on food and beverage manufacturing and operations management. The Programme will also develop interpersonal skills and enhance confidence in each member of the group.

The Diploma design facilitates individuals who wish to study on a part-time basis and integrate their studies with their careers, as well as incorporate their working experience into an accredited learning process. There will be 10 two-day residential modules, based at various locations nationally to accommodate the national spread of participating companies.

During the Programme, participants will be supported by an in-company team to implement an in-company project. Commitment at senior management level is needed to ensure successful implementation.

The Diploma in Food Manufacturing Management will provide you with a management education relevant to the food and drink sector. There is a specific emphasis on food and beverage manufacturing and operations management. The Diploma will also develop interpersonal skills and enhance confidence in each member of the group completing the course.

There are 7 modules in the course totalling 60 credits. Students will also be required to take part in part-time residential, 10 two day residential workshops.

The modules you will study are: 

FE1841: Team Building and Personal Effectiveness (10 credits)
This module is covered in two workshops. The first workshop aims to combine teambuilding, personal development, communications, motivation and performance improvement. Through participation and involvement this workshop will break down group and individual barriers, develop communication between participants and integrate the class at their first meeting. Students will also have the opportunity to be introduced to the learning organisation, that is University College Cork.

The second workshop aims to build on the teambuilding workshop and introduce the delegates to the important tools of communication and presentation skills. Participants will, in an action-learning environment, prepare and practice group and personal presentations to enable them to deal with pressure communication and conflict resolution. They will also be coached on the proper use of presentation aids complemented by the use of video recording and playback.

FE1842: Food Business Planning (5 credits)
This module aims to provide an appreciation of the impact of both internal and external factors on business objectives and operations. 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 roles within the business structure and how their functional areas and day-to-day activities contribute to achieving business objectives that drive the business forward.

FE1843: Commercial acumen in Food Business (10 credits)
This module is covered in 2 workshops. The first workshop aims to build on our analysis of external and internal factors covered during the earlier business planning module with a focus on the impact of changing market demand on business plans and how changing order levels (e.g. new product variants, increase/decrease in sales) impact on business processes. In this regard, we consider how market demand translates into orders and set out the key elements of sales, customer relationship management, customer service and order fulfilment processes.

The second workshop focuses on the importance of commercial acumen within the organisation, and in particular will focus on the business objectives discussed in the previous workshop. The workshop will consider key financial measures and how these measures help to drive behaviour throughout the business.

FE1844: Operations and Supply Chain Management (10 credits)
This module is covered in 2 workshops. The first workshop we consider the significance of an organisation’s manufacturing strategy in the delivery of its business goals. We examine operational performance and consider a range of metrics that can be used to evaluate operational performance. There is a strong focus on Lean. This is key improvement techniques and the key principles and tools are introduced and practiced. These include value stream mapping, Kaizen events, 5S methodology and associated tools and techniques. This workshop also includes a study tour to help observe these practices in place.

In the second workshop we consider the significance of an organisation’s supply chain strategy in the delivery of its business goals. We examine supply chain performance and consider a range of metrics that can be used to evaluate supply chain performance. This workshop also includes a study tour to help observe these practices in place.

MG1832: Organisational Development (5 Credits)
In the workshop associated with this module we bring together the main organisational building blocks and explain how various activities interact. We bring together the metrics introduced in the earlier modules and explore how we can achieve strategic and operational alignment. Topics such as Organisational design and development, change and complexity, leadership and personnel development

FE1845: Regulatory and Compliance Management in the Food Sector (5 Credits)
This module’s workshop covers Good Manufacturing Practice (GMP), quality and food safety practices and considers the impact of these key operating tools across the organisation and along the supply chain. It also considers the vital importance of overall compliance to the quality, safety and legislative compliance for the success of the business.

FE1847: Personal and Business Development in the Food Sector (15 credits)
In drawing the programme to a close this module’s workshop guides the participant to establish personal and organisational goals. The delivery and presentation of the in-company project brings together learning and achievements for each participant.

Course Practicalities

Assessment

Students are assessed by end of module written assignments and learning logs, as well as a work-related research project (for which support is provided by the Programme Team).

Why Choose This Course

1. This part-time Programme is the only one of its kind in Ireland. It has been developed and proven to develop management capability and confidence in participants who have experience in the food and beverage sector and who are eager to learn.

2. It is delivered by the Food Industry Training Unit (FITU) in University College Cork which has a proven track record of successfully training thousands of personnel who have benefited from courses over the last 23 years since FITU was first established.

3. The Programme is residential and is designed to maximise the educational, networking and support of students during each of the ten workshops.

4. The learning is highly customised. All learning and assessment is applied to the individual and their workplace.

5. High expectations are the hallmark of the Programme. The venues chosen are high quality, the material and presenters are highly regarded and are experts in their fields with a proven ability to transfer understanding to enable participants to apply their learning.

6. The Programme participants are closely supported during the entire duration of the Diploma. Each attendee is given ongoing mentoring to maximise their learning and benefit from the Programme.

7. Each participant is met by the Programme Management team in their place of work. This enables a progress review with each participant’s manager and helps improve the impact and relevance of the Diploma for the participant.

Requirements

Applicants wishing to be considered for entry to this programme:

  • Will be at least 21 years of age by April of the year of intake
  • Minimum of three year’s industry experience as deemed appropriate by the Academic Programme Director and Programme Director

Diploma programmes are offered subject to a minimum number of eligible applicants from companies registering for the programme.

Fees and Costs

€6,200 per student. Note that this is amount after receiving support from the Taste 4 Success Skillnet to the value of €1,700.

How Do I Apply

Contact the Programme Director to apply to this course. Contact details provided on panel to the side.

Contact details for this course

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