UCC Adult courses

Speciality Food Production - Dip

About This Course

Fact File

  • Title

    Speciality Food Production

  • Code

    DSPF

  • College

    Science, Engineering and Food Science, Adult Continuing Education

  • Duration

    1 year

  • Teaching Mode

    Part-Time

  • Qualifications

    Dip

  • NFQ Level

    Level 7

  • NFQ Award Title

    Special Purpose

  • Fees

    €2,800 per academic year - The Department of Agriculture, Food and the Marine provide 64% of the fee to eligible applicants See Fees and Costs for full details.

  • Entry Requirements

    Applicants should ideally have experience in a food related sector. See Requirements for full details.

  • Closing Date

    18th September 2019

  • Next Intake

    2019

  • Venue

    UCC

  • Start Date

    8th October 2019

Course Outline

This part-time Diploma is for those who are starting or wish to further develop an artisan or specialty food business and also for those involved in this sector including farmers, producers, retailers, culinary specialists, and those in support agencies.

In previous classes we have had great diversity, including people with various backgrounds, such as farmers, artisan producers, chefs, environmental health officers, and interests, such as farmhouse cheeses, smoked fish and seafood, fresh and specialist meats, poultry and pork products, sauces, confectionery, and fresh organic produce. Such diversity together with programme tutors (from business, food science and social sciences), guest speakers and field trips creates an excellent forum for discussion, exchange of experience and learning.

A large number of these Diploma graduates are now successfully running small food enterprises from their home, farm or small production unit or have further developed and improved existing small food businesses.

The Diploma course is a mix of lectures, practicals, workshops, project assignment and site visits. It is run on a part-time basis over one year, typically 2 days per week (Tuesday and Wednesday) every 3 or 4 weeks, from October to June. The modules include Local Food Production Systems, Food Microbiology, Food Chemistry and Packaging, Food Marketing and Distribution, Food Processing Technology, Risk Analysis, Nutrition and you will submit an assignment report at the end of the year. There are also practical sessions, guest lecturers (case studies), site visits, and an end of year field trip.

Course Practicalities

Monthly sessions from October to May. Additional cost of accommodation/meals on overnight field trip.

Assessment

The assessments are given on a continuous assessment basis from October until June, and the time given for each is one-and-a-half hours. An assessment is given at the end of each module, and there is no block of exams on completion of the course.

Who teaches this course

The lecturers comprise internal UCC lecturers and external independent lecturers, as well as a selection of guest lecturers.

Why Choose This Course

This part-time Diploma is unique to UCC, and is the only one of its kind in Ireland and the UK. It is designed for those who are starting or wish to further develop an artisan or specialty food business and also for those involved in this sector including farmers, producers, retailers, culinary specialists, and those in support agencies. It is also targeted at second generation food business families.

Skills and Careers Information

Following successful completion of the course, you can expect to be successfully running a small food enterprises from your home, farm or small production unit or have further developed and improved an existing small food business.

Requirements

  • The students come to the course from a variety of backgrounds, including: speciality food producers, farmers who wish to add value to their farm produce, retailers who wish to expand into the ever increasing organic and artisan food sector, restaurateurs and chefs, Environmental Health Officers and others working in support agencies who wish to increase their knowledge and understanding of the speciality food sector
  • Candidates wishing to be considered for entry to this programme should ideally have experience in a food related sector.
  • All applications are assessed on an individual basis to determine eligibility. This course will be open to national and international participants.
  • English Language Requirement: All applicants whose first language is not English must have attained IELTS Level 6 or the equivalent TOEFL score.

Fees and Costs

€2,800 per academic year - The Department of Agriculture, Food and the Marine provide 64% of the fee to eligible applicants

How Do I Apply

During your online application you will be required to upload several documents.

NOTE: Once you have selected your course your application saves automatically.  If you don't complete your application in one session you can access your draft application in the "My Applications" section of the UCC360 application portal. The My Applications section will also keep you updated on the status of your application.

You can also download and post in your application Speciality Food Form 2019

 

Apply Now

Contact details for this course

Diploma in Speciality Food Production

Year 1 Modules

  • FE1805: Local Food Production Systems (5 credits)
    The characteristics that make speciality foods distinctive from mass-produced food products. The multidimensional challenges in achieving high environmental standards in the sector.
  • FE1806: Speciality Food Marketing and Distribution (5 credits)
    Market opportunities for speciality food. The marketing skills that can help make a business successful. Market analysis tools and marketing plan components.
  • FE1807: Managing Speciality Food Enterprises (5 credits)
    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.
  • FS1820: Speciality Food Production Assignment (10 credits)
    Participants prepare and submit 3,500 word individual assignment.
  • FS1823: Food Processing Technology (10 credits)
    Main steps involved in food processes such as heating, cooling, fermentation etc. Principles of production of the main commodity food products, such as dairy, cereals, meat products etc., in terms of conversion of raw materials to finished products. Design, construction and layout of food premises and how these influence product hygiene.
  • FS1824: Food Chemistry and Packaging (5 credits)
    Key characteristics of major food constitutents such as water, lipids, proteins, carbohydrates and vitamins and how some may be determined in the laboratory. Overview of the principal packaging systems used in foods.
  • FS1825: Nutrition and Sensory Science (5 credits)
    The process of digestion, absorption and function of nutrients in the body. An overview of diet/disease relationships in the life cycle. The dietary guidelines and key dietary recommendatinos for the general population. The concept of functional and therapeutic foods. The sensory system, sensory interactions and influence in food preference.
  • MB1800: Food Microbiology (5 credits)
    The factors affecting the growth of microbes in food.
    The microbes of relevance to foods.
    The microbioogy of raw and processed foods.
    The fermentation process.
    The principles of cleaning and sanitation.
    The factors leading to outbreaks of food borne illness.
    Strategies to minimise risk of food borne illness.
  • MB1801: Risk Analysis (5 credits)
    The regulations and legislation of food law.
    The fundamental challenge of producing consistently safe food.
    Clear and simple guidelines for all individuals and organisations operating in the food, animal product, processing sector.
    The labelling and traceability requirements for food products.
  • PS1801: Food Production and the Environment (5 credits)
    Global food security. Food production on a local and global scale and the impact on the environment. The role of a changing environment on food production. Key elements and evidence for global climate change. Inputs into agriculture (energy, water, fertilisers, pesticides, etc). Food waste. Lifecycle assessment of food products. Global food production systems, including traditional, organic and conventional. Policy and legislation for food production and the environments.

Year 2 Modules

Year 3 Modules

Year 4 Modules

For queries regarding course content or timetables please contact

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