Diploma in Speciality Food Production
The next cycle of the Diploma will start in October 2021 and we are now taking applications. Last few days to register because the closing date - 24th September, is fast approaching.
This Diploma will be delivered using a blend of face-to-face and on-line delivery methods.
Funding (64% of the fee) is available for eligible applicants as bursaries from the Department of Agriculture, Food and the Marine
Please click Diploma in Speciality Food Production 2021 2022 for more information on this course.
Click DSFP application form to apply for this course.
In recent years, Ireland, as elsewhere in Europe, has witnessed considerable growth in the small food enterprise sector. This sector is characterised by craftmanship and a high “hand-made” element, producing low volume but high quality food. Amongst the product range are numerous varieties of farmhouse cheeses, smoked fish, fresh and specialist meats including charcuterie, poultry and pork products, honey, sauces, condiments, confectionery and fresh organic produce may also be included here. This course is for individuals who are starting a speciality food business and also for those involved in this sector including producers, retailers, culinary specialists, buyers, food designers and journalists.
Aims and Objectives
- To provide a broad understanding of the growing differentiation of the food market in which a significant segment of consumers are motivated by characteristics of taste, traceability, quality, sustainability and proximity.
- To encourage a more reflective analysis of the wider social, historical, cultural and economic changes that have led to the emergence of this new food culture.
- To provide an insight into the challenges of creating a small food enterprise and the skills required to make a successful business.
- To provide essential scientific background in the field of food science and technology, including elements of food microbiology, food safety, food chemistry, process technologies, nutrition and sensory food science. Traditional methods of food manufacture will also be covered during the course.
- To provide an introduction to small business management, financing and marketing.
- To provide workshops on Hazard Analysis Critical Control Point, Taste Evaluation, Information Retrieval and Regulations/Legislation.
The syllabus is designed to integrate theory and practice across nine different modules:-
- Module 1 - Local Food Production Systems
- Module 2 - Food Chemistry and Packaging
- Module 3 - Food Processing Technology
- Module 4 - Nutrition and Sensory Science
- Module 5 - Speciality Food Marketing and Distribution
- Module 6 - Food Microbiology
- Module 7 - Risk Analysis
- Module 8 - Managing Speciality Food Enterprises
- Module 9 - Speciality Food Production Assignment
- Module 10 - Food Production and the Environment
Academic Director: Professor Alan Kelly, UCC
Diploma students engage with Prof Alan Kelly and Dr Eoin Lettice
Pictured are students with Professor Alan Kelly and Dr Eoin Lettice during Diploma sessions in UCC. Topics under discussion above include the importance of heat treatment for food safety, and how agriculture and food production impact on the environment
Duration and Assessment
Lectures, practicals and workshops take place on a part-time basis, typically on Tuesday & Wednesday (9:00 - 5:00), every 3 weeks or so, over a period of approx. 9 months. Site visits are an integral part of the course. Performance is assessed on a continuous basis and participants are required to sit an assessment on completion of each module. On completion of the lectures, practicals, site visits and workshops, students are required to submit a work-related project assignment. The objective of the assignment is to integrate and apply the knowledge and skills obtained on the course in a practical way. Due to COVID 19 restrictions the course delivery methods may change.
Click here to see some short video clips from graduates on their experience of the Diploma
The ingredients for success in speciality foods
Click on the following link to read an article in the Farming supplement of the Irish Independent The ingredients for success in speciality foods
Please contact Dr Angela Sheehan, Tel. 021-4901423 Email: email@example.com for further information.
You may also download and complete the Application Form (above) and forward to Dr Angela Sheehan, Room 246, Food Science building, University College Cork.
Recent stories from past graduates
Anyone for a cookie?
Sarah Cremin of Good Fortune Cookies tell's her story.
Following a relocation to Cork from the UK, I began my journey in food business by studying the Diploma in Speciality Food Production in UCC. This course gave me the necessary skills and confidence to start up my own food business, a seasonal cafe in a winter event which I did for two winter seasons. Lockdown put a stop to the event side of things which led me to study in Ballymaloe Cookery School to expand on my skills.
The course finished up in December 2020 and we were facing another lockdown, so I made loads of edible gifts for friends and family over the following few weeks. I started adding in little notes saying "hang in there" or "can't wait to see you soon" which gave me the idea that I could do this as a business, delicious treats with thoughtful messages, and Good Fortune Cookies was born. I wanted to take the hassle out of gifting - we'll bake the cookies, package them up nicely, write the card and deliver them to the door. We get orders from all over the world from those wanting to send freshly baked goodness to their loved ones in Cork which they can order so simply from our website.
I am so proud and delighted to be a finalist in Blas na hEireann this year - something I remember well being discussed with such high esteem when I was in UCC. We are looking forward to launching new products soon and excited for what the future holds for us.
To get more info or to place an order check out the Good Fortune Cookie Website: https://www.good-fortune.ie/about-us
Isabella swops Jimmy Choos for farmers boots!
Click on the link to read and hear more about current student Isabella's story......