| Code | FS6209 |
|---|---|
| Duration | 6 weeks (maximum) self-paced |
| Teaching Mode | Part-Time. See Additional Teaching Mode Information for more info. |
| NFQ Level | Level 9 |
| Fees | €1,200 See Fees and Costs for full details. |
| Closing Date | 04/02/2026 |
| Course Delivery Method | Online |
| Credits | 5 |
| Start Date | 04/03/2026 |
Outline
Module Goal
This 5 credits, level 9 micro-credential providesparticipants with knowledge of science and technology of all frozen desserts, both dairy and non-dairy, including ingredients, processing and quality aspects.
Module Content
The micro-credential is delivered online with some pre-recorded materials and live tutorials over a maximum of 6 weeks. The course is delivered by field expert Prof Douglas Goff from University of Guelph, Canada.
- Frozen dessert formulations and mix composition, mix ingredients, mix formulation calculations, mix processing, the freezing process, flavouring ingredients, product grading and defects, dairy microbiology and food safety.
Additional Teaching Mode Information
- 4 x 1hr(s) online asynchronous (any time learning) activities
- 21 x 1hr(s) lectures
Practicalities
Continuous Assessment - 100 marks
- 1 x online multiple choice questions - 20 marks
- 1 x submission of essay online - 60 marks
- 1 x reflective log - 20 marks
Why Choose
On successful completion of this module, students should be able to:
-
Develop ice cream and frozen dessert formulations and make appropriate ingredient selection
-
Describe mix processing and freezing equipment requirements and apply knowledge to the manufacturing of ice cream and frozen desserts
-
Describe food safety requirements and apply appropriate sanitation and hygiene measures to the production of ice cream and frozen desserts
-
Describe the root causes of ice cream quality defects and apply appropriate remedies for the production of high-quality ice cream and frozen desserts
Requirements
Personnel working in dairy processing and related dairy activities or who wish to enter this industry. People working in R&D or PhD students who wish to learn about the principles of ice-cream science and technology.
Fees and Costs
€1,200
How To Apply
To apply for this module click the Apply Now button. Once you have created your profile you can start your application by selecting the option below:
- Gather any additional documents required (including a passport-style photo), copy of your degree parchment if not a previous UCC graduate.
- The full module fee will be payable on submission of your application.
In the application level tab select the options below and then select the programme/module you'd like to apply for
