FE1805: Local Food Production Systems

Credit Weighting: 5
No. of Students: Min 10.
Pre-requisite(s): None.
Co-requisite(s): None.
Teaching Period(s): Semesters 1 or 2 or 3. (semester details for this module will be confirmed at the start of the programme).
Teaching Methods: 10hr(s) Lectures; 7hr(s) Fieldwork (field trips); 3hr(s) Workshops
Module Co-ordinator:
Lecturer(s): 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 Outcome: 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: Continuous Assessment 100 marks (Written assessment).
Compulsory Elements: Continuous Assessment.
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: No Formal 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.

University College Cork

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