ACE

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

Coláiste na hOllscoile Corcaigh

College Road, Cork T12 K8AF

Top