13 Feb 2006

Starting a Food Business? - Look to University College Cork



University College Cork (UCC) in association with Ballymaloe Cookery School, CAIS (Irish Farmhouse Cheesemakers Association), Cork County Council's Veterinary Department, Slowfood Ireland and Teagasc have developed a unique Diploma in Speciality Food Production. The 6-week course is aimed at entrepreneurs who may be starting a speciality food business and also producers, retailers, culinary specialists, buyers, food designers and journalists or anyone interested in developing speciality foods as a way of adding value to top-class agricultural produce.

The small-scale food sector is characterised by craftsmanship producing high quality foods including farmhouse cheeses, smoked fish, fresh and specialist meats including charcuterie, poultry and pork products, honey, sauces, condiments, confectionery and fresh organic produce.

The Diploma commences on 27 March 2006 full time for six weeks and will include a mix of lectures, laboratory practicals, workshops and site visits. Topics covered in the Diploma course include local food production, food science, nutrition, marketing and distribution of products and food safety.  The Academic Director of this Diploma is Professor Gerald Fitzgerald, Department of Microbiology, UCC.

Course delegates will be grant-aided by FAS under the Competency Development Programme. 

Details from: Ms Mary McCarthy-Buckley/Ms Michelle Daly, Food Industry Training Unit, Faculty of Food Science and Technology, UCC, Tel. 021 4903178; email michele.daly@ucc.ie


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