2008 Press Releases
Exciting Diploma for Speciality Food Producers at University College Cork (UCC)
07.10.2008
Nowadays, 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 are consumed by the Irish population.
07.10.2008
Nowadays, 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 are consumed by the Irish population.
In response to these exciting changes in the marketplace, UCC, in partnership with CAIS (Irish Farmhouse Cheesemakers Association), Slow Food Ireland, Ballymaloe Cookery School and the Veterinary Department, Cork County Council are offering the unique Diploma in Speciality Food Production.
This part-time Diploma, now in its fourth year, will appeal to those working in speciality food production and marketing and also to those thinking about getting involved in this growing and dynamic sector. For example, in recent years an increasing number of farmers have developed value adding food enterprises on-farm. Similarly, an increasing number of people working in food service have branched out into speciality food production and distribution. The Diploma offers an enterprising and dynamic learning environment with participants from speciality food enterprises, farmers' markets, farming, marketing, support agencies and the culinary community.
Graduates have described the course as being invaluable in all aspects of setting up a speciality food business. Kevin Crowley, a farmer from West Cork, attended the course last year and is now actively working on expanding his range of activity to include organic homemade meat pies. Joanne Lorrimar, a senior EHO based in West Cork, found the course gave her a greater perspective on the speciality food sector especially in the areas of marketing and business development. Diane Ryan, whose family own a number of SuperValu supermarkets in the Cork area is now applying what she learnt on the course to expand the range and quality of the products on offer in the shops including locally sourced products and ready cooked meals.
The programme consists of lectures, practicals, workshops, project assignment and site visits throughout the programme (outside the University). The Diploma, under the direction of Dr Séamus O'Reilly, Department of Food Business and Development, UCC, runs from October 20th 2008.
Topics covered in the Diploma will include:
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This part-time Diploma, now in its fourth year, will appeal to those working in speciality food production and marketing and also to those thinking about getting involved in this growing and dynamic sector. For example, in recent years an increasing number of farmers have developed value adding food enterprises on-farm. Similarly, an increasing number of people working in food service have branched out into speciality food production and distribution. The Diploma offers an enterprising and dynamic learning environment with participants from speciality food enterprises, farmers' markets, farming, marketing, support agencies and the culinary community.
Graduates have described the course as being invaluable in all aspects of setting up a speciality food business. Kevin Crowley, a farmer from West Cork, attended the course last year and is now actively working on expanding his range of activity to include organic homemade meat pies. Joanne Lorrimar, a senior EHO based in West Cork, found the course gave her a greater perspective on the speciality food sector especially in the areas of marketing and business development. Diane Ryan, whose family own a number of SuperValu supermarkets in the Cork area is now applying what she learnt on the course to expand the range and quality of the products on offer in the shops including locally sourced products and ready cooked meals.
The programme consists of lectures, practicals, workshops, project assignment and site visits throughout the programme (outside the University). The Diploma, under the direction of Dr Séamus O'Reilly, Department of Food Business and Development, UCC, runs from October 20th 2008.
Topics covered in the Diploma will include:
- Local Food Production
- Science, Technology and Nutrition of Foods with an emphasis on Traditional Methods; Plant Design and Associated Services such as Water and Waste Management
- Speciality Food Marketing and Distribution
- Food Microbiology
- Operating in a Regulatory Environment
- Managing Speciality Food Enterprises
- Information Retrieval Workshop, Regulations/Legislation Workshop and HACCP Workshop
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