Program Overview

Diploma in Speciality and Artisan Food Enterprises

Course Overview

This part-time Diploma is designed for individuals starting or looking to grow an artisan or specialty food business, as well as those already working in the food industry, including farmers, producers, retailers, culinary experts, and professionals in support agencies.

Course Outline

The Diploma course is a mix of lectures, practicals, workshops, project assignment, and site visits. It is run on a part-time basis over one year, typically 2 days per week (Tuesday and Wednesday) every 2 or 3 weeks, from October to May.

Modules

• FE1805: Local Food Production Systems (5 credits) The characteristics that make speciality foods distinctive from mass-produced food products. The multidimensional challenges in achieving high environmental standards in the sector.
• FS1820: Speciality Food Production Assignment (10 credits) Participants prepare and submit a 3,500-word individual assignment.
• FS1823: Food Processing Technology (10 credits) Main steps involved in food processes such as heating, cooling, fermentation, etc. Principles of production of the main commodity food products, such as dairy, cereals, meat products, etc., in terms of conversion of raw materials to finished products. Design, construction, and layout of food premises and how these influence product hygiene.
• FS1824: Food Chemistry and Packaging (5 credits) Key characteristics of major food constituents such as water, lipids, proteins, carbohydrates, and vitamins and how some may be determined in the laboratory. Overview of the principal packaging systems used in foods.
• FS1825: Nutrition and Sensory Science (5 credits) The process of digestion, absorption, and function of nutrients in the body. An overview of diet/disease relationships in the life cycle. The dietary guidelines and key dietary recommendations for the general population. The concept of functional and therapeutic foods. The sensory system, sensory interactions, and influence in food preference.
• MB1800: Food Microbiology (5 credits) The factors affecting the growth of microbes in food. The microbes of relevance to foods. The microbiology of raw and processed foods. The fermentation process. The principles of cleaning and sanitation. The factors leading to outbreaks of foodborne illness. Strategies to minimize risk of foodborne illness.
• MB1801: Risk Analysis (5 credits) The regulations and legislation of food law. The fundamental challenge of producing consistently safe food. Clear and simple guidelines for all individuals and organizations operating in the food, animal product, processing sector. The labeling and traceability requirements for food products.
• PS1801: Food Production and the Environment (5 credits) Global food security. Food production on a local and global scale and the impact on the environment. The role of a changing environment on food production. Key elements and evidence for global climate change. Inputs into agriculture (energy, water, fertilizers, pesticides, etc.). Food waste. Lifecycle assessment of food products. Global food production systems, including traditional, organic, and conventional. Policy and legislation for food production and the environment.

Course Practicalities

This course will be blended with Online Lectures (10 sessions) and In-Class Lectures (4 sessions). There will be sessions typically every 2/3 weeks from October to May on Tuesdays and Wednesdays from 9:00 am to 5 pm.

Why Choose This Course

This part-time Diploma is unique to UCC, and is the only one of its kind in Ireland and the UK. It is designed for those who are starting or wish to further develop an artisan or specialty food business and also for those involved in this sector including farmers, producers, retailers, culinary specialists, and those in support agencies. It is also targeted at second-generation food business families.

Skills and Careers Information

Following successful completion of the course, you can expect to be successfully running a small food enterprise from your home, farm, or small production unit or have further developed and improved an existing small food business.

Requirements

• The students come to the course from a variety of backgrounds, including: speciality food producers, farmers who wish to add value to their farm produce, retailers who wish to expand into the ever-increasing organic and artisan food sector, restaurateurs and chefs, Environmental Health Officers, and others working in support agencies who wish to increase their knowledge and understanding of the speciality food sector.
• Candidates wishing to be considered for entry to this program should ideally have experience in a food-related sector.
• All applications are assessed on an individual basis to determine eligibility. This course will be open to national and international participants.
• English Language Requirement: All applicants whose first language is not English must have attained IELTS Level 6 or the equivalent TOEFL score.

Fees and Costs

€2,800 per academic year

The Department of Agriculture, Food, and the Marine provide 64% of the fee to eligible applicants

How to Apply

To apply for this course, please follow the steps below:

When you log into the Application Portal:

• Click Apply Online
• Select Start a new Adult & Continuing Education Application
• On the 2nd tab Academic Level
• Select the following options:
  • Academic Level: Adult Continuing Education (ACE at UCC)
  • Course Type: ACE Part-time Courses
  • Academic Programme: The course title you are applying for.
• During your online application, you will be required to upload the following documents:
  • Birth Cert or Passport
  • Passport Photograph
  • English Language Test Report [if applicable]
  • Supplementary Questions

Please download the following document: Speciality Food Application Form Supplemental Doc and upload the completed document during your application.