Program Overview

Diploma in Food Manufacturing Management

The Diploma in Food Manufacturing Management is a part-time, Level 7 qualification for professionals in the food and beverage sector.

Course Overview

The course is delivered through six residential workshops between September and April. Designed to support professionals working full-time, the course combines classroom learning, workplace-based assignments, and online engagement. Accredited by NUI and worth 60 credits at Level 7 on the National Framework of Qualifications (NFQ), the programme is led by experienced academic and industry experts.

Why Choose this Diploma?

This programme is designed for professionals working in the food and beverage manufacturing sector who want to take the next step in their career. Aimed at those in operational, supervisory, or leadership roles, as well as those preparing to step into such positions - this part-time, Level 7 qualification builds the skills, confidence, and strategic insight needed to lead effectively in a dynamic industry.

• Build confidence and capability in managing people, processes, and performance
• Apply learning directly to your workplace, with assignments tailored to your role and organisation
• Engage with peers from across the sector, gaining insight from diverse experiences and backgrounds
• Learn from experts in food business, operations, marketing, compliance, and leadership
• Develop professionally through structured workshops, a personal development plan, and an in-company project

Schedule & Delivery

The Diploma in Food Manufacturing Management is delivered in a blended format, combining in-person workshops, workplace-based learning, and online engagement. The structure is designed to support professionals who wish to balance study with full-time work while integrating their learning directly into their role.

• Participants attend six residential workshops between September and April.
• Each workshop runs for two to three days and includes interactive sessions led by academic and industry experts.
• A study tour to a relevant food company is also included as part of the learning experience.

Fees & Funding

The total cost of the programme is 7,900, payable in full (September) or in 2 instalments (September and December). The fee includes tuition and all course materials.

• Places are limited to a maximum number of 24.
• Taste 4 Success Skillnet funding of 40% may be available for employees of member companies and other eligible participants.

How to Apply

Applications are now closed for the 2025/2026 academic year. To be notified when applications open for 2026/27, complete the Expression of Interest form.

• During your online application, you will be required to upload the following documents:
  • Birth Cert or Passport
  • Passport Photograph
  • Application Statement
  • CV

Workshops & Modules

The programme consists of the following workshops and modules:

• WORKSHOP 1: FE1841 TEAM BUILDING & PERSONAL EFFECTIVENESS
  • Individuals within a team
  • Conditions that support effective teams
  • Effective presentations
  • The role of communications at personal and organisational levels
  • Development of a personal development plan
• WORKSHOP 2: FE1850 FOOD MARKETING
  • Key marketing concepts in food business development and management
  • Use of various aspects of the marketing mix to create valuable products/services
  • Importance of market research
  • Understanding of the marketing environment
  • The role of marketing in facilitating sustainable food businesses
• WORKSHOP 3: FE1846 FOOD BUSINESS PLANNING
  • Business Strategy
  • KPIs in food business management
  • Cost concepts and costing approaches for reporting and decision-making
  • Planning, control and performance measurement in food business organisations
• WORKSHOP 4: FE1845 REGULATORY & COMPLIANCE MANAGEMENT IN THE FOOD SECTOR
  • Regulatory requirements governing food production, storage & supply
  • Principles of GMP, quality, health and food safety practices
  • Legislative compliance issues
  • Design and implementation of quality and food safety information flow across the organisation and along the supply chain to the customer
• WORKSHOP 5: FE1844 OPERATIONS AND SUPPLY CHAIN MANAGEMENT (including Study Tour)
  • Supply chain strategy and design
  • Operational and supply chain metrics and inherent trade-offs
  • Concepts and principles in Lean Thinking
  • Achieving sustainable continuous improvement: muda (waste reduction), mura (unevenness) and muri (overburden)
  • Lean tools and techniques used in process improvement
• WORKSHOP 6: FE1847 IN-COMPANY FOOD INDUSTRY PROJECT
  • Complete the in-company research project report
  • Present the research report, including evidence-based recommendations
• MG1832 ORGANISATION & PERSONAL DEVELOPMENT
  • Organisation development and change
  • Leadership, personal and team development
  • Continuous Improvement and Corporate Culture change strategies
  • Identify and achieve personal professional development goals and align these with business organisation goals