Speciality Food Production (Dip)

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 enterprises 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 programme 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 Do I 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 

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 

This part-time Diploma is 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.

In previous classes we have had great diversity, including people with various backgrounds, such as farmers, artisan producers, chefs, environmental health officers, and interests, such as farmhouse cheeses, smoked fish and seafood, fresh and specialist meats, poultry and pork products, sauces, confectionery, and fresh organic produce. Such diversity together with programme tutors (from business, food science and social sciences), guest speakers and field trips creates an excellent forum for discussion, exchange of experience and learning.

A large number of these Diploma graduates are now successfully running small food enterprises from their home, farm or small production unit or have further developed and improved existing small food businesses.

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 3 or 4 weeks, from October to June. The modules include Local Food Production Systems, Food Microbiology, Food Chemistry and Packaging, Food Marketing and Distribution, Food Processing Technology, Risk Analysis, Nutrition and you will submit an assignment report at the end of the year. There are also practical sessions, guest lecturers (case studies), site visits, and an end of year field trip.

Course Queries

For Academic Queries and Course Content Queries please contact the Programme Coordinator Dr Angela Sheehan at [email protected]. 

For Online Application Support please click here. 

If you require further assistance with your online application please contact the Programme Administrator Julianne Moynihan at [email protected]. 

This course will be blended with Online Lectures (10 sessions) and In Class Lectures (4 sessions). There will be sessions typically every 3 weeks from October to May on Tuesdays and Wednesdays from 9:00am to 5pm. Additional cost of accomodation/meals an overnight field trip. 

Assessment

The assessments are given on a continuous assessment basis from October to May. They are a combination of either in-class 1.5 - 2-hour exams, or essays/assignments to be completed at home. The assessment is given on completion of each module and there is no block of exams at the end of the programme.

Who teaches this course

The lecturers comprise internal UCC lecturers and external independent lecturers, as well as a selection of guest lecturers.

Please note you will be required to provide additional information as part of the online application process for this programme. This will include the following questions:

• You may enter the details of professional or voluntary positions held. We strongly encourage you to complete this section with all relevant work experiences that will support your application.

• In addition to your previously declared qualifications, please outline any additional academic courses, self-learning and professional training relevant to this programme.

• Please describe your motivation and readiness for this programme.