Food Production - Speciality

University College Cork


Course Name Food Production - Speciality
Course Provider University College Cork
Course Code DSPF
Course Type Lifelong Learning
Award NameNFQ ClassificationAwarding BodyNFQ Level
Special Purpose Diploma (Level 7 NFQ)  More info... Special Purpose National University of Ireland Level 7 NFQ
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Attendance Options Part time
Location (Districts) Cork City
Enrolment and Start Dates Comment

Expand+Application Procedure
We are inviting applications for our 2013-2014 programmes now. Online applications can be made at

There will be NO processing fee for applications made online. Applications must be received by 19th...

Application Date Closing Date: 20th September 2013.
Duration 1 year part-time. Monthly sessions from October to May.
Course Fee

Expand+Annual Fee: €2,800. Additional cost of accommodation/meals on overnight field trip.

The Diploma may be part funded subject to confirmation.

Payment of Fees:
Students are required to pay half the applicable course fee when registering. The s...

Entry Requirements

Expand+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, restaurat...

Financial Support

Expand+Tax Relief
Information on part-time courses eligible for tax relief is available from the relevant Income Tax Office. In order to claim tax relief, students must retain the upper portion of the bank giro form that has been stamped by the bank at th...

Comment NFQ Level 7/NFQ Award Type – Special Purpose
Course Content

Expand+This programme is for individuals who are starting or wish to further develop an artisan or speciality food business and also for those involved in this sector including farmers, producers, retailers, culinary specialists, and those in support agenci...

Subjects Taught

Expand+Year 1 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.

Assessment Method The assessments are given on a continuous assessment basis from October until June, and the time given for each is one-and-a-half hours. An assessment is given at the end of each module, and there is no block of exams on completion of the course.
Further Enquiries Dr Angela Sheehan
Programme Manager
Food Industry Training Unit
College of Science, Engineering and Food Science
t: +353 21 490 1423
Location Venue: UCC
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