Food - Speciality Food Production

University College Cork


Course Name Food - Speciality Food Production
Course Provider University College Cork
Course Code ACE-DSFP
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, Online or Distance, Daytime, Blended
Location (Districts) Cork City
Enrolment and Start Dates Comment START DATE October 2022
Application Date

Expand+CLOSING DATE 23 September 2022

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

On the 2nd...

Application Weblink Web Page - Click Here
Duration 1 year part-time.

Blended Approach - Online classes with some in person classes also.

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.
Course Fee €2,800 per academic year - The Department of Agriculture, Food and the Marine provide 64% of the fee to eligible applicants.
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...

Course Content

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 sup...

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 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.
Careers or Further Progression 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.
Further Enquiries For Academic Queries and Course Content Queries please contact the Programme Coordinator Dr Angela Sheehan at

If you require further assistance with your online application please contact the Programme Administrator Julianne Moynihan at
Location VENUE
Blended Approach - Online classes with some in person classes also.
Course Web Page Web Page - Click Here