| Code | DSAFE |
|---|---|
| Duration | 1 year |
| Teaching Mode | Part-Time |
| Qualifications | Dip |
| NFQ Level | Level 7 |
| NFQ Award Title | Special Purpose |
| Fees | 鈧�2,800 per academic year - The Department of Agriculture, Food and the Marine provide 64% of the fee to eligible applicants See Fees and Costs for full details. |
| Closing Date | 18 September 2026 |
| Next Intake | October 2026 |
| Venue | Blended: UCC, Cork Campus & Online |
| Start Date | 6 October 2026 |
Course Outline
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.
In previous classes we have welcomed a diverse group of individuals from various backgrounds, including farmers, artisan producers, chefs, environmental health officers, and those who are interested in farmhouse cheeses, smoked fish and seafood, fresh and specialist meats, poultry and pork products, sauces, confectionery, and fresh organic produce. This diversity, combined with insights from programme tutors (from business, food science and social sciences), guest speakers and field trips, fosters an excellent forum for discussion, experience sharing 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 2 or 3 weeks, from October to May. The modules include Local Food Production Systems, Food Microbiology, Food Chemistry and Packaging, Sustainable Marketing and Business for Speciality Food Enterprise, Food Processing Technology, Risk Analysis, Nutrition, Food Production & the Environment and you will submit an assignment report at the end of the year. There are also practical sessions, guest lectures and site visits.
The Modules for the Diploma are as follows:
- : Local Food Production Systems
- : Sustainable Marketing and Business for Speciality Food Enterprises
- : Speciality Food Production Assignment
- : Food Processing Technology
- : Food Chemistry and Packaging
- : Nutrition & Sensory Science
- : Food Microbiology
- : Risk Analysis
- : Food Production and the Environment
Lecture Schedule:
The programme is delivered through a blended format, combining online learning with four face-to-face sessions held at 晚上福利在线观看 Cork (main campus).
Sessions typically take place every three weeks on Tuesdays and Wednesdays (9:00–17:00).
Assessments:
The assessments are given on a continuous assessment basis from October to May. They are a combination of either in-class 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.
Lecturers:
The lecturers comprise internal UCC lecturers and external independent lecturers, as well as a selection of guest lecturers.
Course Queries
For Academic Queries and Course Content Queries please contact the Programme Coordinator Clair Hoare at clairhoare@ucc.ie
For Online Application Support please click here.
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.
The students come to the course from a variety of backgrounds, including:
- Speciality food producers,
- Entrepreneurs launching a speciality food business
- Producers seeking to add value to agricultural products
- Culinary professionals, food retailers, buyers, and journalists
- 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
Requirements
Programme Entry Requirements:
- No prior third-level qualification is required.
- Applicants should have a strong interest in the speciality food sector and a commitment to learning.
- This course is open to national and international participants.
English Language Requirement:
All applicants whose first language is not English must provide evidence of English language proficiency. See the UCC English language proficiency requirements.
Fees and Costs
The fee for this programme is €2,800. Places are limited to a maximum of 20.
Early application is advised. No fee payment is required during the application.
The Department of Agriculture, Food and the Marine subsidise 64% of the fee for eligible applicants
How To Apply
Before you apply, please prepare the following items which you will need during your application:
- Proof of Identity (Birth Cert, Passport or Driver's Licence)
- Passport-style Photograph
- English Language Test Report [if applicable]
- You will also need to have completed the following form, ready to upload during your application: Speciality Food Application Form Supplemental