In recent years there has been considerable growth in the small food enterprise sector. This sector is characterised by craftsmanship and a high hand-made element, producing low volume, high quality food. Amongst the product range are numerous varieties of farmhouse cheeses, smoked fish, fresh and specialist meats, preserves, granola/muesli, confectionery and organic produce. This course is intended for individuals who are starting a speciality/artisan food business, from the farm, home, small production unit or who are interested in growing an existing food business. It will also be of interest to those who are involved in the sector as producers, retailers, chefs, buyers, food writers and those working in support/regulatory agencies. Programme Design The programme is taken on a part-time basis over one academic year. The course will run on Tuesday and Wednesday (9:00am – 5:00pm), typically every 3 weeks or so, from October until June. Sessions will consist of lectures, guest lectures/case studies, practical sessions, workshops, site visits, and field trips. Two of the sessions will be delivered in Dublin, while the remainder will be delivered in Cork. Performance will be assessed on a continuous basis and students sit an assessment on completion of each module. Students are also required to submit a written assignment report which integrates and applies the knowledge and skills obtained on the course to their idea or existing business. For more information and an application form, click here.