Minor Certificate
Programme Code: TA_SMAFC_C
Mode of Delivery:Part Time
No. of Semesters:2
NFQ Level:6
Embedded Award:No
Programme Credits:70
Language of Instruction:English
CAO Code:
CAO Code:The Preparation for work module is optional.Not to be included in the GPA calculation. All students on the Springboard programs must register for this module.

Programme Outcomes

On successful completion of this programme the learner will be able to :

PO1Knowledge - Breadth
 (a)Describe the Food Manufacturing industry – history and future directions.
 (b)Describe the sectors within the food industry and guiding principles within which the sector operates.
PO2Knowledge - Kind
 (a)Describe Food Manufacturing Processes
 (b)Understand Food Microbiology
 (c)Understand the Fundamentals of Science relevant to the Food Industry
 (d)Understanding of the principles of HACCP as part of GMP in the food industry.
 (e)Follow the QC testing pathways in the food manufacturing industry
 (f)Understand the key steps in good Supply Distribution Practice / Warehousing
PO3Skill - Range
 (a)Apply Good Documentation Practice.
 (b)Adhere to Regulatory Standards.
 (c)Complete Mathematical Calculations.
 (d)Identify Critical Process Parameters.
 (e)Identify and improve manufacturing processes and procedures within the product life-cycle
 (f)Define the requirements of a food quality assurance system that meets the requirements of the BRC International Food Safety Standard Issue
PO4Skill - Selectivity
 (a)Recognise and take corrective action when a manufacturing process is out of control
 (b)Recognise and take corrective action when quality systems are insufficient or not being followed
 (c)Suggest improvements to continuously improve defined processes.
 (d)Identify the food safety hazards for a food production process and recommend appropriate controls.
PO5Competence - Context
 (a)Participate in a food audit and make appropriate recommendations
 (b)Work as part of a team in development in the modification of an existing process
 (c)Follow control food hygiene and contamination controls in a food production
 (d)Follow SOPs in manufacturing, health and safety and quality systems
PO6Competence - Role
 (a)Take responsibility to implement relevant Policies and Procedures.
 (b)Participate in cross-functional continuous improvement projects.
 (c)Participate in a food audit and make appropriate recommendations
 (d)Display time management skills
PO7Competence - Learning to Learn
 (a)Take effective ownership of learning assignments
 (b)Take corrective action in response to feedback provided on written or practical work
 (c)Identify and apply good work practice methods
 (d)Be accountable for ongoing learning through the assimilations of any new
PO8Competence - Insight
 (a)Reflect on the importance of ethical standards in food manufacturing.
 (b)Reflect on the importance of food manufacturing in society

Semester Schedules

Stage 1 / Semester 1

Module Code Module Title
FOOD H1007 Food Microbiology
FOOD H1005 Manufacturing and Processing in the Food Industry
QUAL H1003 HACCP as part of Quality Systems in Food Manufacturing
FOOD H1006 Food Regulatory Affairs

Stage 1 / Semester 2

Module Code Module Title
LEAR H1006 Learning to Learn at 3rd Level (Science)
SAFT H2000 Occupational Safety and Environmental Safety for the Food Industry
MATH H1063 Applied Maths for food science
PROC H2000 Fundamentals of Science for Process Operators
PROC H1003 Process Improvement
Module Code Module Title
WORK H1001 Preparation for work