Module Details

Module Code: FOOD7001
Title: Food Entrepreneurship
Long Title: Food Entrepreneurship
NFQ Level: Intermediate
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 5410 - Food Processing
Module Delivered in: 2 programme(s)
Module Description: In this module the learner will become familiar with the process of successful entrepreneurship in the food industry.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Describe the role of entrepreneurship in food industries.
LO2 Recognise the main types of business structures appropriate for food businesses.
LO3 Discuss the importance of market research and marketing as essential elements in the start up and growth of food enterprises.
LO4 Investigate the legislative requirements for setting up a new food enterprise.
LO5 Examine the specific supports available for start up food enterprises in Ireland.
LO6 Describe the importance of business plans for the successful start up of food enterprises.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Process of Entrepreneurship
Definition of Entrepreneuriship, Personal Traits of an entrepreneur, steps to starting a food business, reasons for success and failure of food businesses in a highly competitive market.
Types of Business Structures
Business structures appropriate for food businesses: sole trader, partnership, private limited company.
Business Plans
Importance of a business plan for setting up and growing a food business, Main elements of a business plan.
Marketing and Market Research
Introduction to marketing. The 4Ps (Product, Price, Place, Promotion), Development of a marketing plan specific for food businesses, Identification of customer's needs. Market Research Techniques, Primary and Secondary Research, PEST/SWOT analysis, Customer and Competitor Profiles, Determination of market size and food trends in the marketplace.
Supports for setting up a food enterprise
Financial Supports and Sources: Personal Sources, Share Capital, Loan Capital, Venture Capitalists, Business Angels, Government Finance Programmes. Government and other supports agencies for setting up and expanding food enterprises.
Cost Estimation in Food Businesses
Business Costs for a food businesses: Break-Even Analysis, Fixed and Variable costs associated with a food business.
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Project % of Total Mark 25
Timing Week 4 Learning Outcomes 1,2,3
Assessment Description
Carry out Market Research and develop & present a marketing plan for a new food concept.
Assessment Type Written Report % of Total Mark 25
Timing Week 6 Learning Outcomes 1,2,3,4,5,6
Assessment Description
Review of case studies related to food businesses
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3,4,5,6
Assessment Description
End-of-Semester Final Examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theory Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Self-directed study Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
This module has no Part Time workload.
 
Module Resources
Recommended Book Resources
  • Brody, A.L. and Lord J.B.. (2007), Developing New Food Products for a Changing Marketplace., 2nd. CRC Press, Boca Raton, Fla., [ISBN: 9780849328336].
  • Hegarty, C. (Editor). (2011), Irish Case Studies in Entrepreneurship, Oaktree Press, Cork, [ISBN: 9781904887492].
  • Sweeney, B.. (2005), Making Bread: The real way to start up and stay up in business., Liberties Press, Dublin, [ISBN: 0954533585].
  • Allen, K.R.. (2009), Entrepreneurship for scientists and engineers, Pearson Prentice Hall, Upper Saddle River, N.J., [ISBN: 9780132091435].
Supplementary Book Resources
  • Barringer, B.R. and Ireland, R.D.. (2011), Entrepreneurship Successfully Launching New Ventures, 4th. Pearson, [ISBN: 978-013255552].
  • Kirby, D.A.. (2003), Entrepreneurship, McGraw-Hill Education, London, [ISBN: 0077098587].
  • Stuart, T.. (2013), Packed - The food entrepreneur's guide: how to get noticed and how to be loved., Stamford Brook Press, [ISBN: 978-095760280].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULP_7 Bachelor of Arts in Culinary Arts 3 Mandatory
CR_SFSTE_7 Bachelor of Science in Food and Health Science 6 Mandatory