Module Details

Module Code: HOSP7048
Title: Culinary Food Entrepreneurship
Long Title: Culinary Food Entrepreneurship
NFQ Level: Intermediate
Valid From: Semester 1 - 2018/19 ( September 2018 )
Duration: 1 Semester
Credits: 10
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: In this module the learner will identify the stages involved in new food product development, carry out the required research necessary to develop an innovative new product with an accompanying business plan.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Critically examine entrepreneurship, associated policies and the role of state bodies in fostering a national culture of entrepreneurship in Ireland.
LO2 Identify the main stages involved in new product development.
LO3 Conduct an extensive industry and market place analysis in relation to new venture and new food product development, which examines both micro and macro forces.
LO4 Identify vision, mission, key objectives along with core concepts of strategy to develop a successful business model.
LO5 Apply current food legislation to the setting up of a food business and the development of a new product.
LO6 Complete a detailed business plan and poster presentation related to the new food business venture.
LO7 Develop a new innovative food product and carry out a successful launch of product.
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
Entrepreneurship & Policy
Entrepreneurship & Policy. Examination of current trends in entrepreneurship and the role of government in developing a national culture of entrepreneurship.
Stages in New Product Development
Detailed analysis of product development process from idea generation through to market launch.
Market Research
Role and application of market research in new food product development and in the development of a business plan.
Situational Analysis & Environmental Scanning
Internal analysis of resources & capabilities as well as external analysis of non-competitive influences.
Development of New Food Product
Develop a new safe product to the market launch stage. Labelling requirements - general, nutrition, allergen, nutrition claims. Introduction to shelf life analysis, Introduction to hygiene legislation.
The Business Plan
Conduct a comprehensive business plan to cover all aspects of the business start up.
Product launch
The need for analysis and planning for a new product launch.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 20
Timing Week 7 Learning Outcomes 1,2,5
Assessment Description
In Class Test including areas such as: entrepreneurship policy, stages of product development, market place analysis, and food legislation.
Assessment Type Written Report % of Total Mark 20
Timing Every Second Week Learning Outcomes 2,5,7
Assessment Description
Lecturer evaluation of on-going student performance and participation in the developmental stages of product.
Assessment Type Exhibition Evaluation % of Total Mark 20
Timing Week 12 Learning Outcomes 1,2,3,4,5,6,7
Assessment Description
Evaluation of Product Launch and Business Pitch
Assessment Type Written Report % of Total Mark 40
Timing Sem End Learning Outcomes 1,2,3,4,5,6,7
Assessment Description
Business Plan on development of Innovative New Product, along with an accompanying Poster Presentation
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

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 Class Lecture on the Course Every Week 3.00 3
Lab Contact Food Concept trials to include sensory analysis, shelf life testing and business plan development. Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Suggested reading, study and related assignments Every Week 8.00 8
Total Hours 14.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 6.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Food Concept trials to include sensory analysis, shelf life testing and business plan development. Every Week 3.00 3
Lecture Contact Class Lecture on the Course Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Suggested reading, study and related assignments Every Week 8.00 8
Total Hours 14.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 6.00
 
Module Resources
Recommended Book Resources
  • Brody, A. L., Lord, J. B.. (2007), Developing New Food Products for a Changing Marketplace, CRC Press, US, [ISBN: 1 56676 778 4].
  • Vaclavik, V.A., Christian, E. W.. (2014), Essentials of Food Science, 4th. Springer, [ISBN: 978-146149137].
  • Fuller, G.W.. (2011), New Food Product Development: From Concept to Marketplace, 3rd. CRC Press, [ISBN: 978-143981864].
  • Trott, P.. (2011), Innovation Management and New Product Development, 5th. Trans-Atlantic Publications, [ISBN: 978-027373656].
  • Stuart, T.. (2013), Packed – The Food Entrepreneur’s Guide: How to Get Noticed and How to Be Loved,, Stamford Brook Press.
Supplementary Book Resources
  • Inwood, D. & Hammond, J.. (1993), Product Development: An Integrated Approach,, 1st. Kogan Press Ltd, London, [ISBN: 0 7494 1004 3].
  • Hanssen, M.. (1987), E for Additives, Thorsons - an imprint of HarperCollins Publishers, London, [ISBN: 0 7225 1562 6].
Recommended Article/Paper Resources
  • Sloan, E.A.. Top 10 Functional Food Trends, Food Technology.
  • Sloan, E.A.. New Food Showcases Sizzle, Food Technology.
  • Fitzsimons, P. & O'Gorman, Colm.. (2015), Entrepreneurship in Ireland 2014, Global Entrepreneurship Monitor (GEM), Annual Report for Ireland, September 2015.
Supplementary Article/Paper Resources
  • Department of Jobs, Enterprise & Innovation. (2016), Action Plan for Jobs 2015, January 2016.
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULA_7 Bachelor of Business in Culinary Arts 5 Mandatory