Module Details

Module Code: HOSP7061
Title: Food Prod Dev with Enterprise
Long Title: Food Prod Dev with Enterprise
NFQ Level: Intermediate
Valid From: Semester 1 - 2022/23 ( September 2022 )
Duration: 1 Semester
Credits: 10
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module builds on the concepts and applications of food product Innovation, and synthesises the theoretical concepts and practical procedures associated with food product development. Integral to the module will be the development, testing, producing, packaging & showcasing of an innovative food product/dish/menu Item. Knowledge of enterprise development will be integral to ensuring the food product/dish/menu item could be successful and will initiate the process of business improvement/start-up.

The independent study hours on this module includes both Independent study and on the job training relating to this module.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Compose and manage the principles of food safety, ingredient selection, food preservation, packaging & labelling, costing and quality control to the development of a new food product/dish/menu item to standardised recipe stage.
LO2 Assess the standardised stages involved in the new food product development process.
LO3 Analyse the differing combinations of ingredient selection for the food product development acceptability utilising sensory evaluation.
LO4 Differentiate potential market-place opportunities for food products and evaluate these factors to the appropriate business model.
LO5 Plan and execute a showcase event for a new food 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
Develop a Food Product/Dish/Menu Item to Standarised Recipe Stage-60%
Development of a food product/dish/menu item. Packaging requirements. Shelf-life testing of food product/dish/menu item.
Stage of the Business Model - 10%
Framework for business. Customer profiling. Business plans - Construction & development. Commercial success/failures.
Market Development - 10%
Trends, fashion, determinants of NFP choice. Branding, logo, imaging. Social & demographic influences. Entrepreneurship.
Food Legislation & Regulation - 10%
Application of Irish/EU Food Law. Commercial Organisation; Competencies & Capabilities. Packaging, Labelling.
Evaluation of New Food Product Develop Process - 10%
Peer Assessment. Self Reflection. Industry Expert/Mentor inputs. Reports Criteria
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Project % of Total Mark 20
Timing Week 5 Learning Outcomes 1,2,3,4,5
Assessment Description
Report based on analysis and evaluation of the NFP and its suitability for use within the establishment that is, the apprentice workplace.
Assessment Type Project % of Total Mark 80
Timing Sem End Learning Outcomes 1,2,3,4,5
Assessment Description
A showcase event of NFP with supporting materials including a business plan style report based on food product development & enterprise stages and processes, incorporating inputs from practical classes, peer discussions, industry experts and showcase event reflection. Incorporated into the business plan report will be analysis & evaluation of the test kitchens.
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 Delivery of content underpinning the learning outcomes. Every Week 1.00 1
Lab Contact Practical/Workshop Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 10.00 10
Total Hours 14.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Delivery of content underpinning the learning outcomes. Every Week 1.00 1
Lab Contact Practical/Workshop Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 10.00 10
Total Hours 14.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 4.00
 
Module Resources
Recommended Book Resources
  • Lee-Ross, D. & Lashley, C.. (2015), Entrepreneurship & Small Business Management, 1st. Routledge, Oxfordshire, UK, p.306, [ISBN: 9781138131590].
  • Brody, A. & Lord ,J.. (2011), Developing New Food Products for a Changing Marketplace, 3rd. Routledge, Oxfordshire, UK, p.508, [ISBN: 9781439818640].
  • Crawford, m. et all. (2020), New Products Management, 12th. McGraw - Hill Higher Education, p.512, [ISBN: 9781259911828].
  • Fuller, G.. (2011), New Food Product Development, 3rd. CRC Press, Florida, USA, p.508, [ISBN: 1439818649].
  • This, H.. (2008), Molecular Gastronomy: Exploring the Science of Flavour, Columbia University Press, [ISBN: 0231133138].
  • Potter, N. & Hotchkiss, J.. (2012), Food Science, 5th. Springer Science & Business Media, Berlin, Germany, p.608, [ISBN: 9780834211265].
  • McGee, H.. (2004), McGee on Food and Cooking, 1st. Hodder & Stoughton, London, UK, p.896, [ISBN: 9780340831499].
Recommended Article/Paper Resources
  • International Journal of Food Science and Technology.
  • Journal of Sensory Studies.
  • Journal of Food Products Marketing.
  • British Food Journal.
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCUAR_7 Bachelor of Arts in Culinary Arts (Apprenticeship) 8 Mandatory