Bachelor of Science (Honours) in Food Business

Bachelor of Science (Honours) in Food Business

Faculty of Business and Humanities
Award Class Major Award
Awards
BBus (Hons)
Programme Code CR_FFBUS_8 Mode of Delivery Full Time No. of Semesters 8
NFQ Level 8 Embedded Award No Programme Credits 240
Next Review Date
No dates assigned
Department TOURISM & HOSPITALITY
 

Programme Outcomes

Upon successful completion of this programme the graduate will be able to demonstrate... :

# PO Domains Programme Learning Outcome
PO1 Knowledge - Breadth A specialised comprehension of the theory, principles, concepts, methodologies and practical application associated with food business- culinary aspects, food technology, food product development, nutrition, management, compliance, the business environment and entrepreneurship underpinned by a holistic comprehension of sustainability in a global context.
PO2 Knowledge - Kind Ability to demonstrate current theory and best practice in the fields of food, nutrition, entrepreneurship and business environment through the application of research. Exercising critical thinking and problem solving, thus being capable of meeting and exceeding strategic objectives and goals of the food and business environment.
PO3 Skill - Range The ability to discern and apply a wide range of techniques to the diverse disciplines within the course applicable to the food, nutrition, business and entrepreneurship settings and related industry sectors. The skills to critically review the food business environment and apply best practice and principles within this context underpinned by sustainability goals.
PO4 Skill - Selectivity The graduate will be able to contribute fully to the day-to-day operations, think independently and make effective decisions as part of their role in the organisation.
PO5 Competence - Context The capacity to employ analytical and problem solving skills in a professional and ethical manner in a wide range of contexts, within the areas of culinary, food, science, environmental health and business entrepreneurship with a key focus on sustainability and how it impacts our environment present and future.
PO6 Competence - Role Contribute positively, both autonomously and as a member of a team, to work ethically and professionally with a capacity for leadership, integrity and empathy while meeting objectives in a given role within the culinary, food, business environments within the educational establishment and work environment.
PO7 Competence - Learning to Learn An ability to identify and address continuous learning requirements at a personal and professional level to update competencies and knowledge. Manage and embrace change, present and future, within the respective sector(s) in which the graduate chooses to specialise. Apply metacognitive awareness within their work environment to promote the lifelong learning cycle thus gaining conscious competence.
PO8 Competence - Insight Articulate their personal motivations through aims and objectives within this diverse range of sectors, which include, culinary, food, business entrepreneurship at an operational or managerial capacity. To interact and communicate with others in a manner which ethically promotes their own personal interests while encouraging others to succeed and operate to a high ethical and professional standard.
 

Semester Schedules

Year 1 / Semester 1

Mandatory 
Code Title Module Coordinator Version Credits
CMOD6001 Creativity Innovation&Teamwork MARESE BERMINGHAM 3 5
HOSP6165 Farm to Table Noel Murray 1 5
HOSP6166 Food Safety Concepts Noel Murray 1 5
MGMT6059 Introduction to Management CAROLINE O REILLY 1 5
HOSP7009 Irish Food and Culture Noel Murray 2 5
HOSP6167 Sustainable Food Practice Noel Murray 1 5

Year 1 / Semester 2

Mandatory 
Code Title Module Coordinator Version Credits
ACCT6026 Fin Accounting Fundamentals Al Devine 1 5
HOSP6001 Food Principles Applied Noel Murray 3 5
HOSP6025 Health, Wellbeing & Mindset Noel Murray 4 5
MRKT6004 Introduction to Marketing Katie Power 6 5
HOSP6168 Irish Food Sector Noel Murray 1 5
FOOD6001 Science of Food and Health Brigid Lucey 3 5
 

Year 2 / Semester 1

Mandatory 
Code Title Module Coordinator Version Credits
HOSP7085 Food Production and Ethics Noel Murray 1 5
HOSP7086 Food Trends in Practice Noel Murray 1 5
MRKT6005 Marketing Strategy Principles Katie Power 4 5
MGMT7090 People Management Practices CAROLINE O REILLY 1 5
HOSP6169 Sustainability&Food Production Noel Murray 1 5
HOSP6170 Theory of Food Trends Noel Murray 1 5

Year 2 / Semester 2

Mandatory 
Code Title Module Coordinator Version Credits
HOSP7068 Applied Food & Sensory Science Noel Murray 2 5
FOOD7003 Food Regulations BRENDAN O CONNELL 2 5
MGMT7092 Food Sales & Negotiation Noel Murray 1 5
MATH6065 Maths for Food Business David Goulding 1 5
ACCT6027 Mgmt Accounting for Business Al Devine 1 5
FOOD7002 Science of Food Brigid Lucey 2 5
 

Year 3 / Semester 1

Mandatory 
Code Title Module Coordinator Version Credits
HOSP7051 Food Packaging and Design Noel Murray 2 5
HOSP7048 Food Product Commercialisation Noel Murray 3 10
ARTS7060 Food Styling & Photography Noel Murray 1 5
MRKT7009 Marketing Research Methods Katie Power 7 5
MRKT6013 Social Media Marketing Katie Power 3 5

Year 3 / Semester 2

Group Elective 1 
Code Title Module Coordinator Version Credits
PLAC7026 Industry Internship Noel Murray 1 30
Group Elective 2 
Code Title Module Coordinator Version Credits
MGMT6044 Cultural Studies Katie Power 5 5
MGMT7075 Emerging & New Markets Katie Power 2 5
MRKT7020 International Market Launch CAROLINE O REILLY 3 10
MMED8023 Media Presentation VALERIE RENEHAN 4 5
MGMT8043 Seminar Series Katie Power 4 5
 

Year 4 / Semester 1

Mandatory 
Code Title Module Coordinator Version Credits
FOOD8002 Food Processing & Technology Brigid Lucey 4 5
MGMT8052 Effective Leadership Breda O Dwyer 2 5
STAT8017 Food Business Analytics David Goulding 1 5
FOOD8003 Food Product Scale-Up Brigid Lucey 2 5
HOSP8024 Lean Manufacturing in Food Noel Murray 1 5
TOUR8017 Research Dissertation Project Noel Murray 1 5

Year 4 / Semester 2

Mandatory 
Code Title Module Coordinator Version Credits
TOUR8003 Tour and Hosp Dissertation Noel Murray 4 10
MRKT8001 Brand Management Katie Power 4 5
HOSP8025 Future of Food Production Noel Murray 1 5
MGMT8022 Managing Diversity & Inclusion CAROLINE O REILLY 4 5
MGMT7043 Supply Chain Management CAROLINE O REILLY 4 5