Learning outcomes

The Programme aims to provide relevant part-time management education to delegates across all areas of business with specific emphasis on food and beverage manufacturing and operations management. The Programme will also develop interpersonal skills and enhance confidence in each member of the group.

He has extensively studied the influences of various factors on the properties of these products, including milk composition, processing treatments, gelation conditions, added ingredients (proteins, biopolymers), and ageing. He is co-author of over 100 scientific publications, and 3 books on various aspects of cheese. He is an editorial board member for International Dairy Journal, and Adjunct Professor at the College of Science, Engineering and Food Science, University College Cork.

Who is the course for

The Programme is suitable for team leaders, managers of all disciplines and owners/directors of smaller companies.
A third level qualification is not necessary for entry to this Programme.

Modules

• WORKSHOP 1: TEAM BUILDING & PERSONAL DEVELOPMENT
• WORKSHOP 2: COMMUNICATION & PRESENTATION SKILLS
• WORKSHOP 3: BUSINESS PLANNING
• WORKSHOP 4: SALES & MARKETING
• WORKSHOP 5: FINANCE
• WORKSHOP 6: OPERATION MANAGEMENT & STUDY TOUR
• WORKSHOP 7: SUPPLY CHAIN MANAGEMENT & STUDY TOUR
• WORKSHOP 8: ORGANISATION DEVELOPMENT
• WORKSHOP 9: REGULATORY/COMPLIANCE MANAGEMENT
• WORKSHOP 10: PERSONAL & BUSINESS DEVELOPMENT/PROJECT ASSESSMENTS

Trainer Profile

It is delivered through the Food Industry Training Unit (FITU) in University College Cork which has a proven track record of successfully training thousands of personnel who have benefited from courses over the last 26 years since FITU was first established.