Food Innovation and Entrepreneurship

Postgraduate Certificate

Course Details

Course Code	GA_SFIEG_S09
Level	9
Duration	1 Semester
Credits	30
Method of Delivery	Blended
Campus Locations	Galway City – Dublin Road
Mode of Delivery	Part Time

How to Apply

How to Apply

Course Overview

ATU Galway has developed this 16-week part-time course to enable ambitious students to transform their ideas into new businesses.

The course is not taught in a traditional classroom setting. Students will have the opportunity to interact with a broad range of project hosts, practitioners, industry leaders, and entrepreneurs.

There will be two days of lectures per week (the majority is online, with three on-campus sessions in the semester). The practical application of learning is embedded in the course through regular real-life project challenges and the incorporation of industry and practitioner guest speakers and contributors into the course.

Multi-disciplinary team participation ensures students are exposed to alternative knowledge, skill sets and perspectives. This exposure broadens participants’ horizons and networks, stimulating the crossfertilisation of ideas and capabilities. Delivery of the course will be led by the Innovation Hubs at ATU Galway, which have enabled dozens of potential entrepreneurs to take their ideas from concept to full commercialisation.

Course Details

Year 1

Semester	Module Details	Credits	Mandatory / Elective
1	Creative Thinking and Opportunity Recognition This is an advanced module to provide thought leadership in creative thinking and opportunity recognition in relation to food venture creation. Learning Outcomes 1. Demonstrate critical awareness of the creative thinking process and the range of tools and techniques used to stimulate creative thinking 2. Critically analyse and understand the Irish and international food systems 3. Evaluate their own place within the team work environment and recognize the optimal team dynamics required for venture creation 4. Identify relevant problems in relation to venture creation and compare and contrast solutions created in a team context 5. Develop an awareness of optimal presentation skills in the context of developing a business	10	Mandatory
1	Food Sector Specific Skills Venture creation in the food sector requires defined skill sets regardless of the food product or service. This module provides the core skills required for venture creation in food. Learning Outcomes 1. Construct food hygiene plans and critically discuss relevant food laws. 2. Critically discuss food pricing, sustainability and financial planning. 3. Demonstrate a critical understanding of business planning and business plan and to develop insights into their application and development. 4. Recognize resources required for venture creation and formulate venture creation strategies. 5. Communicate food business concepts in various formats.	10	Mandatory
1	Food Sector Entrepreneurship Entrepreneurship is the process of venture creation through a combination of idea generation and implementation. This module focuses on the implementation discipline of food entrepreneurship and innovation. Learning Outcomes 1. Design and implement Lean start up principles and evaluate them in the context of a food venture start-up. 2. Develop insights forthe customer development process for food businesses. 3. Demonstrate an awareness of food business creation dynamics and the ability to generate Food Business models and critically analyse business model strengths and weaknesses. 4. Develop and demonstrate personal, interpersonal and professional entrepreneurial traits. 5. Develop insights into brand awareness and have the ability to formulate brand strategies and prepare plan for brand development. 6. Effectively communicate a food business concept verbally and visually.	10	Mandatory

Recommended Study Hours per week

There will be two days of lectures per week (the majority is online, with three on-campus sessions in the semester).

Examination and Assessment

Note: Where assessment on the programme involves examinations, these are held on campus or at another exam venue in the Republic of Ireland. There are typically two exam periods: January and May. Times scheduled for examinations (face to face / online exams ) are in GMT.

On-Campus Attendance Requirement

The majority of this programme is online, with three on-campus sessions in the semester.
Note: Check programme Examination and Assessment requirements, as they may involve examinations to be taken on campus.

Download a prospectus

Postgraduate Prospectus Online, Flexible & Professional Development Prospectus

Entry Requirements

Honours Degree (Level 8) in any discipline, or an Ordinary Degree (Level 7) in any discipline plus two years of relevant experience working/ self employed in the area of food entrepreneurship/ innovation, or five years working/self employed of relevant experience in the area of food entrepreneurship/innovation.

Fees

Total Fees EU: €2,200

Further information on fees

Careers

This course is focused on forming and supporting job creators. Throughout the course, participants are encouraged to seriously consider food entrepreneurship as a viable alternative to employment. There is a strong emphasis on the development of implementable and sustainable economic and social entrepreneurship ventures and projects.

In addition to the development of technical and transferable skills required for entrepreneurial activity, we also offer individual practical supports to participants who have identified business ideas, which they wish to pursue further. In such cases we act as a start-up platform introducing participants to experts and mentors as well as potential sources of funding.

For those seeking employment, rather than hoping to create employment, the course provides participants with sought-after skills in the areas of creative thinking, innovation, opportunity recognition, networking and team building, entrepreneurial thinking and action. Confidence building and ability to act autonomously, as well as peer-to-peer network development will be a strong features of our course. Standard CV and interview preparation are offered to all participants but due to the nature of the course are not always required.