Certificate in Food Innovation and Entrepreneurship (Certificate in Food Innovation and Entrepreneurship )

Galway-Mayo Institute of Technology (TBC)
Key Programme Details
Award

Certifcate in Food innocation and Entrepreneurship

NFQ Level

Level 9 About NFQ

Delivery Method

Blended

Mode

Part Time

ECTS Credits

30

Department

Natural Sciences

General Information
Contact

Maria McDonagh

Email

maria.mcdonagh@gmit.ie

Phone

(0)91 742510

Address

Dept. of Natural Sciences
Galway-Mayo Institute of Technology
Dublin Road
Galway, Ireland

Role

Programme Manager

Important Dates
Application Deadline

15/01/2021

Start Date

01/02/2021

End Date

28/05/2021

About this Course

GMIT developed this experiential learning course to encourage learners to cultivate and develop their own food product/business thus growing new entrepreneurs in the Agri-Food sector. The course is aimed at those involved in the Agri-Food sector including local/regional food producers, the wider agricultural community, rural farmers and food entrepreneurs, where entrepreneurial training has not typically been prioritised. The objective of the course is to provide those involved in the Agri-Food sector with the knowledge and work-based skills required to foster and develop their food ideas into successful businesses, encouraging participants to consider food entrepreneurship as a viable alternative to employment. The course will provide those in the sector with the required skills and knowledge to take their product/service to the next level and grow their business. The course has been developed and is delivered by a combination of qualified staff in Food Science and Nutrition together with a panel of existing food entrepreneurs that promotes peer led work-based learning i.e. learning by doing. Interacting with Food Entrepreneurs provides participants with the opportunity to network with like-minded people, be inspired by their success and learn the reality of setting up and growing a food business. The industry leaders provide mentoring and support to participants throughout the course. Graduates found the experiential learning environment and interaction with industry an extremely beneficial and rewarding experience.“The course has been an amazing experience. It is deeply practical, promotes a fantastic entrepreneurial attitude and is taught by the most committed, hands on, experienced and knowledgeable industry experts who genuinely care about the well-being of the students”, Ciara Daly, Graduate, Food Blogger. Given the region’s producers and growing global brand, it is imperative that budding food entrepreneurs have access to this type of training to enable them to grow their business and contribute to the food industry.

Objectives

The objective of the course is to provide those involved in the Agri-Food sector with the knowledge and work-based skills required to foster and develop their food ideas into successful businesses, encouraging participants to consider food entrepreneurship as a viable alternative to employment. Many of the participants that attend the course have a food product or an idea in mind that they would like to develop and some may be trading at local markets but are unsure how to expand. For many it may be just an idea and they are unsure what to do next.
The course caters for all participants regardless of what stage their business is at. It helps participants overcome the challenges and uncertainties food producers face by providing them with the knowledge and work-based skills required to foster and develop their food ideas into successful businesses. In addition to this, the peer led training (entrepreneurs learning from entrepreneurs) used in the delivery of the course has significantly contributed to its great success to date; it allows participants to network with likeminded people and to learn from those that have been in their position. Graduates of the course who are now established Food Entrepreneurs will also contribute to the delivery of the course, detailing their start up journey and how they effectively implemented the knowledge and skills they gained from completing this course.

Entry Requirements

Applicants must satisfy both GMIT and Springboard entry requirements to the course. These include:
GMIT Criteria:
Applicants wishing to gain entry to the Level 9 course must meet the following criteria:
Honours Degree (Level 8) in any discipline (completed at least one year ago)
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

Recognition of Prior Learning (RPL): GMIT adopted a policy on RPL in 2009 which is actively applied to all courses offered. If an applicant has completed any of the modules they may be granted exemption for that module based on prior certified learning. The process for this is set out in GMIT's Code of Practice No 8 (RPL).
Students will be given the opportunity to meet with the Programme Manager prior to course commencement should they have any queries or concerns before enrolling on the course.
Places will be offered to students that satisfy the entry requirements on a first come first serve basis. When the course has reached full capacity a waiting list will be put in place to accommodate any places that may become available.
In the 2015/16 course, 25% of the students accessed the course via RPL making the policy hugely significant to a course like this. 15% of the 2018/19 class access the course via RPL.

Long Description

GMIT developed this experiential learning course to encourage learners to cultivate and develop their own food product/business thus growing new entrepreneurs in the Agri-Food sector. The course is aimed at those involved in the Agri-Food sector including local/regional food producers, the wider agricultural community, rural farmers and food entrepreneurs, where entrepreneurial training has not typically been prioritised. The objective of the course is to provide those involved in the Agri-Food sector with the knowledge and work-based skills required to foster and develop their food ideas into successful businesses, encouraging participants to consider food entrepreneurship as a viable alternative to employment. The course will provide those in the sector with the required skills and knowledge to take their product/service to the next level and grow their business. The course has been developed and is delivered by a combination of qualified staff in Food Science and Nutrition together with a panel of existing food entrepreneurs that promotes peer led work-based learning i.e. learning by doing. Interacting with Food Entrepreneurs provides participants with the opportunity to network with like-minded people, be inspired by their success and learn the reality of setting up and growing a food business. The industry leaders provide mentoring and support to participants throughout the course. Graduates found the experiential learning environment and interaction with industry an extremely beneficial and rewarding experience.“The course has been an amazing experience. It is deeply practical, promotes a fantastic entrepreneurial attitude and is taught by the most committed, hands on, experienced and knowledgeable industry experts who genuinely care about the well-being of the students”, Ciara Daly, Graduate, Food Blogger. Given the region’s producers and growing global brand, it is imperative that budding food entrepreneurs have access to this type of training to enable them to grow their business and contribute to the food industry.

Why Choose This Course

The Certificate in Food Innovation and Entrepreneurship course is aimed at those involved in the Agri-Food sector including local/regional food producers, the wider agricultural community, rural farmers and food entrepreneurs, where entrepreneurial training has not typically been prioritised. The objective of the course is to provide those involved in the Agri-Food sector with the knowledge and work-based skills required to foster and develop their food ideas into successful businesses, encouraging participants to consider food entrepreneurship as a viable alternative to employment. The course will provide those in the sector with the required skills and knowledge to take their product/service to the next level and grow their business. The course has been developed and is delivered by a combination of qualified staff in Food Science and Nutrition together with a panel of existing food entrepreneurs that promotes peer led work-based learning i.e. learning by doing. Interacting with Food Entrepreneurs provides participants with the opportunity to network with like-minded people, be inspired by their success and learn the reality of setting up and growing a food business. The industry leaders provide mentoring and support to participants throughout the course. Graduates found the experiential learning environment and interaction with industry an extremely beneficial and rewarding experience.“The course has been an amazing experience. It is deeply practical, promotes a fantastic entrepreneurial attitude and is taught by the most committed, hands on, experienced and knowledgeable industry experts who genuinely care about the well-being of the students”, Ciara Daly, Graduate, Food Blogger. Given the region’s producers and growing global brand, it is imperative that budding food entrepreneurs have access to this type of training to enable them to grow their business and contribute to the food industry.

Timetable Info

The course will be delivered via blended learning over two days per week for 16 weeks. The course will commence on Monday 1st February 2021.

Delivery Location

The course will be delivered online and at the Dublin Road, Galway campus.

Delivery Notes

The course is taught using a combination of online and face-to-face lectures. One day will be classroom-based and the other will be delivered online.This will allow for an interactive and flexible learning environment enabling participants to study at their convenience. The course has been developed and is delivered by a combination of qualified staff in Food Science and Nutrition together with a panel of existing food entrepreneurs that promotes peer led work-based learning i.e. learning by doing.

Admissions Contact Details
Contact Person

Maria McDonagh

Address

Dept. of Natural Sciences
Galway-Mayo Institute of Technology
Dublin Road
Galway, Ireland

Phone

(0)91 742510

Email

maria.mcdonagh@gmit.ie

RPL Information

Recognition of Prior Learning (RPL): GMIT adopted a policy on RPL in 2009 which is actively applied to all courses offered. If an applicant has completed any of the modules they may be granted exemption for that module based on prior certified learning. The process for this is set out in GMIT's Code of Practice No 8 (RPL). Students will be given the opportunity to meet with the Programme Manager prior to course commencement should they have any queries or concerns before enrolling on the course. Places will be offered to students that satisfy the entry requirements on a first come first serve basis. When the course has reached full capacity a waiting list will be put in place to accommodate any places that may become available. In the 2015/16 course, 25% of the students accessed the course via RPL making the policy hugely significant to a course like this. 15% of the 2018/19 class access the course via RPL.