Description

Learner Profile:

Learners are likely to be in leadership roles in production or quality departments within the food and beverage industry. Learners who wish to enhance their competencies in key skills areas e.g. food safety, innovation, new product development, sustainability, digitalisation, and process improvement in a food manufacturing environment.

Learner prerequisites:

Candidates should at minimum have completed the Junior Cert with pass grades in at least five ordinary level subjects (including Maths and English).

Advisory:
It is advisable (but not mandatory) for candidates to have completed HACCP Food Safety Levels 1 and 2 and/or completed the Introductory and/or Intermediate Levels of the “Developing Essential Skills for the Food and Beverage Manufacturing Sector” courses. This is dependent on the individual candidate’s work experience.

Learning outcomes:

On completion of this course the learner will be able to:
• Discuss and deploy the functions of the VACCP and TACCP team; the principles of hazard analysis and the process for performing an analysis for a VACCP and TACCP study.
• Apply the concepts of Lean Thinking and Six Sigma, demonstrating a knowledge of the principles of lean thinking, value creation, data analysis/visualization and process optimization.
• Describe the process of innovation and product development from concept to full scale production and evaluate the selection of appropriate food production operations in the design of food production systems to satisfy shelf-life, food quality and safety requirements.
• Demonstrate an understanding of the key topics of sustainability and the benefits of Origin Green certification.
• Display an understanding of the main features and challenges of emerging technologies developed in the digital agri-food sector and the implementation of Industry 4.0.