Module Details

Module Code: ZMAN C3100
Module Title: Manufacturing
Title: Manufacturing
Module Level:: 7
Credits:: 5
Module Coordinator: Paula Rankin
Module Author:: Jim Nolan
Domains:  
Module Description: To give the student an insight to modern production from raw material intake to sampling, through process to final product and marketing.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 The student will be familiar with all aspects of Food production from raw material intake through processing to final product. As well as the analytical techniques involved and the commercial aspects of same.
LO2 The importance of the following in food processing: R&D, NPD(New product development), Quality auditing, Sensory Analysis, TPS (Technical problem solving). The importance of quality control all along the process chain and the commercial significance of same.
LO3 The role of microbiology in food processing and spoilage. The importance of marketing and developing a good image in food manufacture and to be aware of the competitors within the market place.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is recommended before enrolment in this module.
No recommendations listed
Co-requisite Modules
No Co-requisite modules listed
Additional Requisite Information
No Co Requisites listed
 
Indicative Content
Manufacturing
This module will cover the production of a Product, from RAW MATERIAL (sourcing and procurement), through THE process resulting in a PRODUCT that is suitable for marketing. Adhering to strict Quality Management, Good Manufacturing Practice, Quality Control and HACCP guidelines. This will result in a safe product that people want to purchase.
Module Content & Assessment
Assessment Breakdown%
Continuous Assessment50.00%
End of Module Formal Examination50.00%

Assessments

Full Time

Continuous Assessment
Assessment Type Practical/Skills Evaluation % of Total Mark 50
Timing Ongoing Learning Outcomes  
Non-marked No
Assessment Description
The practical element will be delivered over 12 weeks.
No Project
No Practical
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3
Non-marked No
Assessment Description
The end of semester formal exam will be a written paper/ open book whichever is appropriate
Reassessment Requirement
Exam Board
It is at the discretion of the Examination Board as to what the qualifying criteria are.

SETU Carlow Campus reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Category Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact The theory component will be delivered as follows, 2 hours per week over one semester of 15 weeks 12 Weeks per Stage 2.00 24
Laboratory Contact The practical component will be delivered, 1.5hours per week over 12 weeks. 12 Weeks per Stage 1.50 18
Independent Learning Non Contact No Description 15 Weeks per Stage 5.53 83
Total Weekly Contact Hours 3.50
 
Module Resources
Recommended Book Resources
  • (2019), Official Methods of Analysis of AOAC International, 21. AOAC International; 21st edition (January 1, 2019), [ISBN: 0935584897].
This module does not have any article/paper resources
This module does not have any other resources
Discussion Note: