SETU Curriculum - ZQUA H4101 - Quality Management for Brewers and Distillers

Module Details

Module Code:	ZQUA H4101
Module Title:	Quality Management for Brewers and Distillers
Title:	Quality Management for Brewers and Distillers
Module Level::	8

Credits::	5

Module Coordinator:	Paula Rankin

Module Author::	Dina Brazil

Domains:

Module Description:	The aim of this module is to give students an overview of quality management systems applied to the brewing and distilling industry.

Learning Outcomes
On successful completion of this module the learner will be able to:
#	Learning Outcome Description
LO1	Describe the process model of quality, different quality management systems, standardisation, accreditation and continuous quality improvement methodologies.
LO2	Produce a quality portfolio demonstrating problem solving skills, competency in team working, setting objectives, meeting milestones, reporting on progress, producing deliverables and evaluating project progress.
LO3	Understand the principles of lean manufacturing and how quality systems can be integrated into the production and operating principles of a company, and how this can be used to drive continuous improvement.

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
Quality Management: Continuous Quality Improvement Quality Management: Continuous Quality Improvement Definitions of quality, quality control, quality assurance and quality management. Principles of a quality system, TQM and quality philosophies. Process model of quality and Quality by Design. Quality costs, consumer protection and product safety. Problem solving techniques for process improvement. Lean Six Sigma Methodology.
Quality Management: Certification, Standardisation and Accreditation Definitions of standards and standardisation. Rationale, development and structure of standards. Standards and Regulations. Accreditation and certification. National and international bodies and schemes including NSAI, INAB, ISO, BRC and EIQA, method validation and PT schemes. Development of SOPs. Standards supporting innovation.
Quality Management: Quality Management Systems ISO 9000 family. ISO 9001 and the seven quality management principles. Alignment of ISO 9001 with other standards, e.g. ISO 14001; Environmental Mgt Systems, ISO 22000; Food Safety Mgt Systems and ISO17025; General Requirements for the Competence of Calibration and Testing Laboratories. Hazard Analysis and Critical Control Points (HACCP) systematic approach.
Quality Management: Management Levels of management, roles and responsibilities. Quality meetings, team building, team working, motivation, leadership and managing change. Project planning, setting objectives and meeting milestones. Producing deliverables and project evaluation.
Quality Management: Auditing Internal and external auditing. Role of an auditor and the auditing team. Designing, planning and implementing an audit. Audit tools and checklists. Audit close out and management review.
Health and Safety for Breweries and Distilleries Management systems, hazard identification, audits, risk assessment, emergency plans; control of hazardous energy (electrical, mechanical, hot water, steam, chemicals, gases); vehicles (trucks, forklifts); chemicals- hazardous substance list, labels, Safety Data Sheets, storage, PPE; refrigeration; stairs and platforms, fire; explosive atmospheres, CO2, HazOp; ATEX (ATEX 137 -99/92/EC ATEX Workplace Directive, ATEX 95- ATEX Equipment Directive), zoning.

Assessment Breakdown	%
Module Content & Assessment
Continuous Assessment	10.00%
Project	50.00%
End of Module Formal Examination	40.00%

Assessments

Full Time

Continuous Assessment

Assessment Type	Multiple Choice Questions	% of Total Mark	10
Timing	n/a	Learning Outcomes	1
Non-marked	No
Assessment Description MCQ

Project

Assessment Type	Project	% of Total Mark	50
Timing	n/a	Learning Outcomes	2
Non-marked	No
Assessment Description Production of a Quality Management Portfolio

No Practical

End of Module Formal Examination

Assessment Type	Formal Exam	% of Total Mark	40
Timing	End-of-Semester	Learning Outcomes	1,3
Non-marked	No
Assessment Description Final Exam

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	No Description	12 Weeks per Stage	4.00	48
Independent Learning		Non Contact	No Description	15 Weeks per Stage	5.13	77
Total Weekly Contact Hours						4.00

This module does not have any book resources
Module Resources
This module does not have any article/paper resources
This module does not have any other resources

Discussion Note: