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Sustainable Surplus Food Management
Certificate
Course Details
| Course Code | SG_SSUSF_S06 |
|---|---|
| Level | 6 |
| Duration | 1 year |
| Credits | 10 |
| Method of Delivery | Online |
| Campus Locations | Sligo |
| Mode of Delivery | Part Time |
Course Overview
The proposed programme will answer the objectives of the community climate action programme (CCAP), addressing the needs of community volunteer organisations (CVOs) identified through independent research, by providing a multi-faceted educational programme on practical aspects of food waste minimisation and food redistribution. The case studies will provide replicable examples of organisations who have used SFD alongside other complementary sustainability practices to create the basis for sustainable food communities. The regionally focused training will facilitate peer- and action-learning based on the education programme, case studies and toolkit.
FoodCloud Funding Available:
If you are a charity or community group involved in surplus food distribution and have volunteers or staff that would benefit from this course, you are eligible to apply for the FoodCloud Academy Grant.
If you would like more information, please email Foodcloudacademy@foodcloud.ie
Course Details
Year 1
| Semester | Module Details | Credits | Mandatory / Elective |
|---|---|---|---|
| 1 |
Introduction to Surplus FoodThis module seeks to introduce students to the complexities of food surplus and distribution, offering students an exploration of the issues that define this critical aspect of the food industry. With the UN Sustainable Development Goals, and the EU Farm to Fork Strategy, understanding the dynamics of food surplus and distribution is becoming more and more imperative. With a global population projected to surpass 9 billion by 2050, the question of how we sustainably produce, distribute, and allocate food resources, while increasing awareness of waste avoidance and valorisation is of paramount importance. This module is designed to equip students with the knowledge and skills necessary to grapple with this pivotal issue. Learning Outcomes 1. Understand food surplus and its global impact 2. Understandthe connection between EU Farm2Fork Strategy and UN SDGs 3. Examine issues of Food Security and Food Poverty nationally and internationally 4. Relate the application of circular economy to food surplus 5. Applyethics in practice when working with surplus foods. |
05 | Mandatory |
| 1 |
Sustainable Surplus Food ManagementThis module will provide the students with skills and knowledge to understand the requirements for organised surplus food distribution and the appropriate storage of food to ensure its safety. They will also be provided with skills to manage and organise volunteers and stakeholders across the supply chain. Learning Outcomes 1. Understand the requirements for organised surplus food distribution |
05 | Mandatory |
Recommended Study Hours per week
Each module requires a total of 6 hours per week, 1 hour for online lecture and 5 hours of independent study. This programme is comprised of 2 modules.
Examination and Assessment
Assessment for each module is through Continuous Assessment. No final examination.
On-Campus Attendance Requirement
No attendance required.
Progression
Depending on prior qualifications, students may also be eligible to undertake one of several Level 9 Cert/ MSc. in a related food and/or environmental science discipline.
Upon successful completion of the Certificate (L6) in Sustainable Food Surplus Practices, students may progress into one of several Level 7 & 8 food and/or environmental science related course(s) offered by ATU.
Download a prospectus
Entry Requirements
Applicants must be a minimum of 17 years old to apply for this programme and meet one or more of the following criteria:
- Pass mark in any QQI FET Major Award at level 5.
- Grade O6/H7 or better in five Leaving Certificate subjects. Leaving Certificate must include English or Irish and Mathematics. Maths at F2 is acceptable to meet the minimum Maths entry requirement. Irish at F2 is acceptable to meet the minimum language requirement. Equivalent qualifications from other countries also accepted.
- Leaving Certificate Applied with 160 credits.
- A Pass in the ATU Access programme, the QQI FET Foundation Certificate, the NUIG/ATU Foundation Certificate or any Foundation/Access Certificate.
- Recognition of Prior Learning (RPL) may be used to gain access to the programme and/or gain exemptions.
Mature student applicants (aged 23 on or before 1st January of the course commencement year) do not have to meet the minimum entry requirements listed above and are considered on an individual basis (previous education, work experience, and demonstration of ability and competence to undertake the programme).
In addition, students for whom English is not their first language must meet the following English language requirements: A minimum score of 5.5 (with a minimum score of 5.0 in each component) in the International English Language Testing System (IELTS) or equivalent. All results must have been achieved within 2 years of application.
Fees
Total Fees EU: €500
Funding opportunities available through FoodCloud
Further information on feesCareers
Career Progression Graduates will be skilled to work with organisations involved in food aid, donations and surplus food distribution, non-governmental organisations, vocational training institutes e.g., trainer of trainers. Those working with CVOs will upskill and have opportunities to progress within the organisations.
Further Information
Who Should Apply?
Graduates of this programme will be skilled to work with organisations involved in food aid, donations and surplus food distribution, non-governmental organisations, vocational training institutes e.g., trainer of trainers. Those working with CVOs will upskill and have opportunities to progress within their organisations.
Contact Information
Admissions Office
T: 353 (0) 71 931 8511
E: admissions.sligo@atu.ie
Department
Health & Nutritional Sciences
