This module is defined under the International Standard Classification of Education as being inter-disciplinary (ISCED1088)
To demonstrate the preparation and cooking of a range of artisan speciality meats and related food products for retail and wholesale.
To provide learners with both practical and theoretical exposure to the key food marketing concepts and processes as they apply to the retail artisan food sector.
Unit 1
Demonstrate mastery of puddings and sausage making e.g. pork, poultry, game, vegetarian, etc.
Unit 2
Raised Pies
Unit 3
Smoked Food Products e.g. fish, meat, sausages, cheeses, yoghurts, etc.
Unit 4
Preserving Meats - Drying & Curing Meat e.g. bresaola, jerky, salami, etc.
Unit 5
Preserving/Canning/Jarring/modified atmospheric packaging, etc.
Unit 6
Introduction to production process of cheese making e.g. soft and hard cheeses
Unit 7
Analysing, segmenting and targeting markets with respect to artisan food products.
Unit 8
Brand identity development - to include guest lecture.
Unit 9
Managing Innovation for the retail environment
Unit 10
Food packaging as a marketing tool, with regards to design, labelling and quality.
Unit 11
Contemporary Marketing Topics for artisan food products (e.g. green marketing, new media, Innovation, Retail Design & Distribution)
Unit 12
The marketing plan
Demonstrations, lectures, guest lectures, experiential learning, individual tuition, discussions, tutor and peer appraisal and site visit.
Learners are encouraged to actively engage in their own learning through experiential knowledge acquired through the inter-active case-study discussions and marketing plan write-ups. A number of video case-studies will also be used.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |