- Food Preparation 5N1909 – Demonstrate a range of cookery techniques and processes using fresh and convenience foods in the preparation of a range of meals. Use a range of modern kitchen and catering equipment, explain their key features, safety, maintenance, cleaning etc. Understand the role of pricing and profit margins in food production.
- Accommodation Techniques 5N1851 – Demonstrate procedures for recording, checking, sorting, laundering, ironing, storing, maintaining and returning hotel and guest linen. Prepare a continental breakfast for room service. Follow appropriate sequences and procedures for preparing, servicing and cleaning vacant and occupied hospitality environments.
- Reception and Front Line Skills 5N1407 – Learn about displaying a professional approach to receiving visitors and using effective customer service skills, upkeep of visitors logbook, dealing with complaints. Apply a range of general administrative skills within the reception and/or front office context to include booking and preparing for conference, organising visitors waiting area, arranging appointments, preparing an itinerary, making reservations, providing information to visitors etc.
- Meal Service 5N0635 – Explore factors that contribute to creating a meal experience. Learn the sequence of service, record reservations, take orders, serve food and wine, handle complaints, present the bill and evaluate guest feedback.
- Beverage Service 5N2019 – Serve the full range of alcoholic, non-alcoholic beverages and garnishes including the correct procedures for opening and serving all categories of wine. Use current technology including electronic ordering, electronic point of sale equipment, table management systems and stock management systems.
- Word Processing 5N1358 – Create and edit documents to a professional standard. Utilise Memos and Mailmerge for streamlining customer communication
- Work Experience 5N1356 – Planning, preparation and reflection on work placement. Job finding strategies, CV and personal statement preparation, interview skills. Practise employability skills with a view to future planning.
- Communications 5N0690 – Acquire the writing skills needed for the workplace, learn to speak fluently and coherently in a professional setting, develop interpersonal skills and have an understanding of the impact of ICT on society.
- Manual handling trraining and certification (requirement for work experience): Manual handling training is required under Regulation 13 of the 1993 (General Application Regulations) and 1993 Manual Handling Regulations. This training programme is aimed at providing all persons at work with proper techniques when lifting, carrying, loading, pushing and supporting. It provides employees with good work practices such as proper lift Manual Handling Techniques. The course includes being aware of the necessity for safe methods of manual handling to reduce the risk of injury and understanding the need to avoid manual handling by using mechanical aids where possible. Furthermore, assessing the task using the TILE criteria (task, individual, load, environment) and implementing the correct method of lifting ensuring minimal risk to self and co-workers will also be included. Finally, knowing how to safely execute all relevant workplace manual handling tasks will be demonstrated. A certificate will be issued to learners who successfully complete the course.
- Food Safety Net Ireland L1: The learners are trained to the standards set out by The Food Safety Authority of Ireland. The course includes Food Safety legislation, controlling Food Safety Hazards & Food Poisoning prevention, Safe Food handling – delivery to service and an introduction to HACCP. In addition, allergen awareness, personal hygiene the importance of cleaning & pest control and the recording of information is included. On completion of this programme, there is a Multipliable Choice Questionnaire and Certificate of Attendance is awarded.
- Food Safety Net Ireland L2: Learners will attain knowledge on the principles of food hygiene and how to apply them to their workplace. The course includes Food Safety legislation & food hygiene, bacteria contamination and food poisoning prevention, premises and equipment and food safety hazards & controls – HACCP. Additionally, critical control points from delivery to service, personal hygiene, cleaning & pest control will be outlined. Allergen awareness and maintaining records and relevant documentation will be included. On completion of this programme there is a written exam and certification of completion is awarded.
- First Aid: This First Aid workshop will introduce the learner to the principles of First Aid. On successful completion of this course you will be a vital link in the chain of survival. The course includes identifying the role and responsibilities of the first Aider, understanding the principles of infection control. In addition, learners will describe and demonstrate how to assess a casualty- by conducting an initial check, physical examination, by obtaining a SAMPLE history, assessing levels of Response (AVPU) and identifying problems that are an immediate threat to life. Finally, learners will describe the requirements for a handover to other health care practitioners.
- Responsible Service Alcohol (RSA) seminar: This workshop provides learners with the knowledge and confidence to handle difficult situations surrounding the service of alcohol and most importantly to deal with customers in a safe and lawful manner. The content includes the Intoxicating Liquor Act, prevention of alcohol sales to under 18s/ Age Card and refusal to serve alcohol to intoxicated customers. Furthermore, handling difficult people & situations, staying in control – Developing a House Policy is discussed. Finally, facts about alcohol and its effects on the body and Your Responsibilities – Techniques on Monitoring the Bar Area are also covered.
- Fire Safety: This Fire Safety training course helps you to comply with the Fire Safety Regulations 2005. This Course covers basic fire safety training, fire extinguisher training, fire risk assessment training and fire warden training. The participant will learn to recognise the hazards that may lead to a fire, and how to react safely and responsibly in the event of one breaking out. Our aim is to inform Fire Wardens of their responsibilities in running a fire drill effectively and safely. It also details the steps involved in developing an Emergency Plan for the workplace. The course includes an introduction to fire safety and to the legal framework Additionally, responsibilities, Fire science and Fire risk assessment are outlined. Furthermore, how do people react in an emergency, the different classes of fire and types of fire extinguishers and equipment and their use. Emergency plans and evacuation, movement of people and Hazard Analysis is also discussed. On completion of the course and assessment, participants will receive a Certification which is valid for 3 years.
- Barista Skills: This short introduction to Barista Skills introduces the learners to coffee beans, the types and sources of good beans such as, Arabica and Robusta beans and source locations such as Ethiopia, Costa Rica and Brazil. In addition, learners are informed about the roasting of the beans, with light, medium and dark rich roasts. Learners then explore the different stages to making a good coffee, from the grinding of the bean, choosing the settings on the barista machine and the importance of frothing the milk. Each learner gets the opportunity to get a correct grind on the coffee mill and make Americano Coffee. Learners also experience the frothing of the milk in two ways for the making of a Cappuccino, and Latte coffees, and creating coffee art designs.
Leaving Certificate, LCA or QQI Level 4. Mature students are exempt from Leaving Certificate requirement. All applicants will undergo a processing stage during which further information will be gathered in relation to their application. An offer of a place on this course is contingent on the applicant meeting the entry requirements set out here and satisfactory completion of the processing stage.
- MTU Cork: Hospitality Studies (MT654)
- MTU Cork: Culinary Studies (MT655)
- MTU Cork: Culinary Arts (MT555)
- MTU Cork: Hospitality Management (MT554)
- MTU Cork: Beverage Industry Management (MT553)
Excellent progression opportunities to other Higher Education colleges. Special arrangements in place with MTU Cork (CCPS), MTU Kerry and Waterford IT for preferential entry for College of Commerce students. Up to 390 CAO points for any Institute of Technology can be attained by successful completion of this course. See Progressions for details.
Bar staff, waiting staff in Bars, hotels, cafes, tea shops and B&Bs, accommodation assistants, reception staff in hotels, hostels and B&Bs, kitchen staff in hotels, restaurants, deli, cafes, tea rooms.
- Duration: September to May
- Fees: €350 including QQI examination fees. (Medical card holders exempt from €50). Additional cost for uniform. See Payment for details.
- QQI level 5 Certificate in Hospitality Operations (5M2083).
- Food Safety and Hygiene Level 1 and 2 Certification.
- Responsible Service Alcohol Certificate.
- Fire Safety Training Certificate.
- QQI Component Maths (5N1833) (available as an option in the evening for learners requiring Maths for progression).
- Work Experience: Students undertake a block work placement for two weeks in an industrial catering/hospitality setting.