This course allows students to learn a range of hospitality service skills including customer relations, service and accommodation maintenance as well as food and beverage preparation and service to prepare them to work in the hotel and catering industry.
QQI Level 5 Certificate in Hospitality Operations 5M2083
QQI Component Maths 5N1833 (available as option in evening for learners needing Maths for progression)
Level 1 and 2 Food Safety Certification
Manual handling training and certification (requirement for work experience
€550 including QQI examination fees. Medical card holders exempt from €250.
- 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.
- Menu Planning and Applied Nutrition 5N2085
- 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.
Leaving Certificate, LCA or QQI Level 4. Mature students are exempt from Leaving Certificate requirement. All applicants are interviewed.
- Work placement
- Site visits – trips to hotels and breweries
- Professional guest lecturers
- All practical work performed in a commercial setting
- Level 1 and 2 Food Safety & Hygiene training
- Manual handling training and certification (requirement for work experience)
Excellent progression opportunities including:
- CCOC: QQI Level 6 Advanced Certificate in Tourism and Hospitality 6M5012
- CIT: Culinary Studies (CR655)
- CIT: Hospitality Studies (CR657)
- CIT: Hospitality Management (CR042)
- CIT: Culinary Arts (CR640)
Great progression opportunities Higher Education colleges. Special arrangements in place with CIT (CCPS), Tralee IT 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. Graduates can subscribe to ‘CCOC college jobs register’ and CCOC LinkedIn alumni for up to date vacancies and networking.
I started this course because I didn’t know what I wanted to do with my life. However doing this course was the best decision of my life. The people that I’ve met and the skills that I’ve learned will span my lifetime. The support system is great and I never once felt on my own when dealing with stress or any problems I encountered. My only regret is it took me a long time to settle into the course, I didn’t know what to expect but what I found wasn’t it. It’s an extremely practical course which taught me the benefits of hard work. Without this course I never would have had the opportunities I had for work experience within the Hospitality Industry. I learned a lot over the year, not only about the industry but myself. I finish the year a much more confident and outgoing person and I owe this to Cork College of Commerce.
The ethos of the college is one of progression for all. The teachers offered me continuous support and encouragement throughout the year. My year has opened doors for me to continue at CIT to study Culinary Arts. I would recommend anyone who is unsure about career prospects to contact the college.
From being taught how to cook, wait on people, set up tables and being brought out to visit hotels for experience. We learned so much from this course that helps us with everyday life. This year went too fast. I must say that I am glad to have been a part of this course and that it was the best experience to have been a part of in this college.