The Criminology including Legal Studies course provides students with a broad introduction to the criminal justice system, exploring the causes and types of crime, as well as theories of crime. The course also examines the core aspects of Irish law and the workings of the legal system including legal procedures and practice.

Criminology is the study of crime, the causes of crime and its impact on individuals and society. This unique new degree is designed to provide students with an advanced conceptual knowledge of Criminology and Psychology, an insight into the contribution of both disciplines to understanding key aspects of human behaviour and an ability to appraise the methodologies used in both areas

Students on this course will study the causes and different types of crime, the criminal justice system in Ireland and the operation of the penal system.

Criminal motivation and the underlying societal causes of crime are examined. Professional state organisations and privately-owned companies are looking for potential candidates who can demonstrate an interest and a proven ability to work in social and community care and in criminology.

This course provides the learner with an insight into human behaviour/ development and the Law. Students have the opportunity to combine their interests in the area of Law, criminology and criminal justice with the additional specialisms of Psychology and word processing.

This one-year course aims to introduce students, who have an interest in criminal behaviour and criminal law, to the knowledge that will help them to fully explore and understand the way in which we think about and manage crime related issues in Ireland.

On completion of this course, students will gain valuable knowledge and skills which will allow them to progress smoothly to third level options.

This postgraduate certificate explores recent design history from a critical perspective and proposes new theoretical frameworks for design that are matriarchal, eco-centered, and non-anthropocentric.

The course begins by examining the philosophical foundations of design, particularly those of the Enlightenment period, and their impact on contemporary design practice, and contribution to the multiple crisis in the Anthropocene.

The aim of this programme is to provide learners with an awareness of workplace critical incident stress and to develop key competencies, skills and knowledge in the field of managing and responding appropriately to critical/ traumatic incidents across a wide and diverse range of occupational contexts The programme, which incorporates ICISF Individual and Group Crisis Interventions addresses the important issue of protecting the psychological health and safety of workers in occupational groups likely to be exposed to critical incidents during the course of their work in compliance with national policy.

As a student in our Crop Science Programme, you will learn about the science, production, and management of crops from genes to fields. With a focus on agronomy, you will explore crop production and soil management to improve yield and quality. Our expert faculty members are active researchers in the rapidly developing field of agriculture and agribusiness. In addition to a strong foundation in basic sciences, you will have the opportunity to study emerging crop pathogens, organic agriculture, climate and soils, and plants and diets.

This course provides students with the latest technology, information and management skills necessary for a career in tillage farming and industries ancillary to tillage farming. The course is suitable for those:

• Preparing to take over the family tillage farm
• Seeking further training in farm management
• Seeking employment in the agri-business service sector
• Transferring to Year 2 of the Bachelor of Science in Agriculture in Waterford IT

Students initially complete a 16-week practical learning period from August until November. Practical learning options include large-scale tillage farms, contractors or machinery dealerships. Course work (20 weeks) is delivered by Kildalton College. The course content includes machinery operation and maintenance, mechanisation, crop husbandry and financial management. The course includes field trips and outside involvement from the industry.

On successful completion of the programme students are awarded a QQI Level 6 Advanced Certificate in Agriculture. This award meets the training requirements for Stamp Duty Exemption and DAFM Schemes.

The Level 6 Advanced Certificate is the Teagasc recommended education pathway for a technician. The two-year pathway incorporates the Level 5 Certificate and the Level 6 Advanced Certificate. The initial application should be made to the Teagasc Level 5 Certificate in Agriculture course.

This course provides students with the latest technology, information and management skills necessary for a career in tillage farming and industries ancillary to tillage farming. The course is suitable for those:

• Preparing to take over the family tillage farm
• Seeking further training in farm management
• Seeking employment in the agri-business service sector
• Transferring to Year 2 of the Bachelor of Science in Agriculture in Waterford IT

Students initially complete a 16-week practical learning period from August until November. Practical learning options include large-scale tillage farms, contractors or machinery dealerships. Course work (20 weeks) is delivered by Kildalton College. The course content includes machinery operation and maintenance, mechanisation, crop husbandry and financial management. The course includes field trips and outside involvement from the industry.

On successful completion of the programme students are awarded a QQI Level 6 Advanced Certificate in Agriculture. This award meets the training requirements for Stamp Duty Exemption and DAFM Schemes.

The Level 6 Advanced Certificate is the Teagasc recommended education pathway for a technician. The two-year pathway incorporates the Level 5 Certificate and the Level 6 Advanced Certificate. The initial application should be made to the Teagasc Level 5 Certificate in Agriculture course.

This Level 7 Bachelor Degree Add-On programme develops students in the field of culinary arts. Students will acquire the critical thinking and applied skills necessary to succeed in various chef roles, culinary businesses, food enterprise development, and/or food innovation management.

The Higher Certificate (Level 6) in Culinary Arts is a dynamic course which aims to provide students with the knowledge and skills necessary for a career in the food and/or culinary sector. The practical nature of this programme will provide learners with the necessary competencies and knowledge required of culinary professionals to succeed in a range of businesses. This course is also suitable for individuals who wish to advance in their current position.

This Level 7 Bachelor Degree Add-On programme develops students in the field of culinary arts. Students will acquire the critical thinking and applied skills necessary to succeed in various chef roles, culinary businesses, food enterprise development, and/or food innovation management.

The Higher Certificate (Level 6) in Culinary Arts is a dynamic course which aims to provide students with the knowledge and skills necessary for a career in the food and/or culinary sector. The practical nature of this programme will provide learners with the necessary competencies and knowledge required of culinary professionals to succeed in a range of businesses. This course is also suitable for individuals who wish to advance in their current position.

In this course, you’ll acquire knowledge and skills in restaurant service and the larder, hot kitchen and pastry sections, and be well set up for a career in culinary operations, food and beverage, front of house, marketing or sales.

This course affords exciting opportunities for creative development and enhanced employment opportunities across all sections of the food industry. While studying, you will benefit from valuable hands-on experience, working with leading industry professionals. You will learn a range of kitchen and patisserie techniques as well as studying areas such as kitchen design, culinary nutrition and sustainable gastronomy.

This is a three-year course which has three main pillars of study and practice: Culinary Arts, Applied Food Science & Wellness, Food Culture- technology & learning. There is one elective option (Creative desserts & Bakery OR Artisan Breads). The unique embedded focus of 'health and wellness' within the course is integrated using an applied approach and 'hands-on' learning.

If you are an aspiring chef who would like to work in a restaurant or hotel, or looking to pursue a career in food development, this is the right course for you.

In addition to learning the theory and practice of professional cookery, you will explore gastronomy and innovation in food and expand your understanding of issues such as dietary requirements, menu planning, people management, marketing, communication and managing finances.

This new Culinary Arts Programme provides graduates with the skills to cook at a high level of competence and to establish a base for further professional career development. This programme prepares students for work as professional chefs in the hospitality and tourism sectors. A chef will learn to be creative in the kitchen but also requires good business management and communication skills to organise and direct staff in the kitchen environment. A Culinary Arts qualification is a passport to travel and the programme is recognised worldwide. Currently, many of our graduates hold leading positions with some of the top hospitality brands in the world.

This Level 7 Bachelor Degree Add-On programme develops students in the field of culinary arts. Students will acquire the critical thinking and applied skills necessary to succeed in various chef roles, culinary businesses, food enterprise development, and/or food innovation management.

This course is delivered over two years full-time. This is the course to train and develop you for the role of professional chef in the world of tourism and hospitality. As a chef you need to be creative with food, aware of cost and food safety in the kitchen environment.