The aim of this minor Award is to provide participants with a basis on which to develop their therapeutic understanding of the theoretical and clinical considerations of substance use. The objectives of the module include increasing knowledge of Substance Use issues to include pharmacology, aetiology, and interventions appropriate to this clinical cohort.

Trauma informed therapy is a way of working with clients that recognises how traumatic experiences can impact on all domains of being across human development, including behavioural, physical, mental, emotional, spiritual.

The objective in training in Trauma Informed Practices is to understand what trauma is, and what it is not. The purpose of the IICP College Trauma Informed module is to support learners in increasing their understanding of trauma through theoretical knowledge, practice based experiential exercises, and group work.

This programme is aimed at non-counselling and/or psychotherapy graduates. It is primarily a conversion programme, and will set its graduates on the path towards becoming accredited members of our professional counselling and psychotherapy body. Successful completion of this programme will satisfy the academic and professional criteria required for entry into IICP College two year Masters programme.

This minor award is designed to support learners in developing clinical and case management skills to improve the quality and outcome of therapy via the use of client feedback and the best available scientific evidence. The certificate will develop learners’ knowledge; understanding and competence in developing feedback informed practice. This module adds to the learner’s toolkit of strategies for use in developing a personalised, theoretical and research informed clinical practice.

IICP operate a Recognition of Prior Learning (RPL) Policy whereby, under certain conditions, learners can gain access to the BSc (Hons) Degree programme at an advanced stage.

While undertaking this dynamic and exciting programme of study, learners are guided and nurtured as they acquire the necessary skills, knowledge and competence to become effective practitioners. Learners are fully supported in terms of obtaining a relevant clinical placement, where they can complete the required client hours.

This programme is accredited by IACP.

This course is designed for people who wish to become professional therapists, or for those who have an opportunity to use counselling skills as part of their work. The programme will also appeal to a variety of professionals who wish to augment and build upon previous training in the addiction, social care, health, education and mental health professions.

The aim of this Minor Award is to support practitioners who are dealing with those bereaved by suicide.  It is designed to allow learners to understand the complex nature of suicide bereavement and the psychological havoc that is created in the lives of suicide survivors. It will also introduce the learners to a range of individual and group interventions to help facilitate the healing process. Learners on this programme will engage in teaching, discussion and engagement with key scientific literature related to the post-suicide landscape, the key principles of intervening with this client group and the therapeutic resources and responses that are appropriate.

This programme is for those considering a career in counselling and psychotherapy, it is suitable for those either working in the helping professions, or interested in seeking to develop their awareness of what is involved in training as a counsellor/psychotherapist. The programme is a highly interactive programme, delivered through a variety of teaching approaches such as lectures, group discussion, experiential work, individual exercises, and self-directed learning.

In a rapidly evolving regulatory landscape, understanding climate risk is not just a necessity, but a responsibility for every financial services professional. The Certificate in Climate Risk, supported by the Sustainable Finance Skillnet (SFS), has been designed specifically to provide you with the professional knowledge and expertise needed to support customers, colleagues, and communities in the transition to a sustainable, low-carbon world.

This professional qualification aims to enhance technical knowledge and develop key management skills, such as critical thinking, report writing, research and problem-solving.

Suited to insurance professionals who hold a level 7 or 8 major award looking to deepen their technical knowledge.

If you already hold an APA, achieving the CIP designation is the next step to advance your career.

The Certificate in Insurance Practice (CIP) is a professional qualification that is designed for professionals looking to reinforce their experience, this course will provide you with a broader understanding of insurance products and processes, helping you build on the knowledge points you already have.

This one year add-on Honours Arts Degree in Hospitality Management follows on from the Degree in Hospitality Management to give students an in-depth knowledge of the hospitality industry and generate superb employment opportunities. The course focuses on business and the workings of the industry, where students learn how to critically analyse and solve business problems, make decisions and generate long term solutions.

This one year add-on Honours Degree follows on from the Degree in Event Management to give students an in-depth knowledge of the Event and Hospitality industry and generate superb employment opportunities. You will learn how to critically analyse and solve business problems, make decisions and generate long term business solutions.

The aim of this one-year add-on honours degree course is to afford learners the opportunity to develop their intellectual, creative and management expertise in their chosen discipline of Culinary Arts. The modules are designed to create a graduate with an entrepreneurial orientation.

The Higher Certificate (Level 6) in Arts in Bar Supervision qualification is recognised worldwide, and aims to provide learners with professional craft and management skills, who wish to pursue a career in the industry. This course is also suitable for individuals who wish to advance in their current position.

Site visits, sector engagement and work placement form a core component of this two-year course.

The Chef de Partie Apprenticeship is an ‘earn and learn’ degree programme that combines on-the-job training with academic study in a Technological University.

A Chef de Partie is trained to: deliver advanced culinary skills in a professional kitchen; supervise a particular area or station within the kitchen; work on their own as well as train Commis Chefs.

The Chef de Partie Apprenticeship programme is designed to expose you to a wide range of culinary skills and ideas and allows you to not only learn how to do something, but understand why it is done a certain way.

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 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 Sous Chef Apprenticeship is an ‘earn and learn’ Honours degree programme that combines on-the-job training with academic study in a Technological University.

This programme is designed by industry and academic professionals so the apprentice will gain the knowledge, skills and competencies at an advanced level, to ensure that all aspects of food preparation, production and service is carried out to the highest standard and in accordance with food hygiene regulations, company standards and policies.

Apprentices will be concentrating on areas such as personal development, food innovation and the capitalisation of market trends whilst endeavouring to exceed the guest expectations and the management of department finances and budgets.

This special purpose single subject award ensures that all students are competent in the production of bread, gateaux, pastries and desserts. Particular emphasis is placed on the scientific principles and production processes underpinning this discipline.

This course covers the essential skills required to progress your career in pastry, baking and desserts. This special purpose award is also suitable for anyone who has an interest in pastry, baking and desserts and wishes to advance their knowledge and skillset in a professional training environment. It is open to people of all culinary abilities.

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.

The Higher Certificate (Level 6) in Arts in Bar Supervision qualification is recognised worldwide, and aims to provide learners with professional craft and management skills, who wish to pursue a career in the industry. This course is also suitable for individuals who wish to advance in their current position.

The Chef de Partie Apprenticeship is an ‘earn and learn’ degree programme that combines on-the-job training with academic study in a Technological University.

A Chef de Partie is trained to: deliver advanced culinary skills in a professional kitchen; supervise a particular area or station within the kitchen; work on their own as well as train Commis Chefs.

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.