Students will study Food Science and Technology, Menu Planning and Applied Nutrition, Menu Design, Word Processing and Personal Effectiveness. Students will gain a knowledge and understanding of Meal Service and the procedures of service. They will prepare food and cuisines from around the world learning about world cuisines, cultural influences and traditions.

This course is designed to equip the student with the relevant knowledge, skills and competence to work using a range of specialised skills in a professional kitchen.The course provides the student with an opportunity to obtain experience in a wide range of specialised areas such as food and beverage services, bakeries and busy restaurants, while gaining a sound general knowledge in areas needed to function in the hotel and catering environment.

The aim of this course is to produce graduates with knowledge and skills in agriculture with a focus on sustainability. While the course provides the students with a sound theoretical basis for understanding complex agricultural and environmental phenomena within a sustainable development context, its focus is on the practical application of knowledge and skills including agri‑business and on‑farm settings.

The aim of this course is to produce graduates with knowledge and skills in agriculture with a focus on sustainability. While the course provides the students with a sound theoretical basis for understanding complex agricultural and environmental phenomena within a sustainable development context, its focus is on the practical application of knowledge and skills including agri‑business and on‑farm settings.

The agricultural sector is experiencing a transformative era, driven by evolving government policies at local, national, European, and global levels, alongside shifting consumer expectations. Traditional models of production are being redefined by increasing demands for food quality, safety, and environmental sustainability.

The agricultural sector is experiencing a transformative era, driven by evolving government policies at local, national, European, and global levels, alongside shifting consumer expectations. Traditional models of production are being redefined by increasing demands for food quality, safety, and environmental sustainability.

The food and drink industry in Ireland is a very important indigenous industry, providing interesting and well paid employment. Consumers require attractive, convenient and safe food products that also offer health promoting benefits and skilled scientists are required to manufacture and develop these products.

Skills and knowledge in areas such as science and technology, food safety and nutrition are the focus of this course. Throughout the course you will gain insights into the manufacture and the nutritional content of current food products, and how to develop new exciting innovative products.

The aim of this certificate course is to equip students with an intellectual disability with the skills, knowledge and confidence necessary to participate fully in higher education and to develop work-related competencies which facilitate meaningful employment. It's focus, therefore, is on inclusivity, personal, academic and social development and preparation for professional life.

Upon successful completion of the course, students may continue to further study or avail of work-related opportunities in the community.

This course will prepare the learner for direct employment or for progression to third level and is accepted for entry to most science, food science, nutrition or health related courses in Ireland.

This course also includes maths, biology, chemistry, physics and IT skills. These subjects are common to all first year science qualifications and give students an advantage over students entering directly from leaving certificate.

This course offers a wide range of opportunities for individuals who wish to pursue a career in Baking and Pastry Arts Management. Graduates often pursue successful and fulfilling careers in the bakery industry and often progress onto professional bakery management.

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 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.

Successful malting, brewing and distilling requires the application of both scientific and engineering principles. This four-year course, which is the first undergraduate malting, brewing and distilling degree in Ireland, equips students with the necessary scientific knowledge and instrumentation competencies to work in the malting, brewing and distilling industry.

Combined with modules in product development, marketing and regulatory affairs, graduates will be ideally qualified to work in these expanding industries.

A butcher’s job involves carefully preparing meat. As a butcher, you will have the skills for ‘shaping’, ‘lacing’, and ‘tying’ roasts using boning knives, skewers, and twine. You will also have the ability to wrap, weigh, label and price cuts of meat. Butchers are also skilled placing cuts and products in display counters, so they appear attractive and catch the shopper’s eye.