The placement module provides learners with the opportunity to develop an awareness of the working environment and to apply theoretical and practical knowledge gained during their placement. The purpose of reflection is to provide for the possibility of learning through experience. The aim of this module is for the learner to reflect on their placement and to review it under guidance from academic staff.

1. Explain the importance of teamwork as part of a management approach to improve quality and performance to meet customer expectations.

2. Identify how work is planned and organised at different levels within an organisation

3. Outline and reflect on the application of relevant skills and knowledge including the identification of strengths and weaknesses in a self-reflective capacity.

4. Discuss linkages between theory and the real-life, work-based environment.

5. Describe the placement experience, utilising good communication skills.

This module investigates how a holistic approach to health is key to fully appreciating the importance of food for health and well-being. It also offers case-studies, experiential learning practices, and personal development techniques to broaden a students understanding of the role of food for health and well-being, as well as giving the student a meaningful experience of how to create food that is life-enhancing. This module explores how health shapes our relationship with food; The food we produce, the type of agriculture we favour, the way in which food is cooked and eaten and how we socially and culturally engage with food and food production. The module examines food and our minds, food and our body, food and our emotions.

1. Describe the meaning of health and how the definition of health shapes our relationship with food.

2. Identifythe role of food for health and well-being and how to createfood that is life-enhancing.

3. Associate good health with agriculture,food production methods andthe way in which food is cooked and eaten.

4. Analyse the impacts of food on our minds,our body and our emotions.

This module will build on the knowledge and skills gained in the previous culinary modules. On successful completion of this module, learners will have gained the additional practical skills and knowledge to practice with confidence the art of Garde Manger in the modern professional kitchen.

1. Demonstrate the knowledge, skills, and techniques associated with Modern Buffet presentation as applicable to the professional kitchen including buffet design and costing aspects.

2. Differentiate and demonstrate the knowledge, skills, and techniques associated with raw and cooked forcemeats,as applicable to the professional kitchen to produce a range of Charcuterie items.

3. Understand and apply sustainable larder techniquesassociated with the professional production of preserved and modifiedfood products such as curing, pickling, smoking, infusing, and drying with the aim to preserve the seasons and promote food waste reduction.

4. Aesthetically prepare and present dishes with relevant accompaniments for buffet and plate service, incorporating a range of presentation styles both classical and modern.

The aim of this module is to introduce the learner to the principles of marketing and to develop an understanding of the theory and application of marketing.

1. Explain the basic philosophy of marketing and the importance of customer satisfaction.
2. Outline the marketing environment and its impacts.

3. Discuss consumer buying behaviour.

4. Explain the concepts of segmentation, targeting and position.

5. Discuss the marketing mix (the 7 Ps) and the role it plays in an organisation.

This Module provides the learner with an understanding of gastronomy, international influences and the development of gastronomy in a historical context The module will explore the development of global and irish gastronomy and its impact and importance in food tourism and sustainability.

1. Identify key developments and indviduals in the historical development of Gastronomy

2. Evaluate the importance of Gastronomy in the development of Tourism.

3. Explore the links between International gastronomy andinfluences on the development of contemporary Irish Food.

4. Evaluate the political, technological, socio-economic, ethicalissues in the development of sustainable gastronomy.

5. Develop an awareness of the emerging trends and challenges in the food industry.

This module is designed to empower students to become self-aware of their personal health and well-being and how to work positively and creatively in a team. They will learn about the positive impacts of diet, exercise, stress management and mindfulness. It will detail potential negative occurrences if work/life balance is not maintained. This module explores the factors that contribute to a respectful working environment, embracing equality, diversity and inclusion.

1. Identify the factors contributing to good health and well-being for employees in their work environment

2. Understand the interconnectivity of many factors in the development of a positive workplace culture and examine factors that impact both negatively and positively on mental health.

3. Practice mindfulness and demonstrate techniques to manage stress

4. Develop creativity in a mindful environment

This module is intended to give the student a broad knowledge of the manner in which behaviour in society is regulated by legal principles. It will also provide the student with a knowledge of the principles of Irish law and increase the student's awareness of the need to consider legal consequences in the decision-making process and the application of legal principles in the world of business and commercial transactions.

1. Evaluate the overall sources, structure and administration of the legal system.
2. Assess the manner in which behaviour in society is regulated by legal principles.
3. Explain the legal status of contractual terms and the consequences of non-performance.
4. Evaluate the elements of the law of tort.
5. Describe the rights and protections afforded to consumers underIrish and European (EU)legislation.

The module is intended to familiarise the learner with the modern food service industry and the various economic variables within it. All aspects of the business environment will be explored in order to equip the student with the relevant insights necessary to run a profitable operation with reference to best practice and industry norms.

1. Categorise the distinctive subsections of the food service market as defined by service style and target markets.

2. Identify best practice procedures with regard to cost control and managing revenue within a business.

3. Apply numeric skills commonly used in food service operations, including costing, pricing and budgetary considerations.

4. Analyse the constituent parts of the control cycle used in food service, from purchasing to inventory management.

5. Investigate best practice in the selection and use of modern ICT systems employed in the provision of service within the industry.

This module will enable learners to demonstrate with confidence and creativity the skills required for pastry, bakery and dessert production. Learners will design and create modern and innovative pastry, bakery and desserts, being cognisant of sustainability and current national and international trends.

1. Utilise the necessary skillsto produce a range of creative pastry, bakery and dessertproducts.

2. Employ modern techniques to adapt classical desserts and confectionery products to contemporary styles.

3. Apply innovative concepts of composition, taste, design and texture to ‘allergy-aware’ pastry, bakery and desserts.

4. Discuss current developments and trends in the bakery and pastry industry with particular focus on sustainability and ethical sourcing of commodities

This module incorporates lecture and student led menu based practical classes and food service. Students will organise, plan and deliver a range of sustainable menus in a realistic working environment. Students will be encouraged to reflect on their own skills' development. Peer review is an integral component of this module.

1. Apply innovative creative cookery techniques,practical skills and project management procedures

2. Develop and designa student led menu

3. Supervise the kitchen, demonstrating kitchen and food safety management roles

4. Apply cost and quality control procedures as they relate toa sustainable professional kitchen.

This module will provide the learner with the basic theoretical knowledge on physical and chemical characteristics of food, the fundamentals principles of food science, which underpin processes and operations in food manufacturing and in professional catering operations.The module will also investigate the scientific principles behind traditional and novel practices in food preparation, processing, preservation, packaging.

1. Demonstrate an understanding of the scientific principles applied to food transformations and food processing

2. Demonstrate the knowledge of the basic concepts of chemistry and physics applied to food

3. Evaluate the effects of food processing and technology on chemistry, flavour and nutritional attributes of foods

4. Explore the current and future trends in food science and technology

5. Explain the concept of quality control and its importance in the context of food production

6. Describe the key microbiological aspects impacting food safety in a food manufacturing and catering environment

This module aims to develop student's skills in the area of spreadsheets, and database development.

It will also focus on Event Management specific software and introduce students to website development.

1. Develop skills inadvanced spreadsheet techniques, and apply these skills to practical examples

2. Exchange and integrate datawith other programs

3. Extract data from a relational database. Understand advanced query techniques, and develop student skills in creating forms and reports.

4. Research current event software systems on the market, including purchasing considerations for future investment.

5. Competently operateEvent Management specific technology.

6. Design an industry related website, including related online apps

7. Learn about SEO techniques

The aim of this module is to provide the learner with a broad knowledge of wine, from still to sparkling, table wine to fortified wine supported with tasting techniques for each category of wine.

1. Identify the principle factors in viticulture and vinification and how they influence, the style, quality and price of wines

2. Locate and describe the characteristics of still wines produced in the key wine producing regions of the old and new world

3. Define the characteristics of sparkling wine and how the key factors affecting production can influence the style, quality and price of these wines

4. Identify and describe the characteristics of the principle fortified wines and how factors affecting production can influence the style, quality and price of these wines

5. Evaluate and describe the key characteristics of wines through tasting techniques to assess quality and suggest food pairings

6. Develop a knowledge of the wine market in Ireland

This module is designed to give learners the opportunity to develop expertise and creative ability in the areas of classical and contemporary cuisine. It will enable the learner to compare and contrast classical and contemporary styles of food production and analyse the current trends within the culinary environment. Students will build on and consolidate the skills and knowledge gained in year one and on placement. This module challenges students to explore through research and practical application aspects of the original dish while making it indicative of their own culinary style.

1. Identify and evaluate ingredients, in relation to sustainability and sensory quality.

2. Produce a range of classical and contemporary dishes incorporating international influences.

3. Investigatemodern global trends and influences in the contemporary kitchen.

4. Identify cost factors andmenu planning considerations in the production of all dishes.

This course offers students the opportunity to continue with a foreign language at level A1.2 and A2.1. The course will hone understanding of the cultural and contextual environment of the target language. It will further prepare students who wish to avail of international placement opportunities or of the Erasmus year abroad.

1. Listening reception: Can understand phrases and the highest frequency vocabulary related to areas of most immediate personal relevance (e.g. very basic personal and family information, shopping, local geography, employment) and can catch the main point in short, clear, simple messages and announcements.

2. Reading reception: Can read very short, simple texts. Can find specific, predictable information in simple everyday material such as advertisements, prospectuses, menus and timetables and can understand short simple personal letters.

3. Written and online interaction & production:Can engage in basic social interaction, expressing feelings, actions, needs and responding to comments with thanks, apology, or answers to questions. Can complete simple transactions (e.g., ordering goods), can follow simple instructions and collaborate in a shared task. Can write a series of simple phrases or sentences linked with ‘and’, ‘but’,’because’, etc.

4. Spokeninteraction & production: Can communicate in simple and routine tasks requiring a simple and direct exchange of information on familiar topics and activities (e.g., family, other people, living conditions, educational background, present/recent job). Can handle very short social exchanges, even though may not be able to keep the conversation going.

5. Mediation: Can convey the main point(s) involved in short, simple texts on everyday subjects of immediate interest (e.g., personal wants and needs), provided these are expressed clearly in simple language. Can collaborate in simple, practical tasks, asking what others think, making suggestions and understanding responses. Can indicate understanding, agreement and can recognise disagreement.

6. Cultural aspects will be included in listening reception, reading reception, spoken interaction & production, written and online interaction & production, and mediation.

This year long module covers the language syllabus at CEFR level B1.2 and offers learners the opportunity to continue their study of Irish at lower intermediate/intermediate level. The course will also further enhance understanding of the social and cultural context of the language and will incorporate the study of Irish language media and film.

1. Reception: Listening: Demonstrate an understanding of the main points of clear speech on familiar matters, media programmes on current affairs or topics of personal or professional interest when delivery is relatively slow and clear.

2. Reception: Reading : Show comprehension of texts that consist mainly of high frequency, including descriptions of events and feelings.

3. Oral Interaction/Production : Deal with a range of situations while interacting in an Irishspeaking environment, extemporise on familiar topics, rationalise, explain, opine and narrate.

4. Written and Online Interaction/Production :Write simple connected text on familiar and personal topics, describe experiences and impressions.

5. Mediation: Text/Concept/Communication: Convey information given inclear, well-structured informational texts on subjects that are familiar or of current interest. Help define a task in basic terms, invite others to contribute their views and ask appropriate questions to checkunderstanding. Facilitate shared communication between people.

6. Show increasing responsibility for selfdirected learning.

7. Demonstrate a critical understanding of selected works of literature, film and media.

This module offers students the opportunity to continue with a foreign language at A1.2 or A2.1 level. The course will hone understanding of the cultural and contextual environment of the target language. During the year, students will undertake individual and group tasks to develop their competencies in spoken and written production as well as their ability to interact in the target language.

This module will prepare students who wish to avail of international placement opportunities or the Erasmus year abroad. Upon successful completion of this module students will be progressing towards achieving Level A2 within the Common European Framework of Reference.

1. Identify phrases and the highest frequency vocabulary related to areas of most immediate personal relevance (e.g. basic personal and family information, eating out, local geography, the environment and employment) and catch the main point in short, clear, simple messages and announcements.

2. Select and find specific, predictable information in simple everyday material such as advertisements, prospectuses, menus, and timetables and understand short simple personal letters.

3. Reproduce a series of simple linked phrases or sentences on areas of most immediate personal relevance and respond to comments with thanks or apology.

4. Communicate orally during routine tasks requiring a simple and direct exchange of information on familiar topics and activities (e.g., family, other people, living conditions, educational background, the environment and employment).

5. Translate short, simple texts on everyday subjects of immediate interest (e.g., personal wants and needs), provided these are expressed clearly in simple language.

This module will build on learners elementary knowledge of the structure and vocabulary of the language. It will hone an understanding of the cultural and contextual environment of the target language. It will further prepare learners who wish to avail of international placement opportunities or of the Erasmus semester in Spain. The emphasis will be on improving communication and comprehension. There will be greater focus on grammar, conversational expressions and vocabulary in order to continue to consolidate comprehension and communication skills. Upon successful completion of this module, learners are deemed to have reached A1.2 Level of the Common European Framework of Reference for Languages (CEFR).

1. Identifyphrases and the highest frequency vocabulary related to areas of most immediate personal relevance (e.g.basic, personal and family information,eatingout,local geography,the environment andemployment)and catchthe main point in short, clear, simple messages and announcements.

2. Selectand find specific, predictable information in simple everyday material such as advertisements, prospectuses,menus,and timetables and understand short simple personal letters.

3. Reproducea series of simple linked phrases orsentences onareas of most immediate personal relevanceand respond to comments with thanksor apology.

4. Communicateorallyduringroutine tasks requiring a simple and direct exchange of information on familiar topics and activities (e.g.family, other people, living conditions, educational background,the environment andemployment).

5. Translateshort, simple texts on everyday subjects of immediate interest (e.g.personal wants and needs), provided these are expressed clearly in simple language.

The industry placement module provides learners with the opportunity to develop an awareness of the professional working environment, and to apply theoretical and practical knowledge gained during their studies. The purpose of reflection is to provide for the possibility of learning through experience.

At the core of this module is the requirement for students to complete a professional work placement. The professional workload requirement for this module may differ for each discipline. Refer to the discipline specific handbook for specific details on the minimum professional workload.

The aim of this module is for students to reflect on their placement and to review it under guidance from an academic mentor using a portfolio and presentation approach.

1. Reflect and analyse areas of learning that are important for effective professional standards and best practice.

2. Discuss the importance of teamwork as part of a management approach to improve quality and performance to meet customer
expectations.

3. Identify how work is planned and organised at different levels within an organisation.

4. Reflect on the application of relevant skills and knowledge including the identification of strengths and weaknesses in a self reflective
capacity.

5. Critically analyse the linkages between theory and the real-life, work based environment.

6. Assess personal growth and professional performance in the work environment, against personal learning objectives by engaging in a
process of reflective practice.

7. Demonstrate oral and written communication skills.

8. Critically evaluate the placement experience and an ability to make informed recommendations and constructive suggestions for an
organisation.

This module will provide learners with a framework for understanding the role of new food product design and innovation process. It identifies the importance of food product development, and the challenges involved in the development of a new food product. It will analyse the influencing factors of consumer needs and identify potential market-place opportunities for innovative new food products. It will introduce the design thinking process and market mix strategies in the food product innovation process.The module will also explore the main concepts and the purpose of branding from the manufacturers and consumer perspectives.

1. Critically evaluate the role of product development to the food sector

2. Value the conceptual steps in the new food product development process

3. Appraise food trend data from a variety of sources to identify potential market opportunities

4. Recognise the mainconceptsand purposeofbranding.

This module is designed as an advanced food safety management. On completion the learners will have the knowledge, skills necessary to understand, implement and review their own food safety management system, based on the HACCP principles and in accordance with current legislation and industry standards. They will be able to develop supporting documentation to verify and validate the operational processes and practices in a work environment. Certification from The Food Safety Professionals Association, QQI Level 5 Implementing Food Safety Management Systems 5N20008, which is 100% of the module weighting.

1. Implementing and reviewing food safety management systems competently within a food business

2. Identify and critically evaluate the step by step process involved in implementing a food management system such as HACCP in a food business

3. Demonstrate knowledge and understanding of the legal requirements and relevant standards applicable to the food business

4. Recognise and understand the importance of the pre-requisite programme in underpinning the food safety management system

The module Sensory and Consumer Science aims to develop the learners' knowledge of and ability to use sensory science and consumer research as part of the food product development process. Furthermore, this module appraises the forces impacting on consumer behaviour, acceptance of products and food choice from a sensory perspective. This module explores discriminative and affective test methodology. A sustainable sensory e-portfolio will be designed and presented at the end of semester. This module compliments activities in Food Product Innovation.

1. Demonstrate reflective practice in consumer research.

2. Discussfactors that influence sensory assessment.

3. Differentiate between sensory test methods, and discuss typical applications and limitations.

4. Design and construct a sustainable sensory science e-portfolio.

5. Disseminate sensory and consumer research amongst peers.

This module introduces the student to the unit operations and technologies currently used in food production. The focus of the module is on topics such as processing, mass and heat transfer, and preservation.This module will also explore the practical application of the scientific principles underpinning the processes used in food preservation.

1. Describe technologies and function of processing equipment used during the manucfaturing process of selected food commodities.
2. Describe the impact of novel technologies in food processing on safety and quality of foods.
3. Identify the key processing factors that determine the effectiveness of conventional and novel food processing technologies
4. Apply various processing techniques depending on their suitability for liquid and solid food processing

This module will provide the learner with introductory knowledge on microbiological status of food, the basic techniques for microbial evaluation of food samples and will illustrate a selected range of technologies available in the food sector for the quality assessment of food samples.

1. Apply basic microbiology techniques for solid and liquid food samples

2. Describe the different instrumental methods used in quality assessment

3. Explain the basic principles underlying the measurement of different properties in food products

4. Conduct selected experiments for qualitative and/or quantitative analysis

5. Describe the role of microorganisms in food related diseases and in food production

This module is designed to provide learners with the opportunity to develop and consolidate skills and knowledge, and principles and practices in the area of bakery and confectionery. This module also introduces learners to sustainable organic ingredients and processes, both internationally and local within Specialist Pastry & Confection discipline

1. Analyse and evaluate the cost factors involved in the production of speciality pastry products.

2. Formulate recipes for the creation of new pastry products.

3. Evaluate the effect of modern trends on style, sustainability, structure and presentation of contemporaryPastry products.

4. Produce a range of vegan, gluten-free, sugar-free and organicpastry products, both classical and contemporary products including European and International specialities

The aim of the module is to provide the necessary knowledge, skills and techniques to enable the learner to effectively train employees.

1. Explain the role of training in industry.
2. Effectively carry out one-to-one practical training to a structuredlesson plan.

3. Effectively carry out group practical training to a structured lesson plan.

4. Conduct a training needs analysis and draft a training plan.

The module will explore the various properties of modern cuisne ingredients used for thickening, gellification, emulsification and formation of foams and molecular cooking techniques. These subjects will be investigated both theoretically and practically. In this module the student will learn the importance of balance, flavour, textures and colour in composition and plate design. Emphasis will also be placed on food waste, allergens, sourcing, uses and nutritional aspects of key ingredients and the most up to date technical trends in today's kitchens.

1. Explain the concept of molecular (gastronomic) cuisine

2. Identify the ingredients and processes of molecular cuisine.

3. Apply the techniques of molecular cuisine to a variety of commodities.

4. Implement current plate design practices

This module is designed to ensure that students gain the necessary skills and knowledge to implement sustainable practices and systems in the contemporary kitchen for maximum efficiency and to ensure their actions are contributing positively to the environment.

1. Explore the Sustainable Development Goals (SDGs) and their application in the contemporary kitchen

2. Apply sustainable best practices in the kitchen for maximum environmental impact.

3. Evaluate food system innovations including sustainable diets.

4. Create a culinary event from concept to evaluation stage which includes the key steps of project and operations management.

This module will integrate both practical work with theory and aims to provide the learners with the basic elements underpinning the fermentation of foods. Its main focus will be the transformation of food by a variety of bacterial, fungi and the enzymes they produce with a strong emphasis on the effective use of food waste by producing sustainable by-products. This focus will assist students in the development of their knowledge in the realm of basic fermentation.

1. Identify the key principles of food fermentation

2. Demonstrate compatiblemethods to produce a range offermented food products

3. Apply innovative fermentation techniquesbycreatingaproduct fromfood waste

4. Produce a range of fermented products

This module will introduce the student to various business intelligence tools and techniques used to extract, curate, and transform useful business performance data. Students will automate the retrieval, analysis, forecasting, manipulation, and creation of interactive, shareable data visualisations and dashboard-based insights.

1. Automate the retrieval and analysis of business performance data from various sources.

2. Transform and refine raw data into curated (structured) views.

3. Createmeaningful, inciteful, visualisations using curated views for actionable business insights.

Set at CEFR level B1.1, this lower intermediate course aims to build on the language competencies of learners who have studied French to A2.2 level or an equivalent standard.The course will continue to enhance understanding of the social and cultural context of the language.

1. Understand the main points of clear standard speech on familiar matters regularly encountered in work, leisure.

2. Understand texts that consist mainly of high frequency everyday or job-related language.

3. Deal with most situations likely to arise whilst travelling in an area where the language is spoken.

4. Write connected text on topics which are current or of personal interest, offer reasons and explanations.

5. Demonstrate autonomy in learning.

6. Interact in a multi-cultural environment.

The second of two modules covering the syllabus at CEFR level B2.1, this course offers learners the opportunity to continue their study of Irish at intermediate level. The course will also further enhance understanding of the social, cultural and literary context of the language and incorporate the study of Irish language media and film.

1. Demonstrate further understanding of extended speech, lectures and TV programmes provided the topic is reasonably familiar.
2. Demonstrate further understanding of texts concerned with contemporary problems and displaying particular viewpoints. Understand contemporary literary prose, albeit with some work.
3. Interact with a greater degree of fluency that makes interaction with native speakers easier. Take active part in discussion in familiar contexts, accounting for and sustaining own views.
4. Present clear descriptions on an expanded range of subjects related to fields of interest. Explain opposing viewpoints on topical issues.
5. Write clear text on an expanded range of subjects related to fields of interest and conveying reasons for taking or opposing a certain viewpoint. Write communications of increased complexity highlighting the personal significance of events and experiences.
6. Show a high degree of responsibility for self-directed learning.
7. Demonstrate a critical understanding of selected works of literature, film and media.

Set at CEFR level A2 + this course aims to build on the language competencies of learners who have studied German to A2.1 or an equivalent standard. The course will also enhance understanding of the social and cultural context of the language. During the year, students will undertake individual and group tasks to develop their competencies in spoken and written production as well as their ability to interact in the target language and broaden their knowledge of German culture and society. Upon successful completion of this module students are deemed to have reached A2 Level of the Common European Framework.

1. Understand instructions, announcements and messages about familiar everyday activities and hobbies provided the delivery is slow and clear.

2. Extract information from a range of texts that consist mainly of high frequency every-day language on topics such as family life, employability, travel and holidaying, shopping, popular culture, and the environment.

3. Exchange basic information by text message, by email or in short letters and write about everyday aspects of their immediate environment e.g., people, places, a job, or study experience.

4. Communicate orally, at an appropriate level, on familiar topics in predictable everyday situations.

5. Use simple language to provide an approximate translation of short texts on familiar and everyday themes.

Set at CEFR level A2+, this module aims to build on the language competencies of learners who have studied Spanish to A2.1 or an equivalent standard. The module will also enhance understanding of the social and cultural context of the language. During the year, learners will undertake individual and group tasks to develop their competencies in spoken and written production as well as their ability to interact in the target language and broaden their knowledge of Spanish culture and society. Upon successful completion of this module, learners will be progressing towards achieving Level A2 within the Common European Framework of Reference (CEFR).

1. Understandinstructions, announcements and messagesaboutfamiliar everyday activitiesand hobbiesprovidedthe delivery is slow and clear.

2. Extract information from a range of texts that consist mainly of high-frequency, everyday language on topicssuch as family life, employability, travel and holidaying, shopping, popular culture, and the environment.

3. Exchange basic information by text message, by email or in short lettersand write about everyday aspects of theirimmediateenvironmente.g.people, places, a job,or study experience.

4. Communicate orally, at an appropriate level, on familiar topics in predictable everyday situations.

5. Use simple languageto provide an approximate translation of short textson familiar and everyday themes.