This module aims to develop academic and professional development skills for student success in higher education and beyond. This module
combines online learning activities and small group workshops to focus on areas such as academic writing and integrity, creative thinking, problem-solving, time management, communications, group work, technology, innovation and presentation skills. This module will also prepare the student for a summer work placement in a professional establishment of their chosen industry.

1. Apply appropriate tools and principles to optimise the learning experience.
2. Develop academic writing skills, recognise different information sources and apply the principles of academic integrity.
3. Assess a variety of professional communication practices and digital tools and apply them to problem-solving and self-reflection practices.
4. Apply critical thinking and active research skills to source work placement opportunities and understand workplace etiquette.
5. Create professional documents for work placement (including CV, cover letter and online profiles).

The aim of the module is to introduce the learner to the theoretical and practical underpinnings of the planned event industry. This is achieved through developing the learners intellectual knowledge and understanding of the industry with key text and industry examples. The learners practical experience is realised by partaking in functional roles associated with employment in the industry.

1. Describe the history and tradition of planned events and the significant role of the event industry within society
2. Identity the main categories and types of planned events, the key stakeholders in the event industry and their objectives/reasons for involvement
3. Examine the practical implications of working in the event industry

This module introduces students to a variety of online technologies, such as social media, web design, blogging, personal branding, artificial intelligence, researches the fast and ever-changing evolution in technologies and explores how a business can best use the optimum range of technologies available.

1. Critically evaluate and discern between the latest social media tools and technologies.

2. Build and manage a professional online presence through personal branding, effective networking and creating engaging blogs.

3. Deliberate usability and ethical issues relating to working ina digital landscape.

4. Use a variety of tools to measure and evaluate the online presence of a business.

This module introduces public relations, its history and the development of public relations theory. It illustrates the variety of forms of public relations practice used by practitioners in Ireland and abroad. The module also highlights the interdependence of public relations and the media. It asks the student to consider how public relations should be practised in a variety of situations and contexts, meeting the practitioner's obligations including that to the environment and society.

1. Indicate the role, function and responsibilities of public relations

2. Identify the key characteristics of public relations, and the skills required of an effective public relations professional.

3. Describe and explain the role of in-house PR services and outsourced PR services.

4. Discuss the importance of public relations in enabling an organisation to develop and maintain mutually beneficial relationships with its stakeholders.

5. Outline the importance of the media in the practice of public relations including the key role the media plays in shaping public opinion.

As the world becomes increasingly globalised, there is a risk that modern citizens may no longer recognise and value crucial societal differences that are implicit to other's cultures. This module aims to implement a practice of recognising and valuing cultural differences, so students are equipped to communicate respectfully around the world.

1. Recogniseand value cultural differences.

2. Identify and implementethical cross-cultural communication practices.

3. Promote and advocate for inclusivity.

4. Develop sustainable capabilities to adapt one’s behaviour toa variety of cultural settings.

The aim of this module is to introduce learners to core business principles and their applications within a hospitality, tourism and culinary environments. It explores the fundamentals of organisational behaviour, the role of communication and customer care, principles of business maths and accounting and the significance of economics within these industries.

1. Define the factors that contribute to effective communication.

2. Analyse the skills necessary for the successful practice of written, oral, nonverbal communication and social media.

3. Describe the concept of customer service and customer care.

4. Demonstrate knowledge of the fundamentals of organisational behaviour in hospitality.

5. Explain fundamental economics concepts and their importance to businesses.

6. Apply basic maths calculations used in business analysis and accounting.

7. Examine the classification of financial record keeping, the process of double entry book-keeping and the extraction of a trial balance.

8. Identify the elements of financial statements and be able to prepare a basic final set of financial statements for a sole trader.

This module introduces students to bar, restaurant and accommodation operations and the skill sets required to work in any of these areas. Food, beverage, and accommodation are fundamental aspects of the tourism, hospitality and event industries. Essential skills are developed within this module in a practical environment to allow students to develop their skills in preparedness for employment in any of these areas and to understand the importance of these three essential areas in the context of event planning.

1. Demonstrate with competence and creativity practical skills in bar and restaurant service

2. Demonstrate an ability to organise as well as carry out the servicing of different categories of guest rooms to the standard required by a commercial establishment.
3. Discuss and demonstrate effective communication, teamwork, interpersonal and customer care skills at a professional level
4. Distinguish and be able to apply the principles of sustainability in bar, restaurant and accommodation service.
5. Develop an understanding of licencing laws in Ireland for the sale of alcoholic beverages

This module will introduce learners to the tourism, hotel and hospitality industries on a national and international level. The aim is to develop an understanding of the learner's role in the world's largest industry.

1. Demonstrate knowledge of the tourism, hotel and hospitality industries.
2. Describe the interrelated nature of tourism and hospitality, the different characteristics and components of the ‘Tourism Product’ – accommodation, food & beverage, transport, visitor attractions, activities, events and visitor businesses, and the importance of sustainability in the operation and management of businesses in this sector.
3. Identify the key organisations in the tourism, hotel and hospitality industries, in the public and private sectors at national and international level.
4. Report on selected industry guest speakers about various aspects of running tourism, hotel and hospitality businesses.
5. Participate in immersive learning, establish a link between theory and practice using industry examples, relevant cases studies, specific site visits, field trips and planning a tourism/hotel/hospitality event.

This course focuses on advancing students' abilities with personal computing devices and Information Communication Technology tools. It provides practical and theoretical understanding of word processing, presentation software, spreadsheets, database applications, and various other productivity tools and services.

1. Demonstrate competence in managing personal computing devices, manipulate file systems in a networked/cloud based storage solution/environment using efficient and relevant web-based resources.
2. Demonstrate the ability to use a word processing application to create, edit and format professional documents and improve writing with built-in intelligent features.
3. Display competence in using presentation software to create, edit, format and animate professional, polished and visually impactful presentations.
4. Use appropriate spreadsheet and database software for planning, developing, querying, integrating and managing data.

The aim of this module is to provide the learner with an in-depth knowledge of spirits and liqueurs, with a specific focus on how production methods affect the characteristics of the products and help establish the traits of the spirit. The module will also give guidance on the use and service of spirits in a professional hospitality setting, facilitating the learner on providing informed and accurate recommendations to guests.

1. Identify the principles factors in distillations and maturation processes and how they influence spirits and liqueurs.

2. Explore the main types and styles of spirits and liqueurs

3. Recognise key equipment and principles involved in the storage and service of spirits and liqueurs

4. Develop and comprehend the key factors affecting flavour and aroma in spirits and liqueurs

5. Identify food matches in spirits and liqueurs to contribute to the harmonisation of a meal experience

6. Recognise the importance of spirit tourism in Ireland

(CEFR A1.1) This module offers students the opportunity to learn French from beginner's level. The module will also enhance understanding of the cultural and contextual environment of the target language. This module develops communicative language skills and adopts an action-oriented approach to teaching and learning. Upon successful completion of this module students are deemed to have reached A1 Level of the Common European Framework.

1. Identify, when people speak slowly and clearly, familiar words/phrases/conversations and concrete information (e.g., about him/herself, family, school, hobbies or surroundings)
2. Distinguish familiar names, words, notices, and simple sentences in short texts (e.g., visual adverts, social media texts, leaflets).

3. Interact, ask, and answer basic questions on predictable areas of immediate need and familiar topics (e.g., everyday life, family, school).

4. Produce short, elementary written sentences, complete easy forms.

5. Recognise social and cultural aspects of France and French-speaking countries introduced in the module.

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

1. Reception: Listening. Understand the main points of clear speech on familiar matters regularly encountered in work, college and leisure, and media content concerning current affairs or topics of personal interest.

2. Reception: Reading. Understand texts that consist mainly of high frequency, every-day or job related language, and the description of events, feelings and wishes in personal communication.

3. Spoken Interaction/Production. Deal with most situations likely to arise while interacting in an Irish-speaking environment. Enter unprepared into conversation on topics that are familiar, of personal interest or pertinent to everyday life. Connect phrases in a simple way in order to describe experiences, events and aspirations. Give brief explanations for opinions and plans. Narrate a story and givereactions to the plot of a book or film.

4. Written and Online Interaction/Production. Interact in relation to experiences and events, impressions and feelings, having prepared in advance. Ask for and give simple clarifications, and respond to questions and comments in some detail. Write straightforward connected text on topics that are familiar or of personal interest.

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. Engage with selected aspects of Irish language culture at a level commensurate with learning outcomes 1-6 above.

(CEFR A1.1) This module offers students the opportunity to learn German from beginner's level. The module will also enhance understanding of the cultural and contextual environment of the target language. This module develops communicative language skills and adopts an action-oriented approach to teaching and learning. Upon successful completion of this module students are deemed to have reached A1 Level of the Common European Framework.

1. Identify, when people speak slowly and clearly, familiar words/phrases/conversations and concrete information (e.g., about him/herself, family,school, hobbies or surroundings)
2. Distinguish familiar names, words, notices, and simple sentences in short texts (e.g., visual adverts, social media texts, leaflets).
3. Interact, ask, and answer basic questions on predictable areas of immediate need and familiar topics (e.g., everyday life, family, school).
4. Produce short, elementary written sentences, complete easy forms.
5. Recognise social and cultural aspects of Germany and German-speaking countries introduced in the module.

This module offers learners the opportunity to study Spanish from beginner's level. The module delivery will focus on a student-centred, active learning approach. Learners will develop communicative skills, including oral comprehension and production, written comprehension and production, interaction and mediation. Upon successful completion of this module, learners are deemed to have reached A1.1 Level of the Common European Framework of Reference for Languages (CEFR).

1. Identify when people speak slowly and clearly familiar words/phrases/conversations and concrete information (e.g., about him/herself, family, school, hobbies or surroundings).

2. Distinguish familiar names, words, notices, and simple sentences in short texts (e.g., visual adverts, social media texts, leaflets).

3. Interact, ask, and answer basic questions on predictable areas of immediate need and familiar topics (e.g., everyday life, family, school).

4. Produce short, elementary written sentences, complete easy forms.

5. Recognise social and cultural aspects of Spain and Spanish-speaking countries introduced in the module