Hospitality Studies
(Hospitality Operations)
Take the first step!
INTRODUCTION:
Fancy a career in hospitality? Learn about food and beverage service, accommodation, customer relations and a host of hospitality skills that will make you very employable in Ireland and abroad and suitable to work in any environment which includes hospitality. Students learn in the dedicated hospitality facility in Westside Campus on Model Farm Road and engage in field trips and site visits.
ENTRY REQUIREMENTS:
- Leaving Certificate, LCA or QQI Level 4.
- Mature students are exempt from Leaving Certificate requirement.
- CERFL proficiency at B2 for access to Level 5 courses for those whose first language is not English.
- All applicants will undergo a processing stage during which further information will be gathered in relation to their application. An offer of a place on this course is contingent on the applicant meeting the entry requirements set out here and satisfactory completion of the processing stage.
DURATION:
September to May.
FEES:
€350 including QQI examination fees. (Medical card holders exempt from €50). Additional cost for uniform. See fees & payment for details.
CERTIFICATION
- QQI level 5 Certificate in Hospitality Operations (5M2083).
- Food Safety and Hygiene Level 1 and 2 Certification.
- Responsible Service Alcohol Certificate.
- Fire Safety Training Certificate.
- QQI Component Maths (5N1833) – available as an option in the evening for learners requiring Maths for progression.
COURSE CONTENT
Food Preparation - 5N1909
Demonstrate a range of cookery techniques and processes using fresh and convenience foods in the preparation of a range of meals. Use a range of modern kitchen and catering equipment, explain their key features, safety, maintenance, cleaning etc. Understand the role of pricing and profit margins in food production.
Accommodation Techniques - 5N1851
Demonstrate procedures for recording, checking, sorting, laundering, ironing, storing, maintaining and returning hotel and guest linen. Prepare a continental breakfast for room service. Follow appropriate sequences and procedures for preparing, servicing and cleaning vacant and occupied hospitality environments.
Reception and Front Line Skills - 5N1407
Learn about displaying a professional approach to receiving visitors and using effective customer service skills, upkeep of visitors logbook, dealing with complaints. Apply a range of general administrative skills within the reception and/or front office context to include booking and preparing for conference, organising visitors waiting area, arranging appointments, preparing an itinerary, making reservations, providing information to visitors etc.
Meal Service - 5N0635
Explore factors that contribute to creating a meal experience. Learn the sequence of service, record reservations, take orders, serve food and wine, handle complaints, present the bill and evaluate guest feedback.
Beverage Service - 5N2019
Serve the full range of alcoholic, non-alcoholic beverages and garnishes including the correct procedures for opening and serving all categories of wine. Use current technology including electronic ordering, electronic point of sale equipment, table management systems and stock management systems.
Word Processing - 5N1358
Create and edit documents to a professional standard. Utilise Memos and Mailmerge for streamlining customer communication.
Work Experience - 5N1356
Planning, preparation and reflection on work placement. Job finding strategies, CV and personal statement preparation, interview skills. Practise employability skills with a view to future planning.
Communications - 5N0690
Acquire the writing skills needed for the workplace, learn to speak fluently and coherently in a professional setting, develop interpersonal skills and have an understanding of the impact of ICT on society.
ADDITIONAL TRAINING / WORKSHOPS
- Manual handling training and certification (requirement for work experience) – This training is mandatory for person’s involved in manual handling tasks. It is required by legislation under The Safety Health and Welfare at Work (General Application) Regulation 2007 Part two chapter four. The training involves the theory module which is completed online (HSELanD.ie) and the practical module which is classroom based. The certificate obtained is valid for three years. Manual Handling training course delivers the proper techniques for lifting, carrying, loading, pushing and pulling various tasks or loads to reduce the risk of injury to the worker. The need to avoid manual handling by using mechanical aids where possible will also be demonstrated. It provides the skills to identify risks with various handling tasks.
- Food Safety Net Ireland L1 – The learners are trained to the standards set out by The Food Safety Authority of Ireland. The course includes Food Safety legislation, controlling Food Safety Hazards & Food Poisoning prevention, Safe Food handling – delivery to service and an introduction to HACCP. In addition, allergen awareness, personal hygiene the importance of cleaning & pest control and the recording of information is included. On completion of this programme, there is a Multiple Choice Questionnaire and certificate of attendance is awarded.
- Food Safety Net Ireland L2 – Learners will attain knowledge on the principles of food hygiene and how to apply them to their workplace. The course includes Food Safety legislation & food hygiene, bacteria contamination and food poisoning prevention, premises and equipment and food safety hazards & controls – HACCP. Additionally, critical control points from delivery to service, personal hygiene, cleaning & pest control will be outlined. Allergen awareness and maintaining records and relevant documentation will be included. On completion of this programme there is a written exam and certification of completion is awarded.
- First Aid Workshop (online) – This First Aid Workshop will introduce the learner to the principles of First Aid. The workshop includes identifying the role of the First Aider. Learners will understand how to respond to various injuries and illnesses including choking, fainting, burns, heart attacks, strokes, panic attacks, sprains and strains. A Certificate of Completion from Morrison’s Island Campus is issued on successful completion. The purpose of this workshop is to give the learner a basic understanding of how to deal with First Aid Emergencies. It is not intended as a substitute for a full First Aid Response Course.
- Responsible Service Alcohol (RSA) seminar – This workshop provides learners with the knowledge and confidence to handle difficult situations surrounding the service of alcohol and most importantly to deal with customers in a safe and lawful manner. The content includes the Intoxicating Liquor Act, prevention of alcohol sales to under 18s/ Age Card and refusal to serve alcohol to intoxicated customers. Furthermore, handling difficult people & situations, staying in control – Developing a House Policy is discussed. Finally, facts about alcohol and its effects on the body and Your Responsibilities – Techniques on Monitoring the Bar Area are also covered.
- Fire Safety – This course provides you with the skills and know ledge to provide fire safety both at home and at work. You will also learn how to extinguish as fire using fire extinguishers and fire blankets and to evacuate and help others should a fire occur.
- Mixology Masterclass – Students are introduced into the world of cocktail making where they will experience first hand the equipment and ingredients required to make alcoholic & non-alcoholic cocktails. Learners will have the opportunity to make and serve traditional cocktails and cocktails with a more modern twist.
- Wine Appreciation Masterclass – Learners will be introduced to the world of wine, red, whiteand rose. Students will have the opportunity to taste a variety of wines and learn what they should note when tasting wine… the colour, flavours, smell, mouth feel, how one should serve wine and how to pair wine with food.
- Barista Skills – This short introduction to Barista Skills introduces the learners to coffee beans, the types and sources of good beans such as, Arabica and Robusta beans, source locations such as Ethiopia, Costa Rica and Brazil and explore the different stages to making a good coffee.
FAQ’s
What are the entry requirements?
Leaving cert standard (regular Leaving Cert or LCA) for students under 21 years. Experience in the area or a genuine passion for hospitality and relevant work experience in the area is beneficial for mature students.
How long does the course run for?
The course will run from mid-September to the following mid-May. It is a full-time day course.
The college closes for Mid-term, Christmas and Easter holidays as determined by the Department of Education and Skills.
How many people are likely to be in my class?
There are usually 15 students for practical class and 30 for theory classes, but it depends on demand each year.
What options are available to me if I complete the course?
Students who successfully complete the course and obtain a full award may progress to MTU or any other IT continue their studies.
Some students obtain full time employment.
When will I get an offer of a place if I am successful?
Applicants who complete & return the processing form before June 1st will receive offers by email before June 3rd. All applications made over the summer months will be processed in August and applicants will be notified late August/early September.
Are there any other costs involved?
Yes, students will be required to purchase a uniform at a cost of €90 approx.
Is work experience/placement organised by the college or do I have to find my own?
Work Experience/Placement is mandatory for this course. Students are generally required to source their own work placement. If students need assistance placements will be organised for the student. The work placement for this course is 10 days, 60 hours, which is completed in an industrial catering/hospitality setting.
Does the course offer a student visa for international students?
No. Please note that it is the responsibility of the applicant to ensure that they meet Immigration and Visa requirements prior to applying for a place on a course. Post Leaving Certificate courses are not eligible to obtain a study visa to enter the state. Further details are available at www.icosirl.ie.
Is hospitality studies a full-time day course, online or in-person?
It is an in-person course, delivered on-site within the classroom.
How many days a week in college must I attend?
Students attend College 4 or 5 days per week. Starting times may be later than 9.00am and finishing times may be earlier than 5.00pm.
Individual class timetables are not available until Induction (usually 1st or 2nd week in September).
When do exams take place?
Normally some exams take place in December and at the end of the academic year – end of April/beginning of May.
The subject teacher and exam secretary will advise and notify learners about exam dates and times.
What do I need to do to get a place on the course?
Firstly, students need to apply to www.morrisonsislandcampus.ie and complete an application online, following this they are sent a processing form. This form asks applicants more questions regarding the reasons for applying for the course.
Who can I contact about this course?
Any queries, please contact: Catherine O’Donovan at codonovan@morrisonsislandcampus.ie
WORK PLACEMENT / EXPERIENCE
Students undertake a block work placement for two weeks in an industrial catering/hospitality setting.
EDUCATION PROGRESSION OPPORTUNITIES
Excellent progressions opportunities including:
- MTU Cork: Culinary Studies (MT655), Culinary Arts (MT555), Hospitality Management (MT554), Beverage Industry Management (MT553).
Excellent progression opportunities to other Higher Education colleges. Special arrangements in place with MTU Cork (CCPS), MTU Kerry and SETU (Waterford & Carlow) for preferential entry for students of Morrisons Island locations. Go to our progressions database for exact requirements on progressions for this course.
CAREER OPPORTUNITIES
Bar staff, waiting staff in Bars, hotels, cafes, tea shops and B&Bs, accommodation assistants, reception staff in hotels, hostels and B&Bs, kitchen staff in hotels, restaurants, deli, cafes, tea rooms.