Hospitality, Tourism and Leisure

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1 Hospitality, Tourism and Leisure Practical Cookery Courses Diploma in Restaurant Management Hands on Cooking - The Fundamentals Fundamentals of Home Baking Pastry and Bread Making Sugarcraft and Cake Decorating - Beginners and Intermediate Icing and Decorating Wedding Cakes Food Hygiene Courses The Primary Course in Food Hygiene (including HACCP)

2 Hospitality, Tourism and Leisure COURSE TITLE DURATION DAY AND TIME Diploma in Restaurant Management 2 years Monday and Tuesday 6.00pm to 10.00pm Hands on Cooking 10 weeks Thursday 7.00pm to 9.30pm The Fundamentals Fundamentals of Home Baking 10 weeks Wednesday 6.00pm to 9.30pm Pastry and Bread Making 20 weeks Tuesday 9.00am to 2.00pm Sugarcraft and Cake Decorating 10 weeks Monday 4.30pm to 7.00pm Beginners Sugarcraft and Cake Decorating 10 weeks Monday 7.00pm to 9.30pm Intermediate Icing and Decorating Wedding Cakes 10 weeks Monday 6.00pm to 9.30pm The Primary Course in Food 5 weeks Monday 6.30pm to 8.30pm Hygiene (including HACCP) Diploma in Restaurant Management This Diploma in Restaurant Management (Level 7 Special Purpose Award) is an innovative immersion programme arising from collaboration between AIT, Fáilte Ireland, the French Culinary Institute, other institutes of technology and a number of leading Irish hospitality practitioners. The design of the Restaurant Management programme incorporates an innovative system of industry-education cooperation that will allow participants to work and study at the same time during the programme. The programme will produce highly trained, competent graduates who will make a significant and lasting contribution to the development of the restaurant and hospitality industry in these challenging times. Applicants are advised that this programme is also available on a full-time basis over one year, where all tuition fees are fully funded by Fáilte Ireland. Application for the full-time programme is through the Admissions Office, the closing date for applications is 29 August 2013 This programme is aimed at candidates with a passion for the business of restaurants and the capabilities to pursue a career in the sector at management level. It is envisaged that typical candidates will be existing practitioners or motivated career changers who wish to avail of an opportunity to develop high level careers in this sector. On successful completion of this programme, you will be able to manage a restaurant effectively with proper use of resources in an ever-challenging macro environment. You will know how to implement best practices relative to the organisation, staffing and procedures. Your human resource management skills in motivating, monitoring and mentoring team members will be enhanced. You will also be able to demonstrate knowledge of food and beverage within the context of the restaurant sector, and be au fait with restaurant legislation, regulations, hygiene, and health & safety procedures. You will also have the experience in using ICT and in appraising financial and cost control systems. Year One Fundamentals of Restaurant Management Restaurant Services Marketing Beverage Management Management for Food and Beverage Enterprises Human Resource Management for Food and Beverage Enterprises.

3 Year Two Fundamentals of Restaurant Management Oenology Restaurant Design and Control Food, Energy & Sustainability for the Hospitality Industry Leadership for Food and Beverage Enterprises Students will also be required to complete 400 hours of work placement. MINIMUM ENTRY REQUIREMENTS Successful applicants will hold a Leaving Certificate or equivalent, but applicants may be exempt from this requirement if they demonstrate on interview the ability to successfully complete the programme. All applicants will be interviewed to ensure that those best suited are selected and recruited for the programme. Applicants must demonstrate a passion for the restaurant sector, excellent communication skills, and the potential to be a team player and a team leader. CAREER OPPORTUNITIES According to research undertaken by Fáilte Ireland the profile of jobs has changed significantly in the restaurant sector. One of the key findings of the report is the need for professionally skilled workers at the assistant management/supervisory level across diverse types of restaurant operations. From fine dining restaurants to more casual establishments, it became clear that the Irish restaurant sector is experiencing a shortage of people who embody the requisite combination of hospitality and technical competencies to successfully supervise and manage the industry in the twenty-first century. Graduates from this programme will be ideally qualified to meet this need for suitably qualified management staff. 2 years; 24 weeks per annum Monday and Tuesday 6.00pm to 10.00pm or 4.00pm to 8.00pm, to be agreed with occasional special event requirements Commencing Year pm Monday 16 September 2013 Award Caroline Burke, Diploma in Restaurant Management 2,350 per annum Hands on Cooking The Fundamentals The new going out is staying in Indulge your passion for cooking and food. Find out how to make your food budget go further and eat well at the same time Get some tips and tricks for cooking on a budget. Forget the high priced packaged foods and learn how to make good simple food. Expanding your cooking skills. Learning from our expert chef. Enjoy delicious meals. Impress your Family and Friends at Meal times and Dinner parties Have fun connecting with people who love food as much as you do. This course has been especially designed to introduce all aspiring home Chefs to basic classical cooking techniques such as roasting, braising, sautéing, poaching, grilling. You ll prepare products such as Soups, Fish, Meat, Vegetables, Side Dishes and simple yet tempting easy to prepare Desserts. You will also be taught new knife skills and stylish plate presentations. Suitable for all levels, whether you are a debutant or an experienced cook this course will allow you to cook mouth watering dishes, give you lots of new ideas and clever professional culinary tips giving you self-confidence in your kitchen. The course is delivered through a series of both demonstrations and Hands on cooking allowing you the opportunity to practice basic techniques while increasing your knowledge base and at the same time adding new recipes to your repertoire. Please note that for health and safety reasons, participants will have to purchase and wear protective clothing. 10 weeks Thursday 7.00pm to 9.30pm Commencing 7.00pm Thursday 26 September 2013 Brian O Ruairc, (Please note that participants will have to purchase additional materials separately) Fundamentals of Home Baking Margaret O Loughlen introduced two new courses in this Department many years ago, Pastry & Bread Making and Sugarcraft both of which have been highly successful and so this year she introduces an evening course for the enthusiastic cook who enjoys baking for family and friends. Following the completion of this course it may be feasible to turn the new skills into a business such as supplying Farmers markets or perhaps supply Home-Bakes to other food enterprises. This is an ideal opportunity to learn how to make much loved treats in a relaxed and enjoyable setting. An extensive selection of desserts, cakes, pastries and cookies will be demonstrated & prepared by the class. Emphasis will be placed on Home-baking such as: Chocolate cakes with a variety of decorative finishes Tarts with an International influence Yeast-raised breads and Irish-soda breads and scones Desserts for all occasions Christmas baking, cakes, puddings, mince pies, pannetone Novelty cakes Please note that for health and safety reasons, participants will have to purchase and wear protective clothing. 10 weeks Wednesday 6.00pm to 9.30pm Commencing 6.00pm Wednesday 25 September 2013 Margaret O Loughlen, (Please note that participants will have to purchase additional materials separately) Hospitality, Tourism & Leisure

4 Pastry and Bread Making The pastry course outlined here is designed to appeal to those interested in this aspect of the Hospitality Industry. It is designed to embrace all areas of patisserie and bread making using recipes and techniques reflecting international best practice. Participants will be encouraged to generate ideas, develop recipes suitable to their respective workplaces. This course should be of benefit to those people who wish to further develop their knowledge of this area in the hospitality industry. This course has been run with great success over the past number of years, and is aimed at those who have wish to develop their skills in the area of bakery and pastry production. A wide variety of pastries, desserts and breads are covered in this programme. Bread, doughs and fermented products Pastry, brioche paste Tarts, pies, tartlets and flans Pain au chocolat, apfelstrudel Danish pastries and croissants Cakes Plated desserts Meringues and vacherins Flans and gateaux Chocolate work and petit fours Jams and chutneys Introduction to advanced chocolate and sugar work Ideally participants should have a basic knowledge of ingredients but this is not essential. Learning is achieved in a relaxed and friendly environment. At the end of this course participants should be able to produce a wide variety of high quality pastry products Participants will have an opportunity to evaluate dishes prepared and discuss the feasibility of each one in the workplace. Please note that for health and safety reasons, participants will have to purchase and wear protective clothing. 20 weeks Tuesday 9.00am to 2.00pm Commencing 9.00am Tuesday 24 September

5 Sugarcraft and Cake Decorating Beginners and Intermediate These courses are designed to equip you with all the necessary skills to design and decorate your own speciality cakes. These courses are designed to equip you with all the necessary skills to design and decorate your own speciality cakes. This courses will teach you the correct application of almond paste and sugar paste along with piping on a cake. You will learn how to make flowers and novelty animals for your cake. You will also learn how crimp your cake, how to use moulds, make frills, swags and bows for birthday and christening cakes. Beginners Sugarcraft This course is for candidates who have little or no knowledge of Sugarcraft and cake artistry. Intermediate Sugarcraft This course is for those that have already completed a Sugarcraft course with AIT. Please state clearly on your application form which course you are applying for. Icing and Decorating Wedding Cakes The course will be delivered by Renata Hazi in the Hospitality Department where she will demonstrate a wide range of contemporary skills and participants will get an opportunity to develop their skills by practicing in class. This course is designed for those who have experience in cake making but would like to develop their skills in new and innovative techniques. Participants will be taught from planning a custom-made cake together with the client through to the making, delivery and assembly of the cakes. INTENDED FOR This course is for candidates who have little or no knowledge of sugarcraft and cake artistry. An advanced Sugarcraft course may be offered for those that have already completed the basic course with us. 10 weeks Monday Beginners 4.30pm to 7.00pm Intermediate 7.00pm to 9.30pm Commencing 7.00pm Monday 23 September 2013 Sharon Sweeney, Course Tutor, 290 (Please note that participants will have to purchase materials separately) This course will cover the following topics: Marzipan, almond paste Fondant-icing & Spreadable icings Use of cake stands Pastillage work Personalised cake toppers Figurines suitable for Wedding & Novelty Cakes 10 weeks Monday 6.00pm to 9.30pm Commencing 6.00pm Monday 23 September (Please note that participants will have to purchase materials separately) Hospitality, Tourism & Leisure

6 The Primary Course in Food Hygiene (including HACCP) Examination 5 weeks Monday 6.30pm to 8.30pm On completion of this course, the student undertakes a written examination of 1 hour duration The objective of the Primary Course in Food Hygiene is to create an awareness and knowledge in food workers of the reasons for the importance of good food hygiene practices. The course consists of 8 sessions, each of one hour duration, comprising of text and video presentations. Food Hygiene Why bother? Food Contamination Food Delivery and Storage Food Preparation, Cooking and Service Personal Hygiene Design, Layout of Food Premises and Pest Control Cleaning An Introduction to HACCP Commencing 6.30pm Monday 23 September 2013 Award John Harding, Licensed Trainer, AIT Certificate in the Primary Course in Food Hygiene from the Environmental Health Officers Association 250 (includes examination fee) Application form is at the back of this book

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