Bar Supervision – Higher Certificate

This module develops the learners’ knowledge, skills and competencies to become professional bartenders delivering quality service to the highest standard in the Hospitality Industry nationally and internationally.

This module aims to support learners in their transition to becoming independent learners in higher education by enabling them to develop a range of skills and strategies essential for success.

This module introduces the learner to fundamental computer application skills required to work in a service-oriented business.

This module aims to provide learners with the necessary knowledge, skills and competencies to prepare, cook, present and serve a range of dishes necessary to deliver a professional standard of food and beverage service in a range of restaurant operations.

This module is divided into three distinct components: Food Safety Management, Health & Safety Management and PHECC First Aid Course. This module will provide learners with detailed theoretical knowledge and practical engagement underpinning food safety and food safety management systems to become competent in and work to standards of best practice within the Food Service Environment.

This module aims to provide the learner with an introduction to the theoretical principles of licensed trade operations through the development of diverse skills, knowledge and understanding of key components in preparation for employment in the licensed trade sector.

This module focuses on providing the student with the necessary knowledge, skills and abilities in preparation for employment in the licensed trade sector while keeping up with trends in an ever-changing international market. It will focus on an introduction to cocktail making and mixology.

This module aims to provide learners with the necessary knowledge, skills and competencies to prepare, cook, present and serve a range of dishes necessary to deliver a professional standard of food and beverage service in a range of restaurant operations. Learners will experience simulated time deadlines associated with a working kitchen and restaurant.

This module seeks to introduce the learner to sustainable and fair business structures and practices in the hospitality industry. It will further develop the skills and attributes necessary for creative, perceptive, collaborative and equitable leadership in an interconnected and diverse global business world.

This module will introduce the theory and application of the control cycle, cost classification systems and accounting-based pricing methods in the context of hospitality and tourism.

The placement aims to introduce the learner to structured employment at the operational and supervisory levels in the licensed trade sector and for the learner to develop an understanding of the organisation and its procedures.

This module aims to develop the learner’s knowledge and understanding of licensed trade operations, together with an awareness of the changing technologies used in the management of licensed trade operations.  Opportunities will be provided for links between the student and the local community through site visits and events.

Mixology is the art of creating, inventing and preparing cocktails and mixed drinks. It will provide the learner with diverse skills, theoretical knowledge and historical background to the fascinating world of Mixology. The Student will learn how to pair flavours, combine ingredients, and create drinks with precision, consistency and attention to detail.

This module will serve as a framework in which learners can acquire the skills, knowledge and understanding necessary to be competent in and to assure the provision of safe food whilst also promoting shared responsibility for the production, supply and consumption of nutritious food.

This module will introduce students to modern gastronomy and explore the key issues shaping the Irish food and beverage sectors.

This module introduces learners to the concepts and skills of professional selling; and builds commercial acumen and an awareness of selling opportunities for food and beverage products.

This module builds on hospitality cost control in year 1 and presents the accounting cycle and related theory in the context of tourism and hospitality.

This module introduces the learner to the individual and group processes that influence behaviour within food & beverage operations.

The aim of this module is to learn about the broad topic of beer, from the local microbrewery to the giant international brew houses.

This module aims to develop learners’ proficiency in the managerial functions and competencies required in various culinary and restaurant operations.

This module aims to build on the learner’s knowledge of beverages and regulatory considerations through all stages from manufacturing to sales within the context of international licensed trade operations.

This module aims to provide the learner with a knowledge of new & old World wines and its economic importance in the bar & hospitality industry.

Building on the learners’ prior experience of accounting, this module introduces and develops an understanding of the nature, function and application of management accounting to tourism and hospitality.