Courses

  • » Higher Certificate in Arts – Culinary Arts

    Programme Title Higher Certificate in Arts – Culinary Arts
    CAO Code LY346
    LYIT internal code LY_GACRT_C
    Duration 2
    Standard Code Places: 32
    National Framework Level 6
    Award Type Major
    Awarding Body LYIT, under Delegated Authority from HETAC
    Is this Programme for Me?
    This two year programme is for those with a passion for and interest in culinary arts and food. If you want to become Ireland’s next ‘top chef’, this may be the programme for you and this is most definitely the school in which to learn these skills. The course requires a lot of hard work and dedication but the rewards are endless. As a professional chef you need to be creative with food. You also have to understand the science of food (including food safety), changing kitchen technologies and the business aspects of catering operations. The kitchen is at the heart of all sectors of tourism and hospitality and with a never-ending sequence of meals to prepare for customers, work can be demanding. In return, a good chef will enjoy status, respect and a rewarding salary.
    Minimum Academic Entry Requirements
    Grade D3 at Ordinary level in a minimum of five subjects in the Leaving Certificate examination; either Irish or English.
    • FETAC applicants click FETAC
    I am a mature person, can I apply?
    Applicants who will be 23 years of age or older by the 1st January in the year of entry and who have appropriate work experience in the hospitality or related industry, may be exempted from the academic requirements outlined above and admitted to the programme following an interview, provided they have applied, via CAO, before February 1st.
    How long will I have to study?
    The Higher Certificate in Arts – Culinary Arts is a two year full time semesterised programme which is designed to cover both theory and practice. Work based learning is an integral component of this programme and students may undertake this in Ireland or indeed internationally.
    Other modes of study for obtaining a qualification in professional cookery include the Total Immersion Chefs Programme (9 months Intensive Programme), 3 days in College and 2 days in industry, or the National Apprenticeship Programme in Professional Cookery on a day/block release basis over 3 years (1 day a week in College/4 days in industry). Graduates of the Certificate in Culinary Skills Programme gain exception from year 1 of the National Apprenticeship Programme and can complete the programme on a part-time basis over 2 years. The 9 month Intensive Programme and the National Apprenticeship Programme both have to be applied for directly through the School of Tourism.
    What benefits can be gained by undertaking this programme?
    If you are accepted for training you will receive:
    • Training by highly skilled professionals
    • EU-recognised qualification
    What will I have to study?
    Year/SemesterProposed Modules,
    subject to approval    		Mandatory/
    Elective    		No of creditsClass hours per week
     1/1  Culinary Fundamentals Mandatory  5  3
     Culinary Processes Mandatory  5  5
     Bakery & Confectionery 1 Mandatory  5  4
     Food Safety & Culinary Science Mandatory  5  4
     Learning to Learn Mandatory  5  3
     Introduction to ICT Mandatory  5  3
     1/2  Culinary Techniques Mandatory  5  3
     Culinary Practice Mandatory  5  5
     Bakery & Confectionery 2 Mandatory  5  4
     Nutrition Mandatory  5  4
     Restaurant Mandatory  5  5
     Communications Mandatory  5  3
     2/3  Culinary Learning Event 1  Mandatory  5  5
     Classical & Innovative Dessert 1  Mandatory  5  4
     Cuisines of the World (European) Mandatory  5  4
     Gastronomy Mandatory  5  3
     Introduction of Management Mandatory  5  3
     Work Based Learning Mandatory  5 3
     2/4  Culinary Learning Event 2 Mandatory  5  5
     Classical & Innovative Dessert 2 Mandatory  5  4
     Cuisines of the World (Asia, Africa, Americas) Mandatory  5  4
     Buffet Presentations Mandatory  5  3
     Applied Culinary Science Mandatory  5  3
     HRM Mandatory  5  3
    What is the aim of this programme?
    This programme prepares you for employment as a professional chef in the tourism and hospitality industry.
    Are there follow-up programmes available?
    Graduates may progress from this programme to the Bachelor of Arts in Culinary Arts or other compatible Culinary Arts degree programmes
    What career opportunities will this course provide?
    There is always a need for qualified chefs in hotels, restaurants, licensed trade, cruise ships, industrial and hospital catering and in other food-related businesses. Career promotion can be rapid from Commis Chef to Chef De Partie and ultimately Head Chef or Executive Chef. These opportunities are open equally to men and woman. Many past graduates in the area of culinary arts have had very successful careers and also opened their own businesses.
    When does the course commence?
    This course begins in September each year.
    How do I apply?
    How to Apply
    FOR FURTHER INFORMATION:
    • Contact Donna Mulligan, Admissions, School of Tourism (LYIT) by
    • E- Mail: donna.mulligan@lyit.ie
    • Telephone: (074) 9186613

  • » Bachelor of Business in International Culinary Enterprise

    This programme will not run in LYIT in September 2011

    Programme Title Bachelor of Business in International Culinary Enterprise
    CAO Code LY317
    LYIT internal code LY_GINCE_D
    Duration 3 Years ab initio
    Standard Code Places: 32
    National Framework Level 7
    Award Type Major
    Awarding Body LYIT, under Delegated Authority from HETAC
    Is this Programme for Me?
    This new semesterised, full-time programme, is designed to advance and promote best practice in the culinary and related industries and to develop learners equipped with the business, technical and culinary knowledge, understanding and competence to stimulate the innovation required of competitive culinary entrepreneurs in the 21st Century.
    Minimum Academic Entry Requirements
    Grade D3 at Ordinary level in a minimum of six subjects in the Leaving Certificate examination; including Mathematics and either Irish or English and achieving a minimum of 120 points.
    • FETAC applicants click FETAC
    • Applicants presenting non-Irish exams as a basis for entry, please check the IOTCEF listing to search for the entry relevant to your country
    • Applicants who are interested in taking selected modules only from this programme and/or those interested in studying this programme in a part-time mode, click Part-time Study
    Mature applicants
    Applicants who will be 23 years of age or older by the 1st January in the year of entry and who have appropriate work experience in the hospitality or related industry, may be exempted from the academic requirements outlined above and admitted to the programme following an interview, provided they have applied, via the CAO, before February 1st.
    What will I have to study?
    There are six semesters in total. Each semester consists of six modules ie 4 business modules plus 2 specialist modules.
    Learners will have the opportunity to complete a 320 hour mentored professional internship in registered establishments at the end of year 1.
    Year/SemesterProposed Modules,
    subject to approval    		Mandatory/
    Elective    		No of creditsClass hours per week
     1/1  Culinary Operations I Mandatory  5  4
     Hygiene/Health & Safety Mandatory  5  4
     International Tourism and Hospitality Mandatory  5  3
     IT App and Business Maths 1 Mandatory  5  3
     Accounting Practice Mandatory  5  3
     Learning Lifestyle and Communication Skills Elective  5  3
     Gaeilge Elective  5  3
     1/2  Culinary Operations II Mandatory  5  4
     Nutrition\Diet and Healthy Eating Mandatory  5  4
     Introduction to Management Mandatory  5  3
     IT App and Business Maths 2 Mandatory  5  3
     Facilities Operations Mandatory  5  3
     French Level 1 Elective  5  3
     Spanish Level 1 Elective  5  3
     English Elective  5  3
     2/3  Culinary Operations III Mandatory  5  4
     Human Resource Management I Mandatory  5  3
     Principles of Marketing Mandatory  5  3
     Business Law Mandatory  5  3
     Culture Behaviour and Tourism Elective  5  3
     French Level II Elective  5 3
     Spanish Level II Elective  5 3
     Rural Tourism Elective  5 3
     Gastronomy Elective  5 3
     2/4  Culinary Operations IV Mandatory  5  4
     Employment Legislation Mandatory  5  3
     Services Marketing Mandatory  5  3
     Management Accounting Mandatory  5  3
     Applied Economics for Tourism and Hospitality Industry Elective  5  3
     Waste Management Elective  5  3
     Sustainable Tourism Elective  5  3
     International Beverage Studies Elective  5  3
     Quality Assurance and Food Technology Elective  5  3
     3/5  Global Trends and Culinary Innovation Mandatory  5  3
     E-Business for Tourism and Hospitality Mandatory  5  3
     Accounting Information for Decision Making Mandatory  5  3
     Employee Relations Elective  5  3
     Legal Case Studies for Tourism and Hospitality Elective  5  3
     Energy and Water Management Elective  5  3
     Food Product Development Elective  5  3
     International Food and beverage Service Trends Elective  5  3
     Regional Tourism Development Elective  5  3
     3/6  Product and Process Research Mandatory  5  3
     Effective (SMTE) Management Mandatory  5  3
     New Enterprise Development Mandatory  5  3
     Quality Management and Business Excellence Elective  5  3
     Competitive Advantage in the Tourism Sector Elective  5  3
     E-Marketing for Tourism and Hospitality Elective  5  3
     Food Critique Photography and Design Elective  5  3
     Tourism Operations Policy Formulation Implementation and Review Elective  5  3
    Learning Outcomes
    To advance and promote best business practice in the culinary and related industries and to develop learners equipped with the business, technical and culinary knowledge, understanding and competence to stimulate the innovation required of competitive culinary entrepreneurs in the 21st Century.
    Are there follow-up Programmes Available?
    This programme has been designed to develop learners' core business knowledge, skills and competencies thus providing the opportunity for transfer and access to a range of related programmes. Graduates will be well positioned to take full advantage of progression route opportunities within the National Framework of Qualifications including Level 8 Honours Bachelor of Business programmes.
    Career Opportunities
    The focus of the programme ultimately is to facilitate persons who may wish to develop their own business in a Tourism related area. Very many career opportunities exist in current professions in Tourism both in Ireland and overseas.
    This course begins in September each year. How to Apply
    FOR FURTHER INFORMATION:
    • Contact Donna Mulligan, Admissions, School of Tourism (LYIT) by
    • E- Mail: donna.mulligan@lyit.ie
    • Telephone: (074) 9186613

  • » Bachelor of Arts in Culinary Arts

    Programme Title  Bachelor of Arts in Culinary Arts
    CAO Code  
    LYIT internal code  
    Duration 1 year, post Higher Certificate in Arts – Culinary Arts or equivalent
    Standard Code Places:  
    National Framework Level  7
    Award Type Major
    Awarding Body LYIT, under Delegated Authority from HETAC
    Is this Programme for Me?
    For many of us, cooking is an absolute passion. So, whether you’re the chef, the sous chef or the person who runs the show, the Culinary Arts degree has a lot to offer. It is designed as an add-on to the Certificate in Professional Cookery, and focuses on the application of culinary art and innovation in an industrial context.
    You will acquire the knowledge and skills to be an effective team leader and production specialist, at an operational and technical level. The programme provides a rigorous technical and artistic education and training in the culinary arts. You will also have a choice of streams to pursue, which allows you to pick the one that’s of most interest to you.
    Minimum Academic Entry Requirements
    HC in Arts / Business (HETAC Level 6), or equivalent.
    How long is this course?
    One Year.
    What will I have to study?
    Learners must decide which stream they wish to pursue ie Pastry or Kitchen and Larder. Learners must complete five mandatory modules plus two elective modules from either stream to be awarded the Bachelor of Arts. Single Subject Certificates will be awarded for successful completion of individual modules.
    Year/SemesterProposed Modules,
    subject to approval    		Mandatory/
    Elective    		No of creditsClass hours per week
     3/5  Food Product Development Mandatory  10  6
     Gastronomy Mandatory  10  6
     Pastry and Confectionery 1 Elective  10  9
     Classical & Contemporary Cuisine Elective  10  9
     3/6  Culinary Leadership & Training Mandatory  10  6
     Synoptic Study Mandatory  10  6
     Pastry and Confectionery 2 Elective  10  9
     Specialised Kitchen & Larder Elective  10  9
    Learning Outcomes
    As a graduate you will be able to:
    • Apply specialised artistic skills, knowledge and competencies.
    • Make informed choices concerning the visual, organoleptic, textural and nutritional qualities in the producing and presenting of food.
    • Know the role of gastronomy and appreciate its historical influences.
    • Possess visual thinking skills and be able to communicate visual concepts effectively
    • Apply the principles of product development and demonstrate best practice in terms of health and safety at work, food safety and general work practices.
    • Use relevant information technology to enhance research, art and efficiency.
    Are there follow-up Programmes Available?
    Upon completion of this programme you can pursue compatible level 8 degree programmes
    Career Opportunities
    Within the culinary industry, in Ireland or abroad, you will be employed in head of Section, Chef de Partie or sous chef positions. The skills that you bring to such positions will allow you to establish a very promising career.
    This course begins in September each year. How to Apply
    FOR FURTHER INFORMATION:
    • Contact Donna Mulligan, Admissions, School of Tourism (LYIT) by
    • E- Mail: donna.mulligan@lyit.ie
    • Telephone: (074) 9186613

  • » Bachelor of Arts in Culinary Arts

    Programme Title  Bachelor of Arts in Culinary Arts
    CAO Code  
    LYIT internal code  LY_GCART_D
    Duration Part-time over a 2/3 Year period
    Standard Code Places:  
    National Framework Level  7
    Award Type Major
    Awarding Body LYIT, under Delegated Authority from HETAC
    Is this Programme for Me?
    For many of us, cooking is an absolute passion. So, whether you’re the chef, the sous chef or the person who runs the show, the Culinary Arts degree has a lot to offer. It is designed as an add-on to the Certificate in Professional Cookery, and focuses on the application of culinary art and innovation in an industrial context.
    You will acquire the knowledge and skills to be an effective team leader and production specialist, at an operational and technical level. The programme provides a rigorous technical and artistic education and training in the culinary arts. You will also have a choice of streams to pursue, which allows you to pick the one that’s of most interest to you.
    Minimum Academic Entry Requirements
    Graduates of the Advanced Certificate in Professional Cookery FETAC level 6 or equivalent who have at least one year post certificate experience or experienced practicing chefs are eligible to apply for this programme.
    Mature applicants
    Applicants who are 23 years or over on or before the 1st January in the year of entry are considered to be mature applicants. Such applicants my not be required to have the minimum entry requirements however appropriate work experience in the hospitality industry is taken into account.
    What will I have to study?
    Learners must decide which stream they wish to pursue ie Pastry or Kitchen and Larder. Learners must complete five mandatory modules plus two elective modules from either stream to be awarded the Bachelor of Arts. Single Subject Certificates will be awarded for successful completion of individual modules.
    Year/SemesterProposed Modules,
    subject to approval    		Mandatory/
    Elective    		No of creditsClass hours per week
     1,2,3/  Culinary Leadership and Training Mandatory  10  90
     Gastronomy Mandatory  10  90
     Food Product Development Mandatory  10  90
     Synoptic Module (Dissertation) Mandatory  10  70
     Work Based Learning Mandatory  30  
     Streams:
     Pastry and Confectionery Part 1 Elective  10  130
     Pastry and Confectionery Part 2 Elective  10  130
     Or
     Classical and Contemporary Cuisine Elective  10  130
     Specialised Kitchen and Larder Elective  10  130
    Learning Outcomes
    As a graduate you will be able to:
    • Apply specialised artistic skills, knowledge and competencies.
    • Make informed choices concerning the visual, organoleptic, textural and nutritional qualities in the producing and presenting of food.
    • Know the role of gastronomy and appreciate its historical influences.
    • Possess visual thinking skills and be able to communicate visual concepts effectively
    • Apply the principles of product development and demonstrate best practice in terms of health and safety at work, food safety and general work practices.
    • Use relevant information technology to enhance research, art and efficiency.
    Are there follow-up Programmes Available?
    Upon completion of this programme you can pursue compatible level 8 degree programmes
    Career Opportunities
    Within the culinary industry, in Ireland or abroad, you will be employed in head of Section, Chef de Partie or sous chef positions. The skills that you bring to such positions will allow you to establish a very promising career.
    This course begins in September each year. How to Apply
    FOR FURTHER INFORMATION:
    • Contact Donna Mulligan, Admissions, School of Tourism (LYIT) by
    • E- Mail: donna.mulligan@lyit.ie
    • Telephone: (074) 9186613

  • » National Apprenticeship in Professional Cookery

    Programme Title  National Apprenticeship in Professional Cookery
    CAO Code  
    LYIT internal code  LY_GAPCK_F
    Duration  3 Years - Part Time
    Standard Code Places:  20
    National Framework Level  6
    Award Type  Major
    Awarding Body  FETAC
    Is this Programme for Me?
    This programme is designed for full-time employees working in registered establishments, who wish to acquire knowledge and skills while working in industry. As course participants are already employed within the industry and in a working environment in which practical skills are already being applied, the emphasis of the college-based components of the course is upon the development of theory (knowledge and understanding) rather than on the repetitive skills development or simulation of the work environment.
    Minimum Academic Entry Requirements
    You must be at least 17 years of age by December 31st in the year of entry. You must also be working in the food production area in a Fáilte Ireland registered establishment and you must continue to work in the industry for the duration o the programme.
    What will I have to study?
    The advanced Certificate in Professional Cookery is full-time over 2 years, approximately 6 months in College and 4/6 months in industry each year.
    YearProposed ModulesMandatory/
    Elective    		No of creditsClass hours per year
     1  Culinary Skills and Standards Mandatory    64
     Scientific Principles/ Exploring Cookery Part 1 Mandatory    18
     Food Safety 1 Mandatory    12
     Larder Mandatory    38
     Mediterranean Cuisine/ Healthy Options Mandatory    28
     Pastry 1 Mandatory    20
     Breakfast/Brunch Cookery Mandatory    12
     Nutrition 1/Menu Planning Mandatory    24
     Introduction to Business Mandatory    6
     Communications and Personal Development Mandatory    42
     Introduction to Information Technology Mandatory    30
     2  Culinary Classics Mandatory    40
     Introduction to Business 2 Mandatory    42
     Catering Systems Mandatory    30
     Food Safety 2 Mandatory    16
     Scientific Principles/ Exploring Cookery Part 2 Mandatory    16
     Nutrition 2/Menu Analysis Mandatory    28
     Gastronomy – An Introduction Mandatory    12
     Restaurant Service Mandatory    24
     Healthy Options Mandatory    18
     Pastry 2 Mandatory    15
     Pastry 3 Mandatory    25
     3  Classical European and Global Cuisines Mandatory    48
     Introduction to Business 3 Mandatory    42
     Information Technology Mandatory    60
     Pastry 4 Mandatory    24
     Gastronomy – History and Development Mandatory    16
     Buffet Presentations Mandatory    38
     Learning Event Mandatory    20
     Culinary French Mandatory    Integrated
    Programme Aim
    The aim of this programme is to provide participants with a level of knowledge, skills and understanding to enable them to build successful careers in today’s fast growing, ever changing Culinary Arts and Hospitality Industry.
    Are there follow-up Programmes Available?
    Graduates may progress from this programme to compatible Culinary Arts degree programmes.
    Career Opportunities
    There are opportunities for apprentices according to ability and experience to progress to senior positions such as head chef or executive head chef throughout the Hotel and Catering Industry.
    How you I apply?
    Application should be made directly to the School of Tourism. Your application should include a Student Application Form and a Registration of Establishment Form. Applicants who are unable to meet the employment requirements for the duration of the programme will not be considered.

    Closing date for receipt of completed applications is 1st March.
    Late applications may be accepted at the discretion of the School of Tourism.

    Completed Applications should be returned to:
    Admissions, School of Tourism (LyIT), Shore Road, Killybegs, Co Donegal
    Tel No (074) 9186600 Fax No (074) 9186601
    Apprentice Application Form (Proffesional Cookery).pdf
    Registration of Employer Application Form (Proffesional Cookery).pdf
    National Apprenticeship in Professional Cookery.pdf.
    FOR FURTHER INFORMATION:
    • Contact Donna Mulligan, Admissions, School of Tourism (LYIT) by
    • E- Mail: donna.mulligan@lyit.ie
    • Telephone: (074) 9186613

  • » Intensive 9 Month Professional Cookery

    Programme Title  9 month Intensive Professional Cookery
    CAO Code  
    LYIT internal code  
    Duration  9 months
    Standard Code Places:  16
    National Framework Level  6
    Award Type  Major
    Awarding Body  FETAC
    Is this Programme for Me?
    The programme is an adaption of Failte Ireland’s flagship Advanced Certificate in Professional Cookery (Fetac Level 6). It is designed to be delivered as an intensive nine month immersion programme, integrating theory and practice. It has been developed to provide a relevant professional qualification for those who wish to embark on a career in professional cookery.
    This premier programme offers high quality hands-on education where both theory and practical elements are delivered in state-of-the art professional culinary facilities.
    As part of the programme, participants work in industry in a professional production kitchen and learn the practical skills of professional cookery. Work experience is directly aligned to the learning in college to ensure that the skills and knowledge are reinforced and embedded for the enhancement of the overall learning experience.
    Minimum Academic Entry Requirements
    • Leaving Certificate (any type) standard.
    • Industrial experience is desirable.
    • Must be aged 17 in the year of entry Or
    • Hold a National Skills Certificate
    What will I have to study?
    This nine month programme is structured as follows
    6 months- 3 days in college and 2 days working in industry with an employer of choice
    3 months- intensive structured industry training with an employer of choice.
    PhaseProposed ModulesMandatory/
    Elective    		No of creditsClass hours
     Learning the Fundamentals  Induction/Food Safety Mandatory    20
     Culinary Skills, Standards & Nutrition Mandatory    100
     Classic European Cuisine/ Gastronomy Mandatory    80
     Exploring Techniques  Larder / Buffet / Breakfest Cookery Mandatory    60
     Exploring Cookery:
    Culinary Science and Technology     		Mandatory    20
     Pastry Mandatory    60
     Learning event 1
    The Professional Kitchen:
    Organization, Teamwork & Timing    		 Mandatory    60
     Refining Culinary Service  Mediterranean Cuisine Mandatory    36
     Restaurant Service Mandatory    8
     Global Cuisine Mandatory    36
     Fundamental Business Principles Mandatory    8
     Communications Mandatory    16
     Learning Event 2
    Refining Techniques and Service    		 Mandatory    72
    2 Review/ Final Exams Mandatory    24
    Programme Aim
    This programme prepares you for employment as a professional chef in the tourism and hospitality industry. Training covers the theory and practice of professional cookery and includes 3 months work placement.
    Are there follow-up Programmes Available?
    Graduates may progress from this programme to compatible Culinary Arts degree programmes.
    Career Opportunities
    This programme will qualify you to find professional employment as a 3rd year commis chef in hotels, restaurants, licensed trade, cruise ships, industrial and hospital catering and in other food-related businesses.
    How you I apply?
    Application should be made directly to the School of Tourism. Your application should include a Student Application Form and a Registration of Establishment Form. Applicants who are unable to meet the employment requirements for the duration of the programme will not be considered.
    Closing date for receipt of completed applications is 1st March.
    Late applications may be accepted at the discretion of the School of Tourism.
    Completed Applications should be returned to:
    Admissions, School of Tourism (LyIT), Shore Road, Killybegs, Co Donegal
    Tel No (074) 9186600 Fax No (074) 9186601
    Student Application Form(Professional Cookery).pdf
    Registration of Establishment Form(Professional Cookery).pdf
    Total Immersion Chef's Programme.pdf.
    FOR FURTHER INFORMATION:
    • Contact Donna Mulligan, Admissions, School of Tourism (LYIT) by
    • E- Mail: donna.mulligan@lyit.ie
    • Telephone: (074) 9186613

  • » Primary Food Hygiene

    Programme Title  Primary Food Hygiene
    CAO Code  
    LYIT internal code  
    Duration  8 hours
    Standard Code Places:  
    National Framework Level  
    Award Type  Certificate in Primary Food Hygiene
    Awarding Body  Environmental Health Officers’ Association (EHOA)
    Programme Objectives
    All food handlers need to understand the serious problems that can arise in the preparation, handling, cooking, storage and service of food and the steps that must be taken to prevent food contamination. With this course, developed by the Environmental Health Officers’ Association (EHOA), food handling staff will gain an in-depth, practical understanding of the vital importance of food safety and hygiene.

    The objective of this programme is to give food handling staff the knowledge both to anticipate potential problems and to follow correct procedures with regard to food hygiene.
    Programme Content
    • The importance of food hygiene
    • Food contamination and food poisoning
    • Food delivery and storage
    • Food preparation, cooking and service
    • Personal hygiene
    • Design, layout of food premises and pest control
    • Cleaning
    • An introduction to Hazard Analysis and Critical Control Points (HACCP)
    Duration and Structure
    8 hours plus examination. (4 x 2 hour sessions or 8 x 1 hour sessions)
    Examination
    A one hour examination with multiple choice and short answer questions.
    Certification
    Candidates who are successful in the examination will be awarded a Certificate in Primary Food Hygiene by the Environmental Health Officers’ Association (EHOA).
    Course Fee
    Contact the School of Tourism for current Fees.
    When does the course commence?
    This course begins in September each year subject to demand.
    How do I apply?
    Completed Applications should be returned to:
    Admissions, School of Tourism (LyIT), Shore Road, Killybegs, Co Donegal
    Tel No (074) 9186600 Fax No (074) 9186601
    Primary Cert in Food Hygiene - Application Form.pdf.
    FOR FURTHER INFORMATION:
    • Contact Donna Mulligan, Admissions, School of Tourism (LYIT) by
    • E- Mail: donna.mulligan@lyit.ie
    • Telephone: (074) 9186613

  • » Management of Food Hygiene in the Hospitality Industry

    Programme Title  Management of Food Hygiene in the Hospitality Industry
    CAO Code  
    LYIT internal code  
    Duration  3 hours a week for 8 weeks
    Standard Code Places:  
    National Framework Level  
    Award Type  Certificate in the Management of Food Hygiene
    Awarding Body  National Hygiene Partnership
    Programme Objectives
    This programme is designed for you as a manager, senior supervisor, team leader or anyone responsible for food operations working in the Hospitality Industry. The objective of the programme is to demonstrate the importance of food hygiene to your business. It is designed to give you the knowledge and skills to implement and manage a comprehensive food hygiene system and to organise ongoing hygiene training for staff.

    Legislation and European directive have focused on the preventative measures and good practices necessary to guarantee food safety. Changing consumer demands have also helped the drive towards improved food hygiene. Living standards are on the increase and people travel and experience good hygiene practices in other countries. Education standards have risen and consumers are more aware of their rights. The end result is that consumers expect more.

    This training programme has been designed in response to these demands. In order to achieve the necessary standards in terms of food hygiene, training of all employees in the hospitality industry is essential. The seasonal nature of employment in the industry, and the high level of labour turnover, makes this no easy task. Managers and supervisors must first gain the knowledge and skills themselves, and then organise an ongoing training programme for their staff.
    Programme Content
    1. Introduction
      Basic Microbiology
      Food Poisoning & Food Borne Disease
    2. Personal Hygiene
      Food Safety and Training
    3. Food Purchasing, Storage and Delivery
      Food Preparation and Cooking
      Holding Display Service and Preservation
    4. Food Safety Legislation
      Cleaning and Disinfection
    5. Design and Construction of Food Premises and Equipment
      Control of Insects and Rodents
    6. Hazard Analysis and Critical Control Points
      Management of Food Safety and Records
    7. Programme Review
      Action Planning
      Participants Action Plan
      Definitions
    Duration and Structure
    This programme is run for 3 hours a week for seven weeks followed by a 2 hour examination
    Examination
    A one hour examination with multiple choice and short answer questions.
    Certification
    Candidates who are successful in the examination will be awarded a Certificate in the Management of Food Hygiene by the National Hygiene Partnership.
    Course Fee
    Contact the School of Tourism for current Fees.
    When does the course commence?
    This course begins in September each year subject to demand.
    How do I apply?
    Completed Applications should be returned to:
    Admissions, School of Tourism (LyIT), Shore Road, Killybegs, Co Donegal
    Tel No (074) 9186600 Fax No (074) 9186601
    Management of Food Hygiene Application.pdf.
    FOR FURTHER INFORMATION:
    • Contact Donna Mulligan, Admissions, School of Tourism (LYIT) by
    • E- Mail: donna.mulligan@lyit.ie
    • Telephone: (074) 9186613