Awards
Higher Certificate
Programme Code: 650
 
Mode of Delivery:Full Time
 
No. of Semesters:4
NFQ Level:6
Programme Credits:120
Language of Instruction:English
Department:Hospitality Section
 

Programme Outcomes

On successful completion of this programme the learner should be able to :

PO1Knowledge - Breadth
 (a)Specialised knowledge of a broad area
 (b)Demonstrate a professionalism and customer focus within the provision of event services.
 (c)Knowledge and understanding of sustainability and the importance of meeting today's industry needs while protecting and enhancing the human and natural resources for future generations
PO2Knowledge - Kind
 (a)Some theoretical concepts and abstract thinking, with significant underpinning theory
 (b)Respond in a professional manner to the needs and expectations of customers, using appropriate social / relationship skills and language skills in an active learning environment.
 (c)Appreciate the importance of, and demonstrate the ability to meet industry standards in relation to social / relationship skills, personal presentation/grooming and customer care.
 (d)Address issues with cultural sensitivity and with a professional international orientation
 (e)Demonstrate personal attributes and skills that form the basis of an entrepreneurial mindset
PO3Skill - Range
 (a)Demonstrate comprehensive range of specialised skills and tools
 (b)Satisfy customer expectations by demonstrating, with confidence and creativity, best practice in technical skills.
 (c)Practice with competence and creativity, skills in the following areas: Food and Beverage, Personal Development and Career Planning, to include reflective and experiential practice.
 (d)Employ information and communications technologies (ICTs) relevant to the tourism and Events industry, including the following: Email, Internet, Word Processing, PowerPoint, Excel, Access, Property Management and Reservations Systems e.g., Fidelio,
PO4Skill - Selectivity
 (a)Formulate responses to well-defined abstract problems
 (b)Demonstrate and apply product knowledge to the various functions of a hospitality operation.
PO5Competence - Context
 (a)Act in a range of varied and specific contexts involving creative and non-routine activities:
 (b)transfer and apply theoretical concepts and/or technical or creative skills to a range of contexts
 (c)Recognise current industry trends including major product and market trends affecting the national and international event industry
 (d)Demonstrate the adaptability and flexibility required to work within the various sectors of the events industry .
 (e)e. Respond appropriately to health and safety,situations,adhering to the principles of HACCP
PO6Competence - Role
 (a)Exercise substantial personal autonomy and often take responsibility for the work of others and/or for allocation of resources: form, and function within, multiple complex and heterogeneous groups
 (b)Operate within the appropriate legislation, including legislation in relation to: equality, employment, environmental best practice, food safety legislation, health and safety, and licensing laws.
PO7Competence - Learning to Learn
 (a)Learn to evaluate own learning and identify needs within a structured learning environment: assist others in identifying learning needs
 (b)Illustrate the knowledge and apply the skills required to design a professional career plan.
 (c)Demonstrate the potential capacity to progress to supervisory level.
 (d)Be cognisant of limitations of own expertise and know when to seek advice and guidance.
PO8Competence - Insight
 (a)Express an internalised, personal world view, reflecting engagement with others
 (b)Recognise the socio-economic impacts of the Events industry nationally and internationally
 

Semester Schedules

Stage 1 / Semester 1

Mandatory
Module Code Module Title
IDST B7001 Introduction to the Industry
COMM B7008 Communication Skills for Success
EVNT H7006 Event Industry Operations
Elective
Module Code Module Title
TOUR B7004 Introduction to the Global Tourism Industry
FREN B7Z16 French and Cultural Competence
FREN C8Z01 French 1
SPAN B7Z01 Spanish 1
CHIN B7001 Chinese 1
 

Stage 1 / Semester 2

Mandatory
Module Code Module Title
COMM B7Z08 Communications and Professional Development for the Service Industry
ACCT B7Z09 Fundamentals of Accounting
IDST B7002 Event Industry Operations 2
MRKT B7Z05 Marketing for Hospitality and Events
Elective
Module Code Module Title
TOUR B7001 The Geography of Travel and Tourism
FREN C8Z03 French 2
GERM B8Z09 German and Cultural Competence
SPAN B7Z02 Spanish 2
CHIN B7002 Chinese 2
 

Stage 2 / Semester 1

Mandatory
Module Code Module Title
NOCODE59 Event Food and Beverage Management Studies
CULN B6032 Financially Based Decision Making
EVNT B7001 Event Industry Specific I.T
HOSP B6Z01 Sales and Customer Service Operations
CULN B6031 Placement Preparation For Hospitality
Elective
Module Code Module Title
MGMT P7Z04 Tourism Operations Management
CHIN B7003 Chinese 3
FREN C8Z05 French 3
SPAN B7Z14 Spanish 3
SPAN B6Z01 Spanish and Cultural Competence
 

Stage 2 / Semester 2

Mandatory
Module Code Module Title
PLCE B6Z01 Placement for Hospitality Section (Degree)