Higher Certificate
Programme Code: DK_HHOST_6
Mode of Delivery:Full Time, Part 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 tourism and hospitality.
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.
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, Rooms Division (Accommodation and Front Office), and Personal Development and Career Planning, to include reflective and experiential practice.
 (d)Employ information and communications technologies (ICTs) relevant to the tourism and hospitality 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 tourism and hospitality industry.
 (d)Demonstrate the adaptability and flexibility required to work within the various sectors of the tourism and hospitality industry
 (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 tourism and hospitality industry nationally and internationally

Semester Schedules

Stage 1 / Semester 1

Module Code Module Title
COMM B7008 Communication Skills for Success
IDST B7001 Introduction to the Industry
HOSP B7Z01 Fundamentals of Hospitality Operations 1
SPAN B7Z01 Spanish 1
Module Code Module Title
CHIN B7001 Chinese 1
FREN C8Z01 French 1
FREN B7Z16 French and Cultural Competence
TOUR B7004 Introduction to the Global Tourism Industry

Stage 1 / Semester 2

Module Code Module Title
COMM B7Z08 Communications and Professional Development for the Service Industry
ACCT B7Z09 Fundamentals of Accounting
MRKT B7Z05 Marketing for Hospitality and Events
HOSP B7Z02 Fundamentals of Hospitality Operations 2
CULN B6031 Placement Preparation For Hospitality
SPAN B7Z02 Spanish 2
Module Code Module Title
CHIN B7002 Chinese 2
GERM B8Z09 German and Cultural Competence
FREN C8Z03 French 2
TOUR B7001 The Geography of Travel and Tourism

Stage 2 / Semester 1

Module Code Module Title
HOSP B6Z01 Sales and Customer Service Operations
HOSP B6Z02 Hospitality Industry I.T
PLCE B6Z03 Placement for Hospitality Section (Higher Certificate)
CATE B6002 Advanced Food and Beverage Service 1
Module Code Module Title
CHIN B7003 Chinese 3
SPAN B7Z14 Spanish 3
SPAN B6Z01 Spanish and Cultural Competence
FREN C8Z05 French 3
MGMT P7Z04 Tourism Operations Management

Stage 2 / Semester 2

Module Code Module Title
CATE B6008 Advanced Food and Beverage 2
EVNT B6003 Event Concepts
HOSP B6009 Principles of People Management in the Hospitality Industry
CULN B6032 Financially Based Decision Making
No Code Yet Irish Society and Culture
Module Code Module Title
FREN C8Z07 French 4
SPAN B7Z04 Spanish 4
CHIN B7004 Chinese 4
TOUR B7Z03 Business Tourism