IRELAND - SUMMERY OF MAIN VOCATIONAL TRAINING CHANNELS
2.1 Post Leaving Certificate Courses
The basic objective of the vocational preparation and training programmes is to provide appropriate vocational training for young people in the 15-19 age group, who have completed compulsory schooling, but whose skills are inadequate for the labour market due to the impact of economic or technological change.
In 1991 the National Council for Vocational Awards (NCVA) was established to develop a comprehensive certification system for a wide range of vocational education and training programmes. The vocational awards are designed to provide access to employment, further study and/or further training.
In the area of Tourism the vocational preparation and training programme operates at two levels:
NCVA Level 1
Level 1, for those in the 15 - 18 year age group who have completed compulsory education, who would otherwise enter the labour market, and who need vocational training to enhance their employment prospects.
NCVA Level 2
Level 2, for those who have completed senior cycle education and have achieved formal qualifications (usually at Leaving Certificate level, but possibly Level 1), but who need vocational training and experience. In practice, Level 2 has become a Post Leaving Certificate option, and is frequently seen as a bridging course to higher education. These courses are commonly known as PLCs.
2.2 Professional Craft Programmes
Formal craft training is provided through the Institutes of Technology network and CERT Hotel Schools. Courses are developed for certification by the National Tourism Certification Board (NTCB) and include experience of work and new technology. Trainees are recruited by CERT, the State Tourism Training Agency. They receive a maintenance allowance while undergoing training.
The following is a detailed list of the professional craft programmes designed and certified by the NTCB.
Restaurant Skills
Aims of the Programme
To provide trainees with the knowledge, skills and attitudes necessary to pursue careers as professional food and beverage service personnel.
To provide trainees with the knowledge, skills and attitudes necessary to pursue careers as professional food and beverage service personnel.
General Objectives
At the end of this training programme the trainees should be capable of serving customers and promoting sales in a pleasant and efficient manner and be able to present themselves and their dining room and bar facilities in a professional way at all times. They should be capable of taking food and drink orders, calculating bills using manual and computerised systems, of serving sixteen covers using plate service or twelve using silver service at each sitting and of serving lounge bar orders.
At the end of this training programme the trainees should be capable of serving customers and promoting sales in a pleasant and efficient manner and be able to present themselves and their dining room and bar facilities in a professional way at all times. They should be capable of taking food and drink orders, calculating bills using manual and computerised systems, of serving sixteen covers using plate service or twelve using silver service at each sitting and of serving lounge bar orders.
Accommodation Service
Aims of the Programme
To give individuals the knowledge and skills necessary to become accommodation assistants in the hotel, catering, tourism and licensed premises industries.
To give individuals the knowledge and skills necessary to become accommodation assistants in the hotel, catering, tourism and licensed premises industries.
General Objectives
At the end of this training programme the trainees should be capable of servicing bedrooms and bathrooms ensuite efficiently, allowing a maximum of thirty minutes per unit and service public areas, corridors and stairs efficiently. They should operate room service efficiently and should know and use all relevant cleaning equipment, agents and materials in a safe and hygienic manner.
At the end of this training programme the trainees should be capable of servicing bedrooms and bathrooms ensuite efficiently, allowing a maximum of thirty minutes per unit and service public areas, corridors and stairs efficiently. They should operate room service efficiently and should know and use all relevant cleaning equipment, agents and materials in a safe and hygienic manner.
Bartending
Aims of the Programme
To give individuals the knowledge, skills and attitudes necessary to become professional bartenders in the hotel, catering or licensed premises industries.
To give individuals the knowledge, skills and attitudes necessary to become professional bartenders in the hotel, catering or licensed premises industries.
General Objectives
At the end of this training programme trainees should be able to take beverage orders in a pleasant efficient manner, dispense and serve alcoholic and non-alcoholic beverages common to all types of licensed establishments in Ireland and be able to deal with cash registers, cash and stocks efficiently. They should be able to present themselves and their bars in a professional way at all times.
At the end of this training programme trainees should be able to take beverage orders in a pleasant efficient manner, dispense and serve alcoholic and non-alcoholic beverages common to all types of licensed establishments in Ireland and be able to deal with cash registers, cash and stocks efficiently. They should be able to present themselves and their bars in a professional way at all times.
Professional Cookery
Aims of the Course
To give individuals the knowledge, skills and attitudes necessary to become professional chefs in the hotel and catering industry.
To give individuals the knowledge, skills and attitudes necessary to become professional chefs in the hotel and catering industry.
General Objectives
At the end of this training programme trainees should be able to work efficiently under supervision in all sectors of the hotel and catering industry. They will be able to employ the processes and principles of cookery required in producing the range of dishes required for the Irish hotel and catering industry. They will present themselves and their kitchen area in a professional manner at all times.
At the end of this training programme trainees should be able to work efficiently under supervision in all sectors of the hotel and catering industry. They will be able to employ the processes and principles of cookery required in producing the range of dishes required for the Irish hotel and catering industry. They will present themselves and their kitchen area in a professional manner at all times.
Hospitality Skills
Aims of the Programme
To provide individuals with the professional craft skills in restaurant, accommodation, bar and front office and develop their understanding of the concept of hospitality and customer care.
To provide individuals with the professional craft skills in restaurant, accommodation, bar and front office and develop their understanding of the concept of hospitality and customer care.
General Objectives
The primary focus of training the Hospitality Skills Programme is on the development of the hospitality and social skills related to the different craft areas within the hotel, catering and tourism industry. These areas include restaurant, bar, accommodation and front office.
The primary focus of training the Hospitality Skills Programme is on the development of the hospitality and social skills related to the different craft areas within the hotel, catering and tourism industry. These areas include restaurant, bar, accommodation and front office.
Front Office Operations
Aims of the programme
To provide students with an understanding of the function of the Front Office department and with the necessary skills and knowledge required to operate as efficient front office personnel in medium to large hotels. There are two distinct programmes: one designed for those without office and WP skills and the other designed and structured as a progression programme for applicants with relevant qualifications in business/secretarial/computer studies.
To provide students with an understanding of the function of the Front Office department and with the necessary skills and knowledge required to operate as efficient front office personnel in medium to large hotels. There are two distinct programmes: one designed for those without office and WP skills and the other designed and structured as a progression programme for applicants with relevant qualifications in business/secretarial/computer studies.
General Objectives
At the end of this training programme trainees should be able to carry out the role and duties of Front Office personnel; and apply customer care skills at a professional level. They should be proficient in all aspects of Front Office systems and procedures.
At the end of this training programme trainees should be able to carry out the role and duties of Front Office personnel; and apply customer care skills at a professional level. They should be proficient in all aspects of Front Office systems and procedures.
Tourism Skills
Aims of the Programme
To enable trainees to develop as young Tourism professionals, with a keen understanding of Tourism and with the skills needed to start a career within a range of Tourism Businesses.
To enable trainees to develop as young Tourism professionals, with a keen understanding of Tourism and with the skills needed to start a career within a range of Tourism Businesses.
General Objectives
The programme allows trainees to study the tourism industry and to develop skills which can be applied to a range of Tourism businesses. These skills include retail skills, provision of information to visitors, office techniques, guiding skills and customer care.
The programme allows trainees to study the tourism industry and to develop skills which can be applied to a range of Tourism businesses. These skills include retail skills, provision of information to visitors, office techniques, guiding skills and customer care.
2.3 Advanced Craft and Supervisory
Formal advanced and supervisory programmes are also provided through the Institutes of Technology network. These can be delivered on a full-time or part-time basis. The following is a detailed list of the programmes.
Advanced National Certificate in Accommodation Skills
Aims of the Programme
To provide an opportunity for Accommodation Assistants to develop Advanced Skills in Accommodation Service which will equip them to gain employment as highly skilled Accommodation Personnel in exclusive hotels, clubs, luxury cruise liners and any other type of accommodation operation.
To provide an opportunity for Accommodation Assistants to develop Advanced Skills in Accommodation Service which will equip them to gain employment as highly skilled Accommodation Personnel in exclusive hotels, clubs, luxury cruise liners and any other type of accommodation operation.
Advanced National Certificate in Bar Skills
Aims of the Programme
To provide an opportunity for bartenders to develop advanced skills in Bar and Restaurant Service which will equip them to gain employment as highly skilled bartenders in exclusive bar and food service operations such as upmarket Lounge and Cocktail bars, luxury hotels, restaurants, clubs cruise liners.
To provide an opportunity for bartenders to develop advanced skills in Bar and Restaurant Service which will equip them to gain employment as highly skilled bartenders in exclusive bar and food service operations such as upmarket Lounge and Cocktail bars, luxury hotels, restaurants, clubs cruise liners.
Advanced National Certificate in Restaurant Skills
Aims of the Programme
To provide an opportunity for restaurant service personnel to develop specialist advanced skills in restaurant service which will equip them to gain employment as highly skilled waiters and waitresses in exclusive food service operations such as luxury hotels, restaurants, clubs, cruise liners, upmarket in-house catering in financial institutions and similar.
To provide an opportunity for restaurant service personnel to develop specialist advanced skills in restaurant service which will equip them to gain employment as highly skilled waiters and waitresses in exclusive food service operations such as luxury hotels, restaurants, clubs, cruise liners, upmarket in-house catering in financial institutions and similar.
Supervisory & Professional Development
Aims of the Programme
To provide an opportunity for individuals who wish to develop their supervisory skills which will equip them to take on positions of responsibility as supervisors or departmental managers when combined with their advanced craft skills and foreign language skills.
To provide an opportunity for individuals who wish to develop their supervisory skills which will equip them to take on positions of responsibility as supervisors or departmental managers when combined with their advanced craft skills and foreign language skills.
Advanced Culinary Arts (leading to Diploma)
Aims of the Programme
To provide an awareness that comprehension of the basic fundamentals is absolutely necessary for progress in a career as a senior chef. The participants will be provided with the knowledge and advanced practical skills for application at the highest levels for food preparation, cooking and service. The programme aims to develop confidence in creativity., imagination and inventiveness and an ability to form opinions and judgements on standards of practice relating to food issues and evaluate food trends.
To provide an awareness that comprehension of the basic fundamentals is absolutely necessary for progress in a career as a senior chef. The participants will be provided with the knowledge and advanced practical skills for application at the highest levels for food preparation, cooking and service. The programme aims to develop confidence in creativity., imagination and inventiveness and an ability to form opinions and judgements on standards of practice relating to food issues and evaluate food trends.
Advanced National Certificate in Tourism Business Studies
Aims of the Programme
To enhance participants' knowledge of tourism and provide them, with the professional, social and administrative skills for careers in tourism. It is intended to prepare participants for future roles as supervisors and managers in the industry. The programme builds on the Tourism Skills Programme and identifies the additional knowledge and skills necessary for the efficient operator of tourist outlets.
To enhance participants' knowledge of tourism and provide them, with the professional, social and administrative skills for careers in tourism. It is intended to prepare participants for future roles as supervisors and managers in the industry. The programme builds on the Tourism Skills Programme and identifies the additional knowledge and skills necessary for the efficient operator of tourist outlets.
Advanced National Certificate in Tourism Studies
Aims of the Programme
To enable Tourism Advisers to develop further the professional skills required to enhance their knowledge of the tourism industry in Ireland, emphasising the role of assisting tourists by providing professional advice and information which will determine the quality of the tourist's holiday experience in Ireland. To qualify the participants for certification and approval as National Tourist Advisers.
To enable Tourism Advisers to develop further the professional skills required to enhance their knowledge of the tourism industry in Ireland, emphasising the role of assisting tourists by providing professional advice and information which will determine the quality of the tourist's holiday experience in Ireland. To qualify the participants for certification and approval as National Tourist Advisers.
2.4 Management Programmes
A number of Institutes of Technology and Shannon College of Hotel Management offer Degrees and Diplomas. These degrees are granted by a University or the National Council for Educational Awards (NCEA). Diplomas are awarded by the NCEA. Various certificate programmes usually at supervisory level also receive certification from the NCEA.
Entry to these programmes is competitive; Leaving Certificate with Mathematics, English, Business subjects and a language is essential with at least two to four subjects at higher level.
CERT, the State Tourism Training Agency operates a Management Studies Certificate Programme for those following the Trainee Manager Development Programme.
The programme consists of a distance learning, self-study programme supported by a four-week lecture module per year for the first three years.
The off-the-job lecture module helps to prepare participants for independent study of the following themes:
- Management Theory and Practice
- Product Awareness and Quality Control
- Market and Sales
- Personnel and Training
- Law
- Finance, Accounting and Control
- Physical, Resources and Maintenance
- Tourism Studies.
The Distance Learning Study programme is based on a recommended 15 hours per week of study and research. Completion of the distance education assignments is a requirement of the programme. Tutorials are held twice a year on a regional basis. These tutorials focus on specific syllabus themes. Trainee managers can also contact tutors with queries by ether telephone or fax one day a week during training.
Trainee Managers must sit annual written examinations and pass each examination before being allowed to register for the next module of the programme. Graduates who successfully complete the programme will be awarded:
- A CERT Certificate in Management Studies
- A joint certificate in Hotel and Catering Management awarded by the Irish Hotel and Catering Institute, Irish Hotels Federation and CERT.
The Irish Hotel and Catering Institute will award Graduate membership of the Institute on successful completion of the Trainee Manager Development Programme. Full membership of the Institute on completion of one year's experience at a management level subsequent to successful completion of the Trainee Manager Development Programme. Those who have completed the programme can also apply for Associate membership of the HCIMA.
Entrants should have Leaving Certificate with Mathematics, English, another EC language and Business subjects and should have been employed in their enterprises for six months.
MANAGEMENT PROGRAMMES FOR THE TOURISM INDUSTRY
Post Graduate Programmes
- Hospitality Management
- Tourism Management
- Travel & Tourism Management
- Irish Heritage Management
- Agri-Science Rural Tourism
Degree Programmes
- Hotel & Catering Management
- Tourism & Marketing
- Tourism & Hospitality Management
- Recreation & Leisure
Diploma Programmes
- National Diploma in Business Studies - Hotel and Catering Management (NCEA)
- National Diploma in Business Studies - Languages and Marketing (NCEA)
- National Diploma in Business Studies - International Hotel Management (NCEA)
- Diploma in Hotel Management (DIT) q Diploma in Leisure Management (DIT)
- Diploma in Catering Management (DIT)
- National Diploma in Business Studies - Recreation and Leisure (NCEA)
- National Diploma in Business Studies - Tourism and Hospitality Studies (NCEA)
- National Diploma in Business Studies - Tourism (NCEA)
- National Diploma in Business Studies - Tourism and Languages (NCEA)
- National Diploma in Business Studies - International Hospitality Management (NCEA)
- National Diploma in Business Studies in Applied Tourism Studies (NCEA)
- Diploma in Tourism Studies (Part-time) (NCEA)
- National Diploma in Culinary Arts (NTCB)
- National Diploma in Tour Guiding (NTCB)
- Certificate Programmes
- National Certificate in Business Studies - Front Office Administration (NCEA)
- National Certificate in Business Studies - Hotel and Catering Supervision (NCEA)
- Certificate in Business Studies - Bar Management (NCEA)
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