Introduction to
School of
Hotel and Catering Studies
This School is one of Europe’s leading providers of culinary arts hospitality industry. Today’s manager is a fully-fledged business
and hospitality education. We have graduates working in senior person responsible for the marketing, staffing, operational and
positions in all sectors of the industry all over the world. We financial aspects of enterprises of varying size and complexity.
highly value and actively encourage strong links with industry
and the professional associations. Given the projected growth of tourism in Ireland and abroad,
the industry needs graduates with a record of academic
Students gain work experience through a structured and achievement, ambition, a positive business attitude, open
organised network of Irish and international placements. personality and a high level of commitment to work in a
We are also proud of the success of our students in both demanding, dynamic and rewarding industry.
national and international competitions.
The Bachelor of Arts (honours) degree course in Hotel and
The Department of Education and Science recognises the Catering Management, and the Bachelor of Business in Hotel
Bachelor of Arts (honours) in Hotel and Catering Management and Catering Management, are suitable for applicants who have
as an appropriate qualification for teaching business and taken their Leaving Certificate in the current or preceding year.
accounting in secondary schools, subject to graduates gaining
teaching qualifications. The Bachelor of Business in Hotel and Catering Management
(block release) is available to those who have prior full-time
The Department of Hotel and Catering Operations provides work experience in the hotel and catering industry. It is ideal for
courses in professional cookery, hospitality, bar, tourism, event people who wish to combine a training position in industry with
and retail operations. Fáilte Ireland considers us ‘the leading a rigorous college education.
centre for culinary arts education’ and a ‘beacon centre’ with
high standards and facilities. Applicants for the block release course are made directly to
GMIT. The hotel school can also help potential applicants to find
Industrial Placements suitable positions in industry.
The School of Hotel and Catering Studies has a full-time
industrial placement office with a full complement of staff. Applications for advanced entry into the BA (honours) Degree or
Periods of work experience, organised by the School, are a major the Bachelor of Business courses in Hotel and Catering
component of many of our courses. Currently, we place students Management, from holders of relevant qualifications and
in Ireland, Great Britain, USA, France, Germany, Spain, Belgium applications from mature students are particularly welcome. For
and Switzerland. suitably qualified and experienced applicants, the final year of
the Bachelor of Arts (honours) can be studied part-time, one day
Department of Hotel and Catering Management per week.
Our mission is to provide suitably qualified and experienced
managers and professionals for the Irish and international
65
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148 |
Page 149 |
Page 150 |
Page 151 |
Page 152 |
Page 153 |
Page 154 |
Page 155 |
Page 156 |
Page 157 |
Page 158 |
Page 159 |
Page 160 |
Page 161 |
Page 162 |
Page 163 |
Page 164 |
Page 165 |
Page 166 |
Page 167 |
Page 168 |
Page 169 |
Page 170 |
Page 171 |
Page 172 |
Page 173 |
Page 174 |
Page 175 |
Page 176 |
Page 177 |
Page 178 |
Page 179 |
Page 180 |
Page 181 |
Page 182 |
Page 183 |
Page 184 |
Page 185 |
Page 186 |
Page 187 |
Page 188 |
Page 189 |
Page 190