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Higher Certificate in Arts in Hospitality Studies

Higher Certificate in Arts
Programme Code: CR_OHOST_6
Mode of Delivery:Full Time, ACCS
No. of Semesters:4
NFQ Level:6
Embedded Award:No
Programme Credits:60
programmeReviewDate:September 2021
Field of Study:Hospitality

Programme Outcomes

Upon successful completion of this programme the graduate will be able to demonstrate... :

PO1 Knowledge - Breadth
  (a) a professional approach in meeting the highest standards of hospitality service. be able to apply fundamental business principles to the hospitality operations
PO2 Knowledge - Kind
  (a) response in a professional manner to the needs and expectations of customers, using appropriate social skills in an active learning environment. provide the highest standards of personal appearance and presentation and grooming and customer care.
PO3 Skill - Range
  (a) provide with confidence and creativity best practice standards of restaurant, bar reception and other related services. use appropriate information processing and communications relevant applications appropriate to the tourism and hospitality sector businesses.
PO4 Skill - Selectivity
  (a) apply the appropriate level of product knowledge to the various service operations in hospitality. demonstrate effective communications skills to respond to customer needs, and operational needs.
PO5 Competence - Context
  (a) be aware of changing industry trends in both product and markets affecting the tourism industry. be able to demonstrate the ability to work in a variety of roles in the range of hospitality sectors. apply the appropriate health and safety, hygiene and environmental standards as required.
PO6 Competence - Role
  (a) operate at the appropriate level the requirements of the legislation in hospitality and tourism operations. continue to develop professional skills through reflection, experience, mentoring and further education.
PO7 Competence - Learning to Learn
  (a) continue to develop professional a career plan enabling achievement of personal lifelong goals.
PO8 Competence - Insight
  (a) recognise the impacts, both social and economic of the domestic and international tourism sector.

Semester Schedules

Stage 1 / Semester 1

Module Code Module Title
HOSP6068 Accommodation Operations
HOSP6067 Practical Cookery Skills
HOSP6069 Food and Beverage Operations
INFO6014 Business IT Skills
CMOD6001 Creativity Innovation&Teamwork
MATH6025 Business Maths for Hospitality

Stage 1 / Semester 2

Module Code Module Title
HOSP6070 Food & Beverage Service Ops
HOSP6055 Communications & Customer Care
HOSP6065 Personal Development
HOSP6097 Hospitality Facilities
HOSP6083 Hosp Sales and Marketing
Module Code Module Title
HOSP6009 Hospitality Service Skills
HOSP6052 Nutrition
FREE6001 Free Choice Module

Stage 2 / Semester 1

Module Code Module Title
PLAC6004 Work Based Learning
HOSP6063 Food and Beverage Studies
HOSP6072 Front Office Operations
HOSP6080 Intro to Supervising People
HOSP6066 Practical Cookery Techniques
Module Code Module Title
HOSP6006 Hospitality and Tourism
FREE6001 Free Choice Module

Stage 2 / Semester 2

Module Code Module Title
HOSP6062 Hotel Front Office
HOSP6092 Beverage Studies
HOSP6094 Food and Beverage Control
HOSP6058 Event Concepts
HOSP6033 Hospitality Learning Event
Module Code Module Title
HOSP6090 Exploring Wine & Spirits
FREE6001 Free Choice Module

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

Tel: 021-4326100     Fax: 021-4545343
Email: help@cit.edu.ie