Careers rarely develop the way we plan them. Our career path often takes many twists and turns, with particular events, choices and people influencing our direction.

We asked Siobhan Canny from Health Service Executive to give some advice for people considering this job:

 

Siobhan Canny

Midwife

Health Service Executive

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  Siobhan Canny

I would advise anybody wishing to pursue a career as a Midwife to focus on having science subjects in their Leaving Certificate. The basic entrance requirements are high at the moment so a good Leaving Certificate is essential (unless applying as a mature applicant).

To be accepted onto a training course you have to do an interview where they will determine whether you are suitable for the job or not. In the interview I would advise you to relax and to be yourself, answer honestly and do not be afraid to promote yourself.

The interviewers are looking for intellegent, hard working, nice people who are genuinely interested in being with women in pregnancy and labour. They are looking for students who have a basic understanding as to what this entails.

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Creative people use their personal understanding of people and the world they live in to guide their work. Creative people like to work in unstructured workplaces, enjoy taking risks and prefer a minimum of routine.
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Course Details

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DT405
Culinary Science

Ed Zone

Undergraduate awards typically reflect three to five years of study after secondary school and include Ordinary (Level 7) and Honours Bachelor Degrees and Higher Diplomas (Level 8's).

Undergraduate awards may be achieved directly or through a series of progression steps. Learners may choose to progress upwards from a Level 5 to a Level 6, Level 7 and finally a Level 8.

Undergraduate awards are awarded by the HETAC or Higher Education Institutes.

Career Opportunities
3rd level Graduates are qualified for a wide range of occupations, and their education prepares them for roles involving specific skills, and for coordinating, supervising, managing, or training others. Examples include accountants, sales managers, computer programmers, teachers, chemists, environmental engineers, criminal investigators, and financial analysts.

Level on the National Framework of Qualifications
4 years
Duration of course
Druation goes here.....
330

2016 Points

330

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Summary... header image

This programme is a joint degree offered by the School of Culinary Arts and Food Technology and the School of Food Science and Environmental Health. The BSc (Honours) in Culinary Science is a four year full-time programme. The programme provides graduates with the knowledge and practical skills necessary to operate as a development or concept chef for food companies engaged in food product development. The programme builds on the strong links between; food and culinary industries providing students with the opportunity to work in dynamic food industries through our internship programme. Graduates of the programme will also have opportunities to work in the culinary industry as chefs, in food research and development, and food business managers.

The first two years of the programme provide students with practical skills in kitchens and food science and nutrition in our labs. The programme encourages the development of in-depth theoretical, academic knowledge and understanding of the food science and culinary arts. The kitchen skills focus on professional cookery whereas the science focuses towards food research and experimentation. A Development Chef is a highly skilled specialised individual who uses culinary skills and scientific knowledge to create unique food products.

The programme has practical hot kitchen, pastry and food science modules which have been designed to equip the food student with the knowledge and skills necessary to gain employment in the culinary or food science industries. The programme begins with modules in professional cookery – developing an understanding of how to cook and progressing to the production and development of a range of dishes and processes that are underpinned by food science and business modules.

In year three, students have the option of national or international internship (work placement) in food science and culinary arts reflecting the diversity of this BSc (Hons) in Culinary Science. Both schools have strong industry links to develop the participants’ professional and scientific skills. Years three and four focus on the everyday needs of a dynamic concept/development chef. Graduates of the programme will gain:

Skills and knowledge in the sciences and culinary arts which are fundamental to the development of novel foods and drinks.

Business and entrepreneurship skills and knowledge so they can be innovative and to aid them in setting up a food business.

The ability to appropriately judge in a number of complex planning, design, technical and/or management functions related to food products, processes and services including resources.

During a six month internship learn to act in variable and unfamiliar learning contexts; learn to manage learning tasks independently, professionally and ethically.


 
Course Details header image

From College Website...
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DT405 - Culinary Science
DIT

From Qualifax...
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DT405 - Culinary Science
Qualifax - The National Courses Database
DISCLAIMER: These links are to official sources of information for this course - we accept no responsibility for the information on them.


Entry Requirementsheader image

To view the Leaving Certificate minimum entry requirements for this course, Click Here [Source: Qualifax]

To view Mature Entry requirements, or alternative requirements, please visit Qualifax or the Colleges' website from the links available in the Course Details section above.

QQI FET/FETAC Links header image


This course does not appear to accept applicants with Further Education and Training (FET) awards. Please check with the college directly - sometimes this data is not published openly, or special arrangements may be available.

Career Progression header image

Graduates of the BSc (Hons) in Culinary Science will have developed the knowledge and skills necessary to operate in the wider food industries or operate their own food business.

Students who have reached the appropriate honours standard may have access to The MSc in Culinary Innovation and Food Product Development where graduates are highly sought after. The MSc in Food Safety Management is an attractive programme for food safety and regulatory professionals. The MSc in Environmental Health and Safety is among the most highly regarded in Ireland and attracts a wide range of industry professionals. These programmes can be accessed on a part time or full time basis.

In additional both Schools offer PhD research opportunities for high achieving graduates.
Are there study abroad opportunities?

This programme offers the learner international work experience and study exchange opportunity in year three.



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