Courses
Admissions & Support
Hospitality Supervision – Higher Certificate
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Location: Athlone
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years: 4
Course Overview
This programme aims to provide learners with the knowledge, practical skills, and competencies necessary for a successful career in hospitality supervision. You will study a range of topics related to managing hospitality at the highest level, including bar, restaurant, front office and food and beverage management.
The Department provides dedicated support for all work placements, including assisting students in finding opportunities and ensuring they have positive experiences in the field. The program has been developed to meet the needs of a vibrant and thriving tourism and hospitality sector in the Midlands.
Graduates will be well-rounded, with strong transversal skills, excellent communication abilities and high levels of competency with IT and numeracy.
Contact Details
What are the entry requirements?
Leaving Certificate
Minimum O6/H7 grades in the Leaving Certificate examination. One of the six subjects presented must include English. Two of the six subjects must be at a grade of H5 or above.
QQI
Any QQI-FET level 5 qualification is acceptable but must contain a minimum of 3 distinctions.
Mature Applicants
Applicants are considered ‘mature’ once they are 23 years or over on 1 January in the year they wish to begin studying. Mature applicants are not required to meet minimum entry requirements but must demonstrate ability to pursue and benefit from the course. Knowledge and skills gained through experiential learning will be taken into account with regard to the course for which they have applied. Such applicants are required to provide a CV and may be required to attend for interview at TUS as part of the selection process.
International Applicants
International applicants should apply directly to the International Office at TUS, allowing plenty of time for completing the visa process. Applications for September start should be made by 1st June at the latest to ensure visas are processed in time. You should familiarise yourself with visa processing times for your country of origin to ensure you make a timely application. Find out more here.
Course Modules
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Culinary and Restaurant Skills
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Culinary and Restaurant Operations
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Hospitality Business Management
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Learning and Development for Higher Education
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The Art of Mixing Drinks
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Food Safety and Risk Management
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Language – French / Spanish (languages are optional)
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Restaurant and Culinary Skills
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Introduction to Computer Applications
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Hospitality Cost Control
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Beverage Studies
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Wet Facility Management
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Digital Skills and Citizenship
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Food Safety and Envirnomental Management
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Hospitality Financial Accounting
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Leisure Lifestyles in Hospitality
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Culinary and Restaurant Supervision
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Wellness and Wellbeing in Hospitality
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Rooms Management
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Culinary and Restaurant Management
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Language – French / Spanish (languages are optional)
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Work Placement
This placement can be national or international. We have a large network of national and international partners where you can go for this work placement. It lasts for approx. 3 months.
What can you do after this programme?
Your specialist knowledge of hospitality supervision will lead to a variety of exciting career opportunities. For example, below are some routes our graduates have pursued:
• Hotel Supervisor
• Food and Beverage Supervisor
• Rooms Division Supervisor
• Hotel Revenue and Finance
• Marketing
• Human Resources
• Event Management
Successful graduates of this programme are eligible to apply for Year 3 of our Level 8 Honours Bachelor Degree in Hospitality Management (with International Placement) or other programmes in a related discipline within TUS or elsewhere.
Additional Information
A noteworthy feature of choosing to study hospitality management at TUS is our state-of-the-art facilities in an exclusive building on the TUS Athlone Campus that enriches an applied learning experience for our students. These include:
• Two large-scale production kitchens
• Specialised pastry kitchen
• Three individual teaching kitchens
• 120-seat lecture and culinary demonstration theatre
• Large open-plan reception area
• Bright and contemporary 100-seater training restaurant
• Training bar & café
• Food preparation and larder area
• Four Vertical Aeroponic Tower Gardens
• Dedicated garden area including a polytunnel and wormery