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Higher Certificate in Science in Applied Biology
This course will introduce you to the fascinating world of the biological sciences. You’ll study a range of science subjects, including Microbiology, Biochemistry and Drug Delivery. You’ll gain around 400 hours of lab experience — experience that potential employers will value — and be well set on the way to other courses or a job in industry. Topics covered by this course include how the cell works, the nature of disease, genetics and microbiology. (You don’t have to have studied Biology at Leaving Certificate, although it’s useful if you did.) Our lecturers have a wide range of experience in research, education and industry, and we take pride in being an approachable and student-focused team. You’ll study a range of science subjects, including Microbiology (the study of bacteria, fungi and viruses), Biochemistry (the chemistry of life) and Drug Delivery (how drugs are manufactured and tested). This blend of fundamental and applied subjects will enhance your understanding of the relevance of the subjects to the real world and provide the basis for more advanced study, if you continue to the add-on B.Sc. course the following year. Over the two years, you’ll gain around 400 hours of laboratory experience — experience that potential employers will value. The knowledge and practical experience gained in this course will set you on the way for other academic courses or directly into a job in industry.
Certifications / Allied Health / Dublin

Intakes: September Intake 2025 ( Open ) ,

English Tests Scores:
  • 1. DET (Duolingo English test) [ 95 ]
2 years
Higher Certificate in Culinary Arts (Professional Cookery Practice)
This program integrates the theoretical and practical elements of culinary arts education to develop the knowledge, skills and understanding for you to build successful careers in today’s fast-growing, ever-changing culinary arts, hospitality and food industries. This two-year course includes a period of culinary work experience. The course is built around three core areas of the culinary arts disciplines: Culinary practice in kitchen and pastry work, and restaurant operations. The culinary practice is underpinned with a range of supportive related theory and technologies. Core culinary modules such as kitchen & larder, pastry, restaurant and wine studies are married with modules in gastronomy, food and beverage theory, nutrition, food safety, introduction to business and culinary information systems. On graduation, you may expect to pursue a career as a qualified professional in the culinary, food service and hospitality industries – including hotels, restaurants, industrial catering, food retail outlets, licensed trade, cruise liners and other food-related industries – and advance towards becoming a fully qualified chef or catering supervisor or manager. If you successfully complete this course, you’ll be eligible to apply to transfer to the BA in Culinary Arts, the BSc in Culinary Entrepreneurship and similar courses in TU Dublin. This course facilitates student entry into national and international culinary competitions and offers student bursaries and awards throughout the course.
Certifications / Humanities, Arts & Tourism / Dublin

Intakes: September Intake 2025 ( Open ) ,

English Tests Scores:
  • 1. IELTS (International English Language Testing System) [ 5 ]
2 years
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