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DURATION
One year full-time.
INTRODUCTION
The Applied Biology course is suitable for individuals who wish
to enhance their chances for employment in the food / pharmaceutical
or related industries. It is also suitable for those who may already
be working in the food industry but wish to advance their technical
knowledge and thus their promotion prospects.
MAIN AREAS OF STUDY
- Nutrition
- Microbiology and Food Hygiene
- Food Chemistry
- Biology
- Food Processing
- Laboratory Techniques
- Maths
SPECIAL FEATURES
The course has strong links with both food and pharmaceutical
industries. Students visit various different industries and visiting
lecturers deliver a section of the course. The major emphasis
for students is on the development of practical and laboratory
skills.
WORK EXPERIENCE
One day a week in the food or health care related industry.
CAREER PROSPECTS
The food industry is Ireland’s largest employer and possesses
a great potential for growth. Students of this course have a very
high placement rate in either employment or third level colleges.
Careers have included laboratory assistants and operators in food
and pharmaceutical industries; supervisor/manager in food retail
outlets; worker/supervisor in food preparation and small food
business operators.
FURTHER EDUCATIONAL OPPORTUNITIES
N.B.: this course is part of the “Links Scheme”
for entry into third level colleges. Students thus gain entry
to these linked courses based on their FETAC rather than their
Leaving Certificate results
Institutes of Technology: Certificate in Applied Physiology and
Health Science Certificate in Applied Biology
Certificate in Applied Chemistry University: B.Sc. Food Science,
B.Sc. Nutrition.
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ENTRY REQUIREMENTS
Leaving Certificate standard or equivalent. All candidates are
interviewed and places are awarded based on suitability. Mature
students are also eligible to apply.
CERTIFICATION
National Certificate - FETAC (NCVA Level 5) in Applied
Science - Food (NCVA award code:CASFX)
Occupational First Aid
Environmental health office certifacate in primary food
hygene
COURSE DIRECTOR
Jo Fitzgerald
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