LCA Programme - Hotel, Catering &Tourism

Rationale:

The Hotel, Catering and Tourism course reflects the overall philosophy of the Leaving Certificate Applied Programme by helping students develop competencies of a broad personal and vocational nature. Emphasis is placed on social inclusion, teamwork, quality consciousness, interpersonal skills, creativity and dexterity.

Progression opportunities for interested students to the Hotel. Catering & Tourism  industry are available through a number of routes e.g. Post-Leaving Certificate Courses, CERT Basic Skill, full-time training programmes or directly into local employment opportunities.

Hotel, Catering and Tourism:

1. Eating Out the Fast Food Way: This module introduces students to the Fast Food Sector of the Hotel, Catering and Tourism industry i.e. Take Aways, Coffee Shops, Delicatessens and Pub Grub operations. Students will become of the markets, products, services and job opportunities associated with each operation. They will participate in planning, preparing and serving a range of related menu items and will review and evaluate their activities.
2. Eating Out – Hotels, Restaurants and Institutions: This module introduces students to further sectors of the Hotel, Catering and Tourism industry. Students will build on skills introduced in previous modules and will organise meal events such as a breakfast, lunch, dinners and special functions. There will also be scope for students to organise and participate in community events and to entertain visitors in the school.
3. Irish Hospitality: This module introduces students to Hospitality and Tourism experiences. They will research local and national travel and holiday options and investigate the types of accommodation available in Ireland. Students will also develop an appreciation of customer expectations and quality standards particularly for disabled people, and apply communication and interpersonal skills – through sourcing and presenting information using a variety of media.
4. Catering for Diversity: In this module students are given the opportunity to explore the influence of culture, politics and religion on diet and eating customs. They will source, prepare and serve ethnic and vegetarian products and will learn about special dietary requirements.