ITEC Diploma Beauty Specialist Course

Address:Cardiffsbridge Road, Finglas Dublin 11Web: www.colaisteide.ie

Head of Department: Lisa Bohan Telephone: 8443249   Fax: 8347242Email:lisabohan@hotmail.com

                          TOURISM, LEISURE & HOSPITALITY                   

 

Course:            Leisure & Beauty                             Code: 8611

Aims

This course is a one – year Post Leaving Diploma course, which gives students the key skills and knowledge necessary to pursue a career in the Wellness and Beauty Industry. The course provides the student with an opportunity to obtain experience in a wide range of specialised areas such as Manicure, Pedicure and Waxing, Gel & Acrylic Nails, Massage, Make-up and Skin Care, Beauty Industry, Ethics and Practice, Word Processing and Customer Service, while at the same time obtaining a sound general knowledge in areas needed to function in the wellness environment. This course leads to an ITEC Beauty Specialist Diploma and a certificate from the Advanced Institute of Nail Technology.  The student will also receive a FETAC Level 5 full award inBeauty Therapy (5M3471).

 

Entry Requirements

  • A minimum of five passes at ordinary level in the Leaving Certificate or Leaving Certificate Vocational or Leaving Certificate Applied.
  • A personal interview

 

Course Content

Customer Service                                            Work Experience

Word Processing                                             Body Massage and Figure Analysis

Anatomy and Physiology                               Acrylic and Gel Nails

Manicure, Pedicure and Waxing                     Skin Care, Eye Treatments and Make-up

Beauty Industry, Ethics and Practice

Accreditation Body

  • ITEC Diploma in Beauty Specialist
  • ADVANCED INSTITUTE OF NAIL TECHNOLOGY Certificate
  • FETAC Level 5 – Beauty Therapy Award (5M3471)

 

External Examiners

  • ITEC
  • Advanced Institute of Nail Technology
  • Further Education & Training Awards Council (FETAC)

 

Career Opportunities

Successful candidates may pursue careers in the beauty and wellness industry e.g. beautician, hotels,

leisure centers, cruise ships. Successful candidates can progress on to the Advanced Certificate in Hotel

Reception Operations FETAC Level 6 or on to third level.

 

Cost:   €1145 Approx.

 

DESCRIPTION OF COURSE MODULES

 

LEISURE AND BEAUTY

 

           

CUSTOMER SERVICE 5N0972               WORK EXPERIENCE 5N1356

 

Complaint Handling                                       Planning and Preparation for Work

Telephone Techniques                                     Career Choice Study

Teamwork                                                       Work Placement – 1 day a week

Quality Service                                                Review and Evaluation of Experience

                                                                       

MANICURE, PEDICURE                          BODY MASSAGE &

& WAXING 5N3467                                    FIGURE ANALYSIS 5N3465

 

Manicure/Pedicure Techniques                       Personal Presentation and Health and

Anatomy and Physiology                                Safety in the Salon

Suitable Treatments for Hair Removal            Client Care and Consultation Technique

Cosmetic Science                                            Introduction to Body Types

Professional Ethos                                          Holistic Massage Technique

 

ANATOMY & PHYSIOLOGY 5N0749    WORD PROCESSING B20032

 

Skeletal & Muscular systems                           Application Management

Circulatory and Lymphatic Systems                Text Production

The Digestive system                                       Tabs and Tables

The Respiratory system                                   Mail Merge and Labels

The Nervous & Endocrine systems                 Word Processing Features

The Urinary system

 

BEAUTY INDUSTRY, ETHICS               SKIN CARE, EYE TREATMENTS

& PRACTICE 5N3466                                &MAKE-UP 5N3466

 

Effective Client Communication                      Make-up Treatments

Continuous Professional Development           Anatomy and Physiology

Beauty Therapy Marketing                              Cosmetic Science

Basic Bookkeeping Principles                         Professional Ethos

 

ACRYLIC AND GEL NAILS                   

                                                                       

Applying correct Nail Systems                       

(gel, acrylic and fiberglass)                            

Contra-indications                                         

Salon hygiene                                                 

                                                                       

                                                                       

 

 

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New Professional Cookery FETAC level 6

TOURISM, LEISURE & HOSPITALITY
Course: Professional Cookery
Level 6
Aims
This course is a one – year Post Leaving Certificate Course, which gives students the key skills and knowledge necessary to pursue a career in the Hospitality Industry. The purpose of this award is to equip the learner with the relevant knowledge, skills and competence to work autonomously using a range of specialized skills in a professional kitchen. Students will be able to demonstrate understanding of the scientific principles, technologies and systems pertinent to running a professional kitchen. The course provides the student with an opportunity to obtain experience in a wide range of specialized areas such as Food and Beverage Services, Kitchen, Health and Safety, while at the same time obtaining a sound general knowledge in areas needed to function in the hotel and catering environment. This course leads to a FETAC Level 6 Advanced Certificate in Professional Cookery (6M2099).

Entry Requirements

• Leaving Certificate with a minimum of 2 honours subjects (300 points) with Home Economics as one of the subjects or equivalent or
• Fetac Level 5 Professional Cookery Award 5M2088
• A personal interview

Course Content

Culinary Techniques Menu Design and Applied Nutrition International Cuisines Work Practice
Producing a Culinary Event Gastronomy
Culinary Food Safety Management Hospitality Business Management
Pastry, Baking and Desserts Food Safety & HACCP

Accreditation Body

• FETAC Level 6 – Advanced Certificate in Professional Cookery (6M2099)

External Examiners
• Further Education & Training Awards Council (FETAC)

Career Opportunities
Successful candidates may pursue careers in the hospitality industry eg kitchen, restaurant or beverage service.
They can progress on to third level.
Cost: €410 approx.

DESCRIPTION OF COURSE MODULES

PROFESSIONAL COOKERY 6M2099

CULINARY TECHNIQUES PASTRY, BAKING AND DESSERTS
6N0642 6N2096
Marketing in a culinary context Composition, taste, design and texture
Production of high quality dishes Chocolate tempering techniques
Manual and electronic accounting Producing decorative petits fours
Procedures for costing dishes Preparing a range of traditional cakes
Quality control procedures Using a range of icings for gateaux and confectionary

INTERNATIONAL CUISINES MENU DESIGN AND APPLIED NUTRITION
5N0632 6N2097

Relationship of food to culture & history Explain menu structure, planning, pricing and design
Preparation & techniques of World Cuisines Apply nutritional knowledge to creative menu planning
Best practice in hygiene & workplace safety Role of ethics and transparency in menu-writing
Factors determining the availability of food Innovative menus

GASTRONOMY HOSPITALITY BUSINESS MANAGEMENT
6N0647 6N0650

Explain the evolution of gastronomy The role of human resource management
Evaluate the influence of famous chefs The skills required to recruit and monitor staff
Identify changes in eating habits Use a range of IT and Ecommerce applications
Development of gastronomy tourism Analysis accounts
Evaluate the development of Irish Evaluate quality management systems
gastronomy

PRODUCING A CULINARY EVENT CULINARY FOOD SAFETY MANAGEMENT
6N0657 6N0641
Design a suitable menu for an event Evaluate recent technological advances in food production
Plan a complete food production and Describe the roles of the various bodies responsible
service cycle for a culinary event for food safety
Supervise the implementation of a planned Create a food safety management system using HACCP
event Explain the role of the HACCP team

WORK PRACTICE
6N1947

Evaluate the organization’s internal and
external policies
Execute work practice duties and responsibilities
Minimum 2 month work practice placement
Legislation and regulations relevant to place
of work.

Address:Cardiffsbridge Road, Finglas Dublin 11Web: http://www.colaisteide.ie
Head of Department: Lisa Bohan Telephone: 8443249 Fax: 8347242Email:lisabohan@hotmail.com

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