This course was designed after extensive consultation for hospital staff working in decontamination units and also staff working in relevant medical supply companies. This program will provide the scientific background behind and practical skills required for successful decontamination.
This course is designed for staff working in the decontamination areas of hospitals or related sectors.
| College | Technological University Dublin (TU Dublin) |
| Course ID | 184776 |
| Course Location | Dublin |
| Awarding Body | TU Dublin |
| Course Start Date | 1st January 1970 |
| Course Duration | 0.5 |
| Course Time | The course consists of lectures which are delivered online and practical workshops (practical workshop 2-3 days towards the end of semester) which are carried out in TU Dublin Tallaght. Certificate in Microbiology runs for 1 semester (Winter) and follow on minor award runs in Spring semester. |
| Course Fee | EUR 895 |
| Entry Requirements | This is a level 6 Minor award. Entry Requirements If you are under 23 years old on 1 January you must have achieved Grade D3 in five Leaving Certificate subjects, including Mathematics and English or Irish or a FETAC Level 5 qualification or equivalent unless otherwise stated. That is 5 subjects: O6/H7, English or Irish: O6/H7 and Mathematics: O6/H7, or better to apply for year one of this course. A mature student must be over 23 years on 1st January of year of application. Eligible candidates may be interviewed. All applicants must have competence on spoken and written English. |
| Career Path | N/A |
| Course Code | TU5262 |
Expertise in strategic management and planning has never been more critical given the turbulent and challenging environments in which Irish businesses now operate.
The aim of this course is to provide graduates with the advanced knowledge, skills and competencies necessary to creatively and confidently innovate food production in food service for health and wellness, in line with current food and dietary trends.
This is the first Masters programme in Ireland to offer graduates a solid underpinning in the three pillars of Gastronomy & Food Studies: History, Society, and Practice.
The first year of this general entry course is a common year and students study the same fundamental modules with elements of hardware, software and electronic principles.
