Tourism

Higher Certificate in Business

Course Details

CAO Code	AU426
Level	6
Duration	2 Years
CAO Points	214 (2024)
Method of Delivery	On-campus
Campus Locations	Galway City – Dublin Road
Mode of Delivery	Full Time
Work placement	Yes

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Course Overview

Tourism is an exciting and varied industry with many opportunities, both at home and abroad. This course will prepare you for many of the business roles available in the tourism industry. You will develop skills appropriate to both operational and supervisory levels. The course will also develop entrepreneurial skills to facilitate new business start-ups, and, in today’s economic climate, these skills will prove invaluable upon graduation.

Students can expect to participate in a significant number of field trips which will support college-based learning activities.

Work Placement:

At the end of year one, there is a ten week mandatory work placement in an approved Irish tourism business, organised by the ATU Links Office in conjunction with the student.
If students are considering an international career, the College would encourage students to study an international language during their two years of study and to complete their international placement in a location that supports the development of the language.

Field Trip Destinations include:

Inis Mór, Aran Islands
Connemara and the Oughterard Heritage Walk
Walking and food tour of Galway city
Dublin – Guinness Storehouse, Jameson Distillery, Airbnb, etc.
Walking Tour of Limerick & King John’s Castle
Clonmacnoise, Lough Boora, and Newgrange
The Burren & the Cliffs of Moher

On occasion, students will be asked to contribute towards the cost of bus hire, visitor attraction admission, guides, etc.

The college has extensive international links with hotels, tourism organisations, educational organisations and many hotel college associations such as Association of European Hotel & Tourism schools (AEHT) and the Council for Hotel, Restaurant and Institutional Education (CHRIE). In addition, links with EU and American colleges also open up exciting possibilities for periods of exchange study and work.

Course Details

Year 1

Semester	Module Details	Credits	Mandatory / Elective
Year	Introduction to the Hotel, Hospitality and Tourism Industry This module will introduce learners to the tourism, hotel and hospitality industries on a national and international level. The aim is to develop an understanding of the learner's role in the world's largest industry. Learning Outcomes 1. Demonstrate knowledge of the tourism, hotel and hospitality industries. 2. Describe the interrelated nature of tourism and hospitality, the different characteristics and components of the ‘Tourism Product’ – accommodation, food & beverage, transport, visitor attractions, activities, events and visitor businesses, and the importance of sustainability in the operation and management of businesses in this sector. 3. Identify the key organisations in the tourism, hotel and hospitality industries, in the public and private sectors at national and international level. 4. Report on selected industry guest speakers about various aspects of running tourism, hotel and hospitality businesses. 5. Participate in immersive learning, establish a link between theory and practice using industry examples, relevant cases studies, specific site visits, field trips and planning a tourism/hotel/hospitality event.	10	Mandatory
Year	Industry Skills This module introduces students to bar, restaurant and accommodation operations and the skill sets required to work in any of these areas. Food, beverage, and accommodation are fundamental aspects of the tourism, hospitality and event industries. Essential skills are developed within this module in a practical environment to allow students to develop their skills in preparedness for employment in any of these areas and to understand the importance of these three essential areas in the context of event planning. Learning Outcomes 1. Demonstrate with competence and creativity practical skills in bar and restaurant service 2. Demonstrate an ability to organise as well as carry out the servicing of different categories of guest rooms to the standard required by a commercial establishment. 3. Discuss and demonstrate effective communication, teamwork, interpersonal and customer care skills at a professional level 4. Distinguish and be able to apply the principles of sustainability in bar, restaurant and accommodation service. 5. Develop an understanding of licencing laws in Ireland for the sale of alcoholic beverages	10	Mandatory
Year	Information and Digital Technologies This course focuses on advancing students' abilities with personal computing devices and Information Communication Technology tools. It provides practical and theoretical understanding of word processing, presentation software, spreadsheets, database applications, and various other productivity tools and services. Learning Outcomes 1. Demonstrate competence in managing personal computing devices, manipulate file systems in a networked/cloud based storage solution/environment using efficient and relevant web-based resources. 2. Demonstrate the ability to use a word processing application to create, edit and format professional documents and improve writing with built-in intelligent features. 3. Display competence in using presentation software to create, edit, format and animate professional, polished and visually impactful presentations. 4. Use appropriate spreadsheet and database software for planning, developing, querying, integrating and managing data.	05	Mandatory
Year	Essentials of Business The aim of this module is to introduce learners to core business principles and their applications within a hospitality, tourism and culinary environments. It explores the fundamentals of organisational behaviour, the role of communication and customer care, principles of business maths and accounting and the significance of economics within these industries. Learning Outcomes 1. Define the factors that contribute to effective communication. 2. Analyse the skills necessary for the successful practice of written, oral, nonverbal communication and social media. 3. Describe the concept of customer service and customer care. 4. Demonstrate knowledge of the fundamentals of organisational behaviour in hospitality. 5. Explain fundamental economics concepts and their importance to businesses. 6. Apply basic maths calculations used in business analysis and accounting. 7. Examine the classification of financial record keeping, the process of double entry book-keeping and the extraction of a trial balance. 8. Identify the elements of financial statements and be able to prepare a basic final set of financial statements for a sole trader.	10	Mandatory
1	Introduction to Event Industry The aim of the module is to introduce the learner to the theoretical and practical underpinnings of the planned event industry. This is achieved through developing the learners intellectual knowledge and understanding of the industry with key text and industry examples. The learners practical experience is realised by partaking in functional roles associated with employment in the industry. Learning Outcomes 1. Describe the history and tradition of planned events and the significant role of the event industry within society 2. Identity the main categories and types of planned events, the key stakeholders in the event industry and their objectives/reasons for involvement 3. Examine the practical implications of working in the event industry	05	Mandatory
1	Academic and Professional Skills (SC:HC) This module aims to develop academic and professional development skills for student success in higher education and beyond. This module combines online learning activities and small group workshops to focus on areas such as academic writing and integrity, creative thinking, problem-solving, time management, communications, group work, technology, innovation and presentation skills. This module will also prepare the student for a summer work placement in a professional establishment of their chosen industry. Learning Outcomes 1. Apply appropriate tools and principles to optimise the learning experience. 2. Develop academic writing skills, recognise different information sources and apply the principles of academic integrity. 3. Assess a variety of professional communication practices and digital tools and apply them to problem-solving and self-reflection practices. 4. Apply critical thinking and active research skills to source work placement opportunities and understand workplace etiquette. 5. Create professional documents for work placement (including CV, cover letter and online profiles).	05	Mandatory
1	Social Media Fundamentals This module introduces students to a variety of online technologies, such as social media, web design, blogging, personal branding, artificial intelligence, researches the fast and ever-changing evolution in technologies and explores how a business can best use the optimum range of technologies available. Learning Outcomes 1. Critically evaluate and discern between the latest social media tools and technologies. 2. Build and manage a professional online presence through personal branding, effective networking and creating engaging blogs. 3. Deliberate usability and ethical issues relating to working ina digital landscape. 4. Use a variety of tools to measure and evaluate the online presence of a business.	05	Elective
Year	Spirits, Liqueurs and Mixology The aim of this module is to provide the learner with an in-depth knowledge of spirits and liqueurs, with a specific focus on how production methods affect the characteristics of the products and help establish the traits of the spirit. The module will also give guidance on the use and service of spirits in a professional hospitality setting, facilitating the learner on providing informed and accurate recommendations to guests. Learning Outcomes 1. Identify the principles factors in distillations and maturation processes and how they influence spirits and liqueurs. 2. Explore the main types and styles of spirits and liqueurs 3. Recognise key equipment and principles involved in the storage and service of spirits and liqueurs 4. Develop and comprehend the key factors affecting flavour and aroma in spirits and liqueurs 5. Identify food matches in spirits and liqueurs to contribute to the harmonisation of a meal experience 6. Recognise the importance of spirit tourism in Ireland	10	Elective
2	Introduction to Public Relations This module introduces public relations, its history and the development of public relations theory. It illustrates the variety of forms of public relations practice used by practitioners in Ireland and abroad. The module also highlights the interdependence of public relations and the media. It asks the student to consider how public relations should be practised in a variety of situations and contexts, meeting the practitioner's obligations including that to the environment and society. Learning Outcomes 1. Indicate the role, function and responsibilities of public relations 2. Identify the key characteristics of public relations, and the skills required of an effective public relations professional. 3. Describe and explain the role of in-house PR services and outsourced PR services. 4. Discuss the importance of public relations in enabling an organisation to develop and maintain mutually beneficial relationships with its stakeholders. 5. Outline the importance of the media in the practice of public relations including the key role the media plays in shaping public opinion.	05	Mandatory
2	World Cultures and Etiquette As the world becomes increasingly globalised, there is a risk that modern citizens may no longer recognise and value crucial societal differences that are implicit to other's cultures. This module aims to implement a practice of recognising and valuing cultural differences, so students are equipped to communicate respectfully around the world. Learning Outcomes 1. Recogniseand value cultural differences. 2. Identify and implementethical cross-cultural communication practices. 3. Promote and advocate for inclusivity. 4. Develop sustainable capabilities to adapt one’s behaviour toa variety of cultural settings.	05	Elective
Year	Spanish Language and Culture 1 This module offers learners the opportunity to study Spanish from beginner's level. The module delivery will focus on a student-centred, active learning approach. Learners will develop communicative skills, including oral comprehension and production, written comprehension and production, interaction and mediation. Upon successful completion of this module, learners are deemed to have reached A1.1 Level of the Common European Framework of Reference for Languages (CEFR). Learning Outcomes 1. Identify when people speak slowly and clearly familiar words/phrases/conversations and concrete information (e.g., about him/herself, family, school, hobbies or surroundings). 2. Distinguish familiar names, words, notices, and simple sentences in short texts (e.g., visual adverts, social media texts, leaflets). 3. Interact, ask, and answer basic questions on predictable areas of immediate need and familiar topics (e.g., everyday life, family, school). 4. Produce short, elementary written sentences, complete easy forms. 5. Recognise social and cultural aspects of Spain and Spanish-speaking countries introduced in the module	10	Elective
Year	Gaeilge Language and Culture 1 Set at CEFR level B1.1, this lower intermediate course aims to build on the language competencies of learners who have studied Irish to Leaving Certificate or an equivalent standard. The course will also enhance understanding of the social, cultural and literary context of the language. Learning Outcomes 1. Reception: Listening. Understand the main points of clear speech on familiar matters regularly encountered in work, college and leisure, and media content concerning current affairs or topics of personal interest. 2. Reception: Reading. Understand texts that consist mainly of high frequency, every-day or job related language, and the description of events, feelings and wishes in personal communication. 3. Spoken Interaction/Production. Deal with most situations likely to arise while interacting in an Irish-speaking environment. Enter unprepared into conversation on topics that are familiar, of personal interest or pertinent to everyday life. Connect phrases in a simple way in order to describe experiences, events and aspirations. Give brief explanations for opinions and plans. Narrate a story and givereactions to the plot of a book or film. 4. Written and Online Interaction/Production. Interact in relation to experiences and events, impressions and feelings, having prepared in advance. Ask for and give simple clarifications, and respond to questions and comments in some detail. Write straightforward connected text on topics that are familiar or of personal interest. 5. Mediation: Text/Concept/Communication. Convey information given inclear, well-structured informational texts on subjects that are familiar or of current interest. Help define a task in basic terms, invite others to contribute their views and ask appropriate questions to checkunderstanding. Facilitate shared communication between people. 6. Engage with selected aspects of Irish language culture at a level commensurate with learning outcomes 1-6 above.	10	Elective
Year	German Language and Culture 1 (CEFR A1.1) This module offers students the opportunity to learn German from beginner's level. The module will also enhance understanding of the cultural and contextual environment of the target language. This module develops communicative language skills and adopts an action-oriented approach to teaching and learning. Upon successful completion of this module students are deemed to have reached A1 Level of the Common European Framework. Learning Outcomes 1. Identify, when people speak slowly and clearly, familiar words/phrases/conversations and concrete information (e.g., about him/herself, family,school, hobbies or surroundings) 2. Distinguish familiar names, words, notices, and simple sentences in short texts (e.g., visual adverts, social media texts, leaflets). 3. Interact, ask, and answer basic questions on predictable areas of immediate need and familiar topics (e.g., everyday life, family, school). 4. Produce short, elementary written sentences, complete easy forms. 5. Recognise social and cultural aspects of Germany and German-speaking countries introduced in the module.	10	Elective
Year	French Language and Culture 1 (CEFR A1.1) This module offers students the opportunity to learn French from beginner's level. The module will also enhance understanding of the cultural and contextual environment of the target language. This module develops communicative language skills and adopts an action-oriented approach to teaching and learning. Upon successful completion of this module students are deemed to have reached A1 Level of the Common European Framework. Learning Outcomes 1. Identify, when people speak slowly and clearly, familiar words/phrases/conversations and concrete information (e.g., about him/herself, family, school, hobbies or surroundings) 2. Distinguish familiar names, words, notices, and simple sentences in short texts (e.g., visual adverts, social media texts, leaflets). 3. Interact, ask, and answer basic questions on predictable areas of immediate need and familiar topics (e.g., everyday life, family, school). 4. Produce short, elementary written sentences, complete easy forms. 5. Recognise social and cultural aspects of France and French-speaking countries introduced in the module.	10	Elective
2	World Cultures and Etiquette As the world becomes increasingly globalised, there is a risk that modern citizens may no longer recognise and value crucial societal differences that are implicit to other's cultures. This module aims to implement a practice of recognising and valuing cultural differences, so students are equipped to communicate respectfully around the world. Learning Outcomes 1. Recogniseand value cultural differences. 2. Identify and implementethical cross-cultural communication practices. 3. Promote and advocate for inclusivity. 4. Develop sustainable capabilities to adapt one’s behaviour toa variety of cultural settings.	05	Elective

Year 2

Semester	Module Details	Credits	Mandatory / Elective
Year	International Tourism Geography and Travel Trade International Geography will provide an insight into the geography of Ireland and the rest of the world, complementing the technical knowledge of travel trade suppliers. Students will gain practical experience on a computer booking system used by travel agencies worldwide. Learning Outcomes 1. Identify the appeal of different destinations due to its geography and how it relates to tourism 2. Indicate the impact of geography on travel related decisions 3. Describe the geographic location of major travel and tourism hubs 4. Relate the current and future trends of travel geography to destinations 5. Use a GDS system effectively to process travel trade transactions 6. Be competent in sourcing all relevant travel information 7. Understand the main concepts of air fares and ticketing. 8. Display knowledge of the law governing the regulation of the travel trade in the EU	10	Mandatory
Year	Regional Guiding To equip the student with the necessary knowledge and skills in researching and compiling comprehensive itineraries and guiding commentaries, as well as developing their communication and leadership skills to become a competent guide Learning Outcomes 1. Appreciate the factors which influence their effectiveness as guides. 2. Explore the changing market profiles nationally and internationally and the wide variety of professional skills required to service them 3. Develop an understanding of interpersonal skills and the ability to anticipate and satisfy customer needs 4. Develop an understanding of Irish cultural, built and natural heritage 5. Demonstrate the ability to carry out in-depth local research and compile informative and interesting guiding notes and itineraries 6. Demonstrate a knowledge of the key periods in Irish history, as they relate to the tourism industry 7. Critically assess heritage and cultural products from a potential tourism development and conservation perspective, and their furthersustainable development potential. 8. Exhibit an appreciation of the importance of health, safety and welfare in the planning and performance of any tour activity 9. Take responsibility for own professional development and or assist others in identifying their own professional development needs. 10. Demonstrate the skills of a guide to communicate and lead a tour group	15	Mandatory
1	Financial Accounting This module builds on the Essentials of Business module and is designed to increase the students understanding of financial accounting, financial analysis, budget preparation and cash management in the context of a sustainable business environment. Learning Outcomes 1. Discuss the importance of cash and card management, andprepare a bank reconciliation statement. 2. Analyse and interpret financial statements using ratio analysis. 3. Prepare a basic set of financial budgets in the servicesindustries. 4. Identify and evaluate the various sources of finance and investigate their appropriate uses in the services industries.	05	Mandatory
1	Marketing Principles The aim of this module is to introduce the learner to the principles of marketing and to develop an understanding of the theory and application of marketing. Learning Outcomes 1. Explain the basic philosophy of marketing and the importance of customer satisfaction. 2. Outline the marketing environment and its impacts. 3. Discuss consumer buying behaviour. 4. Explain the concepts of segmentation, targeting and position. 5. Discuss the marketing mix (the 7 Ps) and the role it plays in an organisation.	05	Mandatory
1	International Tourism Impacts and Trends This module builds on the previous learning of tourism and culminates in an overview of global, national and local issues pertaining to International tourism, the tourism product and the tourist. It provides scope to analyse and discuss the changes that are being experienced by this dynamic, complex and ever-changing industry. Learning Outcomes 1. Describe the current work of the organisations and agencies that are involved in tourism at an international level. 2. Discuss the volume and trends of global tourism and the factors that influence current patterns and shape future developments in tourism. 3. Identify the evolving tourist behaviour and the response of destinations and markets. 4. Discuss the management of crises; economic, political, socio-cultural, environmental, health, technological, and commercial on the tourism product and the tourism markets. 5. Explain the economic, socio-cultural and environmental impacts of tourism on destinations and markets.	05	Mandatory
2	Management Principles This module aims to provide an introduction to the principal ideas and developments in the theory and practice of management. Learning Outcomes 1. Identify the work of a manager 2. Compare the different schools of management thought 3. Describethe elements that affect the business environment 4. Explain the functions of management and their relevance to the service industry	05	Mandatory
2	Business and Consumer Law This module is intended to give the student a broad knowledge of the manner in which behaviour in society is regulated by legal principles. It will also provide the student with a knowledge of the principles of Irish law and increase the student's awareness of the need to consider legal consequences in the decision-making process and the application of legal principles in the world of business and commercial transactions. Learning Outcomes 1. Evaluate the overall sources, structure and administration of the legal system. 2. Assess the manner in which behaviour in society is regulated by legal principles. 3. Explain the legal status of contractual terms and the consequences of non-performance. 4. Evaluate the elements of the law of tort. 5. Describe the rights and protections afforded to consumers underIrish and European (EU)legislation.	05	Mandatory
1	Event Management This module will introduce learners to the management knowledge and skills required in professional event management. Learning Outcomes 1. Describe the key management functions associated with planned events including administration, planning, human resources, finance and marketing. 2. Identify the main elements of event staging and logistics that are central to event management. 3. Examine existing and emerging standards, policies, initiatives, frameworks and contemporary issues in Event Management.	05	Elective
1	Food for Health and Wellbeing This module investigates how a holistic approach to health is key to fully appreciating the importance of food for health and well-being. It also offers case-studies, experiential learning practices, and personal development techniques to broaden a students understanding of the role of food for health and well-being, as well as giving the student a meaningful experience of how to create food that is life-enhancing. This module explores how health shapes our relationship with food; The food we produce, the type of agriculture we favour, the way in which food is cooked and eaten and how we socially and culturally engage with food and food production. The module examines food and our minds, food and our body, food and our emotions. Learning Outcomes 1. Describe the meaning of health and how the definition of health shapes our relationship with food. 2. Identifythe role of food for health and well-being and how to createfood that is life-enhancing. 3. Associate good health with agriculture,food production methods andthe way in which food is cooked and eaten. 4. Analyse the impacts of food on our minds,our body and our emotions.	05	Elective
2	Wedding Planning This course introduces the learner to the key principles and concepts to plan the perfect and organise a wedding from start to finish. This courseis broken down into manageable components to provide the learner with everything they need to know Learning Outcomes 1. Identify the fundamental components of wedding planning,consultancy and management 2. Explore the fundamentals of weddings, including historical and cultural foundations 3. Explore and understand the components concerning diversity and inclusively 4. Apply budgetary considerations to projects 5. Examine innovations in areas such as ‘green’ venues, sustainable decor and site selection	05	Elective
2	Workplace Culture This module is designed to empower students to become self-aware of their personal health and well-being and how to work positively and creatively in a team. They will learn about the positive impacts of diet, exercise, stress management and mindfulness. It will detail potential negative occurrences if work/life balance is not maintained. This module explores the factors that contribute to a respectful working environment, embracing equality, diversity and inclusion. Learning Outcomes 1. Identify the factors contributing to good health and well-being for employees in their work environment 2. Understand the interconnectivity of many factors in the development of a positive workplace culture and examine factors that impact both negatively and positively on mental health. 3. Practice mindfulness and demonstrate techniques to manage stress 4. Develop creativity in a mindful environment	05	Elective
Year	Business Information Tools This module aims to develop student's skills in the area of spreadsheets, and database development. It will also focus on Event Management specific software and introduce students to website development. Learning Outcomes 1. Develop skills inadvanced spreadsheet techniques, and apply these skills to practical examples 2. Exchange and integrate datawith other programs 3. Extract data from a relational database. Understand advanced query techniques, and develop student skills in creating forms and reports. 4. Research current event software systems on the market, including purchasing considerations for future investment. 5. Competently operateEvent Management specific technology. 6. Design an industry related website, including related online apps 7. Learn about SEO techniques	10	Elective
Year	Gaeilge Language and Culture 2 This year long module covers the language syllabus at CEFR level B1.2 and offers learners the opportunity to continue their study of Irish at lower intermediate/intermediate level. The course will also further enhance understanding of the social and cultural context of the language and will incorporate the study of Irish language media and film. Learning Outcomes 1. Reception: Listening: Demonstrate an understanding of the main points of clear speech on familiar matters, media programmes on current affairs or topics of personal or professional interest when delivery is relatively slow and clear. 2. Reception: Reading : Show comprehension of texts that consist mainly of high frequency, including descriptions of events and feelings. 3. Oral Interaction/Production : Deal with a range of situations while interacting in an Irishspeaking environment, extemporise on familiar topics, rationalise, explain, opine and narrate. 4. Written and Online Interaction/Production :Write simple connected text on familiar and personal topics, describe experiences and impressions. 5. Mediation: Text/Concept/Communication: Convey information given inclear, well-structured informational texts on subjects that are familiar or of current interest. Help define a task in basic terms, invite others to contribute their views and ask appropriate questions to checkunderstanding. Facilitate shared communication between people. 6. Show increasing responsibility for selfdirected learning. 7. Demonstrate a critical understanding of selected works of literature, film and media.	10	Elective
Year	French Language and Culture 2 This course offers students the opportunity to continue with a foreign language at level A1.2 and A2.1. The course will hone understanding of the cultural and contextual environment of the target language. It will further prepare students who wish to avail of international placement opportunities or of the Erasmus year abroad. Learning Outcomes 1. Listening reception: Can understand phrases and the highest frequency vocabulary related to areas of most immediate personal relevance (e.g. very basic personal and family information, shopping, local geography, employment) and can catch the main point in short, clear, simple messages and announcements. 2. Reading reception: Can read very short, simple texts. Can find specific, predictable information in simple everyday material such as advertisements, prospectuses, menus and timetables and can understand short simple personal letters. 3. Written and online interaction & production:Can engage in basic social interaction, expressing feelings, actions, needs and responding to comments with thanks, apology, or answers to questions. Can complete simple transactions (e.g., ordering goods), can follow simple instructions and collaborate in a shared task. Can write a series of simple phrases or sentences linked with ‘and’, ‘but’,’because’, etc. 4. Spokeninteraction & production: Can communicate in simple and routine tasks requiring a simple and direct exchange of information on familiar topics and activities (e.g., family, other people, living conditions, educational background, present/recent job). Can handle very short social exchanges, even though may not be able to keep the conversation going. 5. Mediation: Can convey the main point(s) involved in short, simple texts on everyday subjects of immediate interest (e.g., personal wants and needs), provided these are expressed clearly in simple language. Can collaborate in simple, practical tasks, asking what others think, making suggestions and understanding responses. Can indicate understanding, agreement and can recognise disagreement. 6. Cultural aspects will be included in listening reception, reading reception, spoken interaction & production, written and online interaction & production, and mediation.	10	Elective
Year	German Language and Culture 2 This module offers students the opportunity to continue with a foreign language at A1.2 or A2.1 level. The course will hone understanding of the cultural and contextual environment of the target language. During the year, students will undertake individual and group tasks to develop their competencies in spoken and written production as well as their ability to interact in the target language. This module will prepare students who wish to avail of international placement opportunities or the Erasmus year abroad. Upon successful completion of this module students will be progressing towards achieving Level A2 within the Common European Framework of Reference. Learning Outcomes 1. Identify phrases and the highest frequency vocabulary related to areas of most immediate personal relevance (e.g. basic personal and family information, eating out, local geography, the environment and employment) and catch the main point in short, clear, simple messages and announcements. 2. Select and find specific, predictable information in simple everyday material such as advertisements, prospectuses, menus, and timetables and understand short simple personal letters. 3. Reproduce a series of simple linked phrases or sentences on areas of most immediate personal relevance and respond to comments with thanks or apology. 4. Communicate orally during routine tasks requiring a simple and direct exchange of information on familiar topics and activities (e.g., family, other people, living conditions, educational background, the environment and employment). 5. Translate short, simple texts on everyday subjects of immediate interest (e.g., personal wants and needs), provided these are expressed clearly in simple language.	10	Elective
Year	Spanish Language and Culture 2 This module will build on learners elementary knowledge of the structure and vocabulary of the language. It will hone an understanding of the cultural and contextual environment of the target language. It will further prepare learners who wish to avail of international placement opportunities or of the Erasmus semester in Spain. The emphasis will be on improving communication and comprehension. There will be greater focus on grammar, conversational expressions and vocabulary in order to continue to consolidate comprehension and communication skills. Upon successful completion of this module, learners are deemed to have reached A1.2 Level of the Common European Framework of Reference for Languages (CEFR). Learning Outcomes 1. Identifyphrases and the highest frequency vocabulary related to areas of most immediate personal relevance (e.g.basic, personal and family information,eatingout,local geography,the environment andemployment)and catchthe main point in short, clear, simple messages and announcements. 2. Selectand find specific, predictable information in simple everyday material such as advertisements, prospectuses,menus,and timetables and understand short simple personal letters. 3. Reproducea series of simple linked phrases orsentences onareas of most immediate personal relevanceand respond to comments with thanksor apology. 4. Communicateorallyduringroutine tasks requiring a simple and direct exchange of information on familiar topics and activities (e.g.family, other people, living conditions, educational background,the environment andemployment). 5. Translateshort, simple texts on everyday subjects of immediate interest (e.g.personal wants and needs), provided these are expressed clearly in simple language.	10	Elective

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Undergraduate Prospectus

Entry Requirements

Leaving Certificate Entry Requirement	5 subjects at O6/H7 English or Irish at O6/H7 Maths at O6/H7 or Foundation Maths at F2
QQI/FET Major Award Required	Any
Additional QQI/FET/ Requirements	None

Advanced Entry

Applications are welcome for entry to stage 2 of a programme at ATU, following completion of a cognate QQI FET Level 6 Major award.

Transfers into years two, three or four are also welcome from those who have completed learning in a cognate area in another Higher-Level Institute (HEI).

Apply for Year 2, 3 or 4

Advanced Entry Information

Fees

Total Fees EU: €3000

This annual student contribution charge is subject to change by Government. Additional tuition fees may apply. Click on the link below for more information on fees, grants and scholarships.

Total Fees Non-EU: €12000

Subject to approval by ATU Governing Body (March 2025).

Further information on fees