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Kelly Gallagher

Lecturer in Culinary Skills and Food Tourism

  • kgallagher@ait.ie
  • Room: F1613
  • Building: HTL Building
  • Faculty: Faculty of Business & Hospitality

Kelly is a lecturer in the department of Hospitality, Tourism and Leisure studies, having previously worked in hospitality organisations throughout Ireland. She holds an MSc in Hospitality Management and a Postgraduate Diploma in Higher Education. Additionally, she has a postgraduate certificate in Learning and Teaching, a primary business degree in Tourism and Hospitality Management and undergraduate qualifications in Hotel Management, Hotel and Catering Supervision and Professional Cookery.

Kelly competed in competitions and has a gold medal for pastry. She has certificates in food hygiene and management and holds a NISO certificate in Occupational Health and Safety. Over the years Kelly has developed strong community and industry links. She has a great passion and enthusiasm for teaching and loves imparting knowledge to student.

Presented a paper entitled “Teaching and Learning Strategies for International students” at the THRIC conference in 2011 which was held in Athlone Institute of Technology. This paper is published in “Useful Concepts and Good Practice for Vocational Tourism”.

Undergraduate:

Pastry

Culinary Skills

Culinary Operations

Food Tourism

Global Cuisine

Advanced Beverage Studies

Menu Planning and Nutrition

Personal Effectiveness

Learning and Development for Higher Education

Customer Service

Business and Management

Diet and Nutrition for Spa cuisine

Restaurant Service

Gastronomy

Front Office

Business Research

Work Based Learning

Human Resource Management

Front Office

Information Technology

Supervision of Undergraduate Research Projects

Role of Course Tutor

Participated in a lecturer development scheme with Failte Ireland in the Johnson and Wales University, Providence, Rhode Island and in L’ecole Gregoire Ferrandi, Paris. Completed a placement at the Le Meurice Hotel in Paris. Attended a cheese making course at the Organic Center, Rossinver, Co Leitrim, bread making courses on rustic bread and real bread with the Baking Academy of Ireland and wedding cake decorating courses with Deco Bake Athlone. Participated in a course on Allergens which was run by safe food Ireland. Involved in the peer led “Let’s get Cooking” demonstrations in conjunction with Healthy Campus. Facilitated various Euro Toques and Board Bia workshops in the college. Organised various educational field trips to hospitality, tourism and leisure organisation for students. Participated and attended numerous teaching and learning workshops within Athlone IT. Devised a tailored made programme for the Simon Community in basic meal preparation. Throughout the last four years Kelly have developed strong community links with community based groups such as “Simon” and “Meals on Wheels” in conjunction with HC Culinary Arts year 1. Helped out at the “Simon” conference which was held in AIT. During the summers Kelly visits students on placement in hospitality organisations which helps to build stronger industry links. Kelly has strong links with “Training for Employment” (TFE) in Athlone. Facilitated and lectured on Failte Irelands advanced single certificate subjects in the Hodson Bay Hotel. Organised and assist transition year students to shadow culinary art students for one week during the academic year. Kelly has organised cookery demonstrations for international students and for students in transition year in the Marist College Athlone. Kelly has been involved in many new programme developments within the department.

I have a passion for cooking and food and love reading and keeping fit.

Ceoltas Ceoltoiri Eireann

  • Biography

    Kelly is a lecturer in the department of Hospitality, Tourism and Leisure studies, having previously worked in hospitality organisations throughout Ireland. She holds an MSc in Hospitality Management and a Postgraduate Diploma in Higher Education. Additionally, she has a postgraduate certificate in Learning and Teaching, a primary business degree in Tourism and Hospitality Management and undergraduate qualifications in Hotel Management, Hotel and Catering Supervision and Professional Cookery.

    Kelly competed in competitions and has a gold medal for pastry. She has certificates in food hygiene and management and holds a NISO certificate in Occupational Health and Safety. Over the years Kelly has developed strong community and industry links. She has a great passion and enthusiasm for teaching and loves imparting knowledge to student.

  • Research & Consultancy

    Presented a paper entitled “Teaching and Learning Strategies for International students” at the THRIC conference in 2011 which was held in Athlone Institute of Technology. This paper is published in “Useful Concepts and Good Practice for Vocational Tourism”.

  • Teaching Experience

    Undergraduate:

    Pastry

    Culinary Skills

    Culinary Operations

    Food Tourism

    Global Cuisine

    Advanced Beverage Studies

    Menu Planning and Nutrition

    Personal Effectiveness

    Learning and Development for Higher Education

    Customer Service

    Business and Management

    Diet and Nutrition for Spa cuisine

    Restaurant Service

    Gastronomy

    Front Office

    Business Research

    Work Based Learning

    Human Resource Management

    Front Office

    Information Technology

    Supervision of Undergraduate Research Projects

    Role of Course Tutor

  • Interests & Professional Development

    Participated in a lecturer development scheme with Failte Ireland in the Johnson and Wales University, Providence, Rhode Island and in L’ecole Gregoire Ferrandi, Paris. Completed a placement at the Le Meurice Hotel in Paris. Attended a cheese making course at the Organic Center, Rossinver, Co Leitrim, bread making courses on rustic bread and real bread with the Baking Academy of Ireland and wedding cake decorating courses with Deco Bake Athlone. Participated in a course on Allergens which was run by safe food Ireland. Involved in the peer led “Let’s get Cooking” demonstrations in conjunction with Healthy Campus. Facilitated various Euro Toques and Board Bia workshops in the college. Organised various educational field trips to hospitality, tourism and leisure organisation for students. Participated and attended numerous teaching and learning workshops within Athlone IT. Devised a tailored made programme for the Simon Community in basic meal preparation. Throughout the last four years Kelly have developed strong community links with community based groups such as “Simon” and “Meals on Wheels” in conjunction with HC Culinary Arts year 1. Helped out at the “Simon” conference which was held in AIT. During the summers Kelly visits students on placement in hospitality organisations which helps to build stronger industry links. Kelly has strong links with “Training for Employment” (TFE) in Athlone. Facilitated and lectured on Failte Irelands advanced single certificate subjects in the Hodson Bay Hotel. Organised and assist transition year students to shadow culinary art students for one week during the academic year. Kelly has organised cookery demonstrations for international students and for students in transition year in the Marist College Athlone. Kelly has been involved in many new programme developments within the department.

    I have a passion for cooking and food and love reading and keeping fit.

  • Membership of Academic/Professional Bodies

    Ceoltas Ceoltoiri Eireann