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Kevin Ward

Lecturer in Pastry Arts and Volume Food Production

  • kward@ait.ie
  • Room: F2700
  • Building: HTL Building
  • Faculty: Faculty of Business & Hospitality

Kevin studied Professional Cookery in GMIT, having previously worked in the Prince of Wales Hotel, Newpark House Hotel and Castledaly Manor, and was awarded the title of Chef of the Year by GMIT in 1995.

After graduation, his training began in kitchens throughout the country, and returned to GMIT to complete a Diploma in Culinary Arts between 1997 and 2000.

Kevin took over the role of Executive Chef in the Sheraton Athlone Hotel in October 2008 after working in the Hodson Bay Hotel for 15 years. He completed a BA in Culinary Arts in 2009, and in 2011 followed this with an Honours Degree in Hotel and Catering Management. Kevin has also attained several post graduate qualifications in learning and teaching.

In his professional life, Kevin ensures that he is developing his skills as necessary, His awards include two rosettes from the AA Food Guide in 2002, several gold medals from Chef Ireland, A finalist in the Valrhona Pastry Championship in 2009, Kevin was also the winner of the Pastry Challenge Competition and represented Ireland in the Mondial Des Art et Sucre Competition in Paris in 2012. Kevin has worked as external examiner for Athlone Institute of Technology in the past and has recently been appointed to the academic faculty.

Undergraduate:

Pastry Arts

Volume Food Production

Restaurant Marketing

Culinary Operations

Culinary Skills

Spa Cuisine

Recent courses Sous Vide and modernist Cuisine, LIT Nov 2014 Post graduate qualifications (level 9) Technology enhanced learning Supporting an inclusive curriculum

A member of the Panel of Chefs of Ireland

  • Biography

    Kevin studied Professional Cookery in GMIT, having previously worked in the Prince of Wales Hotel, Newpark House Hotel and Castledaly Manor, and was awarded the title of Chef of the Year by GMIT in 1995.

    After graduation, his training began in kitchens throughout the country, and returned to GMIT to complete a Diploma in Culinary Arts between 1997 and 2000.

    Kevin took over the role of Executive Chef in the Sheraton Athlone Hotel in October 2008 after working in the Hodson Bay Hotel for 15 years. He completed a BA in Culinary Arts in 2009, and in 2011 followed this with an Honours Degree in Hotel and Catering Management. Kevin has also attained several post graduate qualifications in learning and teaching.

    In his professional life, Kevin ensures that he is developing his skills as necessary, His awards include two rosettes from the AA Food Guide in 2002, several gold medals from Chef Ireland, A finalist in the Valrhona Pastry Championship in 2009, Kevin was also the winner of the Pastry Challenge Competition and represented Ireland in the Mondial Des Art et Sucre Competition in Paris in 2012. Kevin has worked as external examiner for Athlone Institute of Technology in the past and has recently been appointed to the academic faculty.

  • Teaching Experience

    Undergraduate:

    Pastry Arts

    Volume Food Production

    Restaurant Marketing

    Culinary Operations

    Culinary Skills

    Spa Cuisine

  • Interests & Professional Development
    Recent courses Sous Vide and modernist Cuisine, LIT Nov 2014 Post graduate qualifications (level 9) Technology enhanced learning Supporting an inclusive curriculum
  • Membership of Academic/Professional Bodies

    A member of the Panel of Chefs of Ireland