Staff Directory
Margaret O’Loghlen
Lecturer
I began my training in a Hospitality programme in 1979 with Failte Ireland and following that initial training I spent 2 years in Arbutus Lodge Hotel, Cork which had a reputation for food service excellence. It gave me the impetus to continue working at the highest level in the country gaining experience principally in the Country House Hotel market sector. While working at various levels I continued my 3rd level education and training in DIT Cathal Brugha Street, School of Hospitality Management where I gained a masters 706/3 certificate (Pastry) from City & Guilds, London and a Qualification in teaching and learning for the 3rd level sector.
During that time I held the position of Head Chef in the 4* Gregans Castle Hotel, Co. Clare. My first experience of teaching was with Failte Ireland where I delivered their level 6 programmes over the winter months whilst holding a head chef role at Gregans Castle Hotel during the summer months. Following my appointment in AIT I delivered a variety of programmes in the Culinary Arts area at levels 6 & 7 and a variety of specialized programmes. Many of the courses have evolved since my appointment here during programmatic reviews which gave me an opportunity to include new techniques and modernist ideas to bring the syllabi up-to-date.
As a lecturer I was always conscious of being at the forefront of the culinary world which has been the driving factor in my continuing education since my inception in AIT. I have devised and delivered a variety of courses for the Life Long Department and Life Sciences. In order to develop stronger links with the community, I have provided cakes for occasions such as celebration cakes for local winning GAA teams, gingerbread houses at Christmas time to be used for fundraisers and cakes for the prison service, Castlerea. As a result of having spent 15 years in Industry including work experience and scholarships abroad, I have been fortunate in teaching a broad range of culinary-bases modules My specialism is in the area of Pastry where I endeavor to develop learners creative style and give them the competitive advantage for the world of work as an entrepreneur or in catering services.
I organized a range of courses of interest to the wider community and acted as supervisor ensuring their success in this department e.g. Sugar flowers, Sugarcraft, beginners and advanced.
I developed and delivered courses for the Lifelong Learning Department in areas such as; Gourmet Cooking, Baking Organic Bakes and Treats, the Fundamentals of Home Baking and Pastry and Bread making for Industry professionals.
I organized a group of Transition Year students from Bannaher Community College, Co. Offaly and demonstrated a range of Pastry skills typical of a level 6, HC programme.
As part of my MA in Education I undertook research in Food Safety Systems with particular emphasis in AIT and devised a detailed plan to improve the systems in the Department.
I organized spring and autumn workshops held in house in conjunction with Euro-Toque with Barry Liscombe, Heart’s Restaurant, Kildare, 2014. JP McMahon, Michelin starred Chef, Galway, 2012 and Gary O’Hanlon, Viewmount House, 2011.
Undergraduate:
Pastry Arts
Advanced Culinary Techniques
· HC in Culinary Arts, level 6
· Traineeship, level 6
· Hotel and Leisure Management, years 1&2.
· Supervisory management years 1&2
· TICCP, level 6
Workshop Organization Location Year Award
Chocolate showpiece
| Slattery’s Patisserie
| Manchester
| 2014
| Certificate of attendance
|
Artisan breads and bakery pastries course
| Barry Callebaut
| Birmingham
| 2013
| Certificate of attendance
|
PME Masters certificate in Sugarcraft
| 1 Sugar flowers
2 Sugarcraft
3 Royal icing
| Decobake, Clane, Co. Kildare
Stuff4cakes, Galway
| 2013/4
| Masters Certificate
|
Edible designer-style shoe
| Decobake
| Galway
| 2014
| Certificate of attendance
|
Damask wedding cake
| Stuff4cakes
| Galway
| 2014
| Certificate of attendance
|
Jeweled wedding cake
| Stuff4cakes
| Galway
| 2014
| Certificate of attendance
|
Pastry & confectionery workshop
| Ecole Nationale Superieur de Pateserie
| CIT, Cork
| 2013
| Certificate of attendance
|
Banqueting dessert course
| Barrry Callebaut
| DIT, Dublin
| 2012
| Certificate of attendance
|
Chocolate centerpieces
| Barry Callebaut
| Banbury, Manchester
| 2012
| Certificate of attendance
|
DGF training in pastry work
| DGF, Paris
| Paris
| 2011
| Certificate of attendance
|
Technical Skills Development for Culinary Arts Instructors
| Ecole Gregoire Ferrandi
| Paris
| 2010
| Certificate of attendance
|
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Biography
I began my training in a Hospitality programme in 1979 with Failte Ireland and following that initial training I spent 2 years in Arbutus Lodge Hotel, Cork which had a reputation for food service excellence. It gave me the impetus to continue working at the highest level in the country gaining experience principally in the Country House Hotel market sector. While working at various levels I continued my 3rd level education and training in DIT Cathal Brugha Street, School of Hospitality Management where I gained a masters 706/3 certificate (Pastry) from City & Guilds, London and a Qualification in teaching and learning for the 3rd level sector.
During that time I held the position of Head Chef in the 4* Gregans Castle Hotel, Co. Clare. My first experience of teaching was with Failte Ireland where I delivered their level 6 programmes over the winter months whilst holding a head chef role at Gregans Castle Hotel during the summer months. Following my appointment in AIT I delivered a variety of programmes in the Culinary Arts area at levels 6 & 7 and a variety of specialized programmes. Many of the courses have evolved since my appointment here during programmatic reviews which gave me an opportunity to include new techniques and modernist ideas to bring the syllabi up-to-date.
As a lecturer I was always conscious of being at the forefront of the culinary world which has been the driving factor in my continuing education since my inception in AIT. I have devised and delivered a variety of courses for the Life Long Department and Life Sciences. In order to develop stronger links with the community, I have provided cakes for occasions such as celebration cakes for local winning GAA teams, gingerbread houses at Christmas time to be used for fundraisers and cakes for the prison service, Castlerea. As a result of having spent 15 years in Industry including work experience and scholarships abroad, I have been fortunate in teaching a broad range of culinary-bases modules My specialism is in the area of Pastry where I endeavor to develop learners creative style and give them the competitive advantage for the world of work as an entrepreneur or in catering services.
-
Research & Consultancy
I organized a range of courses of interest to the wider community and acted as supervisor ensuring their success in this department e.g. Sugar flowers, Sugarcraft, beginners and advanced.
I developed and delivered courses for the Lifelong Learning Department in areas such as; Gourmet Cooking, Baking Organic Bakes and Treats, the Fundamentals of Home Baking and Pastry and Bread making for Industry professionals.
I organized a group of Transition Year students from Bannaher Community College, Co. Offaly and demonstrated a range of Pastry skills typical of a level 6, HC programme.
As part of my MA in Education I undertook research in Food Safety Systems with particular emphasis in AIT and devised a detailed plan to improve the systems in the Department.
I organized spring and autumn workshops held in house in conjunction with Euro-Toque with Barry Liscombe, Heart’s Restaurant, Kildare, 2014. JP McMahon, Michelin starred Chef, Galway, 2012 and Gary O’Hanlon, Viewmount House, 2011.
-
Teaching Experience
Undergraduate:
Pastry Arts
Advanced Culinary Techniques
· HC in Culinary Arts, level 6
· Traineeship, level 6
· Hotel and Leisure Management, years 1&2.
· Supervisory management years 1&2
· TICCP, level 6
-
Interests & Professional Development
Workshop Organization Location Year Award
Chocolate showpiece
Slattery’s Patisserie
Manchester
2014
Certificate of attendance
Artisan breads and bakery pastries course
Barry Callebaut
Birmingham
2013
Certificate of attendance
PME Masters certificate in Sugarcraft
1 Sugar flowers
2 Sugarcraft
3 Royal icing
Decobake, Clane, Co. Kildare
Stuff4cakes, Galway
2013/4
Masters Certificate
Edible designer-style shoe
Decobake
Galway
2014
Certificate of attendance
Damask wedding cake
Stuff4cakes
Galway
2014
Certificate of attendance
Jeweled wedding cake
Stuff4cakes
Galway
2014
Certificate of attendance
Pastry & confectionery workshop
Ecole Nationale Superieur de Pateserie
CIT, Cork
2013
Certificate of attendance
Banqueting dessert course
Barrry Callebaut
DIT, Dublin
2012
Certificate of attendance
Chocolate centerpieces
Barry Callebaut
Banbury, Manchester
2012
Certificate of attendance
DGF training in pastry work
DGF, Paris
Paris
2011
Certificate of attendance
Technical Skills Development for Culinary Arts Instructors
Ecole Gregoire Ferrandi
Paris
2010
Certificate of attendance