Staff Directory

​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 3^rd 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 3^rd 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.