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Margaret O’Loghlen

Lecturer in Culinary Practice, Pastry and Food Science & Technology

  • mologhlen@ait.ie
  • Room: F1617
  • Building: HTL Building
  • Faculty: Faculty of Business & Hospitality

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


  • 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