Careers rarely develop the way we plan them. Our career path often takes many twists and turns, with particular events, choices and people influencing our direction.

We asked Gail Sterio from McDonald's to give some advice for people considering this job:

Gail Sterio

Corporate Accountant


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Gail Sterio
You need experience in the accounting function for this particular job, especially financial accounting. You have to be able to work closely with others in a team and within cross funtional teams. You need to be qualified as an accountant. and to have to have numerical skills.

Not surprisingly, some aspect of the natural sciences will run through the Naturalists interests - from ecological awareness to nutrition and health. People with an interest in horticulture, land usage and farming (including fish) are Naturalists.

Some Naturalists focus on animals rather than plants, and may enjoy working with, training, caring for, or simply herding them. Other Naturalists will prefer working with the end result of nature's produce - the food produced from plants and animals. Naturalists like solving problems with solutions that show some sensitivity to the environmental impact of what they do. They like to see practical results, and prefer action to talking and discussing.
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DIT launches new BSc in Brewing and Distilling

Posted on September 22, 2017

Dublin Institute of Technology (DIT) has launched a new BSc in Brewing and Distilling at an event attended by Minister Mary Mitchell-Connor TD. The Level 8 BSc was developed by Marie Byrne, an Industry Expert and Adjunct Lecturer at DIT, with support from Irish Distillers and Diageo.

Launching the programme, Minister Mitchell-O’Connor said: “At the heart of this new DIT BSc programme is a far-reaching international ambition to allow Ireland to lead the way as a world centre of excellence for education and research for the brewing and distilling sector. Future-focused, successful candidates will be global pioneers for the industry in the broader distilling and brewing communities across the world, aiding the growth of the industry at home and on the international stage.

Beginning in September of this year, the BSc Food Innovation – Brewing and Distilling specialisation will provide candidates with the necessary scientific and engineering skills to pursue careers in both well-established and new breweries and distilleries. The student will acquire the knowledge of the scientific principles fundamental to the development of novel, craft and drinks, with the business acumen to be innovative. They will apply this learning in a practical setting via an industrial placement in a brewery, distillery or associated industry. 

The first students to undertake the course will include current students on the BSc in Food Innovation who will be able to choose the new Brewing and Distilling stream in their third year.

Professor Michael Devereux, Director and Dean of the College of Sciences and Health, said: “The programme not only aims to develop an in-depth technical and scientific knowledge of brewing and distilling, it also cultivates students’ creative mindset while building the graduate capacity for innovation. Conceived and driven by Marie Byrne, the structure and syllabus of the degree is the result of close collaboration between DIT and key industry partners, Diageo and Irish Distillers. The programme offers an exciting new opportunity to CAO applicants. Equally importantly, it also offers individuals already working in the industry the opportunity to obtain a formal qualification while developing existing knowledge and upskilling.” 

Tommy Keane, Production Director at Irish Distillers said: “The distilling sector is one of Ireland’s oldest and most treasured industries but there is now a new and exciting resurgence in the global demand for Irish whiskey. Ireland’s rich heritage in the drinks industry will be strengthened by a strong emphasis on learning that will help to ensure that we can continue growing the footprint and love of Irish drinks on the world stage.”

Aidan Crowe, Operations Director at Diageo’s St. James’s Gate Brewery added: “We are very excited to be partnering with DIT to launch this new course. We are confident that it will prepare graduates for successful careers in the brewing and distilling industries. We will host study days during which the students will come to our pilot brewing facilities in the Open Gate Brewery and learn hands-on how we create our small batch innovation beers.”

The programme is available through the CAO with the course code DT421 BSc Food Innovation. Advanced entry applicants into years two and beyond are also welcome. First graduates are expected in 2019. Students will get industry experience in both Diageo and Irish Distillers. 

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