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 Darragh Little from Forestry Careers Ireland to give some advice for people considering this job:

Darragh Little

Managing Director of Forestry

Forestry Careers Ireland

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Darragh Little
Forestry is not just about planting and harvesting, it provides skillsets that can be used in many careers. Forestry is about people as every forest is owned by someone and you must be able to communicate your vision for their forest. It is about learning. You will never stop learning in this career and that makes it cool. Finally you can go anywhere on the planet with the skills you will learn. Forestry is virtually the same everywhere just different trees. I have worked in several countries around the world and used the skills I learned in Ireland to bring value.
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Realist?
Realist
Realists are usually interested in 'things' - such as buildings, mechanics, equipment, tools, electronics etc. Their primary focus is dealing with these - as in building, fixing, operating or designing them. Involvement in these areas leads to high manual skills, or a fine aptitude for practical design - as found in the various forms of engineering.

Realists like to find practical solutions to problems using tools, technology and skilled work. Realists usually prefer to be active in their work environment, often do most of their work alone, and enjoy taking decisive action with a minimum amount of discussion and paperwork.
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CR333 Nutrition and Health Science



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First and second year modules provide the student with a strong foundation in nutrition as well as other biological science modules such as cells, microbiology, biochemistry, biotechnology and science of food and health.

Third and fourth year cover more specialised topics such as food and healthcare chemistry, toxicology and microbiology, clinical nutrition and population health, health products regulation, biomanufacturing and food processes as well as food innovation. The lectures are supplemented with relevant case studies, projects, assignments and there is a strong focus on gaining in depth practical experience in the laboratory.


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