musgrave learning academy careers in supervalu centra · wset level 3 (level 5 on nfq) tu dublin...

Musgrave Learning Academy

CAREERS INSUPERVALU AND CENTRAACCREDITED PROGRAMMES 2019/2020

2

ACCREDITATION PATHWAY

PROGRAMMES FOR ALL

“FOODIE” PROGRAMMES

TU DUBLIN BSc. (Ord)

Retail Management

- Level 7


Retail Management

- Level 7

TU DUBLIN BSc. (Ord) Retail Management

- Level 7


Retail Management

- Level 7

LEVEL

8

7

6

5

4

TU Dublin (Technological University Dublin)

BSc. (Hon) Strategic Retail Management - Level 8

TU DUBLINHigher

Certifi cate in Retail Practice – Level 6


Retail Management

- Level 7

TU DUBLINCPD

Diploma in Professional

Butchery- Level 6


Retail Management

- Level 7

BUTCHERYACBI

APPRENTICESHIP MAJOR AWARD

- LEVEL 5

TU DUBLIN BSc. (Ord) Retail

Management - Level 7

FISHMONGER TRAINING

BIM ACCREDITED* - LEVEL 5

TBC SPECIAL PURPOSE AWARD


Retail Management

- Level 7

WINESWSET LEVEL

3 (LEVEL 5 ON NFQ)


Retail Management

- Level 7

HEALTH & WELLNESS

ITEC LEVEL 5 CERTIFICATE

HEALTHY EATING &

WELL BEING


Retail Management

- Level 7

WINES & SPIRITS

WSET LEVEL 2 (LEVEL 4 ON

NFQ)

CERTIFICATE IN RETAIL FOOD OPERATIONS CIT – LEVEL 6

BAKERY CIT SPECIAL PURPOSE AWARD – LEVEL 6

IN BAKERY & PASTRY

DELICATESSEN CIT SPECIAL PURPOSE AWARD - LEVEL 6 IN DELICATESSEN

INSPIRE Manager Special

Purpose Award

– Level 4

INSPIRE HRSpecial purpose Award

- Level 6

INSPIRE Team Leader

Special Purpose Award

– Level 4

3

FOREWORD

We are delighted to introduce our 2019/2020 Careers in SuperValu & Centra Brochure which details our Accredited Learning Pathway. Our o� ering of accredited programmes has grown even bigger this year. These programmes are bespoke and only available to the employees of SuperValu & Centra. We have formed strong partnerships with TU Dublin (formerly DIT), CIT, IINH, ILM, etb, The Wine Academy of Ireland & BIM. We are delighted to be able to o� er the majority of these programmes nationwide.

September 2019 will see the exciting launch of our new 4 Year Bsc (Hons) Strategic Retail Management Degree through TU Dublin which is available exclusively to our stores. Flexibility is built into this 4-year degree programme, whereby participants can choose to graduate after two years with a Higher Certifi cate in Retail Practice (equivalent to the current diploma); three years with an Ordinary Degree or four years with an Honours Degree.Note: This replaces our current diploma & degree programme. New also are the IILM accredited INSPIRE Programmes which include a Level 4 Team Leader Award, Level 4 Manager Award & Level 6 HR Award. These short programmes are ideal for junior managers & HR people commencing their career or learning journey.

We are also launching a new ACBI Butchery Apprenticeship for Junior Butchers in Dublin this Summer and we will follow this up with launches in Cork & Galway in the coming months. This new apprenticeship enables us to develop new butchers for our stores. We will continue to o� er the Diploma in Butchery through TU Dublin which is suitable for more experienced butchers. The Diploma will enhance the operational expertise of your Butcher, but it will also equip them with expertise in areas such as product display, cookery and customer engagement.

There are also our bespoke programmes in Bakery & Deli in conjunction with CIT. The Professional Bakery Module is 12 days in length and o� ers learners the opportunity to develop skills and knowledge required to work in a professional retail bakery environment. The Delicatessen Food Service module is also 12 days and introduces the learners to a wide range of commodities. If you complete both the Bakery & Deli Programmes learners will qualify for a Certifi cate in Retail Food Operations.

We will be partnering with the Wine Academy of Ireland to bring you both WSET Wine Appreciation Level 4 and WSET Wine Appreciation Level 5. We also o� er an IINH Certifi cate in the Provision of In-Store Health & Nutrition Advice / ITEC Level 5 – Health & Wellbeing.

If you would like to nominate a member of your team for any of these programmes, please follow the booking instructions on the last page.

We would like to thank you for your continued support of these programmes and we look forward to continuing the journey together towards developing our people to be the very best there are in grocery retailing. We encourage you to make the most of these programmes as a means of ‘growing our own talent’ in retail and retaining quality ‘foodies’ and managers in our stores.

Kind Regards,

Anne RigneyHead of Behavioural Change & Retailer Development

4

WHAT OUR GRADUATES SAY!The Musgrave/DIT degree

whilst challenging has been extremely rewarding in both my professional and personal development. The structure of the degree is specifi cally designed for busy

retail managers and the demanding retail environment they serve the modules helped me to shape and develop my leadership style and assisted my journey greatly from manager to leader.

The greatest benefi t of the course for me was the development of my ability to think critically and strategically about the market I operate in today and will do in the future

and how best to maximise the opportunities.

I completed the DIT Butchery Course in 2018. Since then I feel so

confi dent in dealing with customers, ordering stock and coming up with new ideas to drive sales and margin in our

Butchery Department. I found my tutors very helpful and would recommend this course if you would like to further

your career.

Before commencing the programme I held a trainee manager position in store.

As a trainee manager I knew that to develop myself further, to become a store manager I needed to understand the theoretical aspects that comes with

the responsibilities of being a manager and I felt this was the right programme for me. This programme helped me understand my role and equipped me with tools to

become a better manager. It developed my personal leadership skills which gave me the ability to infl uence my team in a positive and e� ective way to the store. I would highly

recommend the DIT Diploma in Retail Management programme to any upcoming trainee managers in my opinion it felt like the missing link between

my role as a trainee manager and becoming a store manager.

I recently completed the Professional Bakery courses in CIT in 2018. As manager of a centra store

I felt I needed to be more informed and educated about the fresh food side of the business. As much as I need to delegate and empower charge hands I also needed to empower myself as a manager to challenge and improve the departments to drive the business forward. There was

much more content covered in the courses than I anticipated. The ideas and knowledge shared and discussed by course colleagues and course instructors was invaluable. One of the reasons I enrolled in

the courses was to have the knowledge and know how to challenge my team to improve the business. After completion of the courses I achieved this, but I also was much

more appreciative and understanding of the work load & time frames involved in those departments.

From completing the Bakery course in CIT in 2018, I can only say good things about it.

This course o� ered a depth of learning to the processes involved in scratch baking. As I work in a bakery, I had knowledge of production and ingredients but having this course

provided me with the knowledge as to why we do certain things. This in turn provided me with the skills and knowledge to bring back to my bakery and work with a greater sense of confi dence. CIT

provided all the resources and equipment that we would need in order to aid our learning, from practical implementation as far as written notes. In refl ection I feel very privileged to

have been able to complete this course and I would be very interested in completing more in the future.

Robert Ward

Ann Marie Maguire

Eoin O’Donoghue

Fiona O’Kee� e

Gemma Linehan

2018 CIT ENDORSEMENTS

“I fi nd the course very interesting, at times it can be demanding but that shows in the fi nished product and

is worthwhile …we get to use a high skill level that I can bring back to my bakery in work

that will enhance all the products available to

our customers”Quish’s SuperValu,

Tramore

“learned more creative ways of looking at food as I did not eat either cheese or salami before… how to use stock that is coming near

sell by date i.e. make soup”

“learned something di� erent every class…

di� erent knife skills, di� erent food and what

goes with di� erent fl avours”

“I now have

so many ideas to take home

and try in store”

Ryan’s SuperValu,

Kilmallock

“Delighted with the course” SuperValu Rathgar

“learned to think outside the box

when it comes to food… how to make your food

look fresh”

“Good for

my career advancement

with the company”

Ryan’s SuperValu,

Grange

“learned preparing and displaying

food, fl avours, cheeses and slicing and chopping… I also

learned to fi llet a fi sh and make fi sh pies”

“learned a lot of di� erent aspects

to cooking”

“… learned to talk to the bakers more readily now with what I have learned so far on the course”Murphy’s SuperValu, Castletownbere

6

QUESTIONS….QUESTIONS!QUESTION: I have an employee who works on the shop fl oor and has shown interest in working in the Bakery, would she be suitable for the CIT Bakery Programme?

ANSWER: The CIT Bakery Programme is for employees who are new to the Bakery so it would be a great Programme for this employee. It would give her the skills and confi dence to work in the Bakery and she would be ready as a replacement if a role were to come up. In the meantime, while doing this programme she could get good experience in the Bakery covering holidays.

QUESTION: I have an employee who has been working in the Deli for just under two years and he is very good and I want to see him progress within this department. Is there any suitable 3rd Level programmes for him?

ANSWER: We would recommend the CIT Special Purpose Award in Delicatessen Food Service. It is aimed at anyone working in or intending to work in the Deli. It will help your more experienced employee to further improve their Skills, knowledge & creativity. On completion of this programme, he will have gained a Level 6 Special Purpose Award in Delicatessen Food Services.

QUESTION: As an employer, what responsibilities do I have regarding fees?

ANSWER: It is important to be up front about the costs involved with the employee who is about to embark on the programme. Employers generally pay the course fees, but this is down to the employer’s personal choice. Please refer to the Educational Assistance Policy which is in the HR section of the Retailer Toolkit.It is the responsibility of the learner to attend all modules and keep up to date with assignments & exams.

QUESTION: I can’t see the 2 Year Diploma Programme on the schedule and I want to send two employees to the programme in September?

ANSWER: The Diploma Programme is now called the ‘Higher Cert in Retail Practice’ under the framework of our new Honours Degree Programme (page18). The Higher Certifi cate in Retail Practice is the same programme and is the equivalent to the Diploma, it takes 2 years and is covering the same material with the same number of days out of store.

QUESTION: My Trainee Manager completed the Diploma in Retail Management back in 2011 and wants to progress to a Store Manager position in time. He is now ready to continue with his studies, what would be a good next step for him?

ANSWER: Good timing! We are delighted to have launched our new TU Dublin Honours Degree in Strategic Retail Management. This trainee manager can now attend Year 3 of the Degree and graduate after 1 year with an Ordinary degree or 2 years with an Honours degree.

* Year 3 of this TU Dublin Degree programme is now available to book on the Musgrave Learning Academy.

QUESTION: Are the CIT Programmes only available in Cork?

ANSWER: The CIT programmes have so far ran in Cork, Dublin & Athlone and we will run them in di� erent locations if there is interest.

7

FOODIE PROGAMMES

W.S.E.T WINE APPRECIATION (LEVEL 4) 08

W.S.E.T WINE APPRECIATION (LEVEL 5) 09

IINH CERTIFICATE IN THE PROVISION OF IN STORE 10HEALTH & NUTRITION ADVICE ITEC (LEVEL 5)

CERTIFICATE IN CRAFT BUTCHERY QQI LEVEL 5, MAJOR AWARD 11(NATIONAL CRAFT BUTCHERY APPRENTICESHIP)

DIT DIPLOMA IN PROFESSIONAL BUTCHERY (LEVEL 6) 12

CIT SPECIAL PURPOSE AWARD IN BAKERY (LEVEL 6) 13

CIT SPECIAL PURPOSE AWARD IN FOOD DELICATESSEN FOOD SERVICE 14

PROGRAMMES FOR ALL

INSPIRE PROGRAMME – TEAM LEADER 15(ILM Leadership and Teamskills Award-Level 4)

INSPIRE PROGRAMME – MANAGER 16 (ILM Leadership and Teamskills Certifi cate Level 5)

INSPIRE PROGRAMME – HUMAN RESOURCES 17(ILM Leadership and Teamskills Certifi cate- Level 6)

HIGHER CERTIFICATE IN RETAIL MANAGEMENT (Level 6) 18

BSc (Ordinary) RETAIL MANAGEMENT (Level 7) 18

BSc (Hons) STRATEGIC RETAIL MANAGEMENT (Level 8) 18

BOOKING & CONTACT

BOOKING 19

CONTACT 20

CONTENTS

8

W.S.E.T WINE APPRECIATION (LEVEL 4) This course is suitable for those already employed in the drinks industry / retail environment who want to further their knowledge of world wines. This course may also be of interest to those who would like a more in-depth understanding of wine & not currently working in the sector. This is a 3-day course and the class consists’ of both wine tutorials and practical tasting. All tasting & exam equipment is supplied (WSET Book pack, Exam Paper, glassware, spittoons)

TARGET AUDIENCEThis course is suitable for anyone wishing to broaden their knowledge of wines. You will learn about the major grape varieties & wine styles from the key wine producing countries of the world, the main spirits categories and understand the factors that infl uence the style, quality and price.

DURATION 3 days

TOPICS COVERED INCLUDE • Key Black grape varieties • Key White grape varieties • Food and Wine Matching • Wine Producing Regions of the World • Sparkling Wines • Sweet and Fortifi ed Wines • How to Taste, Storage etc., Label Terminology

WHAT WILL I BE ABLE TO DO AFTER THE COURSE? • Taste and describe wines using the WSET Systematic Approach to Tasting • A guide to the key considerations when matching food and wine successfully • Learn the correct way to store and serve wine and recognise common faults found in wines • A guide to sensible drinking and social responsibility • Learn how to decode and understand labels (labelling) • Study the factors infl uencing the style, quality and price of wine in the vineyard and winery

WHAT DIFFERENCE WILL THE COURSE MAKE? (WHEN I IMPLEMENT THE LEARNING?) • Ability to interact with consumers in store • Structured tastings in store • Accredited course qualifi cations • Improved Mystery Shopper Results

TRAINER Mary Gaynor, Wine Academy of Ireland

COST€460pp

DATES & LOCATIONCork – Oct 2nd, 9th & 16th

HOW TO BOOKLog on to the Musgrave Learning Academy to book your place on this course http://musgrave.learnskills.ie

9

W.S.E.T WINE APPRECIATION (LEVEL 5)

TARGET AUDIENCEThis qualifi cation is open to students who hold the WSET Level 2 Award in Wine & Spirits.

TOPICS COVERED INCLUDEThe aim of the course is to provide detailed analysis of the principal wines and spirits of the world. Students will benefi t from in-depth tastings where they will learn to identify product styles and quality

DURATION 6 days

SUBJECTS COVERED • Viticulture • Vinifi cation • Matching Food & Wine • Labelling Regulations • Wine Storage, Maturation & Bottling • Information and Advice for Customers and Sta�

WINES • Bordeaux, South West France, Burgundy & Alsace • Loire Valley & Rhone • Italy, Spain & Portugal • Germany, Central & Eastern Europe • South Africa • Australia & New Zealand • North America • South America • Sparkling Wines, Fortifi ed & Liqueur Wines • Spirits & Liqueurs

COST €800

EXAM • 50 Multiple Choice Questions • Questions paper requiring short written answers • Blind Tasting of Two Wines – Evaluation Quality, Style & Price

WHAT WILL I BE ABLE TO DO AFTER You will be able to give advice to Customers, train sta� in their stores, conduct tastings for sta� and customers. You should be able to write short wine articles for local paper about Supervalu wines and special o� ers.

TRAINERMay Gaynor, Wine Academy of Ireland

BOOKINGPlease contact [email protected] to register your interest in this programme.

10

IINH CERTIFICATE IN THE PROVISION OF IN STORE HEALTH & NUTRITION ADVICE ITEC (LEVEL 5) HEALTH & WELLBEING

Partnering with the Irish Institute of Nutrition and Health, we have developed this programme to help provide participants with a good overall knowledge on health & nutrition. This will mean they are able to provide customers with the correct information and are confi dent to approach them to o� er advice. This will help drive sales and importantly will help to ensure the store is in line with European guidelines (whilst there is currently no legislation covering this area, it is expected that this area will become more regulated in the near future and so it is important that stores are prepared. In addition, this programme will train individuals in the appropriate use of a customer care protocol which helps to determine when to refer a customer to a third party e.g. a medical professional. This programme is an ITEC level 5 (the equivalent of a level 5 against the National Framework of Qualifi cations).

TARGET AUDIENCEThis programme is aimed at those leading the Health & Wellness section of the store or anyone with an interest in Health & Nutrition who wishes to develop their knowledge and expertise. Attendees must have previously attended the IINH 2-day Introduction to Health & Nutrition (or equivalent)

DURATION 6 days (3 x 2 days)

COST €1,100

TOPICS INCLUDEUnit 1: The role & sources of nutrients required for a balanced diet to maintain good health • Function of protein, fats/lipids, carbohydrates, roughage/fi bre, water, vitamins and minerals • in the diet; identifi cation of examples in common food sources • How nutrients may be a� ected by cooking, food processing and environmental pollutants • What constitutes a balanced diet • The importance and benefi ts of eating regularly • E� ect of nutritional imbalance on health & wellbeing • Metabolism, basal metabolic rate and units of energy • Sports nutrition • Basic rules / guidelines to food labelling

Unit 2: Providing general information on healthy eating • Establishing the customer’s eating habits & lifestyle as relevant • General information to maintain health & well-being • Planning healthy eating & lifestyle changes • Referral procedures (to GP, counsellor, complementary therapist etc.) • Customer care protocol • Role-playing typical customer scenarios


11

CERTIFICATE IN CRAFT BUTCHERY QQI LEVEL 5, MAJOR AWARD(NATIONAL CRAFT BUTCHERY APPRENTICESHIP)

We are delighted to confi rm that working with the Association of Craft Butchers of Ireland (ACBI) we are launching a National Craft Butchery Apprenticeship. This is a free programme which upon successful completion will result in the employee being awarded with a Level 5 Major Award.

80% of the programme is on the job learning, so stores must have a suitable Mentor (Trainer) in place. The Mentor must have a minimum of 3 years relevant experience as a Butcher and/or a Level 5 Qualifi cation as Butcher. The Mentor must complete a 1-day Workplace Mentoring Programme and the store must be approved as suitable by the ETB (primary focus is on Health & Safety and equipment)

Stores must pay the Apprentice Butcher whilst on the programme and release them to attend training. 80% of the programme is on-job training and the Apprentice Butcher must attend approximately 20% o� -job training. Please note there is an initial large block of o� -Job training. Thereafter, training typically is run in blocks of 2 days. For programmes outside Dublin, most o� -job training will run in either Cork or Galway, with a small number of days in the Teagasc facilities in Dublin.

Apprentices will be trained to cut, prepare, package and present meat products; and ultimately will gain the range of skills, knowledge and competencies required by a Craft Butcher. Subjects covered:

The Butchery Apprenticeship will commence in Dublin in the Summer for up to 12 People; and in Cork and Galway in the coming months.


Introduction to ICT Manufacturing Meat Products

Health, Safety and Food Safety & Hygiene

Practical Meat Cutting

Industrial Skills Animal Welfare

Meat & Meat Products Food Preparation for Craft Butchers

Customer Service and Sales Marketing Practice

Retail Display in Craft Butchery

Entrepreneurial Skills

Capstone Module

12

DIT DIPLOMA IN PROFESSIONAL BUTCHERY (LEVEL 6)

The programme runs over 3 semesters (12- 18 months) and is delivered in an extremely practical manner, incorporating skills training and supplier visits. Participants will be required to complete a portfolio throughout the programme which will consist of a number of practical work-based projects. When applying for the programme an In-store Mentor must be assigned to each student. This ideally should be a more senior Butcher or an Owner/Manager with butchery knowledge. A half day induction session will be held with the Mentors before the programme begins to outline their role and responsibilities throughout the duration of the programme.

TARGET AUDIENCEThis programme is suitable for Junior Butchers with a minimum of three months experience working at the meat counter.

COST €3,000

DURATION 12-18 months (2 Day Modules – 24 Days in total) It will start September 2019.

SUBJECTS COVERED ARE AS FOLLOWS

WHAT WILL I BE ABLE TO DO AFTER THE COURSE? • Understand all key aspects of running a meat counter –from product preparation, product management and product display • Understand all key aspects of the meat supply chain (from farm to fork) • Confi dently cut meat as per customer requirements • Confi dently advise customers on all aspects of red meat, fi sh, poultry, pork and bacon • Manage margin and minimise waste at the meat counter • Ensure that business is compliant with all H&S and Food Safety requirements

BOOKPlease visit the Musgrave Learning Academy http://musgrave.learnskills.ie to book a place on this programme. Learners will be required to completed a more detailed application form for the college.

Semester 1 Semester 2 Semester 3

Induction & Farm to Fork Meat Operations 2 Finance for Butchers

Introduction to Butchery Skills

Value Added Produce and Introduction to New Product Development

Business Skills for Butchers

Meat Operations 1 Artisan Butchery Management Skills

Meat Operations 3 Portfolio Submission Customer Service & Sales

This unique programme is the fi rst of its kind in Ireland and aims to develop the skills and competencies of butchers. The programme will develop participants’ knowledge of meat including beef, lamb, pork & bacon, poultry and fi sh. Students will also gain a greater understanding of the supply chain, nutrition, managing margin and waste, food preparation and presentation. Participants will also develop skills in cookery and they will complete a number of business modules, developing their fi nancial and legal knowledge and enhancing their skills in marketing, sales and customer service.

13

CIT SPECIAL PURPOSE AWARD IN BAKERY 12 DAY PROGRAMME (LEVEL 6)

TARGET AUDIENCENew Bakers or those interested in becoming Bakers. Applicants may be required to undergo a short interview.

DURATIONThe programme will run over 12 days (either 1 day a week from 1 to 8pm for 12 weeks or this • 100% attendance is required

• Students will be expected to practice what they have learned in class during the week

OBJECTIVES • Develop individuals with little or no bakery skills or knowledge into competent Bakers

• Provide a recognised qualifi cation in Bakery and so attract individuals to work in this area

CONTENTThe programme has been designed specifi cally for Bakers in SuperValu and Centra scratch and semi scratch bakeries. It will cover the fundamentals of baking bread (Yeasted, Specialty, French, Rolls, Health; Rustic; Sodas and Scones), pastries (including Danish pastries and croissants), tarts, cakes including roulades, sponges etc.

The programme will be hands on with most of the time being spent demonstrating and practicing baking. Focus will particularly be given to:

• Recipe knowledge • Selecting ingredients • Weighing & measuring • Mixing & dividing • Moulding & shaping • Tinning & traying up • Retarding & proving • Preparing ovens • Finishing • Decanting from tins • Handling fi nished product • Fermenting • Resting • Trouble shooting problems • Consistency • Margin, Waste, Yield

ASSESSMENTAssessment will primarily be based on performance in class, a practical skills evaluation and there will also be two short tests.

COST €1,050 per person (€950 course fees & €100 Uniforms & Equipment)

VENUE Cork Institute of Technology (September 2019) We will run this programme in di� erent locations if there is interest.

NOTEDue to extremely strict HACCP codes of practice in the college, participants will not be permitted to wear any make up and must be clean shaven (beard nets are not su� cient)

BOOKINGPlease visit the Musgrave Learning Academy http://musgrave.learnskills.ie to book a place on this programme. Learners will be required to complete a more detailed application form for the college.

*On completion of both the Bakery & Deli programmes, learners will qualify for a Certifi cate in Retail Operations.

We are delighted to confi rm we are continuing to evolve and run our new Bakery training programme in conjunction with Cork Institute of Technology. Successful participants will receive a Special Purpose Award from CIT. This programme has been described by one retailer as “having taken the witch-craft out of bakery”. It has been developed with input from retailers and we believe will help to address the skill gap in this important area. We will run this for the fi rst time ever in Athlone starting in Q1, 2019

14

CIT SPECIAL PURPOSE AWARD IN FOOD DELICATESSEN FOOD SERVICE (12 DAY PROGRAMME)

Recent years have seen an explosion in the number of specialist food outlets around the country, refl ecting our nations continuing interest in food. By improving the skills and knowledge of those working in our Delicatessens we will improve the customer experience and drive sales. In conjunction with our retailers and Cork Institute of Technology we have developed a bespoke Delicatessen Food Service programme. It will help to address the skills gap in this important area and by providing a recognized qualifi cation will assist in attracting and re tailing talented individuals. The programme equips individuals with knowledge of a wide range of Delicatessen products and will introduce them to the skills required to produce ready to go foods for the deli. Successful participants will receive a 10 credit Special Purpose Award from CIT.

TARGET AUDIENCEThis programme is aimed at anyone working or intending to work in the Delicatessen. It will develop individuals with little or no Delicatessen skills or knowledge into competent Delicatessen Assistant and will help those more experienced participate to further improve their skills and knowledge. Applicants may be required to participant in a short interview.

DURATIONThe programme will run over 12 days (either 1 day a week from 1 to 8pm for 12 weeks or this may be run in blocks of 2 days – this will depend on the individual course location) • 100% attendance is required • Students will be expected to practise what they have learned in class during the week • Assessment will be based on performance in class, plus a practical skills evaluation and a short answer test at the end of the programme

ASSESSMENTAssessment will primarily be based on performance in class, a practical skills evaluation and there will also be two short tests.

WHAT WILL I BE ABLE TO DO AFTER THE COURSE? • Demonstrate safe and professional food preparation, knife skills and use of kitchen equipment • Produce a range of traditional and innovative nutritious products for the Deli • Identify the quality credentials of Irish and continental cheese, antipasti and charcuterie • Prepare, cook, portion and present a range of hot and cold main courses • Apply principles in production planning, purchasing, HACCP and health & safet

CONTENTThis programme has been designed specifi cally for those working in the Delicatessen in Centra & SuperValu stores. It will include: • Correct use of Knives & kitchen equipment • Personal & professional hygiene practices • Salads, hors d’oeuvres, dressing, toppings and sauces used within the modern deli. • Soups & sandwiches • Cheese & antipasti • Hot counter sales • Origin & quality of ingredients • Charcuterie

COST€1,350 per person (€1250 course fees and € uniforms/ equipment VENUEDublin (September 2019) We will run this programme in di� erent locations if there is interest.


*On completion of both the Bakery & Deli programmes, learners will qualify for a Certifi cate in Retail Operations.

1515

INSPIRE PROGRAMME – TEAM LEADER (ILM Leadership and Teamskills Award-Level 4)

This programme is designed in partnership with ILM. Whether you’re new to leadership or experienced, ILM qualifi cations can help you fulfi ll your potential. As part of this qualifi cation free studying membership of the Institute of Leadership & Management is also available to the learner. This qualifi cation is ideal if you have management responsibilities within your role and want to develop your abilities and leadership skills. The Programme consists of three di� erent modules and will run over a six-month period. Each module is practically link to the role of a retailer. The duration of each module is one day. Learners are required to complete an assignment throughout each module to validate the learnings of the content.

TARGET AUDIENCEThis programme is suitable for Managers, Trainee Managers and experienced supervisors.

DURATION3 Days

TOPICS COVERED INCLUDE• 90 Hour Leadership• Margin Management• Continuous Improvement • Planning and Monitoring Work

WHAT WILL I BE ABLE TO DO AFTER THE COURSE• Lead a Work team competently with the understanding of the di� erence

between leadership • Management.• E� ectively apply all resources available to achieve business objectives • Will know how to work with their team to evaluate options to make a decision and how

to plan, monitor and review the implementation of decision

WHAT DIFFERNCE WILL THE COURSE MAKE? (WHEN I IMPLEMENT THE LEARNING)• Have the knowledge and tools to be competent lead managers across the full trading week • Develop an understanding of the key profi t’s drivers in your store • Develop an understanding how to plan and allocate work• Develop an understanding how to monitor a team’s performance against the plan

*This programme is currently in pilot and there will be more details to follow.

16

INSPIRE PROGRAMME – MANAGER (ILM Leadership and Teamskills Certifi cate Level 4)

This qualifi cation is ideal if you have management responsibilities within your role and want to develop your abilities and leadership skills. The Management Inspire Programme will help you to develop the core knowledge and practical skills you need to manage, motivate and inspire others as a modern leader. This Programme will enable you to explore what leadership is and learn how the skills of leadership can signifi cantly improve your skills as a manager. The Programme consists of eight di� erent modules and will run over a ten-month period. Each module is practically link to the role of a retailer. The duration of each module is one day. Learners are required to complete an assignment throughout each module to validate the learnings of the content. This programme is awarded by ILM, who are the UK’s leading provider of leadership, coaching and management qualifi cations and training.

TARGET AUDIENCEStore Managers, Assistant Managers, Chargehands

DURATION 8 days

TOPICS COVERED INCLUDE• Meeting Customer’s Needs • Leading your Workteam• Induction and Coaching in the Workplace• Maintaining and Health and Safety Workplace • Continuous Improvement • Insights into Sales Growth & Margin Management • Planning and Monitoring Work

WHAT WILL I BE ABLE TO DO AFTER THE COURSE?• Lead a service culture within your store.• Lead a Work team competently with the understanding of the di� erence between

leadership Management.• All new colleagues will be fully immersed in the brand throughout their induction and

coached to deliver a consistent high standard.• Build a sustainable long-term team, with a pipeline of talent that will lead to long-term

sustainability of the business.

WHAT DIFFERNCE WILL THE COURSE MAKE? (WHEN I IMPLEMENT THE LEARNING)• Develop an understanding of satisfying customer requirements• Have a greater understanding of the range of leadership styles, their benefi ts and

potential impact on individuals and performance• Understand how to integrate new members in the team and know how to coach them

while helping colleagues to meet their full potential • Develop an understanding of the tools available to drive sales in your store & key

profi t drivers• Develop an understanding how to plan and allocate work and to monitor a team’s

performance against the plan.


17

INSPIRE PROGRAMME – HUMAN RESOURCES (ILM Leadership and Teamskills Certifi cate- Level 6)

This ILM Certifi cate in HR provides existing managers an excellent opportunity to gain practical competencies in the areas of managing and developing people and e� ective management coaching and mentoring in an organisation environment. The programme is scheduled over 18 months and consists of six di� erent units. Each unit is subject to an assignment that must be completed by the participant. The programme is designed with a direct link to the competency framework of a retail HR manager.

TARGET AUDIENCEThis programme is suitable for Store Managers, Assistant Managers, HR Managers

DURATION 7 Days

TOPICS COVERED INCLUDE• Employee Relations and Legislation• Learning and Development • Grievance and Disciplinary • Talent Resource Management • Organisational design and development • Employee Engagement

WHAT WILL I BE ABLE TO DO AFTER THE COURSE?• Critically assess the suitability of a range of development vehicles to meet the needs of

individuals within the workplace • Implement plans for the personal development of individuals in the workplace• Implement the recruitment process in own area of responsibility, ensuring all procedures

are followed and necessary records are kept in line with legal & organisational requirements • Be able to examine how levels of motivation can be improved to increase performance in

the workplace

WHAT DIFFERENCE WILL THE COURSE MAKE? (AFTER I IMPLEMENT THE LEARNINGS?)• Develop an understanding of the benefi ts of personal development for both the

organisation and the individual • Develop an understanding and ability to manage recruitment as required• Develop the ability to be able to manage individual development as required • Develop an understanding of employee legal rights


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BSc (Hons) STRATEGIC RETAIL MANAGEMENT We are excited to launch our new 4 Year Bsc (Hons) Strategic Retail Management Degree which is newly validated.

Flexibility is built into this 4-year degree programme, whereby participants can choose to graduate after two years with a Higher Certifi cate in Retail Practice (which replaces and is equivalent to the current diploma); after three years with an Ordinary Degree and after four years with an Honours Degree.

The programme(s) have been designed to make them practical to the student’s store and modules have been updated to ensure relevance to the current and future retail environment. Many assignments will ask the student to refl ect on their organisation, ensuring not only personal growth but improvements for the team and store.

Note: We will commence Year 1 of the programme in September 2019. We will also commence a Year 3 class for those who have already completed the Diploma in Retail Management or an equivalent and wish to continue on to the Bsc (Ord) in Retail Management & Bsc (Hons) in Strategic Retail Management

COST€1800 per annum

LOCATIONTU Dublin (Aungier Street, Dublin)


Year 1 & 2 Higher Cert in Retail Practice (Level 6) – (equivalent to the current Diploma)

2 Years - 12 Days Per Year

Year 3 BSc (Ordinary) Retail Management (Level 7) Circa 20 days per year

Year 4 Bsc (Hons) Strategic Retail Management (Level 8)

Circa 20 days per year

TU DUBLIN INTRODUCTION TO THE BRAND 4

Our Logo

OUR LOGO

This is our master logo and should be used on all TU Dublin pieces.

Note: We will commence Year 1 of the programme in September 2019. We will also commence

Higher Certifi cate Retail Practice BSc. (Ord) Retail Management

BSc. (Hons) Strategic Retail Management

Year 1

Professional Development (10)

Management Theory & Practice (10)

Customer Relationship Management (10)

Retail Operations in a Digital Environment (10)

Introduction to Information Technology (10)

Fresh Food Strategy & Operations (5)

Retail Accounting I (5)

Consumer Behaviour (10)

Sustainable Logistics & SCM (10)

Electronic Business (10)

Store Environment (10)

Financial Management (10)

Research Methods (5)

Retail Location Analysis (5)

1 year Part time programme following Higher Certifi cate

Dissertation/Consultancy Project (20)

Strategic Management (10)

Retail Case Analysis (10)

Leadership (5)

Retail Analytics (5)

Financial Strategy (5)

Omni Channel Marketing II (5)

1 year Part time programme following BSc. (Ord)

Year 2

Business Strategy (10)

Omni Channel Marketing (10)

Business Law (10)

Customer Insights & Decision Making (10)

Human Resource Management (10)

Retail Accounting II (5)

Economics (5)

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CONTENTS

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Booking DetailsCourses commence on: See each course page for details.

Application Submission deadlines are Friday July 12th.

If employees are interested, please contact your Store/HR Manager for details to enrol.

MUSGRAVE LEARNING ACADEMY (MLA) ONLINE BOOKING INSTRUCTIONS

Step 1: Managers – Authorise Enrolment of Candidate

Step 2: Candidates – Fill and Submit Application Form

1. Go to the MLA: http://musgrave.learnskills.ie/2. Login using your Username (email) and Password3. Register your candidate onto the MLA a. Do this by clicking on Add User, enter name, email address & role – update.4. Go to New Booking5. Select the Candidate’s name by ticking the box to the left of their name. (The search box can assist if you enter part of the Candidates’ name)6. Select the Course by ticking the box to the left of the course name. (The search box can assist if you enter DIT)7. Click Book Now8. The candidate will receive an email to say they have been enrolled to the course.

1. You will Receive an Email notifying you of enrolment and MLA Log in details. 2. Login to the MLA using link/login & password received.3. Click on My Courses4. On the navigation tab you will see the course Code and Name click on this. 5. You are now in to the Application Section. 6. Double click on the Application and Fill Out required sections and Submit7. Please upload a Photo. 8. Your application will go to DIT who will be in touch with commencement detail

Retail Excellence Academy Accredited & 3rd Level Programmes 2019/2020

CONTACT USAnne Rigney

Head of Behavioural Change & Retailer DevelopmentTel: 021 4803304

E-mail: [email protected]

Orla FarrellSuperValu Learning & Development Manager

Tel: 021 4803395E-mail: [email protected]

Laura MurphyCentra Learning & Development Manager

Tel: 021 4803458E-mail: [email protected]

Denise CronineLearning Specialist

Tel: 021-4803110E-mail: [email protected]

Anne Marie LynchLearning & Development Administrator

Tel: [email protected]

Deirdre CoskeranLearning & Development Administrator

[email protected]

musgrave learning academy careers in supervalu centra · wset level 3 (level 5 on nfq) tu dublin...

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