Learning for Life is Diageo’s business and hospitality skills programme, supporting individuals that are seeking employment in the hospitality industry and who have also faced barriers to education and employment in their lives..
Diageo Ireland recently marked the tenth anniversary of the training programme, which has seen almost 2,000 people graduate to date. Working with Open Doors, over the past three-years, Diageo has partnered with our School of Culinary Arts and Food Technology (SCAFT) at Technological University Dublin to deliver a bespoke Guinness Learning for Life programme. Diageo Ireland is aware of the strong legacy of the Guinness family investing in the community and recognizes its responsibility to continue this legacy and it keen to support local educational initiatives.
Previously located at Cathal Brugha Street and now at City Campus, our school has partnered with Diageo Ireland to offer skill development to a diverse group of people during its relocation. Participants from various traditions and cultures join this community of practice, receiving hands-on cooking instruction and accredited food safety education. This training helps them gain meaningful employment in hospitality.
Each year, the program attracts a varied group of individuals eager to participate. This mix reflects the national diversity and current global trends. Recent participants have included early school leavers, migrants, mature students, and even former chefs seeking a career change. The diverse learning environment enhances the experience for everyone involved. Culinary training is an honest field where skills like preparation, cooking, tasting, and presentation cannot be faked. True culinary art is recognized by determination, passion, and authenticity. Appreciation of fine cooking transcends words, relying instead on genuine expressions of taste and effort.
Participants of the Guinness Learning for Life programme develop the diligence, and integrity to succeed. Equality, respect, and fairness drive their continuous improvement. Throughout the training, personal networks form within the group. Members naturally take on roles like mentoring and coaching, supporting each other's personal development. This process creates a supportive community that extends beyond cultural boundaries into shared human experiences. It is inspiring to see this dynamic in action.
We look forward to continuing this partnership with Diageo Ireland, tracking the progress of our graduates and welcoming new participants in the future.
Assistant Lecturer Eamon Lynch with Diageo Open Doors students 2024
Diageo Open Doors - Group Photo 2024
Craig Gordan & Viktoriia Martynenko - Diageo Open Doors 2024
Craig Gordan
The Diageo culinary arts educational program was a transformative journey for me. Under the guidance of the remarkable tutor Eamon Lynch, I delved into a rich world of flavors, techniques, and creativity. From mastering knife skills to understanding the intricacies of flavor pairings, every lesson was a revelation.
Eamon's passion for culinary arts was infectious, his expertise evident in every demonstration and feedback session. Through his patient guidance, I honed not only my cooking skills but also developed a deeper appreciation for the artistry behind every dish.
The program equipped me with invaluable knowledge, from basic cooking fundamentals to advanced culinary techniques. Each session was an opportunity to learn, grow and experiment in the kitchen.
As I graduated from the program, I carried with me not just a certificate, but a newfound confidence and passion for culinary excellence. A big thanks to Eamon, Mark and the Diageo team.
Viktoriia Martynenko
Attending the cooking training course was an unforgettable experience that enriched my culinary skills and knowledge. Through hands-on cooking sessions and interactive classes, I learned various techniques and recipes from experienced chefs Mark Farrell and Eamon Lynch.
The camaraderie among classmates made the learning process even more enjoyable. We bonded over our shared passion for cooking and supported each other throughout the course.
Exploring different cuisines and experimenting with new ingredients sparked my creativity and inspired me to try new dishes at home. Each cooking session was a delightful adventure filled with delicious aromas and flavors.
Studying the fundamentals of cooking, including knife skills, food safety, and flavor pairing, provided a solid foundation for my culinary journey. I gained confidence in the kitchen and learned how to approach cooking with precision and creativity.
I am grateful for the opportunity to learn and grow during the TU Dublin cooking training course. Special thanks to the Diageo organizers and instructors for their guidance and support throughout the program.
I highly recommend this cooking training course to anyone passionate about food and eager to enhance their culinary skills. It's a fantastic opportunity to learn from experts, make new friends, and discover the joy of cooking. Don't miss out on the chance to participate next year!
The TU Dublin ‘Certificate in Food Entrepreneurship’ will recognise and accredit the learning acquired through the existing Food Academy programme; and similarly complement it with TU Dublin expertise in food safety management (HACCP). This new programme will be a 15 ECTS TU Dublin accredited certificate, with learner fees subsidised via a HCI Pillar 3 Call. It has been developed in a collaboration between the Food Academy, SuperValu, the Local Enterprise Office, the School of Culinary Arts and Food Technology, and the Enterprise Academy.
This programme aims to equip food entrepreneurs with the skillset to launch and manage a successful food business in Ireland. It offers learners the opportunity to assess market gaps, understand core technical challenges, and the necessary tools to grow product sales. It captures key knowledge and business development competencies such as finance and funding streams, tax obligations, and determining retail margins and sales rates. It supports learners in developing expertise in branding and packaging design, supply chain management, store distribution options, and sustainable food production to support business growth. This is coupled with a strong focus on developing marketing proficiencies and learning how to successfully create and navigate a digital and social media presence. Food entrepreneurs will also learn how to interpret EU food legislation and national guidance and to understand the microbiology which underpins safe food handling and production. Learners will become adept at applying HACCP principles and develop an effective food safety management system; aligned with supporting traceability and product recall plans. In summary, this new certificate will assist learners to critically assess the steps in their product development journey, and teach them how to effectively market, promote, and present their product to grow their food business.