South East Technological University (SETU) graduates Sinead Condon and Lewis Crane explain how small class sizes and great facilities helped them make the most out of BSc (Hons) in Food Science and Innovation.
At SETU you can ask straight away and you will never be left behind. The lecturers would never power on without you. SETU Graduate, Sinead Condon
Moving through the levels
Lewis: I first completed level six and seven, then built my way up to level 8.
Sinead: We both started in a level 6 course, which was Culinary Arts. We finished the higher cert and because of that, we got to skip the first year of Food Science. We went straight into second year of the level 7. So basically, we studied two years of the level 7 and then went on to the level 8.
Choosing SETU
Sinead: I heard it was a great university - simple as that! I went to University of Limerick (UL) for a year, but there could be over 100 people in your class. Here, it's small and personable. You’re not just a number here, you’re a person.
Lewis: The fact that a technological university is more practical and work-focused. That was the pull for me.
Sinead: Yeah we got to do so many practical assessments. It’s a huge part of the course. We learned a lot from those.
Lewis: Yeah, we learned so much from the experiments that we were doing – it was really good. It will stand to us in the working world.
World-class facilities
Lewis: You should certainly come here because we have every facility you could ask for. The working kitchens are unreal. The class sizes and lectures are great. There were only like 10 or 11 in our class, so really got to ask questions and ask for help.
Sinead: Yeah, in other places if you had a question you may not get the chance to ask but here you can ask straight away and you will never be left behind. The lecturers would never power on without you. They will take the time to explain as best they can.
