Submissions from 2021
TU Dublin IMPACT - Culinary Masters Video Series, School of Culinary Arts and Food Technology, Frank Cullen and Elaine Mahon
Submissions from 2019
LEAF (Learning from and Engaging with Assessment and Feedback) Final project report, Ziene Mottiar, Louise Bellew, Sara Boyd, Greg Byrne, Jane Courtney, Cliona Doris, Helen O'Brien Gately, Geraldine Gorham, Leanne Harris, Natalie Hopkin, Anne Hurley, Louise Lynch, Ciaran O'Driscoll, Denise O'Leary, Noel O'Neill, Emma Robinson, Mary Scally, Barry Sheehan, and Mairead Stack
Submissions from 2018
Vinoble 2018 International Wine Fair, Diarmuid Cawley
IEHCA Summer University on Food and Drink 2018 Report, Diarmuid Cawley, Sylvia M. Grove, and Kaian Lam
Factors Affecting Non-Attendance in Irish Primary Schools and Reasons for Differences between Urban and Rural levels of Non-attendance, Anne Marie Gurhy, Glen Perry, and Mark Farrell
Report on the Oxford Symposium on Food and Cookery 2018, Anke Klitzing
Submissions from 2017
Report: Visiting Lecture Exchange, Paris May 2017, Diarmuid Cawley
Erasmus Mobility Report: Alsace/Vosges, Diarmuid Murphy
Report-FRANCE-IRELAND NETWORK for CULINARY ARTS, HOSPITALITY & TOURISM (FICAHT), Diarmuid Murphy
Submissions from 2016
Extra Virgin Olive Oil Lecture and Tasting at Dublin Institute of Technology, Cathal Brugha Street., Diarmuid Cawley
Report: Official Sherry Educator Programme 2016, Diarmuid Cawley
Submissions from 2015
Bordeaux 2014 En Primeur Report, Diarmuid Cawley
Uncorked: Young Sommelier Training Workshop, Diarmuid Cawley
Creating Educational Industry Connections through Internship TU4D Guide for Best Practice, Frank Cullen
National Hospitality Conference 2016: a Report, James Peter Murphy
Submissions from 2014
National Hospitality Conference 2014: a Report, James Peter Murphy
Submissions from 2013
National Hospitality Conference 2013: a Report, James Peter Murphy
Submissions from 2010
National Hospitality Conference 2010: a Report, James Peter Murphy