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TV and Video Production

Overview

The Video Production course covers all aspects of Video Production including camera practice, lighting, sound, editing – linear and non-linear, and production.  The course is project based and great emphasis is placed on teamwork. Students are required not only to produce and direct their own programmes but also crew and co-produce for their colleagues. This ensures that each student gains a wide expertise in all areas of production.  No previous technical experience is necessary to join the course, just a genuine interest in the audiovisual and desire to visually express ones’ ideas.

Programme Structure

The course may be taken over a one or two year period. By means of a project-based course, students automatically meet the requirements a FETAC award.

FETAC Award:        TV/Film/Media Production (EMPXX), (ETFPX)

Subject List

  • Camera Work
  • Communications
  • Digital Movie Making
  • Editing for TV and Film
  • Image Processing
  • Media Analysis
  • Photography
  • TV & Video Production
  • Work Experience

Facilities Include

Digital and Hi-8 cameras,

Non-linear edit suites include: Avid MCXpress and Final Cut Pro

Career Prospects

The course aims at providing students with the technical and practical skills and confidence they need to be able to meet the demands of the independent TV & Video making sector.

Students can use the year to compile a portfolio of work for entry into further third level courses such as GMIT and Dun Laoghaire Institute of Art, Design & Technology.

During the year, students are required to find work placements in local production companies. This enables students to make invaluable contacts in the industry, which in turn can often lead to future employment.

Where can I find out more?

You can get further information about VTOS, by contacting:

Anne Corrigan at anne.corrigan@cgvec.ie or 091 566885, or

Declan Ramberg at declan.ramberg@cgvec.ie or 091 566885, or

Visit our website at www.cgvec.ie


TV and Video Production Information Sheet (pdf, 9 kbs)