Our Staff

Currently we have nineteen highly qualified staff members, of whom five are part-time staff. The Happy Days team contains highly qualified play educators. The majority of our staff has been with us for over five years, we have a close knit team who work well together.  Many of our staff were previously students of Kay Ingham through her role as lecturer in Ballyfermot Senior College (where she lectured in childcare.) For example our supervisor, Audrey French, has worked with Happy Days Crèche since we opened in Walkinstown and originally studied with Kay.  Kay and Sylvia strongly believe that our staff are one of our greatest assets.

We have been approved by the Health Board since the inception of the Childcare Act. We are active members of Early Childhood Ireland and Kay was instrumental in the development of the Irish Preschool and Playgroups Association. We encourage continuous development in our staff and are regularly attending professional development training courses. For example in the past year our staff have completed training by organistations such Barnardos, Early Childhood Ireland, South Dublin Childcare Committee covering areas such as Child Development, Child Protection, First Aid, Nutrition, Challenging Behaviour, Curriculum, Aistear, Siolta and Child, the Family and Society. Audrey French who is Happy Days manager has this year completed the Leadership in Inclusion training and is a certified Inclusion Co-ordinator. We pride ourselves on developing an organisation that has equality and inclusion as a central principle for staff and children in our care. 

Qualifications –

Fetac Level 5 in Childcare

Fetac Level 6 in Supervision in Childcare

Fetac Level 6 in Early Childhood Education & Care

Higher Diploma in Child Development (Postgraduate)

Higher Diploma in Education (Postgraduate)

Masters in Education (Specialising in Early Childhood)

MBS in Strategic International Marketing

BBS in Marketing Management

Liberties College Diploma in Montessori Education

HACCP from Food Preparation to Cooking and Service