| Program start date | Application deadline |
| 2024-09-30 | - |
Program Overview
This comprehensive catering program provides students with a solid foundation in kitchen, bar, and restaurant operations. It develops essential skills and knowledge for entry-level roles such as kitchen porter, commis de rang, and commis chef de partie. The program combines theoretical modules with practical training and an internship, ensuring students are well-equipped for success in the hospitality industry.
Program Outline
Degree Overview:
Overview:
This program aims to provide students with a comprehensive understanding and practical experience in the catering industry. It focuses on developing the knowledge, skills, and competencies required for success in various roles, including kitchen porter, commis de rang, commis chef de partie, and commis de bar.
Objectives:
- Impart theoretical knowledge of kitchen, bar, and restaurant operations.
- Develop effective customer service and communication skills.
- Ensure compliance with legal requirements on health, safety, and hygiene.
Outline:
Program Content and Structure:
The program consists of 60 ECTS credits and is delivered over two semesters, followed by an internship. It includes a blend of theoretical and practical modules, including service operations, food preparation, health and safety, purchasing and cost control, and digital competencies.
Course Schedule and Modules:
The course schedule includes theoretical modules spread across both semesters alongside practical modules and an internship in the final semester. Modules include:
- Communication Skills Theory and Practice
- Health and Safety
- Introduction to the Theory of Service
- Introduction to the Theory of Beverage
- Basic Theory of Food Preparation
- Food Commodities
- Kitchen & Larder Individual
- Kitchen and Pastry Practical
- F&B Service Practical
- Certificate Level - Hospitality and Tourism English
- Bookkeeping I
- Purchasing and Kitchen Cost Control
- Pastry & Baking Practical Individual
- Introduction to Pastry
- First Aid
Individual Module Descriptions:
- CER3062 Communication Skills Theory and Practice: This module focuses on developing communication skills for effective interaction in the workplace.
- CER3012 Health and Safety: This module provides knowledge and understanding of relevant health and safety regulations and practices.
- CER3030 Introduction to the Theory of Service: This module introduces the principles and practices of quality service in the hospitality industry.
- CER3031 Introduction to the Theory of Beverage: This module explores the knowledge and skills needed for responsible beverage service.
- CER3040 Basic Theory of Food Preparation: This module provides a foundation in the principles and practices of food preparation.
- CER3043 Food Commodities: This module studies the characteristics and uses of various food products.
- CER3039 Kitchen & Larder Individual: This module provides individual practical experience in kitchen and larder skills.
- CER3045 Kitchen and Pastry Practical: This module offers practical training in kitchen and pastry skills.
- CER3049 F&B Service Practical: This module provides practical training in food and beverage service techniques.
- CER3053 Certificate Level - Hospitality and Tourism English: This module develops English language proficiency for the hospitality and tourism industry.
- CER3054 Bookkeeping I: This module introduces basic bookkeeping principles and practices.
- CER3079 Purchasing and Kitchen Cost Control: This module explores purchasing procedures and methods for controlling kitchen costs.
- CER3042 Pastry & Baking Practical Individual: This module provides individual practical experience in pastry and baking skills.
- CER3044 Introduction to Pastry: This module introduces the fundamentals of pastry and baking techniques.
- CER3058 Intermediate Digital Competences: This module develops digital literacy and skills relevant to the hospitality industry.
- CER3046 First Aid: This module equips participants with first aid skills and knowledge.
- CER3024 LITP: This module provides an industry placement for practical experience and application of learned skills. Note: The specific content and descriptions of each module are subject to change and may vary depending on the academic year.
Assessment:
Students are assessed through a variety of methods, including exams, assignments, practical assessments, and presentations. The specific assessment methods and weighting may vary for each module.
Teaching:
The program employs a combination of teaching methods including lectures, tutorials, practical demonstrations, group work, and independent study. The faculty includes experienced professionals and academics with expertise in the hospitality and tourism industry. The program also utilizes industry partnerships and guest speakers to provide students with real-world insights and experiences.
Other:
- Entry Requirements: Completion of the Foundation in Hospitality & Tourism (MQF/EQF Level 2) or equivalent qualifications. Applicants should be a minimum of 16 years old by the end of December of the current academic year.
- Career Opportunities: Kitchen Porter, Commis de Rang, Commis Chef de Partie, Commis de Bar, and other entry-level roles in the catering industry.
EU/EEA Nationals with a Valid Maltese ID Passport or Maltese ID Card or Maltese Residence Permit following Courses on Campus and Online €0 per semester EU/EEA Nationals with a valid EU Passport and/or EU Id card opting to follow courses online only, where applicablen.a per semester Non-EU Nationals residing in Malta following Full-Time Courses€1850 per semester Non-EU Nationals following Full-Time Courses Online only, where applicablen.a per semester
Entry Requirements:
EU Students:
- Successful completion of Foundation in Hospitality & Tourism (MQF/EQF Level 2).
- 5 O Level subjects, including:
- 2 O Levels in Hospitality, Mathematics, Maltese, English and/or Home Economics at grade 5 or better (SSC&P level 3).
- 3 O Levels in any subject at grade 7 or better (SSC&P level 2).
- 4 O Level subjects, including:
- 1 O Level in Hospitality or Home Economics at grade 3 or better.
- 3 O Levels in any subject at grade 7 or better (SSC&P level 2) including English language.
- Non-Maltese applicants can replace Maltese O Level with their Native language O Level.
- Completion of the Alternative Learning Programme Plus (ALP+), preferably with Hospitality as one of the chosen vocational subjects.
- Mature students aged 23 or older, subject to proficiency and/or aptitude tests and possible interviews.
- Completion of the Princes' Trust programme, ECDL full programme, Sports Career Development Programme, or SEAC Level 3 (considered equivalent to one O Level each).
Non-EU Students:
- Meet the same entry requirements as EU students.
- May need to provide additional documentation such as:
- Proof of English language proficiency.
- Academic transcripts and certificates.
- Visa and residence permit (if required).
Additional Information:
- A profiling interview may be conducted during the admissions process.
- Admissions of special cases are referred to the ITS Admissions Board.
- All students must have a Food Handling License. Applicants without the license will be directed to apply for the Food Handling Course which leads to License B.
- Applicants must be at least 16 years of age by the end of December of the current academic year.
- International students must refer to the International Students page for English Language Requirements.
Language Proficiency Requirements:
- No specific language proficiency requirements are mentioned for EU students.
- International students might need to provide proof of English language proficiency.
Note:
If you require further information on language proficiency requirements for international students, please visit the International Students page on the Institute of Tourism Studies website or contact the Admissions office directly.
